Vegan potstickers are pan fried dumplings filled with vegetables and tofu.
Crispy and soft pot stickers dunked in sweet and spicy chili sauce is just irresistible.
These homemade potstickers are my kids favorites thing to eat for after school snack. They can also be served as a side with noodles or fried rice.
You will love these vegan potstickers
- because they are so easy to make ( used store bought wonton wraps)
- makes for a delicious appetizer
- has a good dose of veggies like cabbage, mushroom and bell pepper
- served with a delicious sweet and spicy dipping sauce
Ingredient list for the filling:
Ingredient notes:
I forgot to place the tofu in the picture, but I have used extra firm tofu. Just press them between the paper towels to remove the excess moisture.
Ingredients for the dipping sauce:
Step by Step instructions:
For the filling:
1- Heat oil in a pan, and add ginger and white part of the spring opnion. Saute for 30 seconds. Now add the sliced onion and cook for 2-3 minutes. Add the cabagge and bell pepper. Cook for 3-4 minutes till slightly soft.
2- Remove the excess moisture from tofu by pressing it between the paper towel.
3- When the veggies get slightly soft, add crumbled tofu, soy sauce, black pepper, chili garlic sauce and salt. Cook for couple of minutes till all the moisture is absorbed. Do not over cook the mixture, we need light crunch from the vegetables.
4 -Let the mixture cool completely before making the dumplings.
While the mixture is cooling, make the dipping sauce by adding all the ingredients listed under the dipping sauce. Give a mix. Taste and adjust the seasoning.
Adding the filling & pan frying the potstickers –
1- I have used store bought vegan wonton wraps in this recipe. You can use homemade or any other store bought wonton wraps.
2- Arrange the wonton warps and add 1-2 tsp of the filling to each wonton wrap.
3 & 4 – Dap the sides of the wrap with water and close the opposite side as shown in the pic 3. Push the filling in and carefully seal the wrapper by pinching the sides.
5 – Repeat with rest of the wontons and cover them with a clean kitchen towel to avoid drying.
6- In a non sticket skillet, heat 1-2 tsps of oil and arrange the dumplings making sure they donot touch each other.
7- Cook the dumplings for few minutes in medium flame. They should get little brown … like shown in the pic 7.
8- Now add half cup of water to the pan. The water will immediately sizzle. Close the lid and cook in medium high till all the moisture is absorbed.
10, 11 & 12- Remove the lid and cook in medium flame for 1-2 minutes. This will ensure the excess moisture is absorbed and the bottom gets golden and crisp.
Remove the postickers and serve them with the dipping sauce and enjoy!
Mushrooms can also be used in the posticker filling.
yes, tofu can be skipped and just made with vegetables.
If in U.S they can be easily found in the regular grocery store. You can also find them in the Asian supermarket.
Serving Suggestions:
Serve them as appetizer with the dipping sauce.
You can also serve them as a part of the meal with
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Vegan Potstickers
Ingredients
- 25 wonton wraps ( I used vegan wontons)
- oil as needed to cook the potstickers
For the filling-
- 2.5 cups thinly sliced cabbage (tightly packed)
- 1/2 cup thinly slices red bell pepper
- 1/3 cup thinly sliced onion
- 2 tsp chopped ginger
- 3 spring onion
- 5 oz tofu, crumbled
- 1 tsp chili sauce of choice
- 1.5 tsp soy sauce
- 1/4 tsp black pepper powder
- salt to taste
- 2 tsp oil
For the dipping sauce-
- 6 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1/2 tsp grated ginger
- 2 tsp brown sugar
- 1 tsp sambal oelek or any other chili sauce
- 1/2 tsp sesame seeds
- 1 tsp chopped white part of the spring onion
Instructions
For the filling:
- Heat oil in a pan, and add ginger and white part of the spring opnion. Saute for 30 seconds. Now add the sliced onion and cook for 2-3 minutes. Add the cabagge and bell pepper. Cook for 3-4 minutes till slightly soft.
- Remove the excess moisture from tofu by pressing it between the paper towel.
- When the veggies get slightly soft, add crumbled tofu, soy sauce, black pepper, chili garlic sauce and salt. Cook for couple of minutes till all the moisture is absorbed. Do not over cook the mixture, we need light crunch from the vegetables. Let the mixture cool completely before making the dumplings.
Dipping Sauce-
- In a small bowl add the soy sauce, sesame oil, rice vinegar, ginger, brown sugar and sambal oelek. Mix it well and taste it.If needed adjust the seasoning and then add sesame seeds and spring onion.
Adding the filling –
- I have used store bought vegan wonton wraps in this recipe. You can use homemade or any other store bought wonton wraps. Arrange the wonton warps and add 1-2 tsp of the filling to each wonton wrap.
- Dap the sides of the wrap with water and close the opposite side as shown in the pic 3. Push the filling in and carefully seal the wrapper by pinching the sides. Repeat with rest of the wontons and cover them with a clean kitchen towel to avoid drying.
- In a non stick skillet, heat 1-2 tsps of oil and arrange the dumplings making sure they donot touch each other.
- Cook the dumplings for few minutes in medium flame. They should get little brown
- Now add half cup of water to the pan. The water will immediately sizzle. Close the lid and cook in medium high till all the moisture is absorbed.
- Remove the lid and cook in medium flame for 1-2 minutes. This will ensure the excess moisture is absorbed and the bottom gets golden and crisp.
- Remove the postickers and serve them hot with the dipping sauce and enjoy!
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