Damn Delicious

Vegetable Potstickers

Vegetable Potstickers - Meatless potstickers that taste even better than the meat-filled ones! PROMISE! And these taste 10000x better than the freezer-kind!

Meatless potstickers that taste even better than the meat-filled ones! PROMISE! And these taste 10000x better than the freezer-kind!

Vegetable Potstickers - Meatless potstickers that taste even better than the meat-filled ones! PROMISE! And these taste 10000x better than the freezer-kind!

When I first made these, we recipe tested three kinds of potstickers.

A veggie one. A pork one. And a shrimp one.

And I have to say. I actually liked the veggie one the best.

Now you guys know I’m not a vegetarian – I’ll eat anything and everything. But these veggie potstickers have so much going on – from the garlicky mushrooms to the crunchy water chestnuts (best secret ingredient in a potsticker btw).

To be honest, I didn’t even notice that this was actually meatless!

So if you need a change in your potsticker rotation, or if you don’t consume much veggies in your daily diet like Mr. Ben does, these potstickers are definitely the way to go.

I’ve already frozen about 5 batches so far! For Mr. Ben’s sake. Not mine.

Vegetable Potstickers - Meatless potstickers that taste even better than the meat-filled ones! PROMISE! And these taste 10000x better than the freezer-kind!

Vegetable Potstickers

Meatless potstickers that taste even better than the meat-filled ones! PROMISE! And these taste 10000x better than the freezer-kind!

25 minutes15 minutes

Ingredients:

  • 3 tablespoons vegetable oil, divided
  • 1 cup diced shiitake mushrooms
  • 2 shallots, minced
  • 3 cups shredded green cabbage
  • 2 carrots, peeled and grated
  • 1/2 cup diced water chestnuts
  • 1/2 cup chopped fresh cilantro leaves
  • 1 large egg
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 1/2 tablespoons reduced sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons sesame oil
  • Kosher salt and freshly ground black pepper, to taste
  • 32 (3-inch) round wonton wrappers

Directions:

  1. Heat 1 tablespoon vegetable oil in a medium skillet over medium high heat. Add mushrooms and shallots, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cabbage and carrots until tender, about 3-5 minutes. Let cool completely.
  2. In a large bowl, combine mushroom mixture, water chestnuts, cilantro, egg, garlic, ginger, soy sauce, rice wine vinegar and sesame oil; season with salt and pepper, to taste.
  3. To assemble the potstickers, place wrappers on a work surface. Spoon 1 tablespoon of the mushroom mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
  4. Heat remaining 2 tablespoons vegetable oil in a large skillet over medium heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. Working quickly, add 1/4 cup water; cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 3-5 minutes.
  5. Serve immediately.

Notes:

*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.

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71 comments

  1. Rated 5 out of 5

    Theses arebso easy to make. Any idea what the calories are? Would be great if you could post thos on your receipes

  2. How do you make the dipping sauce? I want to make these!!

  3. Rated 5 out of 5

    Hi I’m making theses and was wondering if you have the nutrition facts on it thanks can’t wait to try them.

  4. Rated 5 out of 5

    I had to attempt to make my own wrappers as I couldn’t find any pre-made ones but they turned out really nicely (If not all that pretty looking)

  5. Rated 5 out of 5

    I always go back to this recipe for my basic plan and then modify it depending on the time of year and what is fresh and locally available. Grated cauliflower and or broccoli are awesome additions, sweet red peppers or mild spicy ones right out of the garden. Add lime, chili, and basil for a Thai flavor! For more texture and pretty color inside, use a tiny dice for carrots etc. Napa Cabage and kale are both great replacements for plain cabbage, just lightly sauteed! Yum!

  6. ooooh, that so looks like something I need to make . . . on a pantry challenge till vacation. Thanks for a great recipe!

  7. Would it still taste as good if I omit water chestnuts?

  8. These vegetable potstickers look like momos. Well, I will be going to try them on this Sunday. Lovedit.

  9. Rated 5 out of 5

    Yet another winner! Loving this page so much. Will def make again.

  10. Rated 4 out of 5

    I am Chinese from HK and I didn’t like the idea of cooking the mixture before you wrap it in. When I make portstickers, I make sure to chop everything finely and cook them one tome at the end when it’s all wrapped in. 

    I like your recipe combinations but I’ll stick to the technique I am more familiar with. Thanks for sharing!

  11. Hi when I made this recipe I noticed there was a lot of liquid in the filling as I was assembling the potstickers. How can I reduce the amount of liquid? Am I doing some thing wrong? 

  12. Rated 5 out of 5

    I just made these and they were awesome.  Being vegan I didn’t use egg to bind the mixture and it worked fine.  I also turned the potstickers over before adding the water and lid to finish cooking them.  I liked the idea of them being browned on both sides.   Yum!

  13. Hi there- as a vegetarian I always filter recipes by “vegetarian” when I’m on a recipe blog. I noticed that many of your vegetarian recipes aren’t tagged as vegetarian. Just wanted to let you know you might have overlooked that. Enjoy your recipes- thanks!

  14. Hi, what can I use if I don’t have rice wine vinegar? 

  15. About how many ounces/pounds of shitake mushrooms should I get to end up with 1 cup?

    Thank you.

