Vegetarian Pot Stickers with Dipping Sauce
Crispy pan-fried vegetarian pot stickers filled with tofu, brown rice, shiitake mushrooms, and olives, served with a fresh tomato-daikon-shiso dipping sauce.
YIELD
24 piecesPREP
40 minCOOK
20 minREADY
9 hrsThese pot stickers have Hawaiian-Japanese soul running right through them.
The filling is a creative mashup of tofu, brown rice, shiitake mushrooms, black olives, and fresh basil, all seasoned with sesame oil and chili pepper for a filling that’s got way more going on than the usual dumpling.
Pan-fried until the bottoms turn crisp and golden, then steamed to finish so the wrappers go tender and slightly translucent on top.
But the real star might be the dipping sauce: diced tomatoes, grated daikon radish, and fragrant shiso leaves with lemon juice and tamari. It’s bright, sharp, and completely addictive.
Makes about 24 pieces, which sounds like a lot until people start reaching for their fourth and fifth.
Kitchen Tips
- Squeeze the tofu dry before mixing. Excess moisture will make the filling fall apart inside the wrappers.
- Chill the filling for 30 minutes before assembling so it firms up and wraps more easily.
- Make the dipping sauce the night before so the flavors have time to meld together.
- Don’t crowd the skillet. Cook in batches so every pot sticker gets a crispy golden bottom.
Ingredients
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 ¼ 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 and Hawaiian Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
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