Vegetable Potstickers (2024)

Appetizers Dairy-Free Recipes Kid Friendly Plant Based Recipes Vegetarian Recipes By Kristen Chidsey | 59 Comments | *This post may contain affiliate links. Read my disclosure policy.

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Vegetable Potstickers are easier to make than you may think! Stuffed with seasoned vegetables, steamed to tender perfection, and served with a delicious dipping sauce, these potstickers make eating your vegetable FUN!

Whether pan-fried or steamed, vegetable potstickers are an easy, healthy, homemade version of your favorite Asian-American take-out appetizer, especially when served with Sweet Chili Sauce.

Vegetable Potstickers (1)

Vegetable potstickers are one of my all-time favorite recipes.

And while I love ordering potstickers when dining out, homemade is my preferred way to enjoy this appetizer.

No MSG. No hydrogenated oils. Lower in sodium. Lower in fat. Easily made egg-free and vegan-friendly with vegan potsticker wrappers.

These potstickers are perfect for a healthier version of a loved take-out food and happen to be a perfect way to use up leftover vegetables.

Ingredients Needed

Vegetable Potstickers (2)
  • Wonton Wrappers: You can find wonton wrappers in the refrigerated section of most grocery stores. If needed, be sure to get egg-free or vegan-friendly wonton wrappers
  • Vegetables for Filling: You need about 3 cups total of fresh vegetables. I personally like to use a combination of broccoli slaw, edamame, sh*take mushrooms, and green onions, but you can use up whatever vegetables you like for these Vegetable Potstickers. Napa cabbage, green cabbage, onions, peas, carrots, are all great options.
  • Seasonings: To keep the filling flavorful, add in minced garlic, minced ginger root, soy sauce, and rice wine vinegar.

Step-By-Step Directions

Step One: Prepare Filling

  • Start by heating the oil in a large skillet or wok over high heat.
  • Add the vegetables of your choice, along with garlic and ginger to the saute pan.
  • Saute for 3-4 minutes until vegetables start to just wilt.
  • Remove from heat, and season with soy sauce and rice wine vinegar.
Vegetable Potstickers (3)

Step Two: Fill and Shape Potstickers

  • I find it is best to cover the potstickers with a damp cloth or paper towel and to work on a damp towel to keep them from drying out.
  • Using a pastry brush or your fingers, wet down the outer edges of the wonton wrapper.
  • Place 1 heaping teaspoon of vegetable mixture in the center of each wrapper.
  • Fold the bottom of the wonton wrapper over the filling, making a triangle shape, and then bring the two edges of the longest side together.
Vegetable Potstickers (4)

Step Three: Cook Potstickers

You can opt to steam or panfry the potsticker.

To Steam Potstickers

  • Prepare a steamer basket by spraying lightly with oil or lining with parchment paper.
  • Find a pot that will fit the steamer in it and fill it with a few inches of water, being sure that the water does not come in contact with the steamer itself.
  • Bring the water to a boil.
  • Place the completed wontons into the steamer basket. Do not overcrowd the steamer, cook in batches if needed.
  • Place the lid of the steamer basket on and turn the heat to medium and steam the wontons for 6-8 minutes.
Vegetable Potstickers (5)

To Pan-Fry Potstickers

  • Clean out the pan used to heat vegetable filling.
  • Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
  • Add potstickers in a single layer (you will need to cook potstickers in batches) and cook until the potstickers form a crispy bottomed layer, about 2-3 minutes.
  • Add ¼ cup of water and immediately cover the pan. Cook until liquid has evaporated and bottoms of potstickers are crisp and golden about 3-4 minutes.
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Step Four: Serve

  • Serve potstickers with Soy Sauce or Asian Sweet Chili Sauce.

Storing Leftovers

Leftover potstickers can be refrigerated for 3 days in a sealed container and are best reheated by steaming or panfrying briefly.

Alternatively, you can freeze leftover potstickers for up to a month by placing steamed potstickers on a cookie sheet that has been lined with wax paper or parchment paper. Place into the freezer until frozen solid and then transfer potstickers to a freezer-safe bag.

