Jump to Recipe·Print Recipe
Please note that some of the links are affiliate links and I will earn a commission if you purchase through those links.
Easy Vegetarian Potstickers you have to try! This is such a great homemade recipe. With a tasty, nutritious filling packed with veggies like mushrooms and cabbage, garlic, soy sauce, and sesame oil. Wrapped up into little wonton wrappers, cooked and steamed to crispy bottom, soft potsticker perfection. An easy weeknight dinner everyone will love!
Here is a creative yet very easy and might I say FUN recipe to make and try: Delicious and Easy Vegetarian Potstickers. Cute little wonton wrappers filled with an amazing flavorful filling made up of mushrooms, cabbage slaw, garlic, soy sauce, and sesame oil. So good!
The bottoms are nice and crispy brown with a nice soft and semi chewy potsticker outer layer.
The tasty filing in the center just bursts with flavor. Matched with a drizzle of soy sauce and sprinkle of scallions and these babies are what’s for a special dinner tonight!
I know what you’re thinking…..these Vegetarian Potstickers look incredibly tasty but how much work is it to fill them all? Way, way easier than you think. I made about 20 of them (the recipe will make 20-25) and it only took me 10 minutes to fill them all and wrap them up.
A possibly PERFECT date night-in idea with the hubby, boyfriend, best friend, sister, mom, kids…anyone really. A little something to change things up a bit from your normal dinner routine.
So what are potstickers?
Potstickers are steamed and pan-seared dumplings typically filled with ground meat and veggie filling or even just a mixture of cabbage and assorted veggies.
In this recipe, I made the filling using sautéed mushrooms and onions, cabbage slaw, garlic, soy sauce and sesame oil for a vegetarian, protein-packed version. So super delicious!
Ingredients needed to make vegetarian potstickers
How to make vegetarian potstickers
- Make the filling: Cook the veggies by cooking the mushrooms and onions first and then adding in the veggie slaw and water chestnuts.
2. Combine the veggies with the remaining filling ingredients (egg, ginger, garlic, soy sauce, vinegar, salt and pepper)
3. Then assemble the potstickers. To assemble place a round wonton wrapper onto a flat surface, dip your finger in water and run it around the edge of the wonton wrapper. This will help it stick together better when you fold it.
Place about 1 tablespoon of the filling in the center of the wonton wrapper.
Then comes the most fun but possibly most intimidating part of all: Folding the potstickers. Which, at first, I admit I did not really know how to do properly. But I learned quickly and it was literally so much fun!!!!
How to fold potstickers
Folding potstickers is very fun and pretty easy to do.
Start by simply folding the sides together into a half-moon shape, pressing the edges to close it up tightly. Now, you could stop here and cook them this way but creasing the edges is so cute and adds some dimension to the potsticker.
It also helps the filling stay intact when you cook them. So if you do choose not to crease or crimp the edges then make sure you press the edges together very well.
To crease the edges
Here is a guide to folding potstickers and how to get those cute little creases. If this seems intimidating then you can just use your fingers to crimp the edges of the potsticker.
It will still look and taste great! It took me a few tries my first time doing this but after a few mishaps I finally got it and now I am a potsticker folding queen! Especially now that I make these all the time. I could fold them in my sleep, lol!
I like to place them onto a sheet pan lined with parchment paper as I assemble them so they don’t stick.
4. Cook the potstickers: Place the potstickers into a pan heated to medium-high heat on the stove with some oil and let them cook for a few minutes to get the bottoms nice and golden brown (this is where they get the “potsticker” title from).
Then lower the heat of the pan, add some water (¼ cup), cover the pan and let the potstickers steam for a few more minutes (like 2 minutes) to get them nice and soft and delicious.
Remove them from the pan, plate, and top with soy or teriyaki sauce and ENJOY!!!! I like to eat mine with chopsticks for the full experience. You can also make a dipping sauce to dip them into or just use soy sauce topped with sesame seeds and scallions.
You may also like these crazy good Veggie Egg Rolls that my family also loves and the kids really enjoy assembling them.
Recipe Tips
- To make these vegan use vegan wonton wrappers. I have found them at Whole Foods and on Amazon or you could also use homemade. Also, omit the egg and use a little extra vinegar to help seal the filing.
- You could add a dipping sauce as well or just simply dip them in a little soy sauce. Yummy!
