1 c Diced tomato 1/2 c Grated daikon 2 tb Finely chopped shiso leaves 2 tb Chopped green onions 3 tb Lemon juice 1/4 c Tamari or soy sauce 1/2 ts Cumin seed 1/2 ts Chili powder 1/2 c Cooked brown rice 6 oz Tofu; squeezed -to remove moisture 3 tb Fresh shiitake mushrooms -(finely chopped) 2 tb Chopped fresh basil leaves 2 tb Finely chopped black olives 1 ts Ground red chili pepper 1 ts Sesame oil 12 oz 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. CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995) Guest Demonstrator: Paul Onishi Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal-Master compatible format by Karen Mintzias]
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