Former John Day resident, Wade Phillpotts shared this recipe for pot stickers. He developed the recipe to accommodate a friend who follows a vegan diet, using texturized vegetable protein (TVP). Pork flavored with ginger and soy sauce can also be used.
Wade is an ACF certified executive chef working on a BA in hospitality management and environmental tourism degree, and he lives with his wife, Kat, and four children in Salt Lake City, Utah.
I tried some of Wade’s skewered sesame chicken several years ago - still a memorable dish!
I’m sure the pot stickers are equally delicious. Picking up ingredients to make the recipe is at the top of my to-do list!
Wade Phillpotts’ Pot Stickers
1/2 head green cabbage, cored and shredded
2 baby bok choy, 1/4" chop
2 C. matchstick carrots
2 bunches green onion, 1/4" slice
3 tsp. crushed ginger
1 clove crushed garlic
1/2 tsp. sesame oil
2 Tbsp. soy sauce
1 C. dry TVP (textured vegetable protein)
or use 1 ½ C. ground pork cooked with 1 tsp. ground ginger and 1 Tbsp. soy sauce
1 pkg. wonton wrappers
If using TVP, rehydrate it with 1 cup boiling water and 1/2 packet of oriental Ramen packet. Let sit for 5 minutes.
If using pork, mix in the ground ginger and soy sauce and thoroughly cook.
Put all vegetables in a cold cast iron pan. Turn on the heat and stir occasionally until vegetables start to wilt. Add sesame oil and soy sauce. Cook until the carrots *just* break when you bend them. Sit to cool.
Squeeze out excess liquid and mix in TVP or add the pork at this point. Stuff pot stickers. When doing the pot stickers use just a little water on your finger tips to wet and stick the seams.
To cook pot stickers:
Heat 2 Tbsp. of oil in the pan on high heat. Place pot stickers flat side down and cook until browned and crisp. (DO NOT MOVE THEM IN THE PAN). Add 1/4 C. water to hot pan. (be careful it WILL splatter) Cover immediately and let steam - about a minute - until hot. Remove the lid and continue cooking until remaining water evaporates off.
Tips: This recipe would also work for fried spring rolls.
This recipe freezes well and will reheat from frozen in the pan. They will keep in a Zip-Lock type bag for about two months. TVP does not keep well in the fridge. Only rehydrate as much as you will eat or freeze.
Wade uses Bob’s Red Mill TVP which is available in most grocery stores, and he says it has the advantage of being shelf stable and by the pound is much less expensive than ground beef.
