Vegan Potstickers

These vegan potstickers are better than takeout with a tasty mushroom and veggie filling and homemade wonton wrappers to ensure that they’re vegan! Once you’ve mastered these bad boys, you’ll never order takeout again!

A grey bowl with three potstickers on a bed of rice and sautéed bok choy.

I love making vegan dumplings of all sorts. Whether it’s vegan pierogi, smoky tofu potstickers or vegan wontons, I love wrapping things in dough!

This recipe for vegan potstickers has been one of the most popular recipes on the blog since I first published it in 2016. And for good reason, it’s tasty!

A pan of the stir fried vegetable filling and a bottle of sesame oil being drizzled over.

Now, it may look complicated to make vegan potstickers, that’s why I’m updating this recipe with a video and new pictures so you can see how simple it really is!

The first thing you’re going to need is vegan wonton wrappers.

Spooning the filling over a wonton wrapper. A napkin and the bowl of filling in the back.

You can get them in some supermarkets but many of you have commented that they’re not that easy to find.

So that’s why I did this recipe for vegan wonton wrappers. As you’ll see in the video, it’s simply flour and water and it’s one of the easiest types of dough to make.

A close-up shot of two hands closing the filled potsticker.

I use a pasta maker to roll out the dough and it makes very quick work of it.

If you don’t have a pasta maker, you can use a rolling pin and roll them out by hand. It’ll take longer, but it works.

Try to roll out the dough as thin as possible without it tearing when you fold your potstickers.

A filled and closed potsticker on the counter.

Since I’m not a Chinese grandmother yet, I roll my dough out a touch on the thick side in order to make it easier to handle.

So while your dough is resting, prepare the filling for your vegan potstickers.

This is a simple mix of sautéed mushrooms and veggies seasoned with sesame oil. You can change up anything you want in the filling; add tofu, edamame, cilantro, peppers, whatever.

Lifting the lid off the pan full of steamed potstickers.

There are a few different ways you can fold a potsticker.

I use my thumbs to make pleats down the length of the potsticker (see video). It might look fancy, but this is only my third time making vegan potstickers so the technique is easy to pick up after a couple tries!

A pair of chopsticks holding up a potsticker from the pan to show its crispy bottom.

To cook your vegan potstickers, first fry them in a bit of oil so they get that nice crispy bottom.

Carefully pour in a bit of water (being careful to not get splashed with hot oil!) and quickly cover the pan. Steam until tender then uncover and crisp those bottoms up again.

A pair of chopsticks holding up a potsticker that's cut through the middle to show the filling. A bowl of potstickers over rice in the background.

Mix up a quick dipping sauce and serve them hot! You’re gonna love these vegan potstickers!

Wanna see how easy vegan potstickers are to make? Watch the video and share it of Facebook!

Vegan Potstickers

Vegan Potstickers

Yield: About 25 (3-inch) potstickers or 15 (4-inch) potstickers
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes

These vegan potstickers are better than takeout with a tasty mushroom and veggie filling and homemade wonton wrappers to ensure that they’re vegan! Once you’ve mastered these bad boys, you’ll never order takeout again!


  • 25 (3 inch/8 cm) or 15 (4 inch/10 cm) vegan wonton wrappers (see note)
  • 2 tablespoons oil, divided
  • Half an onion, chopped
  • 2 cloves of garlic, minced
  • 1 tablespoons minced ginger
  • 3/4 cup (55 grams) chopped mushrooms (Asian mix or oyster or shiitake or white button)
  • 1 medium carrot, grated
  • 1 cup (75 grams) shredded cabbage
  • 2 green onions, chopped
  • Salt and pepper to taste
  • 1 teaspoon sesame oil
  • Water for steaming

For the dipping sauce

  • 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. Wet the edges of the wrapper with water. 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 brown on each side (optional). 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.


The brands Nasoya and Twin Dragon make vegan wonton wrappers, or you can make your own using this recipe.

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Nutrition Information:
Yield: 25 Serving Size: 1 potsticker
Amount Per Serving: Calories: 42Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 201mgCarbohydrates: 6gFiber: 1gSugar: 0gProtein: 1g

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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


  • 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.

  • Reply
    June 1, 2017 at 11:33 pm

    This recipe is GREAT. I did the whole thing, even the wrappers.
    While I was eating them, I couldn’t believe I made them!

    • Reply
      June 2, 2017 at 5:07 pm

      Great! So glad you liked them and thanks so much for coming back to leave a comment!

