Vegan Potstickers
User Reviews
5
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Prep Time
45 mins
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Cook Time
8 mins
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Total Time
1 hr
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Servings
22
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Calories
49 kcal
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Course
Main Course
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Cuisine
Vegan
Vegan Potstickers
Description
This recipe begins by infusing sesame oil with garlic and minced ginger, then sautéing a vegetable mixture of shiitake mushrooms, grated carrots, and chopped cabbage until softened and reduced in volume. Sesame seeds, soy sauce, maple syrup, chili paste, green onions, and cilantro are added toward the end to enhance umami, sweetness, heat, and fresh herbaceousness. Cooked vermicelli noodles are incorporated to add texture and help bind the filling.
Filling is spooned onto vegan wonton wrappers, edges moistened with water, and folded into half-moon shapes sealed by pinching, aiming to keep the filling enclosed. The potstickers are typically cooked in sesame oil until crisped on the outside while maintaining a moist interior.
Ingredients
- 2 tbsp. sesame oil
- 4 cloves garlic very finely minced
- 2 inch ginger very finely minced, bulb
- 2 cups shiitake mushroom
- 1 cup carrot grated
- 1 cup green cabbage finely chopped
- 2 tbsp. sesame seeds
- 2-3 tbsp. soy sauce liquid seasoning
- 2 tbsp. maple syrup
- 1 tbsp. chili paste
- 1/4 cup green onion
- cilantro handful fresh
- 45 g vermicelli noodles uncooked
- 1 vegan wonton wrappers local asian market brand, package
- 1 cup of water
- sesame oil for cooking
- For the Sauce: Find the recipe here
Instructions
- In a large pan heat your sesame oil on medium heat. Add your ginger and garlic and sauté, while stirring frequently to infuse your oil. After about 1-2 minutes add your mushroom, cabbage and carrots. Cook for around 5 minutes or until your vegetables have cooked down, this might almost be by half! To the mixture add the sesame seeds, liquid soy seasoning, maple syrup, chili paste, green onions and cilantro and cook another 2-3 minutes or until there is no liquid in the pan. Remove from the heat and let cool.
- Boil a small pot of water and cook your vermicelli noodles. Follow the instructions on the packet and once cooked add to the vegetable mixture and stir till well combined.
- To put these babies together, spoon 1 heaped tablespoon of filling onto each wonton wrapper. Brush water (could also use your fingers) around the edge of the wrapper. Fold the dough over the filling to create a half-moon shape, pinching the edges inward to seal - see video reference above. Repeat till you've used up all the filling! Optional, oil the base of your potstickers and dunk in sesame seeds for that added crunch.
- To cook, heat a large castiron skillet or pan with oil on medium-high heat. Once hot, add the vegan potstickers and cook for around 2-3 minutes or until golden brown. Pour 1/4 cup of water and 1 tbsp soy seasoning into the pan and cover with a lid. Turn heat to medium and let the potstickers steam for 3 minutes. Serve immediately with sauce.
- For the sauce, see my potsticker sauce recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 22Serving
Amount Per Serving
Calories 49 kcal
% Daily Value*
| Serving | 22 | |
| Calories | 49kcal | 2% |
| Carbohydrates | 6.8g | 2% |
| Protein | 0.6g | 1% |
| Fat | 2.3g | 4% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Sodium | 1952.9mg | 81% |
| Fiber | 0.5g | 2% |
| Sugar | 3.4g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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