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vegan dumplings

Homemade Vegan Potstickers

Skip the frozen, packaged potstickers witht the questionable ingredients and make your own from scratch at home.

Prep Time 45 minutes
Cook Time 30 minutes
Servings 30 potstickers (approx.)



  • 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)


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Serve hot with soy or dipping sauce