• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Pinch Me Good

  • Home
  • Recipe Index
    • Air Fryer Recipes
    • Instant Pot Recipes
    • Breakfast
    • Main Dishes
    • Quick and Easy Salads
    • Healthy Side Dishes
    • Healthy Snacks and Appetizers
    • Dressings And Sauces
    • Healthy Desserts
  • Meal Planning and Prep
  • How To’s
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Meal Planning and Prep
  • How To’s
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Pinch Me Good! » Main Dishes » Simple and Easy Vegetarian Potstickers

    Simple and Easy Vegetarian Potstickers

    January 8, 2019 by Amy Estes 1 Comment

    1204 shares
    • Share
    • Tweet
    Jump to Recipe·Print Recipe

    Please note that some of the links are affiliate links and I will earn a commission if you purchase through those links.

    Easy Vegetarian Potstickers you have to try! This is such a great homemade recipe. With a tasty, nutritious filling packed with veggies like mushrooms and cabbage, garlic, soy sauce, and sesame oil. Wrapped up into little wonton wrappers, cooked and steamed to crispy bottom, soft potsticker perfection. An easy weeknight dinner everyone will love!

    Here is a creative yet very easy and might I say FUN recipe to make and try: Delicious and Easy Vegetarian Potstickers. Cute little wonton wrappers filled with an amazing flavorful filling made up of mushrooms, cabbage slaw, garlic, soy sauce, and sesame oil. So good!

    The bottoms are nice and crispy brown with a nice soft and semi chewy potsticker outer layer.

    The tasty filing in the center just bursts with flavor. Matched with a drizzle of soy sauce and sprinkle of scallions and these babies are what’s for a special dinner tonight!

    I know what you’re thinking…..these Vegetarian Potstickers look incredibly tasty but how much work is it to fill them all? Way, way easier than you think. I made about 20 of them (the recipe will make 20-25) and it only took me 10 minutes to fill them all and wrap them up.

    A possibly PERFECT date night-in idea with the hubby, boyfriend, best friend, sister, mom, kids…anyone really. A little something to change things up a bit from your normal dinner routine.

    So what are potstickers?

    Potstickers are steamed and pan-seared dumplings typically filled with ground meat and veggie filling or even just a mixture of cabbage and assorted veggies.

    In this recipe, I made the filling using sautéed mushrooms and onions, cabbage slaw, garlic, soy sauce and sesame oil for a vegetarian, protein-packed version. So super delicious!

    Ingredients needed to make vegetarian potstickers

    How to make vegetarian potstickers

    1. Make the filling: Cook the veggies by cooking the mushrooms and onions first and then adding in the veggie slaw and water chestnuts.
    • Cook mushrooms and onion
    • Add in veggie slaw and cook until soft

    2. Combine the veggies with the remaining filling ingredients (egg, ginger, garlic, soy sauce, vinegar, salt and pepper)

    3. Then assemble the potstickers. To assemble place a round wonton wrapper onto a flat surface, dip your finger in water and run it around the edge of the wonton wrapper. This will help it stick together better when you fold it.

    Place about 1 tablespoon of the filling in the center of the wonton wrapper.

    • Mix filling with rest of ingredients
    • Assemble potstickers

    Then comes the most fun but possibly most intimidating part of all: Folding the potstickers. Which, at first, I admit I did not really know how to do properly. But I learned quickly and it was literally so much fun!!!!

    How to fold potstickers

    Folded potsticker

    Folding potstickers is very fun and pretty easy to do.

    Start by simply folding the sides together into a half-moon shape, pressing the edges to close it up tightly. Now, you could stop here and cook them this way but creasing the edges is so cute and adds some dimension to the potsticker.

    It also helps the filling stay intact when you cook them. So if you do choose not to crease or crimp the edges then make sure you press the edges together very well.

    To crease the edges

    Here is a guide to folding potstickers and how to get those cute little creases. If this seems intimidating then you can just use your fingers to crimp the edges of the potsticker.

    It will still look and taste great! It took me a few tries my first time doing this but after a few mishaps I finally got it and now I am a potsticker folding queen! Especially now that I make these all the time. I could fold them in my sleep, lol!

    I like to place them onto a sheet pan lined with parchment paper as I assemble them so they don’t stick.

