• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
simply ceecee
  • home
  • recipes
  • About
    • Contact
  • Subscribe
  • START HERE!
menu icon
go to homepage
subscribe
search icon
Homepage link
  • HOME
  • RECIPES
  • START HERE!
  • ABOUT
  • SUBSCRIBE
    • Email
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Dinner

    Vegan Potstickers with Dipping Sauce

    Published: Oct 9, 2021 · Modified: Jul 8, 2023 · by Tracy Halasz · 6 Comments

    Jump to Recipe - Print Recipe

    These vegan potstickers are beyond incredible! Plump with veggies stuffed into a tender dumpling wrapper that's fried then steamed then fried. Potstickers (Chinese dumplings) are spectacular served with a drool worthy, salty-sweet dipping sauce.

    Simple and fun to make, they are a delicious and popular appetizer at cocktail parties and holiday get togethers or serve on rice for an easy weeknight dinner!!

    Bowlful of vegan potstickers/dumplings with spicy maple dipping sauce.

    When I was a kid, Mother made the most incredible homemade chow mein. I mean, EVERYONE loved it! Especially my cousin, Bobby. I remember him telling me one time that he ate so much chow mein, he was going to explode. That was terrifying to my seven-year-old self! What did that mean? I mean, would his stomach actually blow open all over the living room? I was young, and literal, and super afraid!

    Heh heh, I took the essence of Mother's chow mein recipe, stuffed it into wonton wrappers and served them with an irresistible spicy-sweet potsticker dipping sauce. I think that's what makes this vegan dumpling recipe so good! These healthy, succulent vegetable potstickers are devoured by all eaters: vegans, vegetarians, and meat eaters. I think you'll love them too!

    Ingredient Review

    Potstickers can be stuffed with almost anything from meat to vegetables. However vegetarian potstickers are popular with and enjoyed by ALL eaters. You'll find vegetables such as cabbage, mushrooms, carrots, and onions as well as crumbled tofu and vermicelli noodles stuffed into vegan dumplings (gyoza) at most Chinese restaurants. Tender and juicy with a signature pan-fried crisp bottom, these homemade vegan dumplings are irresistible. Here's what you'll need . . .

    • Veggie Filling - cabbage, mushrooms, carrots, celery, and onions. Any combination of vegetables will work, eg. broccoli, leeks or sprouts.
    • Flavor - ginger, garlic, soy sauce, sriracha, maple syrup, sesame oil, rice vinegar.
    • Wonton Wrappers - store-bought or homemade. Check ingredients to be sure they are vegan (eggs are common).
    • Optional Add Ins - tofu crumbles, vermicelli noodles, chopped water chestnuts, sprouts, etc.

    Vegetable Potsticker Filling

    Potstickers are easy to make, and while there are only 3 main components (filling, assembling, sauce), they require a bit of a time commitment. Here's the main steps for making the vegetable filling . . .

    1. Cut, chop and shred the veggies you'll be using. Pro Tip: if you want to skip the shredding and chopping, buy pre-cut coleslaw/cabbage and vegetables in the produce department at your local grocery store.
    2. Heat the oil over medium-high heat until shimmering. Add the aromatics and cook for 2 or 3 minutes. Add the mushrooms, cabbage, and carrots and cook the vegetables until caramelized. Add the soy sauce mixture and continue to cook until all the liquid has evaporated.
    3. Remove from heat. Let the filing cool. Then get wrapping.
    Vegan potstickers/dumplings being filled with vegetables.
    Whoops, these are too full!!!

    Wonton Wrappers - homemade or ready made?

    Look for vegan wonton wrappers (potsticker or dumpling wrappers/egg roll wrappers) in the produce department, near the refrigerated tofu, frozen food section or International aisle at the grocery store or Asian market. Check the label to be sure they are vegan (no eggs or dairy).

    If you can't find any, you can make wonton wrappers from scratch. Not too difficult and just 3 ingredients. I've made the recipe by It Doesn't Taste Like Chicken and cut into 3 ½ - 4" circles.

    Pro Tip: If you are going to make your wonton wrappers from scratch, get started on the dough first thing. It has to rest for 20 minutes before rolling. This gives you time to prepare the filling and dipping sauce. OR you can make the wrappers a day or two in advance and store in the fridge.

