Vegetarian Pot Stickers With Dipping Sauce Recipe
Yield: 24 PiecesRecipe by luhu.jp
Ingredients:
1 cup: Diced tomato,
1/2 cup: Grated daikon,
2 tbsp: Finely chopped shiso leaves,
2 tbsp: Chopped green onions,
3 tbsp: Lemon juice,
1/4 cup: Tamari or soy sauce,
1/2 tsp: Cumin seed,
1/2 tsp: Chili powder,
1/2 cup: Cooked brown rice,
6 ounce: Tofu, squeezed to remove moisture
3 tbsp: Fresh shiitake mushrooms, finely chopped
2 tbsp: Chopped fresh basil leaves,
2 tbsp: Finely chopped black olives,
1 tsp: Ground red chili pepper,
1 tsp: Sesame oil,
12 ounce: Pot sticker wrappers,
Salad oil for frying,
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 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]
Source from luhu.jp
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]
Source from luhu.jp