Vegan Potstickers

You might feel intimidated by the idea of making vegan potstickers at home, I know I was. Just like spring rolls and wonton soup, potstickers seem tricky and super fiddly. Let’s be honest, they are a little fiddly.

Don’t look too closely at my pictures because you’ll see that I clearly don’t have the folding technique down yet. But didn’t your mother ever tell you not to judge a book by its cover? Let’s not be superficial – it’s merely cosmetic and they still taste delicious.

I’m sure practice will make perfect … someday.

Delicious vegan potstickers. Don't be intimidated, they're easy! You can even make your own wonton wrappers to be sure that they are free from all animal products.

But generally speaking, vegan potstickers are not as intimidating as one might think.

Furthermore, you can even make the wrappers from scratch without investing too much more time into preparation.

You can mix and knead the dough in about 5 minutes. Then, while the dough is resting, prepare your filling. While the filling is cooling, roll out and cut the dough. By the time your filling is cool, the wrappers will be ready to go.

Start stuffing!

Delicious vegan potstickers. Don't be intimidated, they're easy! You can even make your own wonton wrappers to be sure that they are free from all animal products.

Of course it goes without saying that you can stuff your vegan potstickers with just about anything.

The recipe I’ve got here is pretty basic as far as fillings go: cabbage, carrots and my favorite mix of Asian mushrooms from Bolets Petras (they really should pay me for promoting their product so much, but I love them so much I’ll do it for free).

It’s a recipe that I adapted from The Chinese Vegan Kitchen and is very simple and easy to follow.

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Delicious vegan potstickers. Don't be intimidated, they're easy! You can even make your own wonton wrappers to be sure that they are free from all animal products.

When it comes time to fold up your wrappers, don’t stress about it too much. You can watch a video on the special pleating technique and try it a couple of times.

When you fail miserably, just pinch the edges together and ruffle them a little bit to make a halfway decent vegan potsticker.

Need ideas of what to serve with these vegan potstickers? Try this orange- and ginger-glazed tofuSingapore noodles, or Tibetan-style curried rice.

Vegan Potstickers

Save RecipeSave Recipe
  • 25 vegan wonton wrappers (see note)
  • 2 tablespoons oil, divided
  • Half an onion, chopped
  • 2 cloves of garlic, minced
  • 1 tablespoons minced ginger
  • 1/2 cup chopped mushrooms (Asian mix or oyster or shiitake or white button)
  • 1 carrot, grated
  • A quarter of a cabbage (about 1 cup), shredded
  • 1/2 cup chopped green onions
  • Salt and pepper to taste
  • 1 teaspoon sesame oil
  • Water for steaming
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  1. Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the chopped onion and white parts of the green onions and fry until softened. Add the garlic and ginger and fry until fragrant – about 2 minutes. Add the mushrooms and fry for a further 5 minutes or until soft and beginning to brown. Add the carrot, cabbage, green parts of the green onion, salt and pepper and fry, stirring, until the cabbage is soft but not limp – about 2 to 3 minutes. Remove from heat and stir thorough the sesame oil. Allow to cool on the counter or in the fridge.
  2. Once cool, assemble your potstickers. Place a small teaspoon of the filling in the centre of a wonton wrapper. If you are using store-bought wrappers, wet one edge with water. If you’re using homemade wrappers, it’s not necessary to wet one edge. Fold the wrapper over the filling and pinch the edges together to seal. Place them upright on a plate, being careful not to let them touch or else they will stick together.
  3. Heat 1 tablespoon of oil over medium-high heat in a large pan. Add the potstickers and fry until browned on the bottom – 1 to 2 minutes. You may need to work in two batches if not all your potstickers fit in the pan. Add 1/4 cup of water, cover the pan and reduce heat to medium. Allow to steam until the tops are tender and the water has evaporated – about 2 to 3 minutes. Uncover the pan and flip the potstickers onto their sides to fry. Brown each side. Remove to a serving dish.
  4. In a bowl combine the soy sauce and rice vinegar to make a dipping sauce and serve alongside the potstickers.

Note: Use store bought or make your own with this recipe.

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  • Reply
    Barbara J. Blunt
    May 17, 2016 at 2:22 pm My family and I love pot stickers but I was always a little worried about making them. But if you can do it, so can I! Thanks for the wrapper recipe, also.
    • Reply
      May 17, 2016 at 4:51 pm Yep, they might not be as beautiful as in a restaurant but they still taste great!
  • Reply
    June 9, 2016 at 5:04 am Unfortunately, I cannot read your recipe because the social media bar covers all the amounts.
    • Reply
      June 9, 2016 at 12:14 pm That's strange, I've never heard of that happening. Are you on pc or mobile?
  • Reply
    Ann dePinto
    July 23, 2016 at 7:33 pm Can you give th the nutrient valu for these. They look wonderful.
  • Reply
    December 2, 2016 at 5:14 pm I made these and they turned out delicious! I forgot to buy cabbage however, so instead I put in spinach and kimchi. I think the kimchi added SO MUCH flavor and was totally a worthy add in. The folding and the steaming was very difficult for me to master, so my potstickers ended up more like wontons. Either way, they were yummy. The dipping sauce recipe is also very good. I made that and a sweet chili sauce. Everything turned out great and I will make these again!
    • Reply
      December 3, 2016 at 6:16 pm Kimchi sounds like a great addition. I agree that the folding is tricky and takes a while to get the hang of. The more you make, the easier it will become. Thanks so much for coming back to comment, so glad you enjoyed the recipe!
  • Reply
    December 14, 2016 at 11:56 pm Can these be frozen? I made a batch tonight and they were delish! I have leftover ingredients and wanted to use them up before they went bad so I was hoping they could be frozen for another night.
    • Reply
      December 15, 2016 at 3:28 pm Actually I've never tried freezing them but I think it would be fine to freeze them before they're cooked.
  • Reply
    Asya Bridger
    December 30, 2016 at 4:59 pm Quick question, did you use regular cabbage or napa cabbage?
    • Reply
      January 6, 2017 at 9:47 am Regular.
  • Reply
    Rachael Smith
    December 31, 2016 at 10:25 pm Do you know if these freeze well? I've made your recipe about 4 times and again tonight, we love it but it always makes more than we can eat. Also, thank you for the wonton wrapper recipe as well.
    • Reply
      January 6, 2017 at 9:46 am I've never tried freezing them but if you use commercial wonton wrappers it shouldn't be a problem. I don't know how well the fresh wonton wrappers would hold up in the freezer, though. If you try it, let me know.
  • Reply
    January 22, 2017 at 9:55 am I also live in Spain and have only one place to buy wrappers, so thank you for the wrapper recipe! I have a pasta machine so will be giving this a try.
  • Reply
    February 16, 2017 at 8:11 am I made these but couldn't roll them out thin enough and I only got 24 out of a double batch. I had to stand on a chair to roll them out.
  • Reply
    March 19, 2017 at 11:33 pm This is a great recipe. I make something similar but I'm going to try your version as well. I don't worry too much about the folding - I just make triangles. I do freeze mine (I use wonton wrappers) and they keep for quite some time. Just watch for splatters when you add an icy potsticker to an oily pan.
  • Leave a Reply

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