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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How do you make the dipping sauce? I want to make these!!
Hi I’m making theses and was wondering if you have the nutrition facts on it thanks can’t wait to try them.
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.