Vegetarian Carrot Ginger Potstickers

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5 from 15 votes

These Vegetarian Carrot Ginger Potstickers combine roasted carrots pureed with tofu, miso, and aromatic spices to create a flavorful filling wrapped in dumpling skins. The potstickers can be pan-fried or steamed and are served with a tangy, spicy soy-based dipping sauce. The dish offers a balance of roasted sweetness, umami depth from miso and tofu, and heat from sriracha, presented in delicate dumplings with a contrasting cooking texture.

Prep Time

30 mins

Cook Time

10 mins

Assembly Time

30 mins

Total Time

1 hr 10 mins

Servings: 30 potstickers

Calories: 210 kcal

Course: Main Course

Cuisine: Chinese, American, Vegetarian, Vegan

Ingredients

Roasted Carrot Ginger Potstickers:

4 medium carrot about 8 ounces
1 teaspoon olive oil plus more for drizzling
3 1/2 ounces extra-firm tofu
2 teaspoons White miso paste
2 teaspoons rice wine vinegar
1 teaspoon ginger minced
3 garlic peeled, cloves
1 teaspoon sesame oil
1 teaspoon sriracha
2 tablespoons scallions sliced
30 dumpling wrappers store-bought

Dipping Sauce:

1/4 cup soy sauce shoyu
1 tablespoon sesame oil
2 teaspoons sriracha
1 teaspoon sesame seeds

Instructions

To Make the Roasted Carrot Ginger Potstickers:

Cup of Yum

Preheat the oven to 425 degrees F and line a baking sheet with parchment. Place the carrots on the baking sheet, drizzle lightly with olive oil, and sprinkle with salt and pepper. Roast for 15 to 25 minutes, or until browned and soft. The time will depend on the thickness of the carrots.
Remove the carrots from the oven, let cool slightly, then chop and transfer to a small food processor. Add the olive oil, tofu, miso paste, rice vinegar, ginger, garlic, sesame oil, and sriracha and pulse to combine. the carrots should be fairly well pureed, and the mixture will be thick. Stir in the scallions.
Assemble the dumplings by scooping 1 heaping teaspoon of filing onto each wrapper. Using the fingers, dab the edges of the wrapper with cold water, fold in half over the filling, and press to seal. With the wrapper folded in half and while holding the top of the crescent with two fingers, use the other hand to fold pleats.
*NOTE: If you’re cooking these in a few hours, transfer them to the freezer. And cook them straight from the freezer.

To Make the Dipping Sauce:

In a measuring cup, measure out the soy sauce and whisk in the sesame oil, sriracha and sesame seeds. Transfer to dipping sauce dish.
Stand the dumpling up on a baking sheet. Repeat with the remaining dumplings.

To Cook the Pot Stickers:

To a 10-inch, non-stick skillet, set over medium heat, add a few teaspoons of oil. When the oil is hot, add the pot stickers so they’re standing up right. Cook, uncovered until the bottoms are light golden brown, about 1 to 2 minutes.
Add 2 tablespoons of water and then quickly cover with a lid. Cook until bottom is crispy and dumplings are steamed, about 2 minutes. Remove the lid and cook for an additional 1 to 2 minutes. Remove from the pot and serve alongside the sauce. Garnish with sliced green onion and sesame seeds. Serve immediately.

Notes

To steam, lightly spray a bamboo steamer and place potstickers without crowding; steam over simmering water for 10 minutes.
Use tools like a food processor for the filling and nonstick pans for frying to ease preparation.
Pleating the wrappers is optional but helps seal the filling and improves appearance.

Nutrition Information

Serving 4g Calories 210kcal (11%) Carbohydrates 14.2g (5%) Protein 4.8g (10%) Fat 4.4g (7%) Saturated Fat 0.5g (3%) Sodium 470mg (20%) Potassium 251mg (5%) Fiber 2g (8%) Sugar 3.2g (6%) Vitamin A 100IU (2%)

Nutrition Facts

Serving: 30 potstickers

Amount Per Serving

Calories 210

% Daily Value*

Serving	4g
Calories	210kcal	11%
Carbohydrates	14.2g	5%
Protein	4.8g	10%
Fat	4.4g	7%
Saturated Fat	0.5g	3%
Sodium	470mg	20%
Potassium	251mg	5%
Fiber	2g	8%
Sugar	3.2g	6%
Vitamin A	100IU	2%

* Percent Daily Values are based on a 2,000 calorie diet.