Delight in the fiery taste of Vegan Potstickers! Enriched with the distinctive spice of Sichuan peppercorns, these vegetarian Sichuan dumplings are designed to impress.
I knew that as soon as I got home from a recent trip to China, I was going to make my own version of vegetarian potstickers that would satisfy my craving for authentic Chinese food.
Table of Contents
What are Potstickers?
Potstickers are a type of Chinese dumpling, traditionally filled with a mixture of meat (such as pork or chicken) and vegetables. They are partially steamed and partially pan-fried, which gives them a unique texture: crispy and browned on the bottom while the rest of the wrapper remains soft and tender.
The name “potsticker” comes from the way these dumplings stick to the pot as they cook before being released with a slight jiggle of the pan.
Reasons to Love These Vegan Dumplings
- Sichuan dumplings are renowned for their vibrant, spicy flavors, making each bite thrillingly delicious.
- These Homemade Potstickers are versatile and you can enjoy them as an appetizer, main dish, or a side.
Recipe Ingredients
- Freshly Ground Sichuan Peppercorns: Spicy with a unique numbing sensation, these peppercorns add bold, complex flavors.
- Hoisin Sauce: Sweet, tangy, and rich in umami, hoisin sauce balances the potstickers’ spiciness with its smooth texture and depth.
- Grated Fresh Ginger Root: Sharp and pungent, fresh ginger offers a zesty kick.
See the recipe card for full information on ingredients and quantities.
Variations
- Mushroom Swap: Use shiitake mushrooms instead of baby Bella for a deeper umami flavor to your Sichuan dumplings.
- Cabbage Alternative Substitute: Napa cabbage with savoy cabbage for a similar texture and a slightly sweet flavor.
How to Make Vegan Potstickers
Step #1: Heat the sesame oil in a large skillet over medium heat. Add the mushrooms and sauté until golden brown, about 5 minutes. Add the cabbage and cook for another 8-10 minutes, until the cabbage is soft and the pan begins to look dry. Add the hoisin sauce, onion flakes, Sichuan pepper, scallions, garlic powder, and ginger; stir well. Set aside to cool.
Step #2: Meanwhile, prepare the dipping sauce by combining the soy sauce, vinegar, red pepper flakes, and remaining dried scallions in a small, shallow serving bowl. Arrange the gyoza wrappers in a single layer on two parchment-lined baking sheets. Place a small bowl of water next to the baking sheets.
Step #3: Once the filling is cool enough to handle, place one teaspoon of filling in the center of each gyoza wrapper. Dip a finger in the water and run it along the entire edge of the round wrapper closest to you. Form the potsticker by bringing two sides of the wrapper together to form a half-moon shape. Begin by pinching the center of the potsticker and work your way from the center out to both sides, pinching to create a seal as you go. Place the completed potsticker back on the baking sheet. Repeat with the remaining wrappers.
Step #4: Heat the vegetable oil in a large skillet with a lid over medium heat. Working in batches, add potstickers in a single layer and allow to cook for 1-2 minutes, until they begin to brown. Add ½ cup of water to the pan and shake gently to loosen the potstickers from the bottom of the pan. Cover and allow to steam until the dough is cooked, about 3 minutes. Transfer to a paper-towel-lined plate and repeat with the remaining batch of potstickers. Serve with the dipping sauce.
Expert Tips
- Choose the Right Wrappers: Make sure to use gyoza wrappers, not “wonton” wrappers, for this dish. Gyoza wrappers are thicker and more pasta-like, perfect for pot stickers. On the other hand, wonton wrappers are too thin and may tear easily.
- Do Not Overcrowd the Pan: When cooking your Vegan potstickers, do not overcrowd the pan. Cook them in batches if necessary. This ensures that each potsticker has enough space to cook evenly. It will also make it easier to flip them without them sticking to each other.
- Let the Filling Cool: Allow the filling to cool completely before stuffing the wrappers. A cooler filling is easier to handle and helps prevent the wrappers from becoming too soft or tearing when they are filled.
Frequently Asked Questions
Aside from the classic soy sauce and vinegar mix, you can try dipping sauces like chili oil, sesame oil with garlic, or a sweet and sour sauce for variety.
Potstickers are a type of dumpling but are unique due to their cooking method, which involves frying and then steaming. This gives them a crispy bottom and soft, steamed top, unlike other dumplings that might be boiled or steamed entirely.
