Vegetarian Pot Stickers with Dipping Sauce.

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Vegetarian Pot Stickers with Dipping Sauce

 

1 cup tomatoes diced

1/2 cup daikon, grated

2 tablespoons shiso leaves finely chopped

2 tablespoons scallions, spring or green onions chopped

3 tablespoons lemon juice

1/4 cup soy sauce, tamari or soy sauce

1/2 teaspoon cumin seeds

1/2 teaspoon chili powder

1/2 cup rice, brown cooked

6 ounces tofu squeezed to remove moisture

3 tablespoons mushrooms, shitake fresh, finely chopped

2 tablespoons basil fresh, chopped

2 tablespoons black olives finely chopped

1 teaspoon red chili pepper ground

1 teaspoon sesame oil

12 ounces pot sticker wrappers

vegetable 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.