    4. Cook the potstickers: Place the potstickers into a pan heated to medium-high heat on the stove with some oil and let them cook for a few minutes to get the bottoms nice and golden brown (this is where they get the “potsticker” title from).

    Then lower the heat of the pan, add some water (1/4 cup), cover the pan and let the potstickers steam for a few more minutes (like 2 minutes) to get them nice and soft and delicious.

    • Assemble potstickers
    • Brown in pan

    Remove them from the pan, plate, and top with soy or teriyaki sauce and ENJOY!!!! I like to eat mine with chopsticks for the full experience. You can also make a dipping sauce to dip them into or just use soy sauce topped with sesame seeds and scallions.

    You may also like these crazy good Veggie Egg Rolls that my family also loves and the kids really enjoy assembling them.

    Recipe Tips

    • To make these vegan use vegan wonton wrappers. I have found them at Whole Foods and on Amazon or you could also use homemade. Also, omit the egg and use a little extra vinegar to help seal the filing.
    • You could add a dipping sauce as well or just simply dip them in a little soy sauce. Yummy!
    • If you don’t like mushrooms then you could use shelled, cooked edamame or even cooked ground meat if you don’t need to keep these meat-free. 
    • If you cannot find round wonton wrappers you can use egg roll wrappers and just cut them into 3 inch circles using a biscuit cutter or round cookie cutter.  This took me all of 10 minutes to do and was so worth it. I have found the round wonton wrappers at Whole Foods in the past.
    • These potstickers are delicious warm or at room temperature.
    • To store:  Let them cool and then store them in an airtight container in the fridge for up to 3 days.  Reheat in a pan on low heat or in the microwave. 
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Easy Vegetarian Potstickers


    • Author: Amy Estes
    • Total Time: 25 minutes
    • Yield: 6 people 1x
    • Diet: Vegetarian
    Print Recipe
    Pin Recipe

    Description

    Easy Vegetarian Potstickers you have to try! Creamy, flavorful, nutritious pureed edamame with garlic, soy sauce, and sesame oil. Wrapped up into little wonton wrappers, cooked and steamed to crispy bottom, soft potsticker perfection.


    Ingredients

    Scale
    • 2–3 tablespoons sesame oil or olive oil
    • 1/4 cup diced red onion or shallot
    • 1 cup diced shiitake mushrooms or baby Bella mushrooms
    • 2 cups veggie slaw – store-bought
    • 1/2 cup diced water chestnuts
    • Kosher salt and black pepper
    • 1 large egg
    • 3 cloves of garlic, minced
    • 1 tablespoon fresh diced ginger or ginger paste
    • 1 tablespoon rice wine vinegar
    • 1 tablespoon low-sodium soy sauce plus more for dipping
    • 2 teaspoons sesame oil
    • 20–25 round wonton/egg roll wrappers (I just cut some egg roll wrappers into circle with a cookie cutter)
    • For serving: scallions, sesame seeds, soy sauce

    Instructions

    Make the filling

    1. Heat up a medium-large skillet to medium heat.  Add in 1 tablespoon sesame oil.  Once hot, add in the onions and mushrooms.  Toss and let cook for 3-4 minutes until they are tender and slightly browned. 
    2. Toss in the veggie slaw, water chestnuts, a sprinkle of salt and pepper and a little bit more oil if the mixture is looking a little dry. Toss everything together and let it cook for 2-3 minutes until the veggies are nice and tender.  Remove the mixture from the heat and let it cool completely. 
    3. In a medium size mixing bowl combine the cooled veggie mixture with the egg, garlic, ginger, vinegar, soy sauce, and sesame oil. The mixture will be very chunky and wet. 

    Assemble the potstickers

    1. Lay the wonton wrappers onto a flat surface. Place a small bowl of water next to them along with the  filling.
    2. Put one of the wrappers on the flat surface, add about 1 tablespoon of the filling to the center. Using your finger, wet the edges of the wrapper with some water.
    3. Fold the edges together into a half-moon shape and press them together tightly with your fingers. To crease them you can watch the video I linked to in the post. You could also just go around the edge of the potsticker folding the edges all around the top. It does not need to be perfect, it will still be delicious! Continue with this process until you have used up all of your filling. Makes about 20-25 potstickers.

