Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers Vegetarian
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Diced tomato
1/2 c Grated daikon
2 tb Finely chopped shiso leaves
2 tb Chopped green onions
3 tb Lemon juice
1/4 c Tamari or soy sauce
1/2 ts Cumin seed
1/2 ts Chili powder
1/2 c Cooked brown rice
6 oz Tofu -- squeezed
-to remove moisture
3 tb Fresh shiitake mushrooms
-(finely chopped)
2 tb Chopped fresh basil leaves
2 tb Finely chopped black olives
1 t Ground red chili pepper
1 t Sesame oil
12 oz Pot sticker wrappers
Salad oil for frying
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.
