Main Dishes

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.

Potsticker, Gyoza, Dumpling; 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 potstickers originated in China, Gyoza in Japan, and dumplings just refer to anything cooked in dough. If you have a better explanation please let me know. I’m calling these guys potstickers but at the end of the day, call them what you want, they are so delicious it won’t matter.

Vegan potstickers on a plate in the background on a table, with a close-up of a vegan dumpling in between chopsticks.

Close-up of vegan potstickers on a plate with chopsticks reaching for them.

Vegan potstickers on a plate with chilli sauce and chopsticks resting on the plate.

Vegan Potstickers are the Best Party Food

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 the dipping sauces. 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. Don’t be afraid to experiment with these little doughy pillows, I promise you can’t mess them up!

Vegan potstickers being dipped in chilli sauce with chopsticks.

It’s All In The Pinch

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.

Plate of vegan potstickers with person reaching for one with chopsticks.

So what are you waiting for! Call up your besties and make a vegan potstickers assembly line. Or have a potsticker folding contest to see who has the best origami skills with the wrapper. For more Asian inspired dishes be sure to check out some of these recipes:

Check out the recipe below and don’t forget to let me know what you think over at @foodbymaria and below in the comments! Tag #foodbymaria and #fearnotfoodisyourfriend so I can see all your beautiful recreations.

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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.


Scale

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
  • 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:

  • 1/4 cup soy liquid seasoning
  • 3 tbsp. maple syrup
  • 2 tbsp. rice wine vinegar
  • 1 heaped tbsp. chili paste
  • 1 tsp. sesame chili oil
  • 1 tsp. sesame seeds
  • handful chopped green onion or chive

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, simply add your ingredients into a bowl and stir till combined!


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

Elisa Boyd

These look so good! Can’t wait to try!

Maria Koutsogiannis

Thank you beauty! These were honestly so simple and delicious!!!!

Aaryushi

These are SO tasty and fun!!

Maria Koutsogiannis

thank you so much beauty!!

Audrey Benninghoff

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!

Maria Koutsogiannis

Thank you so much for your love, Audrey! This means so much to us!

Tanja R.

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.

Maria Koutsogiannis

YESSS!!! Well now you can share the recipe! Thanks so much for the love beauty!

Amy

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.

Maria Koutsogiannis

Thank you so much Amy!! I am so glad you liked them!! if you make them again please let me know!!

Pam Douglass

Does the Vermicelli go into the Potstickers? I’m confused.

Maria Koutsogiannis

Sure does! Make sure you read the method!

Holly Golightly

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.

Maria Koutsogiannis

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!

Liala

Fantastic recipe. Family favorite for sure. Easy instructions, and easy to follow along.
Thank you

Maria Koutsogiannis

Thank so much Liala! So glad you and your family loved them!!!

Cassie Autumn Tran

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!

Maria Koutsogiannis

Thats awesome Cassie! Please let me know how it goes!!

Mary Sorsok

can you freeze these in advance?

Maria Koutsogiannis

Hey Mary!

I didn’t but I am almost certain that would work perfectly fine!

Stephanie Braith

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!

Maria Koutsogiannis

Weird, sorry about that. Will edit now, add it with the garlic. x

Victoria Temple

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!

Maria Koutsogiannis

YESSSS!! Such a winner recipe, right? So glad you loved them. Thank you so much love xx

Alexia Bilikas

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!

Maria Koutsogiannis

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!

Nicole

Do you have to use vermicelli noodles? I couldn’t find them at my grocery store.

Maria Koutsogiannis

I would try and use a type of noodle but any rice noodle should work! If not, just double the cabbage.

Christina

I be been wanting to make these for a while now and finally had the time and omg!! I absolutely love this recipe! So easy to make and the taste is amazing!! Will definitely make these again soon and try to freeze them!

Maria Koutsogiannis

Hey Christina!!! Thanks so much for the love girl!!!!! so glad you enjoyed these. Let me know how the freezer process goes. xxx

Marlies Houwing

In your directions, you say to saute the onions and garlic – do you mean the green onions? Or is there a yellow/white onion missing from the ingredients?

I’ve just never seen directions to saute green onions at the beginning of a recipe before, and the green onions are lower down on the list of ingredients, so I’m a bit confused.

Maria Koutsogiannis

Hello Marlies

Thanks for your close attention. The onion was meant to read ginger. This should solve your issue.

Have a good day

Anne

Hi
These look amazing! Question – It says to add ginger with garlic, and then in 2nd sentence to add ginger with mushrooms…do we divide the ginger or is that a separate amount? Thinking it’s a typo but just wanted to check! 🙂

Maria Koutsogiannis

Hey Anne! Totally a typo, I have edited it now. Just add with garlic!!! THESE ARE AMAZING. I hope you enjoy!

Jean

I’m pinning this recipe to try. Question for those who have made it already… Would a non-mushroom lover enjoy these? My husband does not care for mushrooms, but we are trying to eat more plant based meals and he loves gyoza. I’m thinking that by the time the mushrooms,etc are cooked down, it would lose any mushroomy flavor or texture. Thanks in advance!

Maria Koutsogiannis

You can hardly taste or tell that there are mushrooms! You could totally do without but I promise you he won’t know the difference!

Joanne

Yummy! We really lived the flavours in these dumplings! Easy to make once you got the hang of the fold and pinch!

Maria Koutsogiannis

Right? Fold and pinch can be tricky haha but once you master it it’s really easy!

Shannon Brunell

This recipe is so yum ! I had never made dumplings before so was worried it would be tricky .. but this recipe is so easy to follow , and they are DELICIOUS ! Will definately be making these again 🙂

Maria Koutsogiannis

YES!! Thanks for the love, Shannon!

Mallory

These were so easy and fun to make…AND EVEN BETTER TO EAT!! And the sauce omg yes!
Ate everything in one sitting. I’m sad I didn’t make more!

Maria Koutsogiannis

MAKE 41021031741283027 more next time!!!

Morgen

Amazing recipe! So, so, good! An absolute crowd pleaser.

Maria Koutsogiannis

You’re so welcome, hun!

Abigail

These were delicious! I made them for a big group Chinese New Year never having actually cooked dumplings before, just folded them. It took a little longer than expected as I only had one pan to use for cooking and was particular about folding. I found it was easier to fill if the noodles were cut before and that the oil on the bottom of my pan was important!

Maria Koutsogiannis

These are such great tips!! Thanks so much for the love love!!

Melissa Swidergal

These were soooo delicious!!! 😍 they do not look the prettiest and I used egg roll wrappers, but they worked and created something great!! Thanks for creating and sharing this recipe!!

Maria Koutsogiannis

I thought they looked delicious, Melissa!!! I loved sharing them on IG! Thanks for tagging us in the photo, too!!

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.

Jennifer Eisele

Loved this recipe!

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!

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!!

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!!!

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