Vegetarian Pot Stickers with Dipping Sauce

Demonstrated by: Paul Onishi.
Cherry Blossom Festival Recipes on February 1, 1995.



Vegetarian Pot Stickers with Dipping Sauce

  • 1 cup diced tomato
  • 1/2 cup grated daikon
  • 2 tablespoons finely chopped shiso leaves
  • 2 tablespoons chopped green onions
  • 3 tablespoons lemon juice
  • 1/4 cup tamari or soy sauce
  • 1/2 teaspoon cumin seed
  • 1/2 teaspoon chili powder
  • 1/2 cup cooked brown rice
  • 6 oz tofu, squeezed to remove moisture
  • 3 tablespoons finely chopped fresh shiitake mushrooms
  • 2 tablespoons chopped fresh basil leaves
  • 2 tablespoons finely chopped black olives
  • 1 teaspoon ground red chili pepper
  • 1 teaspoon sesame oil
  • 1 pkg (12 oz) pot sticker wrappers
  • Salad oil for frying


  1. For dipping sauce, combine tomato, daikon, shiso, green onions, lemon juice, 2 tablespoons of the tamari, the cumin, and chili powder.
  2. Chill overnight.
  3. In a bowl, combine rice, tofu, mushrooms, basil, olives, chili pepper, sesame oil, and the remaining 2 tablespoons tamari.
  4. Chill for 30 minutes.
  5. Put 1 tablespoon of filling in the center of each wrapper.
  6. Dampen edges with water, fold wrapper in half, and seal edges.
  7. In a non-stick skillet, heat a little oil.
  8. Arrange filled pot stickers in a single layer in the skillet; cook over medium heat until the bottoms of the pot stickers are browned.
  9. Add 1/4 cup water; cover and cook on low heat for 6 minutes, or until water is evaporated.
  10. Repeat until all pot stickers are cooked.
  11. Serve with dipping sauce.

Makes about 24 pot stickers.


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