  • Reply
    June 9, 2017 at 1:35 am

    These are phenomenal! My entire family loved it, including my 7 year old. Keeper recipe for sure. Thank you!

    • Reply
      June 9, 2017 at 2:41 pm

      So happy you enjoyed them and thanks for your feedback!

  • Reply
    August 1, 2017 at 11:54 pm

    Can you give nutritional information please? I would love to make these but I can’t without the info.

    • Reply
      August 4, 2017 at 3:47 pm

      Sorry, I cannot give nutritional information because I am not a dietitian. There are some online tools you can use but they are not very accurate.

  • Reply
    Wilson Shelby
    August 15, 2017 at 1:59 am

    These came out good for my first try. I’m a novice chef and they came out looking more like tiny envelopes than dumplings. I like onions, but both chopped onion and green onion was too much for my taste. Next time I will just use one or the other. I’ll probably add more ginger next time. The dumplings cooked very quickly, much more quickly than the times listed in the recipe. But the stove in my apt is ancient so I’ll know next time to lower the heat and keep a close eye on them. My family will love these as appetizers for the upcoming holiday season!

  • Reply
    September 13, 2017 at 9:32 pm

    Hi Melissa,
    I love potstickers and these have everything I love, so will do this weekend! Thank you for all your lovely recipes!

  • Reply
    November 7, 2017 at 9:21 pm

    I’m looking forward to trying these! It’s probably too late to answer the question people had about freezing, but we freeze homemade postickers all the time. I work in a modern languages department at a college, so the Asian Studies Program students make these occasionally for their events. We freeze the extras. They hold up great. The wrappers start to get freezer burn after a month or two (depending on how well they’re packaged), but still taste fine. We’ve used the store-bought and home-made.

    • Reply
      November 8, 2017 at 2:54 pm

      Thanks for the advice!

  • Reply
    January 11, 2018 at 7:22 am

    Hello Melissa, Could you tell me what is that machine that you have used to flatten the dough. seems very easy?

    • Reply
      January 11, 2018 at 11:16 am

      It´s a regular hand-crank pasta machine, usually for Italian pastas but it works on all dough.

  • Reply
    Linda S
    January 12, 2018 at 7:50 pm

    Love these. I added some left over bean sprouts to the filling. Definite keeper.

  • Reply
    January 22, 2018 at 12:22 am

    The video dos not work. Nice music but only one still picture?

    • Reply
      January 23, 2018 at 9:46 am

      Not sure, it works for me. Maybe a glitch or your internet connection.

  • Reply
    February 14, 2018 at 10:50 pm

    For the steaming portion, do you put the potstickers right into the water and they don’t get soggy? Would a dutch oven work for the steaming portion?

    • Reply
      February 19, 2018 at 12:38 pm

      Yep, they go right in the water and no they don’t get soggy bottoms! I *think* a dutch oven would work but I haven’t tried it like that.

  • Reply
    March 18, 2018 at 1:25 am

    This are AWESOME!! I left out the MUSHROOM, replaced them with more white & red cabbage.
    So Good!!!

  • Reply
    August 27, 2018 at 11:33 pm

    These are delicious! I did about half shiitake/half white button for the mushrooms, and store-bought wonton wrappers. I may try homemade wraps if I make them again, but I would definitely make a double batch or more since they are so good.

  • Reply
    September 15, 2018 at 4:27 am

    Just made these tonight for movie night with my babies. Perfection. Everyone love them. Thanks!!!

  • Reply
    November 28, 2018 at 5:06 pm

    Have you ever used red cabbage in your recipe?

  • Reply
    January 11, 2019 at 5:25 pm

    I made these and they worked out SO WELL! I did add a few things — an egg yolk (we aren’t vegan), some sriracha, lots of red pepper flakes, and some other random veggies we had in the fridge. We also added some ginger, garlic, and lime juice to the dipping sauce, which was super yummy. OH- and we steamed them in vegetable broth instead of water, which added some extra flavor to the wrapping as well. Thanks for all the amazing tips!

    • Reply
      April 17, 2020 at 9:34 am

      I have made this recipe twice now, once with the homemade wonton wrapper recipe and once with store-bought wrappers and loved it both times.
      When using the homemade wrappers, I boiled instead of fried the dumplings as they stuck to the pan when fried but they were still delicious and held their shape when boiled. This are an excellent accompaniment to noodles or fried rice and I absolutely recommend trying this if you have a bit of time to spare.

  • Reply
    Ashley Lynn / ashibunni
    September 24, 2020 at 11:37 pm

    Everyone seems to be loving these, I really need to try very soon. 🙂

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