These vegan potstickers are quick, delicious, and easy to customize. They tick all the texture boxes, and each burst of flavor will have you reaching for more.
Potstickers manage to fit a lot into one bite. With easy-to-adapt fillings, once you start making them, they could easily become a weekly ritual with a new flavor combination every time. Feel free to make the tofu and vegetable version in the recipe below, or simply use them as inspiration to create your own filling. Vegan potstickers are also a great way to use up the little odds and ends you might have in the pantry, making them a great no-waste appetizer. Keep scrolling for our vegan potsticker recipe, step-by-step wrapping advice, and for a few filling ideas to get you inspired.
Vegan Potstickers Recipe
These vegan potstickers are delicious, fun to make, and very easy to customize with your favorite fillings. As a general rule, any veggies that you use in the filling should be cut into uniformly small bite-sized pieces so that they will be cooked and that the filling binds together well. All you really need is a frying pay with a lid.
Be sure to use local and organic produce, and always rinse your vegetables before use.
This recipe makes enough for 20 dumplings
- sunflower oil for frying
- A thumb-sized piece of ginger, grated
- ½ cup chopped eggplant
- 1 cup of extra-firm tofu, crumbled
- 1 medium-sized carrot, grated
- 3 cloves of garlic, minced
- 1 tsp. sesame oil
- 2 green onions, chopped
- a small bunch of cilantro, chopped
- ½ tsp. white pepper
- 1 tbsp. soy sauce
- ½ tsp. Chinese black vinegar
- 1 package of vegan gyoza or dumpling wrappers
- Sauteé the ginger for 1 minute in a pan, then add the eggplant and stir fry for 2 minutes.
- Add the tofu, carrots, and garlic and cook for a few minutes until the mixture is dry and the garlic is fragrant.
- Remove from the heat and stir in the rest of the ingredients. Taste and adjust the seasoning if necessary. Allow to cool.
- Once cool, wrap the potstickers around a tablespoon of filling in each. Place a clean, damp towel over the prepared ones to prevent them from drying out while you finish the rest.
- In a large frying pan, add a little sunflower oil and set the heat to low-medium. Add the dumplings flat-side down. You may have to do this in batches. Fry for a few minutes until golden brown underneath.
- Add approximately ¼ cup of water to the pan and immediately put the lid on top. It will sizzle quite a lot. Don’t remove the lid, as we want the steam to cook the tops and the center of the dumplings.
- After a few minutes, the sizzle should die down. Remove the lid. The potstickers are ready when the tops are translucent.
Serve alone or with a dipping sauce of your choice. Some delicious options include:
- chili, soy sauce, garlic, and white vinegar
- Thai sweet chili sauce
- Chinese black vinegar with sliced ginger
- soy sauce and sesame oil
These also freeze very well. After wrapping, lay them on a flat tray that fits in your freezer. Once frozen, remove to a freezer safe, and airtight container. Lable and freeze for up tp 3 months. You can also fry them straight from frozen, with no need to defrost.
Wrapping Your Dumplings
Wrapping the dumplings may be a little tricky at first, but once you get the hang of it, it’s fun. It’s also a great group activity with kids or friends.
- Wet the edge of the wrapper with a little water.
- Add a tablespoon of the filling to the middle.
- Fold one half over.
- Pinch together one of the corners, and gently bring the edges together by pleating them and pinching them closed.
- Repeat all the way around.
This is certainly not the only way to wrap a dumpling, but it is one of the easiest, and it ensures a flat base for the bottom to crisp up.
Vegan Potstickers: Filling Ideas
As stated, one of the best things about these vegan potstickers is that you can fill them with almost anything. Always remember:
- Keep the ingredients uniform and bite-sized
- If using only vegetables, and no tofu, add a tablespoon of flour to help everything stick together
- Not all fillings need to be pre-cooked, but it is best if they aren’t too wet or watery. Frying often helps to dry out the ingredients
- Get creative with seasonings and spices
Cabbage and Shiitake:
Try swapping half the grated carrot for half a cup of shredded white cabbage, and swap the eggplant for shiitake mushrooms. You could use fresh, or dried. Just remember to soak and squeeze out as much water as possible before use
Vegan “Pork” Potsticker Filling:
Use ¼ cup fine soy granules or TVP in place of the tofu. Rehydrate in some vegan broth with a little smoked paprika, garlic powder, and a dash of maple syrup.
No Soy Veggie Dumplings:
If you are avoiding soy or are allergic, you don’t have to use tofu. You could easily replace the tofu in the above recipe with an equal amount of chickpeas or even leftover rice or potatoes. Alternatively, shred any ends of leftover veggies that you have in the fridge. For a great no-waste vegan potsticker, make use of the broccoli stalk that you may have otherwise thrown out – it makes an excellent substitute for cabbage.
Vegan Apple Pie Potstickers for Dessert:
If you find yourself with a few wrappers and no more filling, make a few dessert dumplings for after the main course. Grate an organic apple, and squeeze out as much of the juice as you can. Mix in a few raisins, or vegan chocolate chips, a sprinkle of vegan brown sugar, and a pinch of cinnamon. Wrap and cook as above. Enjoy as mini vegan apple pies.
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