Just like humans, dumplings come in all shapes and sizes. I am going to teach you how to make easy(ish) potstickers. Some might fall apart and some might be misshapen. But I guarantee that they will taste amazing!
What Are Potstickers?
Potstickers are a kind of dumpling commonly found in China. Many cultures have a form of dumpling. You might have also heard potstickers called “Gyoza”. Today, I am only focusing on Chinese or Chinese-inspired potstickers.
Potstickers are both pan-fried and steamed. According to legend, an imperial chef mistakenly burnt the bottom of a batch of dumplings and ended up serving them anyways. People loved them! Of course they did, there is a beautiful contrast between a crusty bottom and a delicate filling. Many potstickers have a pork and cabbage filling. Vegetarian varieties are prevalent as well.
Why Are They “Easy”?
Easy is a subjective word. I have made these potstickers easier. I simplified the process by using store-bought wonton wrappers (gasp). Dumpling and wonton wrappers speed up the process and are often found in most grocery stores. The filling is a mixture of sautéed vegetables, simple right? The dipping sauce is an uncomplicated mix of a few ingredients.
I must disclose that while this recipe is easy, it can be time-consuming. Shaping each dumpling is a long process and it is not for the impatient. I describe these as somewhere between your go-to Chinese restaurant and store-bought. Potstickers from scratch have their place. But, sometimes I just want something that is a step-up from the grocery store without putting in ALL of the work.
- Wonton or dumpling wrappers.
- Carrots (preferably matchstick).
- Mushrooms (cremini or shiitake).
- Green onions.
- Tofu (optional).
- Five-spice powder (optional).
- Low-sodium soy sauce.
- Hoisin sauce.
- Chili paste/sambal oelek.
- Neutral cooking oil/sesame oil.
- Sesame seeds (optional).
Technically, dumpling and wonton wrappers are different. Wonton wrappers don’t pleat as well. But for potstickers, they both achieve the same result. Long story short, either one will work in this recipe. I know it’s hard to find some of these items at the moment. Dumpling wrappers are usually found in the refrigerated section or “health food” section. Here are the essentials: cabbage, carrots, onions, mushrooms or tofu, green onions, soy sauce, and hoisin sauce. You won’t need any special supplies. This recipe only requires a fry pan or wok and basic kitchen utensils.
How Do You Make Potstickers?
I begin by grabbing a baking sheet. Having a baking sheet handy makes the folding process efficient. I separate the dumpling wrappers and place them on my baking sheet. Then, I chop the veggies and sauté them using a neutral oil. After I add the remaining filling ingredients, I get ready to fold the potstickers.
Wrapping the dumplings is therapeutic. I place about 1 tsp of filling on each wrapper. I wet the sides of the wrapper and fold the wrapper to form a triangle. I seal the edges with more water and then fold the bottom corners over each other. If using a round dumpling wrapper, simply make a crescent shape and press and seal the edges with water.
While folding the potstickers, I heat my pan so that it’s ready. I cook the dumplings until they are brown on one side and then I add a bit of water. I know they are good to go when the water evaporates. I garnish with green onions and serve with a dipping sauce.
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Easy Vegan Potstickers + Dipping SauceCourse: Appetizer, SideCuisine: Chinese, AsianDifficulty: Easy
Steamed and fried dumplings with a juicy vegan filling! Some might fall apart and some might be misshapen. But I guarantee that they will taste amazing!
- For the Filling
30 wonton or dumpling wrappers.
1/4 of a cabbage, chopped.
2 cups carrot, matchstick.
1/2 of a red onion, diced.
8 oz cremini or shiitake mushrooms.
1 tbsp minced garlic.
1/2 tbsp minced ginger (from a tube).
7 oz firm tofu.
Pinch of five-spice powder.
2 tbsp low-sodium soy sauce.
1 tbsp hoisin sauce.
1 tbsp chili paste (optional).
Sesame/neutral cooking oil for frying and sautéing.
1 green onion, chopped.
- For the Dipping Sauce
1 tbsp sesame seeds (optional).
1 green onion, chopped.
1 tsp chili paste or sriracha.
1/4 cup low-sodium soy sauce.
1/4 cup hoisin sauce.
Season to taste.
- In a large skillet, heat oil and sauté veggies and tofu. Avoid overcrowding the mushrooms. Cook until the tofu starts to brown. Add the sauces and seasonings (garlic, ginger, five-spice powder, green onion, hoisin sauce, soy sauce, and chili paste).
- To assemble the potstickers, place one “heaping” teaspoon of filling in the middle of the wrapper. Fold to form a triangle and seal with water. Then, fold the corners over each other (using water to seal again). Repeat this process.
- Heat a skillet or wok over medium heat and coat the bottom with a neutral cooking oil. Add potstickers and brown on one side. Flip them over and add 1/4 cup of water. Cover and allow to steam until the water evaporates (about 5 minutes).
- Set aside dumplings. Stir together the dipping sauce ingredients. Garnish with additional green onions and serve!
- A yellow onion can be used.
- You might need to work in multiple batches when pan-frying.
- Round or square dumpling wrappers can be used.
- Recipe inspired by Cooking for Keeps.
Thank you for reading! Do you have a favorite Chinese dish? Potstickers are in my top five for sure! If you make this recipe, please leave your thoughts in the comments.
P.S. Check out my brunch ebook for more vegan recipes! Tag me on Instagram @authenticallyvegan_vegan if you recreate this recipe. I hope you all are staying safe during this difficult time.