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]