Vegetarian Pot Stickers With Dipping Sauce
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)