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
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 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.
- 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 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.
- Serve immediately.
Notes
Did you make this recipe?
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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)
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!
ooooh, that so looks like something I need to make . . . on a pantry challenge till vacation. Thanks for a great recipe!
Would it still taste as good if I omit water chestnuts?
Absolutely! 🙂
These vegetable potstickers look like momos. Well, I will be going to try them on this Sunday. Lovedit.
Yet another winner! Loving this page so much. Will def make again.
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!
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?
There shouldn’t be too much excess liquid. Did you follow the recipe exactly as written without any substitutions?
Yes, exactly as written. The only thing I can think of is maybe I cooked the cabbage and carrots for a little longer than written. Not sure if cooking cabbage for long releases more liquid?
You can always strain the excess liquid as needed. Hope that helps, Ada!
I will do that, thank you ! Love this recipe
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!
Sweet!
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!
Thank you for letting me know! 🙂
Hi, what can I use if I don’t have rice wine vinegar?
Here are some possible substitutes. As always, please use your best judgment when making substitutions and modifications.
About how many ounces/pounds of shitake mushrooms should I get to end up with 1 cup?
Thank you.
About 8-12 ounces.
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!!!
Thanks, Judy!
very good. Thank you for sharing!
I made these this morning and am so glad I did. They were quick, easy and fit perfectly. Thanks for a great recipe!
Great! Thanks for sharing.
We’re cilantro-intolerant (tastes like soap to us, which science now says is genetic). Any suggestions for a substitute? Thanks!
You can substitute with parsley.
I have all my ingredients prepped!
Can these be baked instead of pan fried?
Thanks for all your delicious recipes.
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
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. 🙂
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?
Yes, you can increase the amount of other vegetables.
Can other types of mushrooms be used in place of the shiitakes?
Yes, of course!
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
There’s no need to defrost! You can add a few minutes to the cooking time to cook from it’s frozen state. But please be mindful of freezer burn when cooking in hot oil. Hope that helps!