Best 6 Vegetarian Pot Stickers With Homemade Dumpling Wrappers Recipes

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**Vegetarian Pot Stickers with Homemade Dumpling Wrappers: A Culinary Symphony of Flavor and Texture**

Embark on a culinary journey to savor the tantalizing flavors of vegetarian pot stickers, expertly crafted with homemade dumpling wrappers. These delectable dumplings burst with a symphony of textures and vibrant fillings, promising a delightful experience for vegetarians and meat-lovers alike. Discover the art of creating these exquisite pot stickers from scratch, starting with the delicate dumpling wrappers that envelop the savory fillings. Unleash your creativity with three distinct fillings: classic cabbage and mushroom, protein-packed tofu and spinach, and aromatic kimchi and glass noodles. Each filling offers a unique taste sensation, catering to diverse palates. Whether you prefer pan-frying for a crispy exterior or steaming for a tender, chewy texture, these pot stickers promise to tantalize your taste buds. Accompany them with a trio of dipping sauces – tangy soy-ginger, creamy chili, and refreshing cilantro-lime – to elevate the flavors even further. Join us on this culinary adventure as we delve into the art of making vegetarian pot stickers with homemade dumpling wrappers, ensuring an unforgettable and delicious experience.

Here are our top 6 tried and tested recipes!

VEGAN POTSTICKERS (PAN-FRIED DUMPLINGS)



Vegan Potstickers (Pan-Fried Dumplings) image

Chinese potstickers filled with a delicious mushroom and vegetable filling. Pan-fried and then steamed, these dumplings are packed with flavor, with golden-brown, crispy bottoms.

Provided by Hannah

Categories     Main Dish

Time 1h30m

Yield 4

Number Of Ingredients 16

3 cups (390g) all-purpose flour
1/4 tsp salt
1 cup boiling water + 1 tbsp cold water
2 tbsp finely chopped ginger
1 medium onion, finely chopped
3 cups shiitake mushrooms, finely chopped
2 tbsp vegetable oil
2 cups finely shredded cabbage
1 1/2 cups finely shredded carrot
4 (around 1 cup) scallions, finely chopped, both white and green parts*
1 tbsp sesame oil
3 tbsp Shaoxing wine or rice wine
2 tbsp soy sauce
1 tsp sugar
1/4 tsp ground white pepper
1 tsp salt, to taste

Steps:

  • To make dough: combine the flour and salt together in a medium bowl. Make a well in the center, and gradually add the boiling water, stirring with a spoon until the mixture forms clumps. Cover and let rest for five minutes. Add 1 tbsp cold water and knead into a ball, then cover and let rest as you prepare the filling.
  • To make filling: heat oil in a large work or skillet over medium high heat and stir-fry ginger and onions until translucent. Add in chopped mushrooms and stir-fry for another 3-5 minutes until liquid is evaporated, then add cabbage and carrots and stir-fry for 3-4 minutes, until most of the liquid from the vegetables is released. Add chives, wine, soy sauce, sugar, white pepper, and salt, and cook one more minute, then remove from heat. Taste and add more salt or sesame oil as necessary (you want the filling to be quite salty/well-seasoned, as the flavor mellows in the dumplings). Place filling in the fridge to cool.
  • To make the dumplings, divide the dough into two portions, and knead well. Roll each portion into a 1 inch rope, and cut into small tablespoon-sized pieces, flattening each piece with the palm of your hand. Dust the working surface with flour and roll each piece out into a flat disc. Add a generous amount of filling and pleat the edges, pinching tightly to seal.
  • Heat a tablespoon of oil in a non-stick pan over medium high heat, then place the dumplings in the pan and allow to fry for 2 minutes. Pour 1/4 cup (or a thin layer) of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam until the water has evaporated, then remove the cover, increase heat to medium-high and fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp. Serve immediately.

