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VEGETARIAN POT STICKERS WITH DIPPING SAUCE
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 24 |
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Ingredients: 1 Cup(s) Diced tomato 1/2 Cup(s) Grated daikon 2 Tablespoon(s) Finely chopped shiso leaves 2 Tablespoon(s) Chopped green onions 3 Tablespoon(s) Chicken thighs & legs 1/4 Cup(s) Tamari or soy sauce 1/2 Teaspoon(s) Cumin seed 1/2 Teaspoon(s) Tortillas 1/2 Cup(s) Cooked brown rice 6 Ounce(s) Tofu; squeezed to remove moisture 3 Tablespoon(s) Fresh shiitake mushrooms (finely chopped) 2 Tablespoon(s) Chopped fresh basil leaves 2 Tablespoon(s) Finely chopped black olives 1 Teaspoon(s) Ground red chili pepper 1 Teaspoon(s) Sesame oil 12 Ounce(s) Pot sticker wrappers |
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]
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