HA. To be honest, I have no idea what these things are actually called.
In my super low-key Googling endeavors, I think they can be called:
But I’m going with potstickers, because that’s what Costco calls them.
AHHH. Hi! Man. I feel like I haven’t talked to you guys in forever.
Truthfully, I’ve been busy busy busy. Like a bee. Buzzing around, doing my thing.
But I am baaack bb. I recipe tested a bunch of stuff this past weekend (FOUR whole recipes…I am so impressed with myself), and I think you’re going to like them.
Especially if you’re a cabbage fan. Because ya girl has eaten more cabbage over the past four days than she ever has in her life. Not kidding.
REGARDLESS. We’re potstickering it up today in the best way possible: with veggies! And with a dipping sauce that I could legit drink.
…unless I was going on a date because it is garlicky. But in normal times, yes. I would indeed drink this dipping sauce, and I reckon you’ll want to, too.
SO how do we potsticker? That is a great question. I had no idea until I watched 5000 YouTube videos about it.
It starts out with wonton wrappers. Apparently they make vegan ones…somewhere. But my grocery store didn’t have them. It was a bummer, especially because I realized it after I had this amazing potsticker idea brewing in my head.
So I went with the vegetarian wonton wrappers, and all was well. That said, I really really wish they were vegan, and next time I am 100% making my own vegan wonton dough because, hello, it looks so simple.
After you’ve secured your desired wonton wrappers, the rest is pretty easy! Slightly involved, but easy. You:
1. Make the potsticker filling: It’s a mixture of finely-chopped mushrooms, purple cabbage, carrot, ginger, garlic, shallot, soy sauce, and sesame oil. It’s really simple, and it cooks down into this savory, salty, umami-y mixture of love that I totally ate on its own. No shame here. But it’s extra-delicious stuffed into a wonton wrapper. Speaking of…
2. Fill the wonton potstickers: Again, easy. Take a wee bit of your mixture, wet the edges, and secure it tight. Then cover with a damp cloth so they don’t dry out. You can get fancy with your crimping, but I found no need or desire to do so. They will taste super-duper yumtastic regardless of what they look like.
3. Cook the potstickers: Potstickers cook in two different ways: first you brown them with a wee bit of oil, and then you steam them with some water. It’s all very simple, just slightly time-consuming depending on how many potstickers you actually end up making.
This is why I actually recommend making these with a loved one. Date night in idea? I think yes.
And that is that, my friend! Whip up a four-ingredient dipping sauce, and you’ll be all, “Who needs takeout anyway? I don’t because I’m a QUEEN and made potstickers from scratch.”
You go, you.Print
Simple vegetable-packed potstickers that are fun and delicious! Who needs takeout when you have such a simple recipe in your back pocket? A simple swap makes them vegan!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 30ish potstickers
- Category: Appetizer
- Method: Sauté
- Cuisine: Asian
1 Tbsp. olive oil
2 large cloves garlic, minced
1 1-inch nub fresh ginger, minced
1 shallot, minced
8 oz. baby bella mushrooms, minced
1 medium carrot, shredded
1 and 1/2 cups finely shredded cabbage
1 Tbsp. low-sodium soy sauce
1/4 tsp. sesame oil
olive oil, for cooking
12 oz. wonton wraps*
1/4 cup soy sauce
2 Tbsp. honey OR maple syrup OR agave OR granulated sugar
1 clove garlic, minced
small squeeze Sriracha, to taste
- Heat olive oil in a large skillet over medium heat. Add garlic, ginger, and shallot, and sauté until fragrant and slightly translucent, 1-2 minutes. Add your mushrooms, carrot, and cabbage, and cook until you have about 2 cups. It’ll look like a lot once you start cooking, but everything will cook down.
- Add your soy sauce and sesame oil, and stir to combine. Carefully taste, and add salt and pepper if needed.
- Add 1 tsp. filling to the middle of a wonton wrapper, wet the edge, and pinch it shut. Continue with the rest of the filling. I ended up with about 30 potstickers total.
- Add a small drizzle of olive oil to a skillet over medium heat. Once hot, add a layer of your potstickers, cooking until the bottoms are caramelized, 3-5 minutes.
- Once caramelized, add 3/4 cup of water, cover with a lid, and cook another 5-6 minutes, or until the potstickers are steamed through. The water may not all evaporate – that’s okay. If not, just discard it in the sink.
- Remove the potstickers from the pan and place them in a heatproof container, covered by aluminum foil. Continue cooking the rest of the potstickers in the same way.
- Mix your sauce ingredients in a small bowl. Serve with the cooked potstickers immediately!
*Make sure yours are vegan if desired. Here’s a very easy-looking recipe for vegan wrappers if you can’t find them in your store.
Keywords: vegetarian potstickers, veggie potstickers
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