Vegetable Potstickers
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These vegetable potstickers are so easy to make, completely customizable, and taste so much better than any store-bought or freezer-kind!
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Why you’ll love vegetable potstickers
- So much better than store-bought. Say good-bye to store-bought potstickers! You can use high quality ingredients and fresh vegetables, skipping the preservatives found in the freezer varieties.
- Completely customizable. One of the best things about making homemade potstickers is how customizable it is, easily swapping in any vegetable you have on hand!
- Make-ahead friendly. This is a great recipe to double or triple as needed, assembling and freezing the uncooked potstickers for quick speedy meals for weeks to come.
- Great for picky eaters. No one will miss the meat here. This is the most perfect way to sneak in all the veggies for those picky eaters. The best part? It’s the crunchy, crisp goodness from the water chestnuts!
what are potstickers?
Potstickers, also known as jiaozi, are Chinese dumplings made with a meat or vegetable filling, and are first pan-fried and then steamed for that crispy, golden brown bottom and a tender, soft, chewy top.
Key ingredients
It is ideal to use a combination of finely chopped or grated vegetables for the best texture and balance of flavors.
- Core vegetables: mushrooms, cabbage, and carrots
- Texture: water chestnuts
- Aromatics: garlic and ginger
- Seasoning base: soy sauce, rice wine vinegar, and sesame oil
How to make vegetable potstickers
- Sauté the vegetables. Heat the vegetable oil in a large cast iron skillet over medium heat and cook the mushrooms and shallots until tender, then stir in the cabbage and carrots until softened.
- Let it cool. Let the vegetables cool completely prior to assembling the potstickers.
- Prep the filling. Combine the cooked (and cooled) vegetable mixture, water chestnuts, cilantro, egg, garlic, ginger, soy sauce, rice wine vinegar, sesame oil, salt, and pepper.
- Assemble the potstickers. Place 1 tablespoon of filling in the center of each wrapper, then wet the edges with water and fold into a half-moon shape, pinching to seal. Pro tip: keep the assembled potstickers covered with a damp paper towel or cloth to prevent them from drying out.
- Brown the potstickers. Heat the remaining vegetable oil in the skillet over medium heat and arrange the potstickers in a single layer. Cook for 2-3 minutes until the bottoms are beginning to crisp and turn golden brown.
- Steam the potstickers. Pour in water, cover with a tight-fitting lid and steam until the water evaporates and the filling is heated through, about 3-5 minutes.
- Serve. Serve warm with desired dipping sauce.
freezing and reheating potstickers
How to flash freeze potstickers
Place the assembled, uncooked potstickers on a baking sheet lined with wax paper or parchment paper, freezing for 1 hour until solid. Transfer the potstickers to an airtight, resealable freezer bag. Label, date, and freeze up to 2 months.
How to cook frozen potstickers
Cook the frozen potstickers (from frozen) as directed, no thawing required, adding a few extra minutes to the cook time as needed.
What to serve with vegetable potstickers
Tools For This Recipe
Vegetable Potstickers: Frequently Asked Questions
Common vegetable filling ingredients include mushrooms, cabbage, and carrots.
The steam-fry technique is fool-proof! Pan-fry the bottoms first until golden, add water and cover tightly to steam, and then remove the lid to re-crisp the bottom.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Yes! Potstickers are very freezer friendly, and can be stored in the freezer for up to 2 months.
Flash freezing potstickers (freezing them individually on a baking sheet for at least 1 hour prior to transferring them to freezer bags) will prevent the potstickers from sticking.
Vegetable Potstickers
Video
Ingredients
- 3 tablespoons vegetable oil, divided
- 1 cup diced shiitake mushrooms
- 2 shallots, minced
- 3 cups shredded green cabbage
- 2 carrots, peeled and grated
- ½ cup diced water chestnuts
- ½ cup chopped fresh cilantro leaves
- 1 large egg
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 ½ 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
Instructions
- Heat vegetable oil in a large cast iron skillet over medium 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.
- 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.
- 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.
- Heat remaining 2 tablespoons vegetable oil in the 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.
