Vegetarian Pot Stickers With Dipping Sauce

Course : Dips
Serves: 24
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


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
2 tablespoons salad oil for frying

Preparation / Directions:

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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Dips Recipes