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The wait is over! Here is the much-anticipated vegan potstickers recipe for all of you wonderful people. Let me start by telling you how simple these are to make. To be honest, I was nervous at first about testing this recipe, as I assumed vegan potstickers would be complex and hard to assemble. I am so happy to report that anyone can make these, and they are totally customizable.
Why You’ll Love These Vegan Potstickers
- Easy: This recipe takes about an hour to assemble, but it’s incredibly easy if you follow the instructions.
- Versatile: Eat these on their own with the chili sauce or add them to a soup; the options are endless!
- Vegan: Made with plant-based ingredients, but you could fool even the meat-eaters in your house with this.
Ingredients
Here are the key ingredients you’ll need to make these Vegan Potstickers:
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Shiitake Mushrooms – Shiitake mushrooms really make this filling to die for. They are low in calories but have good amounts of fiber, plus B vitamins and minerals.
Vermicelli Noodles – Found in the international section of your grocery store, vermicelli noodles are fine noodles made of ground rice, used primarily in Asian cuisine.
Wonton Wrappers – Vegan wonton wrappers are usually made with wheat flour. Non-vegan variations are usually made with eggs, but you can usually find vegan ones on the market as well. Just read the ingredients before purchasing, as they aren’t always labeled as vegan.
How to Make Vegan Potstickers?
1. In a large pan heat your sesame oil on medium heat. Add your ginger and garlic and sauté, while stirring frequently to infuse your oil. After about 1-2 minutes add your mushroom, cabbage, and carrots. Cook for around 5 minutes or until your vegetables have cooked down, this might almost be by half! To the mixture add the sesame seeds, liquid soy seasoning, maple syrup, chili paste, green onions, and cilantro and cook another 2-3 minutes or until there is no liquid in the pan. Remove from the heat and let cool.
2. Boil a small pot of water and cook your vermicelli noodles. Follow the instructions on the packet and once cooked add to the vegetable mixture and stir till well combined.
3. To put these babies together, spoon 1 heaped tablespoon of filling onto each wonton wrapper. Brush water (could also use your fingers) around the edge of the wrapper. Fold the dough over the filling to create a half-moon shape, pinching the edges inward to seal – see video reference above. Repeat till you’ve used up all the filling! Optional: oil the base of your potstickers and dunk in sesame seeds for that added crunch.
4. To cook, heat a large castiron skillet or pan with oil on medium-high heat. Once hot, add the vegan potstickers and cook for around 2-3 minutes or until golden brown. Pour 1/4 cup of water and 1 tbsp soy seasoning into the pan and cover with a lid. Turn heat to medium and let the potstickers steam for 3 minutes.
5. For the sauce, refer to my potsticker sauce recipe.
Tips and Tricks
- Proper Sealing: Ensure your vegan potstickers are well sealed to prevent filling from escaping during cooking.
- Folding Technique: When I made these the first time, I must admit they didn’t look very pretty. With a little practice, my vegan potstickers were photo-ready by the end. For best results: use water as your glue, start folding in the middle and work your way to the edges, don’t overfill your potstickers, and remember it’s what’s on the inside that counts!
- Don’t Overcrowd: Cook in batches to avoid steaming instead of frying the bottoms.
- Perfect Steam: The water-and-cover technique is crucial for properly cooking the wrappers without burning.
- Prep Ahead: Make the filling a day ahead to save time and allow the flavors to develop.
Variations
These vegan potstickers are not only easy to assemble, but they are actually super fun to make. The filling is totally customizable as long as you stick to the same ratios. You could get really creative and try an Italian-inspired filling or mix up what you’re dipping them in. Don’t be afraid to experiment with these little doughy pillows, I promise you can’t mess them up! Here are a few easy ways to make these vegan potstickers your own:
- Vegetables: Switch up the vegetables based on what you have – bok choy, napa cabbage, or spinach all work well.
- Protein Boost: Add crumbled tofu or tempeh to the filling for extra protein.
- Noodles: Rice vermicelli can be replaced with thin bean thread noodles or omitted entirely for a lighter filling.
Best served with
- Easy Vegan Carrot Salad
- Creamy Asian Udon Noodle Bowl with Walnuts
- One-Pot Coconut Curry Noodle Bowl
How to Store Leftovers
Cooked potstickers will keep in an airtight container in the refrigerator for 2-3 days. For longer storage, freeze uncooked potstickers on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Cook directly from frozen, adding a few extra minutes to the steaming time.
Common Questions
You’ve probably seen one of these three names in cookbooks and on menus. After a bit of research, it turns out that they all originated in China, and dumplings just refer to anything cooked in the dough. If you have a better explanation, please let me know.
Yes! Assemble the potstickers and freeze them uncooked on a baking sheet. Once frozen, transfer to a freezer bag. Cook directly from frozen, adding a few extra minutes to the steaming time.
Use enough oil, and don’t try to move the potstickers until they’ve developed a golden crust on the bottom.
These pair beautifully with a simple sauce of soy sauce, rice vinegar, sesame oil, and a touch of maple syrup. If desired, add chili oil for heat.
No, this recipe is not gluten-free since most wonton wrappers contain wheat. For a gluten-free alternative, look for rice paper wrappers, though the texture will be different.
