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

Vegan Potstickers and Sauce Recipe

Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 4 people
Author: Tracy Halasz

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

Pot Sticker 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 Potstickers

  • Set up a filling station (see post for details).
  • Place mount 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 so there are no holes in dumpling. 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 stove 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 together ingredients together in a small bowl. Taste.
  • Adjust vinegar for sourness, oil for nuttiness/richness (or sub in tahini), 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 can 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 a few days.
Reheating: Place cooked dumplings in a frying pan or air fryer (crunchy crust) or in the microwave (soft dumpling) for 30 - 60 seconds.
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.
Cook as above with 2 tablespoons extra water/broth and extra time for steaming.