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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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!
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.
The water should keep the edges sealed – if it is not sealing, you can try to dip your finger into the bowl of water and try again. Hope that helps!
How do you make the sauce for the potstickers?
I make the simplest gyoza sauce with soy sauce, a little bit of rice vinegar and red pepper flakes.
This sounds delish but quick questions, you just mix a raw egg with all the cooked vegetables?
Yes, the egg is actually used to bind the filling ingredients together – kind of like meatballs!
I need these potstickers in my life asap!
Paige
http://thehappyflammily.com
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!!
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!
Thank you for the Vegan tips! I myself was wondering how to substitute.
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…
Cider vinegar would be a great substitute.
I cannot wait to try and make these! Pinned for reference. 🙂
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!
I typically use Dynasty Gyoza/Potsticker Wrappers because that’s the only brand my grocery store carries! 🙂
Water chestnuts are canned or can you buy fresh?
I use canned.
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?
I recommend steaming in batches instead of going through the hassle of removing them and adding them back into the pan.
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.
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?
No need to thaw!
Do you have a potsticker sauce that you make to put on the potstickers? If you do could you please share it.
Thank you!
I make the simplest gyoza sauce with soy sauce, a little bit of rice vinegar and red pepper flakes.