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Watch the Video
Ingredients
- 2 tbsp. sesame oil
- 4 cloves garlic, very finely minced
- 2 inch bulb of ginger, very finely minced
- 2 cups shiitake mushroom
- 1 cup grated carrot
- 1 cup finely chopped green cabbage
- 2 tbsp. sesame seeds
- 2-3 tbsp. soy liquid seasoning
- 2 tbsp. maple syrup
- 1 tbsp. chili paste
- ¼ cup green onion
- handful of fresh cilantro
- 45 g uncooked vermicelli noodles
- 1 package vegan wonton wrappers, local asian market brand
- 1 cup of water
- sesame oil for cooking
- For the Sauce: Find the recipe here
Instructions
Start Cooking- In a large pan heat your sesame oil on medium heat. Add your ginger and garlic and sauté, while stirring frequently to infuse your oil. After about 1-2 minutes add your mushroom, cabbage and carrots. Cook for around 5 minutes or until your vegetables have cooked down, this might almost be by half! To the mixture add the sesame seeds, liquid soy seasoning, maple syrup, chili paste, green onions and cilantro and cook another 2-3 minutes or until there is no liquid in the pan. Remove from the heat and let cool.
- Boil a small pot of water and cook your vermicelli noodles. Follow the instructions on the packet and once cooked add to the vegetable mixture and stir till well combined.
- To put these babies together, spoon 1 heaped tablespoon of filling onto each wonton wrapper. Brush water (could also use your fingers) around the edge of the wrapper. Fold the dough over the filling to create a half-moon shape, pinching the edges inward to seal – see video reference above. Repeat till you’ve used up all the filling! Optional, oil the base of your potstickers and dunk in sesame seeds for that added crunch.
- To cook, heat a large castiron skillet or pan with oil on medium-high heat. Once hot, add the vegan potstickers and cook for around 2-3 minutes or until golden brown. Pour 1/4 cup of water and 1 tbsp soy seasoning into the pan and cover with a lid. Turn heat to medium and let the potstickers steam for 3 minutes. Serve immediately with sauce.
- For the sauce, see my potsticker sauce recipe.
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Finally came around to make these, and wow! Amazing and easy to make! The filling is really good. I will for sure make these again. I doubled the recipe and froze half before cooking them so they are ready to cook which is not long at all.
Only thing is I couldn’t find the soy liquid seasoning at my grocery store. I used soya sauce… Maria which brand do you use? Maybe I’ll be able to find it next time.
Totally recommend this recipe!
Hey Alexia!!
Thanks so much for the love here, this recipe is one of my faves. As for the liquid seasoning, I use a brand called Braggs!
Do you have to use vermicelli noodles? I couldn’t find them at my grocery store.
I would try and use a type of noodle but any rice noodle should work! If not, just double the cabbage.
These were delicious potstickers! I definitely recommend doing a big batch and freezing the leftovers for quick meals for later. I loved the taste of the filling so much that I now make the filling and pair it with some cooked tofu over rice for a super fast stirfry. 100% win!
YESSSS!! Such a winner recipe, right? So glad you loved them. Thank you so much love xx
I see ginger in the recipe, but I didn’t see where to add it in the instructions. I forgot it for some of the dumplings and added it late for the rest and just didn’t cook it. Still delicious but wondering when would be best to add!
Weird, sorry about that. Will edit now, add it with the garlic. x
can you freeze these in advance?
Hey Mary!
I didn’t but I am almost certain that would work perfectly fine!
I freaking LOVE potstickers and I could eat them all day long! Yours look splendid. Totally craving them right now, and I don’t plan on sharing them once I get my hands on vegan potstickers!
Thats awesome Cassie! Please let me know how it goes!!
Does the Vermicelli go into the Potstickers? I’m confused.
Fantastic recipe. Family favorite for sure. Easy instructions, and easy to follow along.
Thank you
Thank so much Liala! So glad you and your family loved them!!!
Sure does! Make sure you read the method!
I’m with Pam Douglass. How do you put a long vermicelli noodle into these little pockets? I read your commentary and the recipe and it doesn’t state to break them apart. Is that what you do? Thanks for clarifying.
They don’t really need to be broken apart. When you cook the noodles and stir in the mixture it sorts of just begins to break apart. Just trust the process in my instructions and I promise you it will work out!
I couldn’t wait for you to post the recipe so I just winged it by following your Instagram video and they were delicious! My kids loved them. I’m sure following the recipe would be even better.
Thank you so much Amy!! I am so glad you liked them!! if you make them again please let me know!!
made these delicious poststickers aka gyoza aka poststickers already twice. Easy to make. And soooo good!! Already graving them again! 🙂 Bought a batch to work. Everybody loved it & asked for the recipe! Potsticker revolution.
Hi! This is one my husband and my favorite recipes to make, so first thank you! Question – we just got an air fryer for Christmas – do you think these could be popped in there for a few minutes instead of fried in a pan? I may try one or two to experiment but wondering if you’ve tried it. 🙂
YES!! I think that would work!!! and would be a fun experiment too!!
YESSS!!! Well now you can share the recipe! Thanks so much for the love beauty!
These are SO tasty and fun!!
OUR FAV. We made them today & made several more to freeze for later this week. Haha! Yummmmmm! We will be keep this recipe on rotation in our home. Thanks Maria!
Thank you so much for your love, Audrey! This means so much to us!
thank you so much beauty!!
These look so good! Can’t wait to try!
Thank you beauty! These were honestly so simple and delicious!!!!