Vegetable Potstickers — Damn Delicious

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Vegetable Potstickers

Meatless potstickers that taste even better than the meat-filled ones! PROMISE! And these taste 10000x better than the freezer-kind!

When I first made these, we recipe tested three kinds of potstickers.

A veggie one. A pork one. And a shrimp one.

And I have to say. I actually liked the veggie one the best.

Now you guys know I’m not a vegetarian – I’ll eat anything and everything. But these veggie potstickers have so much going on – from the garlicky mushrooms to the crunchy water chestnuts (best secret ingredient in a potsticker btw).

To be honest, I didn’t even notice that this was actually meatless!

So if you need a change in your potsticker rotation, or if you don’t consume much veggies in your daily diet like Mr. Ben does, these potstickers are definitely the way to go.

I’ve already frozen about 5 batches so far! For Mr. Ben’s sake. Not mine.

Vegetable Potstickers

Yield: 32 potstickers

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Meatless potstickers that taste even better than the meat-filled ones! PROMISE! And these taste 10000x better than the freezer-kind!


  • 3 tablespoons vegetable oil, divided
  • 1 cup diced shiitake mushrooms
  • 2 shallots, minced
  • 3 cups shredded green cabbage
  • 2 carrots, peeled and grated
  • 1/2 cup diced water chestnuts
  • 1/2 cup chopped fresh cilantro leaves
  • 1 large egg
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 1/2 tablespoons reduced sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons sesame oil
  • Kosher salt and freshly ground black pepper, to taste
  • 32 (3-inch) round wonton wrappers


  1. Heat 1 tablespoon vegetable oil in a medium skillet over medium high heat. Add mushrooms and shallots, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cabbage and carrots until tender, about 3-5 minutes. Let cool completely.
  2. In a large bowl, combine mushroom mixture, water chestnuts, cilantro, egg, garlic, ginger, soy sauce, rice wine vinegar and sesame oil; season with salt and pepper, to taste.
  3. To assemble the potstickers, place wrappers on a work surface. Spoon 1 tablespoon of the mushroom mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
  4. Heat remaining 2 tablespoons vegetable oil in a large skillet over medium heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. Working quickly, add 1/4 cup water; cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 3-5 minutes.
  5. Serve immediately.

*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.

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