Vegan Potstickers
These vegan potstickers are a delightful treat that I love making for gatherings, bursting with flavor and filled with fresh veggies.
I remember the first time I made potstickers with my friends, laughing and rolling out the dough together.
It felt like such a special bonding experience!
These potstickers are not just a tasty snack; they're a celebration of the beautiful veggies we get to work with.
Plus, I love how versatile they are—you can fill them with just about anything you have on hand!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to customize the filling with whatever veggies you have on hand! Mushrooms, bell peppers, or even sweet potatoes work wonderfully. If you want to keep it gluten-free, use rice flour instead of all-purpose flour for the dough.
Tips & Notes
- •I like to keep my potstickers in a container lined with parchment paper to avoid sticking.
- •If you want a bit of heat, throw in some chopped chili or a dash of sriracha in the filling!
Recipe Variations
- •Sometimes I add chopped mushrooms for an earthy flavor boost.
- •You can also switch up the seasoning—try adding some miso paste for an umami kick!
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also reheat them in a skillet with a splash of water to steam them back to life!
Frequently Asked Questions
Can I freeze these potstickers?
Absolutely! Just freeze them before cooking. When you're ready to eat, you can cook them straight from the freezer—just add a few extra minutes to the cooking time.
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These vegan potstickers are a delightful treat that I love making for gatherings, bursting with flavor and filled with fresh veggies.
Ingredients
Instructions
- 1
In a large bowl, mix the flour and water together until a dough forms. Knead it on a floured surface for about 5 minutes until smooth. Then cover it with a damp towel and let it rest for 20 minutes.
- 2
While the dough is resting, prepare the filling. In a mixing bowl, combine the crumbled tofu, green onions, shredded carrots, cabbage, grated ginger, soy sauce, sesame oil, salt, and pepper. Mix well until everything is incorporated.
- 3
After the dough has rested, divide it into two equal parts. Roll out one piece on a floured surface until it’s about 1/8 inch thick. Use a round cutter (or a glass) to cut out circles about 3 inches in diameter.
- 4
Place a teaspoon of the filling in the center of each circle. Fold the dough over the filling to create a half-moon shape and pinch the edges to seal. You can also pleat the edges for a fancier look.
- 5
In a large skillet, heat the oil over medium-high heat. Once hot, add the potstickers in a single layer (you might need to do this in batches). Cook for about 2-3 minutes until the bottoms are golden.
- 6
Carefully add 1/4 cup of water to the skillet and quickly cover it with a lid. Let them steam for about 5-7 minutes until the water has evaporated.
- 7
Remove the lid and let the potstickers cook for another minute to crisp up the bottoms. Serve warm with soy sauce or your favorite dipping sauce!
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