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

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!!

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!!

Morgen

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

Maria Koutsogiannis

You’re so welcome, hun!

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!!!

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!

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!

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!

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!

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

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

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