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]