Vegan Classic Pork Pot Stickers
Indulge in the irresistible flavors of these Vegan Classic Pork Pot Stickers, a plant-based twist on a beloved dumpling recipe. Featuring young green jackfruit and shiitake mushrooms as savory, meaty substitutes, this recipe delivers the perfect balance of texture and umami. Aromatic garlic, ginger, and green onions pair beautifully with soy sauce, toasted sesame oil, and hoisin sauce to create a flavorful filling encased in tender vegan wonton wrappers. These pot stickers are pan-fried to golden, crispy perfection before being steamed for an authentic dumpling experience. Perfect as an appetizer, snack, or main course, serve them hot with your favorite dipping sauce for a crowd-pleasing vegan treat. With just 40 minutes of prep time, they’re as easy to make as they are delicious!
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Ingredients
- 1 can (400g) canned young green jackfruit
- 200 g shiitake mushrooms
- 4 stalks green onions
- 3 cloves garlic cloves
- 1 tablespoon, minced ginger
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 1 pack (about 50 wrappers) vegan wonton wrappers
- 2 tablespoons vegetable oil
- 0.25 cup water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Drain and rinse the canned jackfruit well. Shred it into small pieces with your fingers, removing any seeds or tough cores.
Step 2
Finely chop the shiitake mushrooms, green onions, and garlic cloves.
Step 3
In a large pan over medium heat, add 1 tablespoon of vegetable oil. After heating, add the minced garlic and ginger, sauté for about 30 seconds until fragrant.
Step 4
Add the green onions, mushrooms, and jackfruit to the pan. Cook for about 8-10 minutes, stirring occasionally, until the mushrooms have released their moisture and the jackfruit is soft.
Step 5
Stir in the soy sauce, hoisin sauce, and sesame oil. Sprinkle the salt, black pepper, and cornstarch over the mixture and stir thoroughly to combine all ingredients well. Cook for an additional 2 minutes, then remove from heat and let it cool slightly.
Step 6
Lay out a wonton wrapper on a clean surface. Place about 1 teaspoon of the filling in the center. Moisten the edges of the wrapper with water, then fold it over to form a half-moon shape, pressing the edges to seal tightly. If desired, pleat the edges for a traditional pot sticker look. Repeat with remaining wrappers and filling.
Step 7
In a large non-stick skillet, heat the remaining tablespoon of vegetable oil over medium-high heat. Once hot, arrange the pot stickers in a single layer without overlapping. Fry for 2-3 minutes until the bottoms are golden brown.
Step 8
Carefully add 1/4 cup of water to the skillet and immediately cover with a lid. Allow the pot stickers to steam for 5-7 minutes. Remove the lid and continue cooking until the water has evaporated, and the bottoms are crispy again, about 2 more minutes.
Step 9
Serve the pot stickers hot with your choice of dipping sauce, such as soy sauce or chili oil.
Nutrition Facts
| Serving size | (862.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 660.0 |
| Total Fat 42.5g | 0% |
| Saturated Fat 6.0g | 0% |
| Polyunsaturated Fat 17.1g | |
| Cholesterol 0.5mg | 0% |
| Sodium 3257.9mg | 0% |
| Total Carbohydrate 65.1g | 0% |
| Dietary Fiber 14.2g | 0% |
| Total Sugars 15.3g | |
| Protein 13.7g | 0% |
| Vitamin D 36IU | 0% |
| Calcium 187.0mg | 0% |
| Iron 3.9mg | 0% |
| Potassium 2827.0mg | 0% |
Source of Calories