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Vegetarian Pot Stickers With Dipping Sauce

Contributed by: Chris WebAdmin. of


  • 1 cup diced tomato
  • 1/2 cup grated daikon
  • 2 tablespoon finely chopped shiso leaves
  • 2 tablespoon chopped green onions
  • 3 tablespoon 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 tablespoon fresh shiitake mushrooms (finely chopped)
  • 2 tablespoon chopped fresh basil leaves
  • 2 tablespoon finely chopped black olives
  • 1 teaspoon ground red chili pepper
  • 1 teaspoon 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.

Serving Size: Makes about 24 pot stickers

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