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Vegetarian Pot Stickers with Dipping Sauce

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Recipe

 

Yield

24 pieces

Prep

40 min

Cook

20 min

Ready

9 hrs
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup tomatoes
diced
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½ cup daikon (chinese icicle radish)
grated
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2 tablespoons shiso leaves
finely chopped
*
2 tablespoons scallions, spring or green onions
chopped
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3 tablespoons lemon juice
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¼ cup soy sauce, tamari
or soy sauce
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½ teaspoon cumin seeds
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½ teaspoon chili powder
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½ cup brown rice
cooked
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6 ounces tofu
squeezed to remove moisture
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3 tablespoons mushrooms, shiitake
fresh, finely chopped
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2 tablespoons basil
fresh, chopped
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2 tablespoons black olives
finely chopped
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1 teaspoon red chili peppers
ground
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1 teaspoon sesame oil
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12 ounces pot sticker wrappers
*
1 x vegetable oil
for frying
* Camera

Ingredients

Amount Measure Ingredient Features
237 ml tomatoes
diced
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118 ml daikon (chinese icicle radish)
grated
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3E+1 ml shiso leaves
finely chopped
*
3E+1 ml scallions, spring or green onions
chopped
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45 ml lemon juice
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59 ml soy sauce, tamari
or soy sauce
* Camera
2.5 ml cumin seeds
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2.5 ml chili powder
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118 ml brown rice
cooked
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173.4 ml/g tofu
squeezed to remove moisture
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45 ml mushrooms, shiitake
fresh, finely chopped
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3E+1 ml basil
fresh, chopped
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3E+1 ml black olives
finely chopped
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5 ml red chili peppers
ground
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5 ml sesame oil
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346.8 ml/g pot sticker wrappers
*
1 x vegetable oil
for frying
* Camera

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 ¼ 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.

[Meal-Master compatible format by Karen Mintzias]



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 15726% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 55mg 2%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 13%
Sugars g
Protein 13g
Vitamin A 13% Vitamin C 37%
Calcium 19% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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