- If you don’t like mushrooms then you could use shelled, cooked edamame or even cooked ground meat if you don’t need to keep these meat-free.
- If you cannot find round wonton wrappers you can use egg roll wrappers and just cut them into 3 inch circles using a biscuit cutter or round cookie cutter. This took me all of 10 minutes to do and was so worth it. I have found the round wonton wrappers at Whole Foods in the past.
- These potstickers are delicious warm or at room temperature.
- To store: Let them cool and then store them in an airtight container in the fridge for up to 3 days. Reheat in a pan on low heat or in the microwave.
Easy Vegetarian Potstickers
5 Stars4 Stars3 Stars2 Stars1 Star
No reviews
- Author: Amy Estes
- Total Time: 25 minutes
- Yield: 6 people 1x
- Diet: Vegetarian
Description
Easy Vegetarian Potstickers you have to try! Creamy, flavorful, nutritious pureed edamame with garlic, soy sauce, and sesame oil. Wrapped up into little wonton wrappers, cooked and steamed to crispy bottom, soft potsticker perfection.
Ingredients
Scale
- 2–3 tablespoons sesame oil or olive oil
- ¼ cup diced red onion or shallot
- 1 cup diced shiitake mushrooms or baby Bella mushrooms
- 2 cups veggie slaw – store-bought
- ½ cup diced water chestnuts
- Kosher salt and black pepper
- 1 large egg
- 3 cloves of garlic, minced
- 1 tablespoon fresh diced ginger or ginger paste
- 1 tablespoon rice wine vinegar
- 1 tablespoon low-sodium soy sauce plus more for dipping
- 2 teaspoons sesame oil
- 20–25 round wonton/egg roll wrappers (I just cut some egg roll wrappers into circle with a cookie cutter)
- For serving: scallions, sesame seeds, soy sauce
Instructions
Make the filling
- Heat up a medium-large skillet to medium heat. Add in 1 tablespoon sesame oil. Once hot, add in the onions and mushrooms. Toss and let cook for 3-4 minutes until they are tender and slightly browned.
- Toss in the veggie slaw, water chestnuts, a sprinkle of salt and pepper and a little bit more oil if the mixture is looking a little dry. Toss everything together and let it cook for 2-3 minutes until the veggies are nice and tender. Remove the mixture from the heat and let it cool completely.
- In a medium size mixing bowl combine the cooled veggie mixture with the egg, garlic, ginger, vinegar, soy sauce, and sesame oil. The mixture will be very chunky and wet.
Assemble the potstickers
- Lay the wonton wrappers onto a flat surface. Place a small bowl of water next to them along with the filling.
- Put one of the wrappers on the flat surface, add about 1 tablespoon of the filling to the center. Using your finger, wet the edges of the wrapper with some water.
- Fold the edges together into a half-moon shape and press them together tightly with your fingers. To crease them you can watch the video I linked to in the post. You could also just go around the edge of the potsticker folding the edges all around the top. It does not need to be perfect, it will still be delicious! Continue with this process until you have used up all of your filling. Makes about 20-25 potstickers.
Cook the potstickers
- Heat up a medium-large pan on the stovetop with 1-2 tablespoons of olive oil or vegetable oil, place some of the potstickers into the pan, enough to cover the bottom. Let those cook for 1-2 minutes until you start to see the bottoms get browned.
- Reduce the heat to low, add ¼ cup of water to the pan, cover it and let the potstickers steam for 1-2 minutes. Remove them, place them onto a plate and cook the rest until they are all done!
Serve
- Serve warm with extra soy sauce, chopped scallions and sesame seeds.
Notes
- Vegan Option: Use vegan wonton wrappers. I have found them at Whole Foods and on Amazon or you could also use homemade.
- You could add a dipping sauce as well or just simply dip them in a little soy sauce. Yummy!
- If you don’t like mushrooms then you could use shelled, cooked edamame or even cooked ground meat if you don’t need to keep these meat-free.
- If you cannot find round wonton wrappers you can use egg roll wrappers and just cut them into 3 inch circles using a biscuit cutter or round cookie cutter. This took me all of 10 minutes to do and was so worth it. I have found the round wonton wrappers at Whole Foods.
- These potstickers are delicious warm or at room temperature.
- To store: Let them cool and then store them in an airtight container in the fridge for up to 3 days. Reheat in a pan on low heat or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Healthy Easy Dinner Ideas
- Method: browned
- Cuisine: Asian
