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.
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.
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.
This post contains affiliate links which help offset the costs of running this website without any additional cost to you.
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.
- 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
- 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.
- 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.
- 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.
- 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.