Vegetarian Pot Stickers with Dipping Sauce
Yield
24 piecesPrep
40 minCook
20 minReady
9 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
tomatoes
diced |
|
| ½ | cup |
daikon (chinese icicle radish)
grated |
*
|
| 2 | tablespoons |
shiso leaves
finely chopped |
* |
| 2 | tablespoons |
scallions, spring or green onions
chopped |
|
| 3 | tablespoons |
lemon juice
|
|
| ¼ | cup |
soy sauce, tamari
or soy sauce |
*
|
| ½ | teaspoon |
cumin seeds
|
|
| ½ | teaspoon |
chili powder
|
|
| ½ | cup |
brown rice
cooked |
|
| 6 | ounces |
tofu
squeezed to remove moisture |
|
| 3 | tablespoons |
mushrooms, shiitake
fresh, finely chopped |
|
| 2 | tablespoons |
basil
fresh, chopped |
|
| 2 | tablespoons |
black olives
finely chopped |
|
| 1 | teaspoon |
red chili peppers
ground |
|
| 1 | teaspoon |
sesame oil
|
|
| 12 | ounces |
pot sticker wrappers
|
* |
| 1 | x |
vegetable oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
tomatoes
diced |
|
| 118 | ml |
daikon (chinese icicle radish)
grated |
*
|
| 3E+1 | ml |
shiso leaves
finely chopped |
* |
| 3E+1 | ml |
scallions, spring or green onions
chopped |
|
| 45 | ml |
lemon juice
|
|
| 59 | ml |
soy sauce, tamari
or soy sauce |
*
|
| 2.5 | ml |
cumin seeds
|
|
| 2.5 | ml |
chili powder
|
|
| 118 | ml |
brown rice
cooked |
|
| 173.4 | ml/g |
tofu
squeezed to remove moisture |
|
| 45 | ml |
mushrooms, shiitake
fresh, finely chopped |
|
| 3E+1 | ml |
basil
fresh, chopped |
|
| 3E+1 | ml |
black olives
finely chopped |
|
| 5 | ml |
red chili peppers
ground |
|
| 5 | ml |
sesame oil
|
|
| 346.8 | ml/g |
pot sticker wrappers
|
* |
| 1 | x |
vegetable oil
for frying |
*
|
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]
