Vegan Potstickers with Sesame Chilli Dipping Sauce | FoodByMaria

Vegan Meals

Vegan Potstickers with Sesame Chilli Dipping Sauce

Prep

45 minutes

Cook

5-10

Yield

22

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, anyone can make these, and they are totally customizable.

Why you’ll love these potstickers:

  • Easy: This recipe takes about an hour to put together but it’s incredibly easy if you follow the instructions 
  • Versatile: Eat these on their own with the chili sauce, add them to a soup, whatever your heart desires 
  • 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:

Ingredients for vegan potstickers

Ingredient Notes:

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 and use 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. 

Bowl of vegan potstickers with chopsticks

How do you make vegan potstickers?

Ingredients for potstickers in a pan on the stove

Ingredients for potstickers in a pan on the stove

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.

Filling vegan potstickers

Constructed potstickers ready to be cooked

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. Serve immediately with sauce.

5. For the sauce, refer to the recipe here. 

Close-up of vegan potstickers in a bowl

FAQ & Expert Tips:

Customization: These vegan potstickers are not only easy to assemble they are actually super fun to make as well. 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!

Serving: They make great finger food and look beautiful on a platter. Another serving option is to actually leave the noodles out of the filling and add both the noodles and potstickers to a soup.

Potsticker, gyoza, dumplings; what’s the difference? 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.

Folding: When I made these the first time I must admit they didn’t look very pretty. Let’s just say my folding technique wasn’t up to spec just yet. With a little practice and a few video tutorials, my vegan potstickers were photo-ready by the end. Some people fold theirs, others pinch, whatever look you go for here, or a few tips I learned along the way:

  • use water as your glue
  • start in the middle and work your way to the edges
  • don’t overfill your potstickers
  • remember it’s what’s on the inside that counts *wink wink*

For a quick video on different ways to fold your potsticker wrappers check out Simple Healthyish Recipe’s video here.

Close-up of toppings on vegan potstickers

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Vegan Potstickers

  • Prep Time: 45 minutes
  • Cook Time: 5-10
  • Total Time: 1 hour
  • Yield: 22 1x
  • Category: Mains
  • Cuisine: Vegan

Description

These delicious and easy vegan potstickers are the perfect party food. Wow your guests with the spicy chilli sauce that goes alongside them.


Ingredients

Scale
  • 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
  • 23 tbsp. soy liquid seasoning
  • 2 tbsp. maple syrup
  • 1 tbsp. chili paste
  • 1/4 cup green onion
  • handful of fresh cilantro
  • 45g 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

  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. Serve immediately with sauce.
  5. For the sauce, see my potsticker sauce recipe.

Nutrition

  • Serving Size: 22
  • Calories: 49
  • Sugar: 3.4
  • Sodium: 1952.9
  • Fat: 2.3
  • Saturated Fat: .3
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 6.8
  • Fiber: .5
  • Protein: .6
  • Cholesterol: 0

Keywords: best, vegan dumplings, easy, recipe, steam, vegetable, wrapper

mavee125

This Vegan Potstickers is so flavorful! The kids love it so much. Glad that Karman Foods has got everything I need. It’s fast and hassle-free.

Maria Koutsogiannis

yay!!! this makes me so happy!!!

Lea

These are some of the things that I miss most after going vegan so I am really looking forward to making these! Thanks for the recipe!

Maria Koutsogiannis

You’re so welcome, let me know how it goes!

Ashley F

This recipe is amazing! I really really enjoyed it and so did my non-vegan family members! So delicious and flavorful. Definitely a new favorite!

Maria Koutsogiannis

Thank you so much for the love, Ashley!

Diya Patel

I tried it out today. Tured out amazing!!

Maria Koutsogiannis

Thank you so much for the love hun!

Layan

This is my favourite filling recipe!!!

I’ve tried 3 other recipes that were meh and have been searching for so long for a good one and wanted something with a better balance. I think Maria’s sauce mixture added to the filling is ON POINT. I only added a splash of fish sauce and rice vinegar for the aroma, but honeslty so so good. Most recipes have the same veggies, so it really is about the seasoning and sauces. unfortunately I didnt have any vermacilli, but will try it next time.

It’s not too dry or too runny. It has just the right amount of juice and a wonderful light and flavourful texture. I am 10000% using this as my standard filling recipe. I literally just made these and came here to tell you guys to TRY THIS! yum yum yum!

Maria Koutsogiannis

Thanks so much for this awesome review, Layan!!!

Tannis

Is there something to substitute the mushrooms for? I really dislike mushrooms and would like to try but have no idea what could be used instead!

Maria Koutsogiannis

Hey Tannis! You really really can’t taste the mushrooms… but if you can’t tolerate then at all then I would just add more of the other veggies but it won’t be exactly the same! Still delicious though!!

Melissa Strachan

I have made these twice and they are outstanding! The dipping sauce is AMAZING!

Maria Koutsogiannis

Thank you so much sweetie!!!

Claudia

Tried these tonight and they were AMAZING! The filling and sauce were bursting with flavour and they were less complicated to make than I was expecting. I omitted the vermicelli (as I didn’t have any on hand) and added leftover crumbled tofu to the filling. Would be perfect to serve as an appetizer for a potluck! Thank you for the wonderful recipe!

Jennifer Eisele

Loved this recipe!

Maya

Hi! What happened to the green onion and cilantro? When do I add? Thanks!

Maria Koutsogiannis

Hello!! Add them with the veg and the noodles!! Sorry about any confusion. I will fix that now.

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