Easy Vegetarian Potstickers Recipe
Golden on the bottom, tender on the top, and bursting with flavor inside — vegetarian potstickers are a satisfying dish that brings comfort and freshness together in one bite. These pan-fried dumplings are filled with a mixture of crunchy vegetables, fragrant garlic and ginger, and just the right amount of seasoning. They are incredibly fun to make, endlessly customizable, and surprisingly filling.
Whether served as an appetizer, a light lunch, or a dinner centerpiece, potstickers are the kind of food that everyone looks forward to. Making them from scratch may sound intimidating at first, but it becomes quite relaxing once you get into the rhythm. With a few ingredients and some simple folding techniques, you will create a dish that tastes as good as any restaurant version, if not better.
Vegetarian potstickers are a great way to enjoy bold Asian flavors in a meatless format. They offer the perfect texture contrast — crisp bottoms from pan-frying, soft tops from steaming, and tender-crunchy filling from lightly cooked veggies. They can be made in batches and frozen for later, which makes them ideal for meal prep or party planning. Once you make a batch, you might never go back to store-bought dumplings again.
Ingredients Needed
Below is a table of ingredients used in the recipe along with their approximate calorie count.
| Ingredient | Quantity | Calories (approx.) |
|---|---|---|
| Cabbage (finely shredded) | 2 cups | 44 |
| Carrot (grated) | 1 medium | 25 |
| Shiitake mushrooms (chopped) | 1 cup | 81 |
| Garlic (minced) | 2 cloves | 10 |
| Ginger (grated) | 1 tablespoon | 5 |
| Soy sauce | 2 tablespoons | 20 |
| Sesame oil | 1 tablespoon | 120 |
| Scallions (thinly sliced) | 2 | 10 |
| Dumpling wrappers | 30 wrappers | 600 |
| Neutral oil (for frying) | 2 tablespoons | 240 |
| Water (for steaming) | 1/2 cup | 0 |
Estimated Total Calories (whole batch): ~1155
(Yields about 30 potstickers)
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Step-by-Step Cooking Instructions
Begin by preparing the filling. Heat a teaspoon of sesame oil in a skillet over medium heat. Add the mushrooms and cook for 3 to 4 minutes until softened. Add shredded cabbage, grated carrots, minced garlic, and ginger. Cook for another 3 to 5 minutes, stirring occasionally, until the vegetables begin to wilt and release their moisture.
Remove the skillet from heat. Stir in the soy sauce and sliced scallions. Taste and adjust seasoning if needed. Let the mixture cool to room temperature before assembling the dumplings.
Place a dumpling wrapper on a clean, dry surface. Spoon about 1 teaspoon of the filling into the center. Dip your finger in water and run it along the edge of the wrapper. Fold the wrapper in half over the filling to form a half-moon. Press the edges to seal tightly. If desired, pleat the edges for a more traditional look.
Repeat the process until all wrappers are filled. To cook the potstickers, heat 1 tablespoon of neutral oil in a non-stick skillet over medium heat. Arrange the potstickers flat-side down in a single layer. Let them fry for 2 to 3 minutes until the bottoms are golden brown.
Carefully add 1/4 cup of water to the pan and immediately cover with a lid. Let the dumplings steam for 5 to 6 minutes or until the water has evaporated and the tops are soft and cooked through.
Remove the lid and allow them to crisp for another minute if needed. Transfer to a plate and serve hot with dipping sauce made from soy sauce, vinegar, and a touch of chili oil.
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Tips for Customizing the Recipe
You can swap out vegetables depending on what is in season or what you already have. Try finely chopped bok choy, kale, or spinach. Add tofu for more protein or edamame for a different texture. Just be sure to press out any excess moisture before adding them to the filling.
If you enjoy spice, a small amount of chili paste or red pepper flakes in the filling will give it a nice kick. For more richness, mix in a bit of cream cheese or mashed avocado to the vegetable base.
Want to make it gluten-free? Use rice paper wrappers and pan-fry them with care. The texture will differ slightly but still be enjoyable. You can also bake the potstickers on a parchment-lined tray if you want to reduce the oil content. Brush with oil before baking to help them brown.
Potstickers freeze well. Lay uncooked dumplings in a single layer on a tray, freeze for an hour, then store in a zip bag. Cook from frozen by simply adding an extra minute or two to the cooking time.
Nutritional Information
Each vegetarian potsticker (1 of 30) contains approximately:
- Calories: 39
- Fat: 2g
- Carbohydrates: 4g
- Protein: 1g
- Fiber: 0.5g
- Sugar: 0.3g
- Sodium: 85mg
They are light yet satisfying, making them a great snack or appetizer option for plant-based eaters and anyone looking for healthier comfort food.
Serving Suggestions
Potstickers are best served warm with a flavorful dipping sauce. A simple soy dipping sauce with a splash of rice vinegar and a pinch of chili flakes works wonderfully. Garnish with sesame seeds and fresh scallions for presentation.
Serve them as part of an Asian-inspired meal with stir-fried noodles, cucumber salad, or miso soup. For a casual gathering, prepare a dumpling platter with various sauces like hoisin, garlic soy, or peanut dressing.
They also make a great meal on their own when paired with steamed rice and sautéed greens. Leftovers can be stored in the fridge and crisped up again in a skillet for lunch the next day.
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Conclusion
Vegetarian potstickers offer flavor, texture, and creativity all in one compact bite. They make use of simple ingredients and deliver restaurant-quality results right from your own kitchen. Whether you are making them for a quick weeknight meal or preparing a large batch for guests, they are always a hit.
Once you start making your own dumplings, it quickly becomes a comforting ritual. A little folding, a little sizzle in the pan, and you are rewarded with something warm, crispy, and completely satisfying.