Servings
Font
Back
Vegan Potstickers
5 from 36 votes

Vegan Potstickers

Vegan Potstickers feature a filling of sautéed shiitake mushrooms, grated carrot, finely chopped cabbage, vermicelli noodles, and a flavorful blend of sesame oil, garlic, ginger, soy sauce, maple syrup, chili paste, green onions, cilantro, and sesame seeds. Wrapped in vegan wonton wrappers and sealed by hand, these potstickers are cooked with attention to preserving moisture and combining savory, sweet, and spicy notes in a tender wrapper.

Prep Time
45 mins
Cook Time
8 mins
Total Time
1 hr
Servings: 22
Calories: 49 kcal
Course: Main Course
Cuisine: Vegan

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. For the sauce, see my potsticker sauce recipe.

Nutrition Information

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%)

Nutrition Facts

Serving: 22 Serving

Amount Per Serving

Calories 49

% 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.