To reheat frozen potstickers, heat 1 tablespoon of oil over high heat in a large nonstick skillet. Arrange potstickers in a single layer in a skillet and brown for 1-2 minutes. Carefully add 1 cup of water and immediately cover the skillet with a lid. Turn heat to medium-low and cook for 10-12 minutes. Remove the lid and let the water evaporate and serve.

Recipe Notes and Tips

  • Leftovers: If you have any leftover vegetable filling, use it to add to Fried Rice for a quick dish that pairs perfectly with these potstickers.
  • Make Sweeter: If you would like your potstickers to be a bit on the sweeter side, add 2 teaspoons of honey to the vegetable mixture.
  • Make Spicy: If you like things on the spicier side, add in a teaspoon or two of sambal oelek or hot sauce.
  • Oil-Free Recipe: To make this recipe without oil, saute the vegetables in a few tablespoons of vegetable broth.
  • Reduce Sodium: To keep your Potstickers lower in sodium, omit soy sauce from filling or use low-sodium soy sauce.
  • Adding Meat: If you would like to add meat to the potsticker filling, brown ground meat (like chicken, turkey, or pork) and then mix with the sauteed veggies.
  • Authentic Chinese Potsticker Recipe: This is a simple, short-cut Asian-American version of potstickers. For an authentic Chinese Dumpling recipe, check out Rasa Malaysia's recipe for Chinese Potstickers with Homemade Potsticker Wrappers.

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Vegetable Potstickers (7)

Vegetable Potstickers

Stuffed with seasoned vegetables, steamed to tender perfection, and served with a delicious dipping sauce, these potstickers make eating your vegetable FUN!

5 from 10 votes

Print Pin Rate

Course: Appetizer

Cuisine: Asian, Chinese

Diet: Vegetarian

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Calories: 41kcal

Author: Kristen Chidsey

Ingredients

  • 2 teaspoons sesame oil substitute with canola if needed
  • 3 cups broccoli slaw or shredded cabbage
  • ½ cup sh*take mushrooms diced
  • ½ cup defrosted edamame
  • ¼ cup chopped green onions
  • 1 teaspoon freshly grated ginger
  • 1 garlic clove minced
  • 2 teaspoons low sodium soy sauce
  • 2 teaspoons rice wine vinegar
  • 32 wonton wrappers
  • 2 tablespoons canola oil ONLY if pan frying

Instructions

  • Start by heating the oil in a large skillet or wok over high heat. Add the broccoli slaw, mushrooms, edamame, onions, ginger, and minced garlic. Saute for 3-4 minutes until vegetables start to wilt.

  • Add in soy sauce and rice wine vinegar and stir well. Turn off heat.

  • Prepare a steamer basket by spraying lightly with oil or lining with parchment paper. Find a pot that will fit the steamer in it and fill with a few inches of water, being sure that the water does not come in contact with the steamer itself. Bring the water to a boil.

  • Using a pastry brush or your fingers, wet down the outer edges of the wonton wrapper. Place 1 teaspoon of vegetable mixture in the center of each wonton. Fold the wonton wrapper in half, making a triangle shape. Bring the edges of the long side of the triangle together.

  • Place the completed wontons into the steamer basket (this took me 2 rounds of filling the basket--you need to give the wontons room to steam). Place the lid of the steamer basket on and turn the heat to medium. Steam the wontons for 6-8 minutes.

  • Serve with dipping sauce.

To Pan-Fry Potstickers

  • Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add potstickers in a single layer (you will need to cook potstickers in batches) and cook until the postickers form a crispy bottomed layer, about 2-3 minutes. Add ¼ cup water and immediately cover the pan. Cook until liquid has evaporated and bottoms of potstickers are crisp and golden, about 3-4 minutes.

Notes

I find it is best to cover the potstickers with a damp cloth or paper towel and to work on a damp towel to keep them from drying out.

Change out the vegetables for anything you have. You are looking for about 4 cups total of vegetables.

Leftover potstickers can be stored in the refrigerator for up to 3 days and can be steamed or pan-fried to reheat.

