Name: Vegetarian Pot Stickers
Prep time: 30 min
Cook time: PT-497003H23M6S
Total time: PT-497003H23M6S
Cuisine: Asian-Inspired
Ingredients: 24–30 round dumpling or gyoza wrappers; 2 cups finely chopped green cabbage or napa cabbage; 1 1/2 cups finely chopped shiitake or cremini mushrooms; 1 medium carrot, finely grated or chopped; 3 green onions, finely sliced; 2 cloves fresh garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons soy sauce; 1 teaspoon toasted sesame oil; 1 tablespoon rice vinegar; 1 tablespoon cornstarch; 2 tablespoons neutral cooking oil, divided, plus more as needed; 1/3 cup water, plus more for sealing wrappers; Sesame seeds, optional, for serving; Additional sliced green onions, for serving

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Why You’ll Love This Recipe

I love the contrast between the golden, crispy bottoms and soft, slightly chewy wrappers. Inside, the vegetables provide plenty of texture and savory flavor without requiring meat.

I can also customize the filling based on what I have available. Mushrooms add plenty of umami, while cabbage and carrots give me freshness and crunch. Garlic, ginger, sesame oil, and soy sauce bring everything together.

These pot stickers are also excellent for meal prep. I can assemble and freeze them before cooking, then cook them straight from frozen whenever I need a quick appetizer or meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Round dumpling or gyoza wrappers
Green cabbage or napa cabbage
Shiitake or cremini mushrooms
Carrots
Green onions
Fresh garlic
Fresh ginger
Soy sauce
Toasted sesame oil
Rice vinegar
Cornstarch
Neutral cooking oil
Water
Sesame seeds, optional
Additional green onions, for serving

I chop my vegetables very finely so the filling is easy to portion and the wrappers are easier to seal. I also avoid making the filling excessively wet because too much moisture can make the wrappers difficult to work with.

Directions

I start by finely chopping the cabbage, mushrooms, carrots, and green onions. I mince the garlic and grate the fresh ginger.

I heat a small amount of neutral oil in a large skillet over medium heat. I add the mushrooms, cabbage, and carrots and cook until the vegetables soften and excess moisture begins to evaporate.

Next, I add the garlic, ginger, and green onions. I cook everything briefly before stirring in soy sauce, sesame oil, and rice vinegar.

I sprinkle in a little cornstarch and stir until the filling comes together. I remove the skillet from the heat and let the mixture cool before assembling my pot stickers.

To assemble them, I place a dumpling wrapper in my hand and spoon a small amount of filling into the center. I lightly moisten the edge of the wrapper with water, fold it in half, and press the edges together firmly. I can leave the edge simple or create small pleats.

I repeat the process until I have used the filling and wrappers, keeping the finished dumplings covered with a slightly damp kitchen towel so they don’t dry out.

To cook the pot stickers, I heat a thin layer of neutral oil in a nonstick skillet over medium-high heat. I arrange the dumplings flat-side down and cook them until their bottoms become golden.

I carefully add a small amount of water to the skillet and immediately cover it. I let the dumplings steam until the wrappers are tender and the filling is hot.

Finally, I remove the lid and allow any remaining water to evaporate. I continue cooking briefly until the bottoms become crisp again, then serve the pot stickers hot.

Servings and Timing

This recipe makes approximately 24–30 Vegetarian Pot Stickers, or about 4–6 servings as an appetizer.

I allow around 30 minutes for preparing the filling and assembling the dumplings, followed by approximately 10–15 minutes for cooking, depending on how many batches I need.

My total time is generally around 40–45 minutes.

Variations

For tofu pot stickers, I crumble firm or extra-firm tofu into my vegetable filling. I press the tofu first to remove excess moisture so the filling doesn’t become watery.

When I want even more mushroom flavor, I use a combination of shiitake, cremini, and oyster mushrooms.

For spicy Vegetarian Pot Stickers, I add chili garlic sauce, chili crisp, or crushed red pepper to the filling. I can also serve them with a spicy dipping sauce.

I sometimes add finely chopped bok choy, spinach, water chestnuts, or bean sprouts. I cook ingredients containing lots of moisture before filling the wrappers so my dumplings don’t become soggy.

For a simple dipping sauce, I combine soy sauce with rice vinegar and sesame oil. I can add fresh ginger, green onions, sesame seeds, or chili oil for additional flavor.

Storage/Reheating

I store cooked Vegetarian Pot Stickers in an airtight container in the refrigerator for up to 3–4 days.

For reheating, I prefer using a skillet. I add a small amount of oil and heat the pot stickers until the bottoms become crisp again. If necessary, I add a splash of water and cover the skillet briefly to warm the centers before removing the lid and restoring the crispy bottoms.

I can also freeze uncooked pot stickers. I arrange them in a single layer on a parchment-lined baking sheet without letting them touch and freeze them until firm. I then transfer them to a freezer-safe bag or container.

