Title: Vegetarian pot stickers with dipping sauce
 Categories: Appetizers, Vegetarian, Vegan
      Yield: 24 Pieces
 
      1 c  Diced tomato
    1/2 c  Grated daikon
      2 tb Finely chopped shiso leaves
      2 tb Chopped green onions
      3 tb Lemon juice
    1/4 c  Tamari or soy sauce
    1/2 ts Cumin seed
    1/2 ts Chili powder
    1/2 c  Cooked brown rice
      6 oz Tofu; squeezed
           -to remove moisture
      3 tb Fresh shiitake mushrooms
           -(finely chopped)
      2 tb Chopped fresh basil leaves
      2 tb Finely chopped black olives
      1 ts Ground red chili pepper
      1 ts Sesame oil
     12 oz Pot sticker wrappers
           Salad oil for frying
 
  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]