Vegan Potstickers with Sesame Chilli Dipping Sauce

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:

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. 

How do you 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. 

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:

Advertisements

• 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.

Other recipes you’ll love:

• Creamy Asian Udon Noodle Bowl with Walnuts
• One-Pot Coconut Curry Noodle Bowl

For more eBooks:

If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.

For more Greek Recipes:

For more amazing recipes:

Vegan Potstickers

5 from 18 votes

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

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Save Recipe Saved!

Prep Time 45 minutes mins

Cook Time 8 minutes mins

Total Time 1 hour hr

Course Mains

Cuisine Vegan

Servings 22

Calories 49 kcal

Ingredients

  

1x2x3x

• 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
• 1/4 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

 

• 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.

Video

Nutrition

Serving: 22 | Calories: 49kcal | Carbohydrates: 6.8g | Protein: 0.6g | Fat: 2.3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Sodium: 1952.9mg | Fiber: 0.5g | Sugar: 3.4g

Review This Recipe Let us know how it was!