I cook frozen pot stickers without thawing them first. I simply allow a little additional steaming time so the filling becomes thoroughly heated.

FAQs

What’s the difference between pot stickers and dumplings?

I use the term dumpling for the broader category, while pot stickers describe dumplings cooked using a pan-fry-and-steam method. This technique gives me the characteristic combination of crispy bottoms and tender steamed wrappers.

How do I keep Vegetarian Pot Stickers from falling apart?

I avoid overfilling the wrappers and make sure the edges are sealed firmly. I also keep filling away from the edges because oil or moisture can prevent the wrapper from sealing properly.

Can I make Vegetarian Pot Stickers ahead of time?

Yes. I can prepare the filling in advance or assemble the pot stickers and freeze them uncooked. Freezing is my favorite option when I want to prepare a large batch ahead of time.

Can I cook frozen pot stickers without thawing them?

Yes. I cook my pot stickers directly from frozen. I brown the bottoms, carefully add water, cover the skillet, and give them extra steaming time compared with fresh dumplings.

What can I serve with Vegetarian Pot Stickers?

I serve them with a soy and rice vinegar dipping sauce, chili oil, or chili crisp. When I want to make them part of a larger meal, I pair them with fried rice, noodles, stir-fried vegetables, cucumber salad, or a simple soup.

Conclusion

Vegetarian Pot Stickers are a fun homemade recipe I can prepare when I want crispy dumplings filled with plenty of savory vegetables. The combination of cabbage, mushrooms, carrots, garlic, ginger, soy sauce, and sesame oil creates a flavorful filling, while pan-frying and steaming give me the signature crispy-bottomed texture.

Vegetarian Pot Stickers

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Vegetarian Pot Stickers are savory vegetable-filled dumplings with golden, crispy bottoms and tender steamed wrappers. Cabbage, mushrooms, carrots, ginger, garlic, and sesame create a flavorful appetizer that is perfect with a simple dipping sauce.

Author: Laura
Prep Time: 30 minutes
Cook Time: 10–15 minutes
Total Time: 40–45 minutes
Yield: 24–30 pot stickers, 4–6 servings
Category: Appetizer
Method: Pan Fry and Steam
Cuisine: Asian-Inspired
Diet: Vegetarian

Instructions

Finely chop the cabbage, mushrooms, carrots, and green onions. Mince the garlic and grate the fresh ginger.
Heat a small amount of neutral oil in a large skillet over medium heat. Add the mushrooms, cabbage, and carrots and cook until softened and excess moisture has evaporated.
Add the garlic, ginger, and green onions and cook briefly until fragrant.
Stir in the soy sauce, toasted sesame oil, and rice vinegar. Sprinkle in the cornstarch and stir until the filling comes together.
Remove the filling from the heat and allow it to cool before assembling the pot stickers.
Place a dumpling wrapper in your hand and spoon a small amount of filling into the center. Lightly moisten the edge with water, fold the wrapper in half, and firmly press the edges together to seal. Pleat the edge if desired.
Repeat with the remaining wrappers and filling, keeping assembled dumplings covered with a slightly damp kitchen towel to prevent them from drying out.
Heat a thin layer of neutral oil in a nonstick skillet over medium-high heat. Arrange the pot stickers flat-side down without overcrowding the skillet.
Cook until the bottoms are golden brown, then carefully add about 1/3 cup water and immediately cover the skillet.
Steam until the wrappers are tender and the filling is thoroughly heated, about 5–7 minutes.
Remove the lid and allow any remaining water to evaporate. Continue cooking briefly until the bottoms are crisp again.
Serve hot, garnished with sesame seeds and additional green onions if desired.

Notes

Finely chop the vegetables so the filling is easy to portion and the wrappers are easier to seal.
Cook excess moisture out of the vegetables before assembling the dumplings to prevent soggy wrappers.
Avoid overfilling the wrappers and keep filling away from the edges so they seal securely.
For tofu pot stickers, add pressed and crumbled firm or extra-firm tofu to the vegetable filling.
For extra mushroom flavor, combine shiitake, cremini, and oyster mushrooms.
For a spicy variation, add chili garlic sauce, chili crisp, or crushed red pepper to the filling.
Bok choy, spinach, water chestnuts, or bean sprouts can also be added to the filling.
For a simple dipping sauce, combine soy sauce, rice vinegar, and sesame oil with optional ginger, green onions, sesame seeds, or chili oil.
Store cooked pot stickers in an airtight container in the refrigerator for up to 3–4 days and reheat in a skillet for the crispiest results.
To freeze uncooked pot stickers, freeze them in a single layer until firm, then transfer to a freezer-safe container. Cook directly from frozen, allowing additional steaming time.

Nutrition

Serving Size: 5 pot stickers
Calories: 270 kcal
Sugar: 4 g
Sodium: 650 mg
Fat: 9 g
Saturated Fat: 1 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 41 g
Fiber: 4 g
Protein: 8 g
Cholesterol: 0 mg