Vegan Potstickers with Sesame Chilli Dipping Sauce | FoodByMaria

Vegan Meals

Vegan Potstickers with Sesame Chilli Dipping Sauce

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Vegan potstickers in a bowl ready to be cooked

Prep

45 minutes

Cook

8 minutes

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. 

5. For the sauce, refer to my potsticker sauce recipe

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: 8 minutes
  • 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.
YouTube video

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

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.

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

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

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!

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!!

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!!!

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!!

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!

Katie Smallwood

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. 🙂

Maria Koutsogiannis

YES!! I think that would work!!! and would be a fun experiment too!!

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!

Elisa Boyd

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

Maria Koutsogiannis

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

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