Why You’ll Love This Recipe

These homemade vegetable potstickers are a crowd-pleaser for vegetarians and non-vegetarians alike. The umami-rich shiitake mushrooms, crunchy water chestnuts, and fresh cilantro create a flavorful filling, while the crispy bottom adds the perfect texture. Plus, they’re a great make-ahead dish, so you can freeze them for future meals!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 white vinegar
2 teaspoons sesame oil
Kosher salt and freshly ground black pepper, to taste
32 3-inch round wonton wrappers

Directions

Cook the Filling:
- Heat 1 tablespoon of vegetable oil in a medium skillet over medium-high heat.
- Add the diced shiitake mushrooms and minced shallots. Cook, stirring occasionally, until tender, about 3–4 minutes.
- Stir in the shredded cabbage and grated carrots and cook until the cabbage softens, about 3–5 minutes.
- Remove from heat and let the mixture cool completely.
Prepare the Filling:
- In a large bowl, combine the cooled mushroom mixture with diced water chestnuts, chopped cilantro, egg, minced garlic, grated ginger, soy sauce, white vinegar, and sesame oil.
- Season with kosher salt and freshly ground black pepper to taste.
Assemble the Potstickers:
- Place the wonton wrappers on a flat surface.
- Spoon about 1 tablespoon of the mushroom mixture into the center of each wrapper.
- Use your finger to moisten the edges of the wrapper with water.
- Fold the wrapper over the filling to form a half-moon and pinch the edges to seal. Make sure the potstickers are tightly sealed to prevent any filling from escaping during cooking.
Cook the Potstickers:
- Heat the remaining 2 tablespoons of vegetable oil in a large skillet over medium heat.
- Working in batches, add the potstickers in a single layer. Cook for 2–3 minutes, or until the bottoms begin to crisp and turn golden brown.
- Quickly add ¼ cup of water to the pan, cover, and cook for another 3–5 minutes, until the liquid evaporates and the bottoms are crispy and golden.
Serve:
- Transfer the potstickers to a serving platter and serve immediately. Enjoy with your favorite dipping sauce, such as soy sauce or a chili garlic sauce.

Servings and Timing

Yield: 32 potstickers
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

Variations

Add Protein: Add crumbled tofu or tempeh to the filling for extra protein.
Spicy Version: Add a pinch of red pepper flakes or minced chili peppers to the filling or dipping sauce for a spicy kick.
Other Vegetables: Substitute or add other vegetables like mushrooms, spinach, or zucchini to the filling.
Gluten-Free: Use gluten-free wonton wrappers and tamari in place of soy sauce.

Storage/Reheating

Freezing: To freeze, arrange uncooked potstickers in a single layer on a baking sheet and freeze overnight. Once frozen, transfer them to freezer bags and store for up to 3 months.
Reheating: To reheat, cook frozen potstickers directly from the freezer using the same method as fresh ones, adding an extra minute to the cooking time.

FAQs

1. Can I make the filling ahead of time?

Yes, you can prepare the filling up to a day in advance and store it in the refrigerator.

2. Can I use other types of mushrooms?

Yes, you can use button mushrooms, cremini mushrooms, or any other mushroom variety you like.

3. How do I prevent the potstickers from sticking to the pan?

Make sure to add enough oil to the skillet and let the potstickers cook undisturbed for a couple of minutes before adding water. This will help form a crispy bottom.

4. How can I make these potstickers gluten-free?

Use gluten-free wonton wrappers and tamari sauce in place of soy sauce.

5. Can I bake these instead of pan-frying?

You can bake them at 400°F for about 20 minutes, turning once halfway through, for a less oily alternative.

6. Can I serve these with other sauces?

Yes! These potstickers pair well with sweet chili sauce, ponzu sauce, or a soy-vinegar dip.

7. How can I make the potstickers more flavorful?

Add a bit more ginger, garlic, or even some hoisin sauce for a richer flavor.

8. Can I use a different wrapper?

Yes, you can use spring roll wrappers if you prefer, although they will give a different texture.

9. How do I know when the potstickers are done cooking?

When the bottoms are golden brown and crispy, and the filling is heated through, they are ready to serve.

10. Can I use a different type of oil?

Yes, you can use sesame oil, peanut oil, or canola oil if preferred.

Conclusion

Vegetable Potstickers are a delicious and healthy alternative to meat-filled dumplings. They are bursting with fresh vegetables and umami flavors, and their crispy bottoms make every bite satisfying. Whether you’re serving them as an appetizer or a main dish, these homemade potstickers are sure to be a hit!

Vegetable Potstickers

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Vegetable Potstickers are crispy on the outside, tender and flavorful on the inside, filled with shiitake mushrooms, cabbage, carrots, and water chestnuts. These delicious potstickers are a satisfying meatless meal or appetizer.

Author: Amy
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: 32 potstickers
Category: Appetizer
Method: Pan-frying
Cuisine: Asian
Diet: Vegan

Instructions

Heat 1 tablespoon of vegetable oil in a medium skillet over medium-high heat. Add the diced shiitake mushrooms and minced shallots. Cook, stirring occasionally, until tender, about 3–4 minutes.
Stir in the shredded cabbage and grated carrots and cook until the cabbage softens, about 3–5 minutes. Remove from heat and let the mixture cool completely.
In a large bowl, combine the cooled mushroom mixture with diced water chestnuts, chopped cilantro, egg, minced garlic, grated ginger, soy sauce, white vinegar, and sesame oil. Season with kosher salt and freshly ground black pepper to taste.
Place the wonton wrappers on a flat surface. Spoon about 1 tablespoon of the mushroom mixture into the center of each wrapper. Moisten the edges of the wrapper with water and fold over to form a half-moon. Pinch the edges to seal.
Heat the remaining 2 tablespoons of vegetable oil in a large skillet over medium heat. Working in batches, add the potstickers in a single layer. Cook for 2–3 minutes, or until the bottoms begin to crisp and turn golden brown.
Add ¼ cup of water to the pan, cover, and cook for another 3–5 minutes, until the liquid evaporates and the bottoms are crispy and golden.
Transfer the potstickers to a serving platter and serve immediately with soy sauce or chili garlic sauce for dipping.