FOFF Carla Style Pot Stickers

by Joanne on September 22, 2011

This recipe on page 4 of the book Fusion of Food and Friends by Carla Vavala was absolutely what Ted and I wanted for a Sunday at home watching football. It was finger FUN food.  I’ll be honest, it took some time but making up the filling a day ahead offered two advantages:  1.  It allowed all flavors to develop for an intense PUNCH of POT STICKER enjoyment and 2.  It saved time when putting it all together to cook.

Carla Vavala

Are you ready to join FOFF yet?  We have minimal rules:  1. Buy Carla’s book “Food of Friends and Fusion” so you can make the recipes and choose a recipe for the rest of us on an alternating basis.  2.  Send me a photo and YOUR version of Carla’s recipe or use Carla’s recipe as it’s written.  Send a review.  I’ll link to your site, if you have a blog, if not, I’ll simply post your photo and your thoughts on the recipe.

This week:  POT STICKERS!


Makes – A lot!  *I used Won Ton Wraps and had extra filling.  I used the extra to make some lovely baked burgers for Ted (this is a recipe which contains meat).


  • 1 lb ground pork  (If you want to make this vegetarian, simply substitute Vegetarian Meat/Sausage substitute)
  • 3 scallions, chopped
  • 1 head Napa cabbage, chopped
  • 2 carrots, shredded
  • 2 TBS grated fresh ginger
  • 1 TBS soy sauce
  • 1 1/2 TBS sesame oil
  • 1 large garlic clove, minced
  • 1/2 TBS cayenne pepper (omit if you don’t like spicy-peppery)
  • 1 package of gyoza or pot sticker wrappers,use wonton wrappers if you can’t find others)


  • oil for light frying (NOT deep frying)
  • 1/4 cup water

*NOTE  I used a mix of tomatoes, onions, green peppers instead of the shredded cabbage and carrots. .

In a bowl, mix all ingredient except wrappers.

Put about a TBS of filling (I bought the small wrappers so it was more like a teaspoon) in the middle of the wrapper.  Moisten the edges with water and fold in half.  Use your index finger and thumb to pinch the edges together and seal.  Lightly press the filled pot sticker on the counter to flatten the base.

In a large frying pan, add a small amount of oil (to cover bottom) and cook filled wrappers over medium heat until browned on both sides.  *About 5 minutes.

Once they are browned, add water to the pan and simmer for 5 –10 minutes, covered.


Serve with your favorite dipping sauce!


Tasty and well worth the time it took to fill and fold. *I used the vegetarian meat substitute for me because they looked so good.

Next week:  Best Ever Babbaganoush.  This is a Lebanese dish where eggplant is the main ingredient, cooked until soft and producing a smoky, well rounded flavor for dipping or spreads on flat bread or pita bread.  *You will need tahini paste, olive oil, lemon juice, and garlic for this recipe.  Is that all? Yes – just about. Want to try it?  Email me at applecrumbles1@yahoo for the recipe and cook along.

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  • At 2011.09.22 07:52, Rosie Bank said:

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    • At 2011.09.22 17:50, Ted said:

      It is just before supper time for me and your photos are upping my hunger big time. I have noticed that on certain blogs, the food looks way more appealing for some reason. Do you take all of these photos yourself? Or, are these photos from somewhere else?

      • At 2011.09.23 00:24, Chaya said:

        I have some won ton wrappers and I would love to use them up. This sounds like a good way to do it. I am happy that you do not saturate them in oil. I tried that and got delicious and greasy won tons. This sounds so much better.

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