Servings
Font
Back
Vegetarian Pot Stickers
5 from 24 votes

Vegetarian Pot Stickers

Vegetarian Pot Stickers are filled with roasted kabocha squash, sautéed mushrooms, fresh ginger, green onions, and seasonings wrapped in wonton-style wrappers. They are sealed with pleats, cooked by pan-frying and steaming, and served with a savory dipping sauce of soy, sriracha, and sesame oil. The filling offers a balance of sweetness, acidity, and subtle heat.

Prep Time
25 mins
Cook Time
2 hrs
Assembly
20 mins
Total Time
2 hrs 45 mins
Servings: 4 servings or 24 dumplings
Calories: 236 kcal
Course: Dinner
Cuisine: Chinese, American, Taiwanese

Ingredients

Filling:
  • 1 1/2 pound kabocha squash
  • vegetable oil
  • 3 ounces mushroom I used enoki mushrooms, of choice
  • 1 tablespoon ginger from about 1-knob of ginger, freshly grated
  • kosher salt
  • 2 green onions ends trimmed and sliced
  • 2 teaspoons sesame oil toasted
  • 1 teaspoon sriracha or chili paste of your choice
  • 1/4 teaspoon white pepper use black pepper in a pinch
Assembly, Dipping Sauce and Serving:
  • 24 pot sticker wrappers or won ton wrappers
  • 1/4 cup soy sauce
  • 1 teaspoon sriracha
  • 1 teaspoon sesame oil
  • 1 green onions ends trimmed and sliced, as garnish
  • 1 teaspoon sesame seeds as garnish

Instructions

To Make the Filling:
    Cup of Yum
  1. Preheat oven to 350 degrees F. Place the squash cut side down and roast until tender, about 40 minutes. Scoop out squash and add to a bowl.
  2. In a small skillet, set over medium heat, add a teaspoon of vegetable oil. When the oil is hot, add the green onions, mushrooms, ginger and a pinch of salt. Cook until softened, about 2 to 3 minutes. Add to the bowl with the squash and add the green onions, sesame oil, Sriracha, white pepper and a pinch of salt. Mix it up and give it a taste. Adjust the salt according to taste; I ended up adding an additional few pinches of salt.
To Assemble the Pot Stickers:
  1. Place one wrapper in your hand. Add a teaspoon of filling to the center of the wrapper and moisten hallway around the edge with a wet finger. To seal, using the thumb and forefinger of one hand, form tiny pleats, pressing the edges together. Stand the dumpling up on a baking sheet. Repeat with the remaining dumplings.
  2. *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 Sauce:
  1. In a small bowl, whisk together the soy sauce, Sriracha and sesame oil. Set aside.
To Cook the Pot Stickers:
  1. 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 2 minutes.
  2. Add 2 tablespoons of water and then quickly cover with a lid. Cook until bottom is crispy and dumplings are steamed, about 3 to 4 minutes. Remove the lid and cook for an additional 2 minutes. Remove from the pot and serve alongside the sauce. Garnish with sliced green onion and sesame seeds. Serve immediately

Notes

  • If wrappers are square, use a 3-inch cookie cutter to make circles for easier sealing.
  • Watch the video starting at 3:30 for assembly guidance on folding and pleating dumplings.
  • This recipe produces about 24 pot stickers; doubling is recommended for freezing extras.
  • Freeze the assembled dumplings on a baking sheet until firm, then transfer to freezer bags.
  • Cook frozen dumplings using the same method, adding extra steaming time if needed.

Nutrition Information

Serving 4g Calories 236kcal (12%) Carbohydrates 43g (14%) Protein 9g (18%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 1g (5%) Cholesterol 4mg (1%) Sodium 1130mg (47%) Potassium 768mg (16%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 2425IU (49%) Vitamin C 25mg (28%) Calcium 84mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 servings or 24 dumplings

Amount Per Serving

Calories 236

% Daily Value*

Serving 4g
Calories 236kcal 12%
Carbohydrates 43g 14%
Protein 9g 18%
Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 1130mg 47%
Potassium 768mg 16%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 2425IU 49%
Vitamin C 25mg 28%
Calcium 84mg 8%
Iron 3mg 17%

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