Ingredients Jump to Instructions ↓

  1. 1 cup diced tomato

  2. 1/2 cup grated daikon

  3. 2 tablespoons finely chopped shiso leaves

  4. 2 tablespoons chopped green onions

  5. 3 tablespoons lemon juice

  6. 1/4 cup tamari or soy sauce

  7. 1/2 teaspoon cumin seed

  8. 1/2 teaspoon chili powder

  9. 1/2 cup cooked brown rice

  10. 6 ounces tofu -- squeezed remove moisture

  11. 3 tablespoons fresh shiitake mushrooms -- (finely chopped)

  12. 2 tablespoons chopped fresh basil leaves

  13. 2 tablespoons finely chopped black olives

  14. 1 teaspoon ground red chili pepper

  15. 1 teaspoon sesame oil

  16. 12 ounces pot sticker wrappers salad oil for frying

Instructions Jump to Ingredients ↑

  1. Preparation : 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 and Hawaiian Electric Company, Inc.


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