| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Appetizers, Vegetarian, Vegan |
24 |
Pieces |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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