      • Thank you very much! I am a real fan of your recipes, and grateful for them. Happy Thanksgiving to you and your family. Judy, Simi Valley, CA

      • The shitake mushrooms turned out to be super expensive! Sold in 4 oz packages! Am going to try cremini mushrooms, which I hope will be ok.

        With the Romaine lettuce scare, TJs sold out of the shredded cabbage. So I guess it’s the food processor for me.

      • Here’s my follow. Hubby loved. I liked, but need to get a better sauce—I didn’t like the Trader Joe’s sauce.

        The shiitake mushrooms would probably be better. I used only 4 ounces of cremini mushrooms, not 8-12. So that means only one package of shiitake mushrooms, not 3. Certainly affordable. 

        I used the little remaining filling in an omelette, and it was delicious!

        It’s a fabulous idea—it’s a quick dinner. Each wrapper is only 1/2 point for Weight Watchers, so this is another plus. 

        I look forward to trying your chicken potstickers!  Thank you very much!!!

  16. very good. Thank you for sharing!

  17. I made these this morning and am so glad I did. They were quick, easy and fit perfectly. Thanks for a great recipe!

  18. We’re cilantro-intolerant (tastes like soap to us, which science now says is genetic). Any suggestions for a substitute? Thanks!

  19. I have all my ingredients prepped!
    Can these be baked instead of pan fried?
    Thanks for all your delicious recipes. 

  20. This recipe seems delicious!  I’m making lunch for a friend and they don’t eat eggs… would it still work if I leave out the egg or can I substitute something instead??

    • Hi Carolyn! The egg is actually used to bind the filling ingredients together so unfortunately, without further recipe testing, I cannot answer with certainty. I have read that cornstarch can be substituted instead but I have not tried it myself. If you try it without the egg, let me know how it turns out for the other fellow vegans out there. 🙂

  21. Unfortunately I’m not that much of a fan of mushrooms.  Is there a good substitution for them in this recipe or would you recommend just increasing the other vegetables? 

  22. Can other types of mushrooms be used in place of the shiitakes?

  23. Hi there!

    Just tried this recipe and it’s absolutely delicious! Wondering about the frozen potstickers, what’s the best way to defrost them and cook?

    Look forward to hearing from you! 

    Cheers,

    Laura

  24. Made these tonight.  Great flavor, but labor intensive.  Hoping the process moves along faster next time.  Stuffing the wrappers was a lot of work. The wonton wrappers wouldn’t stay sealed even with the water rim.  Is there a “trick” to keeping the edges sealed?  Delicious and hubby approved.  

  25. How do you make the sauce for the potstickers?

  26. This sounds delish but quick questions, you just mix a raw egg with all the cooked vegetables?

  27. I need these potstickers in my life asap!

    Paige
    http://thehappyflammily.com

  28. Can I leave out the egg? Vegans like potstickers too. 

    • Hi Chris! The egg is actually used to bind the filling ingredients together so unfortunately, without further recipe testing, I cannot answer with certainty. I have read that cornstarch can be substituted instead but I have not tried it myself. If you try it without the egg, let me know how it turns out for the other fellow vegans out there. 🙂

    • Pls see my reply to KRISTEN. 

      Use “VeganEgg” by Follow Your Heart and “Frieda’s Eggroll Wrappers” for your wonton wraps.  Cut them into circles  or do as I do and cut wrappers diagonally and make large wontons/potstickers.

      Hope this helps!!  

  29. Would the texture and consistency be ok without the egg? Vegan here. 

    • Hi Kristen! The egg is actually used to bind the filling ingredients together so unfortunately, without further recipe testing, I cannot answer with certainty. I have read that cornstarch can be substituted instead but I have not tried it myself. If you try it without the egg, let me know how it turns out for the other fellow vegans out there. 🙂

    • Please try and USE the VeganEgg substitute product by FollowYourHeart. 
      It’s simply called “VeganEgg” and is AMAZING in every recipe that calls for eggs. 
      I also have found an eggless egg roll wrapper called Frieda’s eggroll wrappers by Frieda’s Inc out of LosAlamitos,CA.

      Hope this helps ..Enjoy, VEGAN sister!

  30. I just realized I’m out of rice wine vinegar. Would you sub with Kikkoman Sweet Cooking Rice Seasoning, or an Apple Cider Vinegar? Thank you…

  31. I cannot wait to try and make these! Pinned for reference. 🙂

  32. What is the brand of round wonton wrappers that you use?  I need to specify for my grocery store to order them for me.  Thanks!  I’ve loved your other pot stickers & can’t wait to try these!

  33. Water chestnuts are canned or can you buy fresh?

  34. Do you remove the first batch and then brown another batch and add first batch back to the pan and then steam them all at once?

  35. Hi Chungah, thank you for this recipe that I will be trying tonight…hubby and I are eating mostly vegetarian so I’m always searching for new veggie recipes…cannot wait.

  36. If I make these and freeze them after assembling, do I need to thaw them when I’m ready to cook them? Or what would you suggest?

  37. Do you have a potsticker sauce that you make to put on the potstickers? If you do could you please share it.

    Thank you!