If you would like your potstickers to be a bit on the sweeter side, add 2 teaspoons of honey to the vegetable mixture.

If you like things on the spicier side, add in a teaspoon or two of sambal oelek or hot sauce.

To keep your Potstickers lower in sodium, omit soy sauce from filling or use low-sodium soy sauce.

If you would like to add meat to the potsticker filling, brown ground meat (like chicken, turkey, or pork) and then mix with the sauteed veggies.

Nutrition

Calories: 41kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Sodium: 102mg | Potassium: 111mg | Fiber: 1g | Vitamin A: 100IU | Vitamin C: 12.8mg | Calcium: 19mg | Iron: 0.6mg

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« Homemade Chicken Pot Pie

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About Kristen Chidsey

Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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Comments

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  1. Beth

    Vegetable Potstickers (8)
    This is a wonderful, tasty, and easy way to use up leftovers! I'm not a fan of leftover veggies, but I gobble these right up!

    Reply

  2. Gina

    Vegetable Potstickers (9)
    These potstickers were DELICIOUS!!

    Reply

  3. Andie Thueson

    Vegetable Potstickers (10)
    I love potstickers, but I have never attempted making them from scratch. This recipe looks amazing I need to give them a try!

    Reply

    • Kristen Chidsey

      You can do it Andie--they are SUPER easy!

      Reply

  4. Renee Goerger

    Vegetable Potstickers (11)
    It's so nice not to have to rely on frozen or take-out potstickers. This is one of my favorite recipes!

    Reply

    • Kristen Chidsey

      I am so glad you enjoy these Renee.

      Reply

  5. Nellie Tracy

    Vegetable Potstickers (12)
    One of my all-time most favorite recipes!

    Reply

  6. Megan @ MegUnprocessed

    Looks amazing! Love how quick it is to make!

    Reply

    • Kristen Chidsey

      So quick 🙂

      Reply

    • Kristen Chidsey

      Super quick!

      Reply

  7. Elizabeth

    Vegetable Potstickers (13)
    Those little hands helping are adorable!

    Reply

    • Kristen Chidsey

      Thank you 🙂

      Reply

    • Kristen Chidsey

      Thank you Elizabeth, I think so too 🙂

      Reply

  8. Lane and Holly (With Two Spoons)

    I LOVE your little helper! My 5 year old is my side kick in the kitchen, and it is some of the most fun times! He would love to help make these!

    Reply

    • Kristen Chidsey

      Oh yes! Your son will love to help with these!

      Reply

  9. Rachelle @! Beer Girl Cooks

    Those potstickers look delicious! What a great way to have fun with your kids in the kitchen!

    Reply

    • Kristen Chidsey

      Thanks so much Rachelle! It is fun for sure!

      Reply

    • Kristen Chidsey

      Thanks so much Rachelle!

      Reply

  10. Heather Kinnaird

    my hubby LOVES potstickers, so now I cannot wait to make my own. YUM

    Reply

    • Kristen Chidsey

      Your husband is going to thank you 🙂

      Reply

    • Kristen Chidsey

      He will be so grateful you gave these a go Heather!

      Reply

  11. Shelby

    I absolutely love you made these with leftovers. We love potstickers also, I don't make them often enough. This post has encouraged me to get busy!

    Reply

    • Kristen Chidsey

      Thanks Shelby! You won't regret making potstickers. That is for sure.

      Reply

  12. Lauren Kelly Nutrition

    I just love this recipe Kristen!

    Reply

    • Kristen Chidsey

      Thank you so much Lauren

      Reply

  13. Susan Salzman

    Potstickers are a household favorite!

    Reply

  14. Liz

    What a yummy, easy recipe! Good reason not to toss out my leftovers!!!

    Reply

    • Kristen Chidsey

      It is a GREAT reason to save those leftovers!

      Reply

« Older Comments

Vegetable Potstickers (2024)

FAQs

What are vegetable potstickers made of? ›

These crispy and flavorful vegetarian potstickers are filled with mushrooms, cabbage, and carrots, and served with a savory soy dipping sauce. Perfect as an appetizer or a light lunch.

