Vegetarian Pot Stickers With Dipping Sauce Recipe
Recipe
Ingredients
1 cup diced tomato
1/2 cup grated daikon
2 tbsp finely chopped shiso leaves
2 tbsp chopped green onions
3 tbsp lemon juice
1/4 cup tamari or soy sauce
1/2 tsp cumin seed
1/2 tsp chili powder
1/2 cup cooked brown rice
6 oz tofu, squeezed to remove moistu
3 tbsp fresh shiitake mushrooms (finely ch, opped)
2 tbsp chopped fresh basil leaves
2 tbsp finely chopped black olives
1 tsp ground red chili pepper
1 tsp sesame oil
12 oz pot sticker wrappers
1 salad oil for frying
Recipe
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 & Hawaiian
Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
Servings:
24
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to Vegetarian Recipes
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