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Vegan potstickers on a plate with dipping sauce and a parsley and chili pepper garnish.

Vegan Potstickers

Keri Bevan
These vegan potstickers are a delicious plant-based twist on the classic Chinese dumpling. My version incorporates a touch of creamy peanut butter mixed with sesame oil and soy sauce to coat the veggies inside the potsticker. The result is a super unique flavor bomb that you'll love!
5 from 14 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Chinese
Servings 5 servings
Calories 443 kcal

Ingredients
  

For The Filling

  • 1 tablespoon sesame oil
  • 2 cloves garlic minced
  • 1 cup mushrooms finely chopped, shiitake or cremini work well
  • 1 cup cabbage finely shredded
  • ½ cup carrots grated
  • 2 green onions thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon sriracha sauce adjust to taste
  • 2 tablespoons smooth peanut butter
  • 2 tablespoons water

For The Assembly

  • 1 package Vegan potsticker wrappers (usually available at Asian grocery stores)

For Cooking

  • 2 tablespoons vegetable oil, divided
  • ¼ cup water

For The Dipping Sauce

  • ¼ cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon maple syrup or agave syrup
  • 1 teaspoon chili flakes adjust to taste
  • 1 clove garlic minced
  • 1 teaspoon fresh ginger grated (optional)
  • 1 tablespoon green onions chopped (optional)
  • 1 teaspoon sesame seeds optional

Instructions
 

  • Heat sesame oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
  • Add chopped mushrooms, shredded cabbage, and grated carrots to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender. Remove from heat and let it cool slightly.
  • In a small bowl combine the soy sauce, sriracha sauce, peanut butter and water. Stir until everything is well combined.
  • In a large mixing bowl, combine the sautéed vegetables with the sliced green onions. Pour the sauce over the top and toss until the veggies are well coated in the sauce.
  • Take a potsticker wrapper and place about 1 heaping teaspoon of filling in the center. Dip your finger in water and run it along the edges of the wrapper. Fold the wrapper over the filling to create a half-moon shape and press the edges firmly to seal. If you want to make a pleat fold as I have, see the instructions in my blog post above.
  • Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Once hot, arrange the potstickers in a single layer in the skillet, making sure they're not touching each other. Cook for 2-3 minutes until the bottoms are golden brown.
  • Carefully pour ¼ cup of water into the skillet and immediately cover with a lid. Allow the potstickers to steam for 5-6 minutes or until the water has evaporated.
  • Remove the lid and continue cooking for another 1-2 minutes until the bottoms are crisp again and the potstickers are fully cooked through.
  • Transfer the potstickers to a serving plate and repeat the cooking process with the remaining potstickers, adding more oil to the skillet as needed.

To Make The Dipping Sauce

  • In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, maple syrup, chili flakes, minced garlic, and grated ginger until well combined. Taste the dip and adjust the seasoning to your preference. If you prefer it sweeter, add more maple syrup. For extra spice, add more chili flakes.
  • If desired, stir in chopped green onions and sesame seeds for added flavor and texture.

Notes

❄️Storage Instructions

Refrigerator

These vegan potstickers make great meal-prep items that you can keep on hand. If you have any leftovers, let them cool completely before transferring to an airtight container. They'll keep nicely in the fridge for 3-4 days. Just reheat them in a skillet over medium heat with a little oil until crisped up again.

Freezer

If you want to stash away an extra batch for later, the potstickers can be frozen before cooking for longer storage. Arrange the uncooked, assembled potstickers in a single layer on a baking sheet and pop it in the freezer for about an hour. Once they're frozen solid, you can transfer them to an airtight freezer-safe bag or container. They'll keep for up to 3 months in the freezer. No need to thaw before cooking.

Nutrition

Calories: 443kcalCarbohydrates: 61gProtein: 13gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 8mgSodium: 1683mgPotassium: 324mgFiber: 3gSugar: 5gVitamin A: 2348IUVitamin C: 10mgCalcium: 78mgIron: 4mg
Keyword vegan potstickers
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