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Vegetarian Pot Stickers

These Vegetarian Pot Stickers are filled with kabocha squash, mushrooms and freshly grated ginger then served with a spicy and savory dipping sauce. They are nicely browned, crisp and chewy and are so good you won’t even miss the meat! They are easy to make ahead and freeze for quick meals throughout the week. Enjoy with Black Sesame Popsicles and Vegetarian Bao Buns.

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 mushrooms of choice I used enoki mushrooms
  • 1 tablespoon freshly grated ginger from about 1-knob of ginger
  • kosher salt
  • 2 green onions ends trimmed and sliced
  • 2 teaspoons toasted sesame oil
  • 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

  • Pre-made wonton wrappers – If your wrappers are a square, use a sharp 3-inch cookie cutter to cut out circles, that way it will be easier to close and crimp your dumplings.
  • Assembly Help:This video helps a lot. The assembly part starts at 3 minutes and 30 seconds.
  • Double this recipe – This makes about 24 pot stickers which sounds like a lot but when you start eating them, it feels like it could go on forever and ever. I would highly recommend doubling this recipe and then freezing the rest. Pot stickers are THE ABSOLUTE BEST to cook straight from the freezer.
  • To Freeze and Save for Later: Transfer dumplings to a baking sheet and place in the freezer for about 30 minutes or until they feel very firm. Then transfer to a freezer-safe plastic bag and freeze.
  • To Cook Dumplings Straight from the Freezer: Follow the cooking directions above. Mine just needed a bit more time steaming, so add a minute or two onto the time above.

Nutrition Information

Serving 4g Calories 236kcal (12%) Carbohydrates 43g (14%) Protein 9g (18%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 1g Cholesterol 4mg (1%) Sodium 1130mg (47%) Potassium 768mg (22%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 2425IU (49%) Vitamin C 25mg (28%) Calcium 84mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings 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.