Vegetarian Homemade Potstickers

Delight your taste buds with these irresistible Vegetarian Homemade Potstickers—a perfect blend of wholesome, colorful vegetables and bold flavors encased in crispy, golden wrappers. Filled with a savory mixture of napa cabbage, shiitake mushrooms, carrots, and crumbled tofu, this recipe is elevated by the zesty combination of garlic, ginger, soy sauce, and sesame oil. Crafted with ease using store-bought potsticker wrappers, these dumplings are pan-fried to perfection, offering a delightful contrast of textures. Pair them with the tangy homemade dipping sauce, infused with soy sauce, rice vinegar, and a kick of chili oil, for a restaurant-quality appetizer or snack. With just 40 minutes of prep, these vegan-friendly potstickers are an irresistible addition to your meatless meal repertoire.

Nutriscore Rating: 66/100

Prep Time:40 mins

Cook Time:15 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup, finely shredded Napa cabbage
• 1 large, grated Carrot
• 0.5 cup, finely chopped Shiitake mushrooms
• 0.5 block, crumbled Firm tofu
• 2 cloves, minced Garlic
• 1 tablespoon, finely grated Ginger
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 3 tablespoons, chopped Green onions
• 1 pack Potsticker or wonton wrappers
• 2 tablespoons Vegetable oil
• 0.25 cup, plus additional for sealing Water
• 0.25 cup Soy sauce (for dipping sauce)
• 2 tablespoons Rice vinegar (for dipping sauce)
• 1 teaspoon Chili oil or Sriracha (for dipping sauce)

Directions

Step 1

In a large mixing bowl, combine the shredded napa cabbage and 1 teaspoon of salt. Let it sit for 10 minutes to draw out excess moisture, then rinse and squeeze out the liquid.

Step 2

Add the grated carrot, chopped shiitake mushrooms, crumbled tofu, minced garlic, grated ginger, soy sauce, sesame oil, and chopped green onions to the bowl with the cabbage. Mix thoroughly until well combined.

Step 3

Place a potsticker wrapper on a clean, dry surface and add about 1 tablespoon of the vegetable filling in the center. Use your finger to dampen the edges of the wrapper with water.

Step 4

Fold the wrapper over to create a half-moon shape, then pleat and press the edges to seal tightly.

Step 5

Repeat the process with the remaining wrappers and filling until all the potstickers are assembled.

Step 6

Heat the vegetable oil in a large non-stick skillet over medium heat. Arrange the potstickers in the skillet, ensuring they do not touch.

Step 7

Cook the potstickers for 2-3 minutes or until the bottoms are golden brown.

Step 8

Carefully add 1/4 cup of water to the skillet and cover immediately with a lid. Let the potstickers steam for about 5 minutes or until the water has evaporated and the potstickers are tender.

Step 9

Remove the lid and cook for an additional 1-2 minutes to crisp the bottom again. Transfer to a serving plate.

Step 10

For the dipping sauce, whisk together 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, and 1 teaspoon of chili oil or Sriracha in a small bowl.

Step 11

Serve the potstickers hot with the prepared dipping sauce.

Nutrition Facts

Serving size	(841.1g)

Amount per serving	% Daily Value*
Calories	1156.7

Total Fat 57.1g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 22.7g
Cholesterol 0mg	0%
Sodium 5184.9mg	0%
Total Carbohydrate 119.5g	0%
Dietary Fiber 11.6g	0%
Total Sugars 7.7g
Protein 44.7g	0%

Vitamin D 6.3IU	0%
Calcium 458.3mg	0%
Iron 7.3mg	0%
Potassium 1141.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.9%

Protein: 15.3%

Carbs: 40.8%