Vegetable Potstickers (2024)

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 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

• 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.

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.

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.

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.

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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