These super easy veggie potstickers are the perfect finger food to bring to your next dinner party or potluck!
The weather is starting to warm and along with that comes backyard get togethers and other fun spring and summer events that usually include a lot of food. Hey, I’m not complaining. It has been pretty well established around here that I am a food maniac. So much so that when I began eating a plant-based diet some of my friends and family were worried that I would get bored with the “limited” selections I had available.
Not even close.
In fact, switching to this type of eating has allowed me to be more creative and experiment in the kitchen much more often! Like, pretty well every day.
One of my favourite party finger foods has always been gyoza or potstickers. They are typically loaded with either pork or chicken however, so clearly a no go for me. No problem though, that’s an easy fix 😉
The majority of the filling in these little pillows of deliciousness utilizes a store bought pre-shredded mix of green/red cabbage and carrot (so easy). If you are wanting to save a bit of time this is perfect. Of course if you have whole cabbage and carrots in your fridge then you can easily chop/shred them yourself!
To add more bulk and texture I add in some green peas, corn, and water chestnuts. The water chestnuts are optional, but I find they add a little bit of a soft crunch which is a lovely contrast to the softer veggies.
I have found vegan dumpling wraps at several grocery stores so I am thinking it might be a fairly common find – some do have egg in them so check that ingredient list! If you aren’t able to find any, I have seen some recipes floating around out there (maybe I will add my own in the future)!
Finally, the dipping sauce. How I love dipping sauces. It has a beautiful salty and sweet flavour with just a hint of acidity, and is the perfect compliment to these veggie potstickers. It is refined sugar free as I include pure maple syrup to add the sweetness (#becausecanada).
This recipe will make about 25 veggie potstickers if you include the water chestnuts; 20 if you don’t. You can easily double or triple the recipe depending on how many you need! These are freezable, just make sure you thaw them prior to cooking.
Delicious and 100% plant-based veggie potstickers!
- 25 vegan dumpling wrappers ((check the ingredients list))
- 2 cups pre-shredded cabbage + carrot salad mix
- 1/2 cup green onion, chopped
- 1/2 cup corn
- 1/2 cup green peas
- 1/2 cup water chestnuts, diced ((optional) )
- 1/2 tbsp sesame oil, plus additional for cooking
- 1-2 cloves garlic, diced
- 1/2 tsp ginger powder
- 1/8 tsp 5 spice powder
- 1/8 tsp nutmeg
- 2 tbsp soy sauce ((I use reduced sodium))
- 1/4 cup soy sauce ((again, reduced sodium))
- 1 tbsp pure maple syrup
- 1/2 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp ginger powder
Heat 1/2 tbsp sesame oil in a large non-stick pan over medium heat.
Add the cabbage, carrot, green onion, peas, corn, and water chestnuts (if using) to the heated pan and give everything a mix.
Add in the garlic, ginger, 5 spice, and nutmeg, mix. Add in soy sauce and stir fry until tender. Remove from heat and set aside to cool.
While cooling you can make the dipping sauce!
Place all ingredients together in a small bowl, mix, and your done! Garnish with a sprinkle of sesame seeds if desired.
Assembly + Cooking:
Once your filling has cooled down you can prepare the potstickers. Place 1 tbsp of the filling in the centre of the dumpling wrapper and fold in half. Press together the edges, slightly pleating them so that the potstickers can stand upright. As you make each one, set aside on a dry surface (counter, plate, etc.).
Heat 1/2 tbsp of sesame oil in a pan over medium-high heat, once hot add potstickers and cook until the bottoms have browned (approx 1-2 minutes – do not let them burn!). Add 1/3 cup of water to the pan and cover to steam. Once the water has evaporated, the bottom will crisp up again and you are done!
I like to batch cook these in groups of 8-10, however this will depend on your pan size. The oil and water amounts listed above are what I use for 10 potstickers.
Serve with dipping sauce and enjoy!
*As an alternative to pre-shredded salad mix, you can use the following: 1 1/3 cup shredded green cabbage, 1/3 cup shredded red cabbage, and 1/3 cup shredded carrot.