I was telling my friend that I was making potstickers this week and he was like, “what’s that?” How can someone not know what a potsticker is?? I don’t know but maybe I should have said “Asian dumpling”. Some people are so uncultured *rolling eyes*!!! JK, but seriously, I now feel responsible to make sure there are a few less people in this world who have never tried them.
So I’m very aware that some people are going to be sitting shaking their heads at me when I start saying how good these are without non-plant-based ingredients. Maybe you are one of them, but hear me out. The flavors that give potstickers their amazing taste are garlic, ginger, onion, and sesame oil. Add some mushrooms for their delicious savory taste and you’ve got perfection.
I mean, you need a few other things but you get the point. I added tofu to mine, because personally I like tofu, but if you do not or you have an issue with soy you can just leave it out. Add more mushrooms maybe. Up to you.
Okay, let’s talk about actually making these little cuties. I went through a long period of making literally eeeeeeeverything from scratch. I’m proud to say that I have made the gyoza wrappers a few times before and they do taste even better from scratch. Let’s be real though, nobody has time for that stuff. I really learned to appreciate the convenience of a few short cuts like premade gyoza wrappers. You can find them in refrigerated sections, usually in produce, at grocery stores.
Do not try to over fill these. I am the queen of not always realizing that less is more, but just don’t. You’ll rip the wrappers and have the filling falling out everywhere.
Pro tip #2;
Did you know that you do not have to use oil for potstickers if you have a non-stick pan? Yep. Now if you absolutely want to use oil that’s fine. I like to cook without it whenever possible because it’s just unnecessary in my humble little opinion.
Other than that, I really just want you to try these. If you do, definitely take a picture and tag me on social media. I love seeing what you make.
Homemade Vegan Potstickers
Skip the frozen, packaged potstickers witht the questionable ingredients and make your own from scratch at home.
- 1 cup extra firm tofu, chopped optional
- 1/8 head, about 2 cups of cabbage, chopped
- 3 carrots, shredded
- 1/2 cup onion, diced
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 cup mushrooms, chopped
- 3 green onions, finely chopped
- 2 tablespoons soy sauce plus more for serving
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch
- 1/2 cup vegetable broth
- salt & pepper
- 1 package gyoza wrappers (you'll need about 30)
Add the carrots, onion, cabbage, garlic, and ginger to a non-stick pan over medium high heat with enough broth to keep from sticking. Cook for about 6 minutes, stirring often, until the cabbage and carrots begin to soften.
Once they begin to soften, add in the mushrooms, green onion, and tofu (if adding) and cook until mushrooms are soft. Whisk the cornstarch with 1/4 cup vegetable broth and add to the pan along with the sesame oil and soy sauce.. Stir over the heat until it thickens. Remove from heat and season with pepper and salt to taste.
To assemble, rub edges of wrapper with water and spoon about 1 tablespoon of filling onto center. Fold edges together and pinch to seal. Repeat with all potstickers.
In a clean non-stick pan, lay about half the potstickers flat on one side and place over medium high heat. Cook for about 2 minutes to allow bottoms to brown, then pour in about 1 cup water (enough to cover them halfway). Cover with a lid mostly on to allow steam to escape and cook for 5 to 8 minutes until water has evaporated.
Serve hot with soy or dipping sauce