Title: Vegetarian Pot Stickers with Dipping Sauce
Categories: Appetizers, Vegetarian, Vegan
Yield: 24 Pieces

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 ts Ground red chili pepper
1 ts 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.

[Meal-Master compatible format by Karen Mintzias]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini