Ingredients

1 C. diced tomato
1/2 C. grated daikon
2 Tbsp. finely chopped shiso leaves
2 Tbsp. chopped green onions
3 Tbsp. lemon juice
1/4 C. tamari or soy sauce
1/2 tsp. cumin seed
1/2 tsp. chili powder
1/2 C. 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 ounces pot sticker wrappers
Salad oil for frying

Cooking Instructions

For dipping sauce, combine tomato, daikon, shiso, green onions, lemon juice, 2 Tbls. 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 Tbls. tamari. Chill for 30 minutes. Put 1 Tbls. of filling in the center of each wrapper. Dampen edges with water, fold wrapper in half, and seal edges. In a nonstick 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 C. 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.
 
 
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