- Serve immediately.
Equipment
Notes
- Let the vegetables cool. Cool the sautéed vegetables completely before assembling the potstickers. This will prevent the wrappers from becoming soggy or difficult to seal.
- Use round or square wonton wrappers. Round wrappers are generally preferred for its shape but if round wrappers are not available, square wonton wrappers can also be used, folding the wrapper in half (over the filling) to form a triangle.
- To pleat or not to pleat. Pleating potstickers is completely optional, and mainly done for aesthetics. As long as they are fully sealed, the filling should stay put (and taste just as delicious as the pleated potstickers!).
- Work in batches. Avoid overcrowding the pan, leaving some space between each of the potstickers to brown evenly.
- Serve with your favorite dipping sauce. Serve with store-bought dipping sauce (Trader Joe’s is one of my personal favorites) or a simple homemade dipping sauce consisting of soy sauce, rice wine vinegar, sesame oil, garlic, ginger and crushed red pepper flakes on top, to taste.
- Keep warm. Similar to pancakes, potstickers can be kept warm in a low oven while cooking additional batches, about 200°F, covered with foil.
- Freeze extra batches. Potstickers are very freezer-friendly, flash freezing once assembled (before cooking) and storing in the freezer for up to 2 months.
Did you make this recipe?
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These look fab!!! Is there also a recipe for the dipping sauce?
Thank you!
Made these as an app on Christmas day-we ate so many we ended up having Christmas dinner on Boxing day! Loved them!
I have never left a review for a recipe, but I just have to do so for these vegetable potstickers because they are DAMN DELICIOUS! I did make one substitution based on ingredients that I had on hand. Instead of 3 c. shredded cabbage, I used 1 1/2 c. shredded cabbage plus 1 1/2 c. Chinese chives. Ooh la la they were a hit with the family. Also, this was my first time making potstickers from scratch, and the directions worked perfectly, despite my inexperience.
We love hearing that, Marjorie! Thanks so much for sharing.
Is there any way to cook these without using oil?
Delicious! The grocery store subbed out several of my ingredients for this dish, but it still ended up so good! I used portobello mushroom and a cabbage/carrot/broccoli stalk mix. My family loved them!
We have an egg allergy in our family, would you be able to omit the egg?
Can the potstickers be cooked earlier in the day and then reheated in the oven before serving? If so, at what temperature?
Chungah, I can’t wait to try it. How do you make the dipping sauce?
What did you use for the dipping sauce?
This is a question and not a review. Do you think these would work in an air fryer?
As always, perfection! Only variation from the recipe was not to add cilantro, as we can’t stand the stuff 🙂 Did a second batch in egg roll wrappers, and that was amazing as well!
Can I substitute Just Egg to make this vegan/WFPB?
Hi,
Do you thaw these before cooking or fry from frozen state?
You can cook them without thawing. Note that it will be longer than the original cook time.
what’s your dipping sauce recipe please ?
I use equal parts of rice wine vinegar and soy sauce–then add a couple drops of sesame oil—we really like it.
Made exactly as written – so delicious!! I will be making these all the time now. Thank you for this recipe!
These are absolutely delicious! Followed the recipe exactly as written. Thank you!!! Everybody loved them!
These potstickers were the best we have ever made from scratch. MUCH Better than store bought veggie ones. Supper easy to make and seem pretty much fail safe. We had to omit the cilantro because most of the family doesn’t like it, but next time will add to the second half of the batch as I love it.
Highly recommend trying them!!
So tasty! Was in charge of dinner for my family tonight and wanted to find a fun vegetarian version of a meal they all enjoy. Both my parents and sister (super picky eater) loved them.
If you freeze these do you thaw before sauté and steaming or prepare without thawing?
Hi Heidi, I think its best you align your sharkaras before even attempting to cook. Also you can freeze em if ya want. God Bless you.
Maybe don’t concern yourself with strangers’ chakras. We’re all just here to get some good recipes, my guy.
Theses arebso easy to make. Any idea what the calories are? Would be great if you could post thos on your receipes