Vegetarian Pot Stickers with Dipping Sauce

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]