Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           diced tomato
     1/2  cup           grated daikon
   2      tablespoons   finely chopped shiso leaves
   2      tablespoons   chopped green onions
   3      tablespoons   lemon juice
     1/4  cup           tamari or soy sauce
     1/2  teaspoon      cumin seed
     1/2  teaspoon      chili powder
     1/2  cup           cooked brown rice
   6      ounces        tofu -- squeezed
                        remove moisture
   3      tablespoons   fresh shiitake mushrooms -- (finely chopped)
   2      tablespoons   chopped fresh basil leaves
   2      tablespoons   finely chopped black olives
   1      teaspoon      ground red chili pepper
   1      teaspoon      sesame oil
  12      ounces        pot sticker wrappers
                        salad oil for frying

Preparation:

For dipping sauce, combine tomato, daikon, shiso, green onions, lemon juice, 2 tablespoons of the tamari, the cumin, and chili powder. Chill overnight. In a bowl, combine rice, tofu, mushrooms, basil, olives, chili pepper, sesame oil, and the remaining 2 tablespoons tamari. Chill for 30 minutes. Put 1 tablespoon of filling in the center of each wrapper. Dampen edges with water, fold wrapper in half, and seal edges. In a non-stick skillet, heat a little oil. Arrange filled pot stickers in a single layer in the skillet; cook over medium heat until the bottoms of the pot stickers are browned. Add 1/4 cup water; cover and cook on low heat for 6 minutes, or until water is evaporated. Repeat until all pot stickers are cooked. Serve with dipping sauce. Makes about 24 pot stickers. CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995) Guest Demonstrator: Paul Onishi Reprinted with permission from: The Electric Kitchen and Hawaiian Electric Company, Inc.