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Easy Vegetarian Potstickers

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


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.


  • 23 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
  • 2025 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


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!


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


  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