Storage Info
To store your Vegan Potstickers, place them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them on a baking sheet until solid, then transfer them to a freezer-safe bag or container; they will keep for up to 2 months.
To reheat, thaw in the refrigerator if frozen, then warm in a skillet with a splash of water, covering to steam until heated through. Alternatively, microwave with a damp paper towel over them for quick reheating.
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Vegan Potstickers Recipe
Ingredients
For the Potstickers
- 2 teaspoons sesame oil
- 8 ounces baby bella mushrooms - minced
- 4 cups very thinly sliced Chinese - “Napa” cabbage
- 1 tbsp hoisin sauce
- 1 teaspoon dried onion flakes
- 1 teaspoon freshly ground Sichuan peppercorns
- 1 teaspoon dried scallions
- 1/4 teaspoon garlic powder
- 1/2 teaspoon grated fresh ginger root
- 24 gyoza wrappers*
- 4 tablespoons vegetable oil
For the Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon dried scallions
Instructions
- Heat the sesame oil in a large skillet over medium heat. Add the mushrooms and sauté until golden brown, about 5 minutes. Add the cabbage and cook for another 8-10 minutes, until the cabbage is soft and the pan begins to look dry. Add the hoisin sauce, onion flakes, Sichuan pepper, scallions, garlic powder, and ginger; stir well. Set aside to cool.
- Meanwhile, prepare the dipping sauce by combining the soy sauce, vinegar, red pepper flakes, and remaining dried scallions in a small, shallow serving bowl. Arrange the gyoza wrappers in a single layer on two parchment-lined baking sheets. Place a small bowl of water next to the baking sheets.
- Once the filling is cool enough to handle, place one teaspoon of filling in the center of each gyoza wrapper. Dip a finger in the water and run it along the entire edge of the round wrapper closest to you. Form the potsticker by bringing two sides of the wrapper together to form a half-moon shape. Begin by pinching the center of the potsticker and work your way from the center out to both sides, pinching to create a seal as you go. Place the completed potsticker back on the baking sheet. Repeat with the remaining wrappers.
- Heat the vegetable oil in a large skillet with a lid over medium heat. Working in batches, add potstickers in a single layer and allow to cook for 1-2 minutes, until they begin to brown. Add ½ cup of water to the pan and shake gently to loosen the potstickers from the bottom of the pan. Cover and allow to steam until the dough is cooked, about 3 minutes. Transfer to a paper-towel-lined plate and repeat with the remaining batch of potstickers. Serve with the dipping sauce.
NOTES
Nutrition
These look really good but I wonder do you think you could substitute the mushrooms for something else?? I would love to love mushrooms but I just can’t get on with them! And they are in everything!! ??♀️
Hi Michelle,
Check out these 8 options from warmchef.com (https://warmchef.com/8-mushroom-substitutes-that-you-should-know/).
Tofu
Tempeh
Zucchini
Sun-Dried Tomatoes
Eggplant
Russet Potatoes
Garbanzo Beans
Hi,
I have tried several times to make these, but every time the filling is too wet and dark, affecting the overall quality of the finished gyoza. I was wondering if i should saute the mushrooms and cabbage longer, salt them, I’m at a loss!
Hi Jesse, the filling should be fairly dry like you see in the photo before the gyozas are sealed. Do yours look like that? Are you adding the dipping sauce ingredients to the filling?
Do you know if these can be frozen prior to cooking?
I haven’t tried it, but I don’t see why not. I’d place them on parchment paper on a sheet pan and flash freeze them, then transfer them to an airtight container so they don’t stick together.
I love the idea of vegan gyoza and have been desperately trying to make them without gyoza wrappers!!! Have you managed to find gyoza wrappers without egg in them?? I have only ever found them with egg…..
Thnks for the post! x
I find mine in the refrigerated section at my local Winco! I can’t think of the name brand off the top of my head, but next time I go I’ll write it down and get back to you 🙂
Here’s a vegan recipe for gyoza wrappers: https://biancazapatka.com/en/homemade-dumpling-wrappers/#wprm-recipe-container-37359
These look amazing!! I have such a weak spot for vegetable gyoza, but it’s really hard to find them in the shops, they normally only have shrimp or pork so I will defintiely be trying these homemade ones!!