    How to Fold Potstickers

    Set up a potsticker folding station with the following:

    • bowl of vegetable potsticker filling
    • small bowl of water for sealing edges of wrappers
    • clean kitchen towel for wiping hands
    • pile of wonton wrappers (keep covered so they don't dry out)
    • parchment lined baking sheets and towel to cover potstickers

    Place veggie filling in the center of the wrapper so it doesn't touch the edges. Moisten the edge with water, fold the circle in half (like a taco). Pick up the 'taco' pinch/seal the top middle then fold 2-3 pleats going down one side and squeeze so there is no hole at the end. Then pinch and pleat the other side.

    Pro Tip: the folds (pleats) are on one side of the wrapper only (see photo)

    Vegetable potsticker on serving board waiting to be fried.
    Pleated Potsticker
    Vegetarian potsticker with crimped edge on serving board.
    Crimped Potsticker

    There are lots of ways to pleat and fold potstickers - the crimp, envelope, circle, triangle etc - as long as the wrapper is fully sealed, it'll work. The half moon with pleats is pretty common and simple. After practicing a few wontons, you'll get the hang of it. Have fun - let the whole family help!

    How to Cook Vegan Dumplings (without sticking)!

    1. Use a non-stick pan for the best results so the potstickers don't tear.
    2. Heat oil in the pan over medium-high (skip if oil free), add the potstickers gently pressing down to flatten the bottom. Fry until the bottom is golden. ~ 8-10 dumplings/batch
    3. Add water (or broth for extra flavor) to the pan and steam them with the lid on.
    4. Remove lid and continue frying until all the liquid has evaporated and the bottom of the potsticker is crisp again.
    5. Working in batches continue to fry-steam-fry the remaining dumplings until done.
    Steaming potstickers in a hot skillet.
    Veggie potstickers frying in a skillet.

    Plate and serve immediately with scrumptious spicy-sweet soy maple ginger dipping sauce, toasted sesame seeds, and sliced green onion. These are super irresistible!

    Easy Vegetarian Potstickers and Potsticker Sauce Recipe

    Expert Tips and FAQ

    • Don't overfill the wonton wrapper. It's important that the edges are sealed so the dumplings don't blow open when cooking.
    • Don't overcrowd the pan when frying. Be sure the dumplings aren't touching each other.
    • Use a nonstick pan so the dumplings don't stick and tear.
    • Make sure the pan and oil are preheated before adding the potstickers.
    What's the difference between a potsticker, gyoza, and dumpling?

    Potstickers are a popular type of medium size Chinese pan fried dumpling.
    Gyoza are very similar to potstickers but in Japanese cuisine.
    Every culture has its own specialty form of dumpling ranging from potstickers to perogies, wontons and nokedli to kroppkakor. Basically dough with filling.

    How do you make potstickers crisp?

    Crispness is created when the potstickers come in contact with hot fat and the water evaporates from the surface of the food. So preheat the pan and preheat the fat. Add the potstickers in a single layer (without touching). Cook until golden. Add liquid and cover with lid. Steam until tender. Then remove the lid and continue to fry until the liquid is all evaporated and the dumplings are crisp again. For the crispiest potstickers, don't stack on top of each other, add sauce or cover before serving.

    Can you make potstickers/dumplings ahead?

    Yes, make the veggie filling, potsticker sauce, and wonton wrappers ahead of time. Assemble the potstickers then cover with plastic wrap and store in the fridge for up to a day before cooking.

    Can you freeze them?

    Yes! Place potsticker dumplings on a parchment lined baking sheet without touching. Place in freezer until solid. Transfer to a freezer friendly container or bag for up to 3 months.

    Vegan potstickers/dumplings in a bowl with dipping sauce.

    More Delicious Vegan Recipes to Try

    • Fast and Fresh Salad Roll - so fresh, healthy and the sauce is irresistibly delicious.
    • Simply Perfect Sushi (vegan) - easy to make, perfect rice, lots of dipping sauces
    • Sweet and Spicy Cashew Chicken - fabulous! Made with succulent soy curl tenders.
    • Teriyaki Tofu - quick and easy with tons of flavor and crunch!

