Vegetable Potstickers

Jump to Recipe Vegetable Potstickers are filled with a savory blend of cabbage, carrots, water chestnut. Serve with a spicy soy dipping sauce. We love potstickers around here. They are one of our favorite things to order when we go out to Asian restaurants. And they are also pretty easy to make at home. Whether […]

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Vegetable Potstickers are filled with a savory blend of cabbage, carrots, water chestnut. Serve with a spicy soy dipping sauce.

We love potstickers around here. They are one of our favorite things to order when we go out to Asian restaurants. And they are also pretty easy to make at home. Whether I am making pork potstickers, spicy chicken potstickers, or these Vegetable Potstickers I like making a big batch and freezing them. That way we can have them whenever we get the craving.

And believe me, it’s often because these are down right scrumptious.

Let’s talk about what you’ll need to make them.

Vegetable Potsticker Ingredients:

Most of the ingredients for potstickers can be found at your local grocery store. The one ingredient that might be harder to find is the gyoza wrappers. I buy them at the Asian market near me but you can also find them online if needed.

For the potstickers you’ll need:

SHREDDED CABBAGE: I find it best to use a box grater to shred the cabbage. You can also use a knife to cut it into finely sliced shreds.
SHREDDED CARROTS: I used a box grater for this as well. You can buy shredded carrots and use those if you like.
MUSHROOMS: Unlike the carrots and cabbage, you won’t need to shred the mushrooms. Simply dice them small.
ONION: Yellow onion works great for this. Also diced small.
WATER CHESTNUTS: These will add a nice crunch to the filling. You can buy them sliced or whole. I bought them whole and diced them small for this recipe.
GARLIC
FRESH GINGER: Fresh ginger is going to give the filling the best flavor. Peeled and minced fine.
NEUTRAL OIL: To sauté the veggies in and fry the potstickers.
SOY SAUCE: Will add umami flavor and saltiness.
RICE VINEGAR: Made from fermented rice, you should be able to find this in the Asian aisle of the grocery store. You can substitute white wine vinegar or apple cider vinegar if you can’t find it.
SESAME OIL: Adds a bit of nuttiness.
GREEN ONIONS: Adds a pop of color and more subtle onion flavor.
SUGAR: Helps balance out the flavors and adds sweetness.
SALT
GYOZA WRAPPERS: Gyoza wrappers are different than wonton wrappers because they are round. I buy them frozen at my local Asian market.

To make the dipping sauce, you’ll need:

SOY SAUCE
RICE VINEGAR
CHILI GARLIC SAUCE

Step by Step Photos and Instructions:

Don’t let the idea of making homemade potstickers intimidate you! They are actually pretty easy to make. Follow along with these step by step photos and instructions to help guide you along the way.

STEP #1: Heat oil in a large skillet over medium heat. Add cabbage, carrots, mushrooms, onion, water chestnuts, garlic and ginger. Cook just until the vegetable start to soften and release their water.
STEP #2: Add in soy sauce, rice vinegar, sesame oil and sugar. Mix well. Add in green onions and salt to taste.
STEP #3: To make a potsticker, place 1 tablespoon of filling in the center of a gyoza wrapper.
STEP #4: Dip your finger in a bowl filled with water and run it along the edge of the wrapper. Fold over and pinch closed. Repeat with remaining filling and wrappers. This will make about 30 potstickers.
STEP #5: To cook, heat a little oil in a skillet or wok over medium-high heat. Place pot stickers in the skillet and fry 2 minutes or until bottoms are golden brown. Pour in water, cover and cook 5-7 minutes or until water is absorbed.
STEP #6: Whisk together ingredients for dipping sauce and serve.

Storage and Leftovers:

You can make these vegetable potstickers ahead of time up to the point of cooking and then freeze them. To freeze, place uncooked potstickers on a baking sheet in a single layer. Freeze until solid. Transfer to freezer bags. Thaw completely before cooking.

Recipe FAQ:

What is the difference between dumplings and potstickers?

The difference is in the preparation. Dumplings are steamed while potstickers are pan-fried then steamed. This gives the potstickers a crispy bottom and chewy top.

Can you freeze potstickers?

Yes! Freeze them in a single layer on a baking sheet then place them in freezer bags.

Looking for more Asian recipes? Try these!

Shrimp and Pork Wontons in Spicy Sauce are a Din Tai Fung copycat and a personal favorite!

Chicken Lettuce Wraps make a great lunch or light dinner!

Kung Pao Chicken a spicy stir-fried chicken and vegetable recipe. The spicy sauce is made with chili sauce, soy sauce and black vinegar.