    Cook the potstickers

    1. Heat up a medium-large pan on the stovetop with 1-2 tablespoons of olive oil or vegetable oil, place some of the potstickers into the pan, enough to cover the bottom. Let those cook for 1-2 minutes until you start to see the bottoms get browned.
    2. Reduce the heat to low, add 1/4 cup of water to the pan, cover it and let the potstickers steam for 1-2 minutes. Remove them, place them onto a plate and cook the rest until they are all done!

    Serve

    1. Serve warm with extra soy sauce, chopped scallions and sesame seeds. 

    Notes

    1. Vegan Option: Use vegan wonton wrappers. I have found them at Whole Foods and on Amazon or you could also use homemade.
    2. You could add a dipping sauce as well or just simply dip them in a little soy sauce. Yummy!
    3. If you don’t like mushrooms then you could use shelled, cooked edamame or even cooked ground meat if you don’t need to keep these meat-free. 
    4. If you cannot find round wonton wrappers you can use egg roll wrappers and just cut them into 3 inch circles using a biscuit cutter or round cookie cutter.  This took me all of 10 minutes to do and was so worth it. I have found the round wonton wrappers at Whole Foods. 
    5. These potstickers are delicious warm or at room temperature.
    6. To store:  Let them cool and then store them in an airtight container in the fridge for up to 3 days.  Reheat in a pan on low heat or in the microwave. 
    • Prep Time: 20 minutes
    • Cook Time: 5 minutes
    • Category: Healthy Easy Dinner Ideas
    • Method: browned
    • Cuisine: Asian

    Did you make this recipe?

    Tag @pinchmegoodfood on Instagram and hashtag it #pinchmegoodfood

    « Cheesy Broccoli Cheddar Quiche Cups
    Pesto Quinoa with Roasted Vegetables »

    Filed Under: Gluten-Free, Healthy Snacks and Appetizers, Main Dishes, Vegan

    Reader Interactions

    Comments

    1. Kim

      April 4, 2022 at 8:19 pm

      My husband & I really enjoyed the end result with these potstickers; very tasty! It took me such a long time to prep & make them, though (way longer than 20 min for me), I’m not sure I’ll be doing it again any time soon, lol. I also had a lot of the added liquids left after putting the filling in the wonton wrappers. I’m sure it still added flavor but there was no way I could close the wrapper if I tried to include it with the rest of the filling.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hi there,
    I'm Amy and I'm so excited to share my best healthy recipes and tips with you. I hope I can inspire you to eat better, feel better, and get back in the kitchen. Read More…

    Amy Estes: View My Blog Posts

    Search recipes:

    Most Popular

    Sweet Potato Buddha Bowl – with black beans

    Mixe kale salad in a white salad bowl with wooden serving spoons in the bowl.

    Easy Kale Salad With Lemon Dressing

    Eggplant Meatballs with mushrooms and garlic

    The Best Healthy Turkey Meatloaf – Gluten Free

    two grey plates filled with arugula salad topped with crispy breaded chicken breast

    Air Fryer Breaded Chicken Breast – 15 minutes

    Cut cooked dark chocolate brownies on top of white parchment paper with a wooden bowl of sea salt behind it.

    The Best Healthy Brownies – Gluten Free

    Healthy Baked Beet Chips – Vegan/Gluten Free

    Butternut Squash Noodle Bowl with cranberries

    Butternut Squash Noodles Bowl – Vegan

    Favorite Winter Recipes

    Blondie brownies in a row with chocolate chips in them with one of the blondies cut in a square.

    Chocolate Chip Blondies – Gluten-Free

    Epic Loaded Air Fryer Baked Potatoes

    Egg white veggie bites

    Veggie Egg White Bites

    Close up of a bowl of orange mashed potatoes with a gold serving spoon in the bowl and butter on the potatoes.

    Best Instant Pot Mashed Sweet Potatoes

    Easy Beet and Goat Cheese Salad

    Healthy baked falafel in a bowl surrounded by veggies covered in tahini dressing

    Healthy Baked Falafel Bowl with Tahini Dressing

    Healthy Air Fryer Sweet Potatoes (easy recipe)

    Vegan Sweet Potato Chickpea Buddha Bowl (gluten free)

    Footer

    As Seen On

    As Seen On

    CONTACT | PRIVACY POLICY