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

❤️ Why You’ll Love These Vegan Potstickers

• Easy: This recipe takes about an hour to assemble, but it’s incredibly easy if you follow the instructions.
• Versatile: Eat these on their own with the chili sauce or add them to a soup; the options are endless!
• 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:

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, used 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.

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👩‍🍳 How to 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.

🗒 Tips and Tricks

• Proper Sealing: Ensure your vegan potstickers are well sealed to prevent filling from escaping during cooking.
• Folding Technique: When I made these the first time, I must admit they didn’t look very pretty. With a little practice, my vegan potstickers were photo-ready by the end. For best results: use water as your glue, start folding in the middle and work your way to the edges, don’t overfill your potstickers, and remember it’s what’s on the inside that counts!
• Don’t Overcrowd: Cook in batches to avoid steaming instead of frying the bottoms.
• Perfect Steam: The water-and-cover technique is crucial for properly cooking the wrappers without burning.
• Prep Ahead: Make the filling a day ahead to save time and allow the flavors to develop.

🗒 Variations

These vegan potstickers are not only easy to assemble, but they are actually super fun to make. 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! Here are a few easy ways to make these vegan potstickers your own:

• Vegetables: Switch up the vegetables based on what you have – bok choy, napa cabbage, or spinach all work well.
• Protein Boost: Add crumbled tofu or tempeh to the filling for extra protein.
• Noodles: Rice vermicelli can be replaced with thin bean thread noodles or omitted entirely for a lighter filling.

🗒 Best served with

• Easy Vegan Carrot Salad
• Creamy Asian Udon Noodle Bowl with Walnuts
• One-Pot Coconut Curry Noodle Bowl

👝 How to Store Leftovers

Cooked potstickers will keep in an airtight container in the refrigerator for 2-3 days. For longer storage, freeze uncooked potstickers on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Cook directly from frozen, adding a few extra minutes to the steaming time.

🤔 Common Questions

Vegan Potstickers

5 from 18 votes

🥟 Master homemade vegan potstickers with crispy bottoms and tender tops! Filled with shiitake mushrooms, fresh vegetables, and vermicelli noodles – the perfect impressive appetizer for any occasion.

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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

  

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• 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

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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

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