    Let me know if you try this incredible Vegan Potstickers Recipe!
    Please leave a comment below and tag me on Instagram and Facebook
    NEVER MISS A RECIPE: Sign up for my email NEWSLETTER

    vegan potstickers with maple-soy dipping sauce served in a bowl

    Vegan Potstickers and Sauce Recipe

    These veggie vegan potstickers are super delicious and popular with all eaters! Easy to make, these plump veggie dumplings are tender on the inside, crispy on the bottom and are served with an irresistible, sweet-salty potsticker sauce. Take them to your next holiday party or make a big batch and eat them all week for dinner!
    Author : Tracy Halasz
    Servings:4 people

    Rate this recipe!

    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 15 minutes mins
    Total Time 40 minutes mins

    INGREDIENTS

    Potsticker Dumpling Filling

    • 2 tablespoons oil, divided (skip if oil free)
    • 1 cup white onions, diced
    • 1-2 cloves garlic, minced
    • 1" ginger, grated
    • 1-2 cups mushrooms, chopped
    • 1 cup cabbage, shredded and chopped
    • 1 cup carrots, shredded and chopped
    • 1 celery stalk, diced
    • 2-3 tablespoons soy sauce (low sodium)
    • ½ teaspoon white sugar
    • 1 teaspoon sesame oil
    • 1-2 tablespoons sesame seeds, toasted
    • 20+ 3 ½" wonton wrappers (vegan)
    • 2-3 green onions, sliced
    • hot pepper flakes

    Potsticker Sauce Recipe

    • 3 tablespoons rice vinegar
    • 2-3 teaspoons sesame oil (leave out or sub tahini if oil free)
    • 2 tablespoons soy sauce (tamari)
    • 1-2 tablespoons sriracha
    • 2-3 teaspoons maple syrup
    • 1 clove garlic, minced
    • sesame seeds, toasted

    INSTRUCTIONS
     

    • Prepare the vegetables as above.
    • Toast the sesame seeds (especially if oil free as they will add a lovely nuttier flavour).

    Potsticker Veggie Filling

    • Warm 1 tablespoon of oil in a large skillet over medium to high heat. Add the onions, ginger, and garlic and saute for 1 or 2 minutes.
    • Add mushrooms, cabbage, carrots, and celery stirring, until the veggies release their water and the liquid is evaporated/caramelized (8-10 minutes).
    • Stir together soy sauce, sugar, and sesame oil. Pour into veggies and continue to cook until the liquid evaporates.
    • Stir in sesame seeds and remove from heat.

    Assembling the Vegan Dumplings

    • Set up a filling station (see post for details).
    • Place a spoonful of filling in the center of the wrapper - without touching the edges.
    • Lightly moisten the edge of the wrapper with water, fold over into a half moon.
    • Pinch, pleat or crimp to seal the edge making sure there are no gaps left open. Repeat with remaining filling and wrappers.
      See post for photos and more tips for folding.

    Fry-Steam-Fry

    • Heat a large, non-stick skillet over medium-high heat with 1 tablespoon oil (skip if oil free).
    • Once the oil is heated, add the dumplings (8-10) gently pressing down to flatten the bottom. *Don't overcrowd the pan - the dumplings shouldn't be touching.
    • Cook for 2-3 minutes. Check the bottom of the dumpling to see that it's golden. Adjust heat if necessary.
    • Time for steaming: Pour ¼ -⅓ cup of water/broth into the pan and cover with lid. Let the potstickers steam for 3-5 minutes or until the wrapper pleats are cooked.
    • Remove the lid, but leave the pan on the burner for another ~2 minutes until the liquid has completely evaporated and the bottoms of the dumplings are crisp again.
    • Plate and serve immediately with the dipping sauce, green onion slices, extra sesame seeds for sprinkling, and hot pepper flakes.

    Maple Sesame Soy Dipping Sauce

    • Whisk ingredients together in a small bowl. Taste and adjust as needed to suit your preference.
    • More vinegar for sourness, oil for nuttiness/richness, soy sauce for umami and saltiness, sriracha for heat, maple syrup for sweetness, and garlic for pungency.

