Guest guest Posted December 8, 2006 Report Share Posted December 8, 2006 Vegetarian Pot Stickers With Dipping Sauce 1 cup diced tomato 1/2 cup grated daikon 2 tablespoons finely chopped shiso leaves 2 tablespoons chopped green onions 3 tablespoons lemon juice 1/4 cup tamari or soy sauce 1/2 teaspoon cumin seed 1/2 teaspoon chili powder 1/2 cup cooked brown rice 6 ounces tofu, squeezed remove moisture 3 tablespoons fresh shiitake mushrooms, finely chopped 2 tablespoons chopped fresh basil leaves 2 tablespoons finely chopped black olives 1 teaspoon ground red chili pepper 1 teaspoon sesame oil 12 ounces 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. Share your photos with the people who matter at Canada Photos Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2006 Report Share Posted December 8, 2006 I have two question; what is daikon and what are shiso leaves. As for the fresh shiitake, could one rehydrate dried shiitake. We only have dried and I was wondering if this would have a detrimental affect on the flavour On 12/8/06, AJ <aj788888 wrote: > > Vegetarian Pot Stickers With Dipping Sauce > > 1 cup diced tomato > 1/2 cup grated daikon > 2 tablespoons finely chopped shiso leaves > 2 tablespoons chopped green onions > 3 tablespoons lemon juice > 1/4 cup tamari or soy sauce > 1/2 teaspoon cumin seed > 1/2 teaspoon chili powder > 1/2 cup cooked brown rice > 6 ounces tofu, squeezed remove moisture > 3 tablespoons fresh shiitake mushrooms, finely chopped > 2 tablespoons chopped fresh basil leaves > 2 tablespoons finely chopped black olives > 1 teaspoon ground red chili pepper > 1 teaspoon sesame oil > 12 ounces 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. > > > > Share your photos with the people who matter at Canada Photos > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2006 Report Share Posted December 8, 2006 Daikan is a Japanese horseraddish /// long think root ... white. It can be found in most supermarkets in the fresh produce area. Shiso leaves are also knows as Asian or Japanese Basil. They smell and taste different than european basils. Sort of slightly lemony .. - " Douglas Anderson " <djandersonza Friday, December 08, 2006 10:25 AM Re: Vegetarian Pot Stickers With Dipping Sauce >I have two question; what is daikon and what are shiso leaves. > As for the fresh shiitake, could one rehydrate dried shiitake. We only > have > dried and I was wondering if this would have a detrimental affect on the > flavour > > > On 12/8/06, AJ <aj788888 wrote: >> >> Vegetarian Pot Stickers With Dipping Sauce >> >> 1 cup diced tomato >> 1/2 cup grated daikon >> 2 tablespoons finely chopped shiso leaves >> 2 tablespoons chopped green onions >> 3 tablespoons lemon juice >> 1/4 cup tamari or soy sauce >> 1/2 teaspoon cumin seed >> 1/2 teaspoon chili powder >> 1/2 cup cooked brown rice >> 6 ounces tofu, squeezed remove moisture >> 3 tablespoons fresh shiitake mushrooms, finely chopped >> 2 tablespoons chopped fresh basil leaves >> 2 tablespoons finely chopped black olives >> 1 teaspoon ground red chili pepper >> 1 teaspoon sesame oil >> 12 ounces 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. >> >> >> >> Share your photos with the people who matter at Canada Photos >> >> Quote Link to comment Share on other sites More sharing options...
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