What is the difference between dumplings and potstickers? ›

Unlike dumplings, potstickers are made with a thin wrapper, sometimes referred to as a dumpling skin. This is because they are steam fried to get a crispy golden bottom layer and to ensure that the filling is juicy and delicious.

What are potstickers made of? ›

Potstickers are a type of dumpling. They are often filled with pork and cabbage, but can be customizable based on personal taste and preference. Potstickers are often seen folded into a pleated crescent shape, but can also be folded in half with no pleats for simplicity.

Why are potstickers so expensive? ›

The ingredients in a potsticker or dumpling are usually very affordable, but making them is a difficult and painstaking process, which is why they can be expensive in restaurants and stores. Making them yourself is probably cheaper, but it can take a long time to produce a large batch of potstickers.

What is the difference between Chinese and Japanese potstickers? ›

Gyoza is the Japanese variation on the traditional Chinese recipe of potstickers. They are usually made with thinner, more delicate wrappers, and the filling is more finely textured. The thinner skins mean that gyoza get crispier than chewy potstickers.

Are potstickers and pierogies the same thing? ›

Pierogi: Pierogi dough is soft and slightly thick, designed to be hearty and to complement its rich fillings. Potsticker: Potsticker dough is more tender and thin, allowing for a delicate balance between the wrapper and its filling. Typically, they have a translucent appearance once cooked.

What are fried potstickers called? ›

Pan-fried dumplings (simplified Chinese: 煎饺; traditional Chinese: 煎餃; pinyin: jiānjiǎo; lit. 'dry-fried dumplings'), and (simplified Chinese: 锅贴; traditional Chinese: 鍋貼; pinyin: guōtiē; lit. 'pan stick') also referred to as "pot-stickers"

Do you fry or steam potstickers? ›

You can steam them for a soft chewy exterior or pan-fry them for a crispy crunchy bottom! Either way, you can't go wrong with a dumpling, but there is a divide within the foodie community about which is better!

What sauce to eat with potstickers? ›

"Serve this thin, salty sauce with dumplings or potstickers. From Cook's Illustrated."

Can vegetable potstickers be frozen? ›

Absolutely! Follow the recipe right until all the dumplings are assembled. Leave them on the sheet pan to freeze for a couple of hours until you are ready to cook them. After that, cook them straight from the freezer!

What kind of pan is best for potstickers? ›

Teflon coated pans are a really good idea for pot-stickers. I supposed that a properly seasoned non-coated pan would work too, but this method involves boiling water for some time, which is not such good treatment for a "seasoned" pan. Heat your pan so it's nice and dry.

What is the best way to cook frozen potstickers? ›

Place frozen potstickers in a steamer. Steam for 7-10 minutes or until potstickers are hot*. Serve immediately with dipping sauce.

Are vegetarian dumplings healthy? ›

For example there are vegetable dumplings where you can still meet your nutritional needs while still keeping the calories low. The consensus is that dumplings carry a whole lot of micronutrients and are typically healthy options.

Are potstickers healthy? ›

Key Takeaways: Pork pot stickers are a tasty appetizer with around 50-70 calories per dumpling, making them a great low-calorie option for those watching their intake. These dumplings are a good source of protein, with 3-5 grams per serving, and also provide essential minerals like iron and calcium for a balanced diet.

What are the ingredients in frozen potstickers? ›

POTSTICKERS: CABBAGE, CHICKEN, UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, ONION, GREEN ONION, TEXTURED VEGETABLE PROTEIN (SOY FLOUR), SOY SAUCE (WATER, SOYBEAN, WHEAT, SALT), MODIFIED TAPIOCA STARCH, SALT, SOYBEAN OIL, RICE ...

What are the ingredients in PF Chang's potstickers? ›

Pork, cabbage, ginger, scallion, sugar, chives, oyster sauce, and soy sauce. How many calories are in Pork Dumplings? Visit our Menu Nutritionals(opens in a new window) page for more information on our Pork Dumplings calories, carbs, protein, and sodium.

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