    NOTES

    Check the ingredients in your store bought wonton wrappers to be sure they are vegan.
    Don't overfill the dumplings! Make sure none of the filling breaches the sealed edges as they will burst open when cooking. 
    Homemade Wonton Wrappers: easy to make (only 3 ingredients), but the dumpling dough needs time to rest (20 minutes) before rolling. Also rolling and cutting takes a bit of time so be sure to allow for that. I make the wrappers a few days ahead of time and store in fridge or freezer.
    Storing and Reheating
    Fridge: Leftovers can be stored in the fridge for several days.
    Reheating: Place cooked dumplings in a frying pan or air fryer to re-crisp or in the microwave (soft dumpling) for 20 seconds or more to reheat.
    Freezing: Place a single layer of uncooked dumplings on a baking sheet lined with parchment. Freeze until solid. Transfer to a freezer friendly container/bag for up to 3 months.
    When ready to cook: Follow recipe above with 2 tablespoons extra water/broth and extra time for steaming.
     

    This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.

    Tried this recipe? Tag me!Mention @ceeceecooks or tag #ceeceecooks

    Originally published October 2019. Updated to include new photos and information.

    More Vegan Dinner Ideas

    • Proofing pan with 6 pizza dough balls.
      Homemade Vegan Pizza Dough
    • Tray of roasted Brussels sprouts.
      Crispy Brussels Sprouts (2 ways)
    • Baked tofu cubes on a parchment paper lined cookie sheet.
      Easy Baked Tofu (the BEST!)
    • Vegetarian Lentil Bolognese simmering in a Dutch oven on the stove.
      20 Popular Vegan Recipes for Fall & Winter
    488 shares

    Reader Interactions

    Comments

    1. Karoline Beninger

      November 01, 2019 at 7:59 pm

      Wow this recipe is amazing! A combo of my two favorites. Dumplings and chow Mein! You are genius!! Thank you for bringing back those childhood memories with the maple sesame! ????

      Reply
      • simplyceecee

        November 02, 2019 at 10:15 am

        Ha! Thank you so much, Karoline. Glad you enjoyed them. It's a delicious combo.

        Reply
    2. Jenn

      January 16, 2020 at 7:35 pm

      5 stars
      This recipe is so easy to follow, so easy to make and SO good! I love them and the sauce is to die for!

      Reply
      • simplyceecee

        January 16, 2020 at 8:57 pm

        Yay! I'm so happy you loved them, Jenn! That sauce IS delicious!

        Reply
    3. Lori

      February 24, 2020 at 7:19 pm

      5 stars
      Love everything about this recipe! Simply delicious! So quick and easy next time I will be tripling the recipe!

      Reply
      • simplyceecee

        February 24, 2020 at 10:00 pm

        Lori, thank you so much! I'm so happy you enjoyed the potstickers.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Picture of Ceecee Cooks.

    Hi, I’m Tracy, welcome! I’ve been creating and cooking vegetarian/vegan food for decades, and love helping others on their journey to eat more plants. Here you’ll find super flavorful vegan recipes you and your family will love – vegan or not!

    More about me →

    Subscribe
    Sign up with your email address to receive new vegan recipes!
    Thank you for subscribing!

    Top Posts

    • Plate of saucy orange tofu served on a bed of rice with a sprinkle of green onions and sesame seeds.
      Crispy Orange Tofu (vegan + gf)
    • Freshly pan fried crispy tofu draining on a paper towel.
      Crispy Pan Fried Tofu
    • Freshly baked rustic bread surrounded by baking paper in a Dutch oven.
      Simplest No-Knead Overnight Bread
    • Thai Crunch Salad with Spicy Peanut Dressing
    • Vegetarian shawarma made with soy curls and chickpeas piled high with chickpeas and veggies in a wrap.
      Succulent Vegan Shawarma
    • Bowl filled with lentil bolognese toss in pasta.
      Easy Lentil Bolognese (vegan + gf)

    Big Pan Meals (chili, soup)

    • Stone ground cornbread in a cast iron pan topped with jalapenos and whipped butter.
      Ultimate Vegan Cornbread Recipe
    • Twisted garlic butter breadsticks with fresh Italian herbs.
      Easy Homemade Breadsticks (vegan)
    • Bowlful of crunchy croutons spilling over onto white countertop.
      Crispy Air Fryer Croutons (easy!)
    • Bowl of tomato soup topped with croutons and fresh basil.
      Ultimate Vegan Tomato Soup (easy + gf)
    • Ramekins filled with Shepherd's pie topped a piped edge of mashed potatoes.
      Easy Vegan Shepherd's Pie
    • Pot of vegetable soup with blue and white striped napkin.
      Vegan Cauliflower Broccoli Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for our Sunday morning Newsletter!

    Contact

    • Contact
    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Simply CeeCee

    488 shares