VEGETARIAN POTSTICKERS RECIPE BY TASTY



Vegetarian Potstickers Recipe by Tasty image

Here's what you need: oil, onion, ginger, garlic, mushroom, bell pepper, cabbage, carrot, salt, pepper, fresh cilantro, green onion, soy sauce, sesame oil, cooking sherry, sugar, wonton wrapper, oil, water, dipping sauce, soy sauce

Provided by Claire Nolan

Categories     Appetizers

Yield 6 servings

Number Of Ingredients 21

3 tablespoons oil
1 onion, finely diced
1 tablespoon ginger, minced
1 tablespoon garlic, minced
2 cups mushroom, finely diced
¼ cup bell pepper, finely diced
2 cups cabbage, shredded
2 cups carrot, shredded
salt, to taste
pepper, to taste
1 tablespoon fresh cilantro
1 cup green onion, finely chopped
2 tablespoons soy sauce
2 teaspoons sesame oil
3 tablespoons cooking sherry
1 teaspoon sugar
wonton wrapper
2 teaspoons oil
¼ cup water
dipping sauce
soy sauce

Steps:

  • Heat oil in a deep pan or wok over medium heat and cook onions, ginger, and garlic until onions are translucent.
  • Add mushrooms and bell peppers to the pan. Cook until mushrooms are soft.
  • Add cabbage, carrots, salt, and pepper. Cook for another 3-4 minutes and remove from heat. Set aside to cool completely.
  • Once mixture is cool, add cilantro, green onions, soy sauce, sesame oil, cooking sherry, and sugar. Mix well.
  • Place a spoonful of the mixture onto a wonton wrapper. Dip your finger in water and run it around the edge of the dough.
  • Fold in half and pinch together, pleating the dough as you go.
  • Heat more oil in a large skillet and place dumplings in the oil. Cook for 3-4 minutes or until a crust has started to form on the bottom. Pour the water in the pan and cover with a lid. Steam for 6-8 minutes, remove the lid and remove from the pan.
  • Enjoy!

Nutrition Facts : Calories 157 calories, Carbohydrate 15 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, Sugar 7 grams

VEGGIE POTSTICKERS



Veggie Potstickers image

Provided by Dave Lieberman

Categories     appetizer

Time 1h15m

Yield 24 potstickers

Number Of Ingredients 16

3 tablespoons vegetable oil
1 leek, cleaned and thinly sliced
1 clove garlic, pressed
1 head Napa cabbage, finely shredded
2 tablespoons rice wine vinegar
2 teaspoons soy sauce
1-inch piece fresh ginger, peeled and grated
1 medium carrot, grated on finest holes of a box grater
24 wonton wrappers
Asian Dipping Sauce, recipe follows
1/4 cup light soy sauce
2 tablespoons rice wine vinegar
1/2-inch piece fresh ginger, peeled and finely grated
1 teaspoon sugar
1/2 teaspoon toasted sesame oil
1/2 lemon, zested

Steps:

  • Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the leeks and garlic and cook until leeks begin to soften, about 3 to 4 minutes. Add the cabbage, vinegar, soy sauce, and ginger and cook, stirring, until cabbage is soft, about 3 to 4 minutes more. Remove from the heat and stir in the carrot. Allow the filling to cool.
  • Transfer cabbage mixture to a mixing bowl and work together until fully incorporated. Keep refrigerated until ready to use.
  • To make the potstickers, lay a wonton wrapper on the work surface and put about 1 tablespoon of the filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper; this will help the potsticker seal when cooking. Bring the outside edges of the wonton wrapper together over the filling and press it together to form a pouch. Continue with the remaining wrappers and filling.
  • To cook the potstickers, heat the remaining oil in a very large skillet over high heat. Place all of the potstickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes. Add 1/2 cup water to the pan and immediately cover. Allow the potstickers to steam for about 3 minutes, then remove the skillet lid. Continue cooking until the water is completely evaporated.
  • Transfer to a platter and serve with the dipping sauce.
  • Stir all ingredients together in a small bowl until sugar is dissolved. Refrigerate until ready to serve.
  • Yield: about 1/3 cup

VEGETARIAN POT STICKERS



Vegetarian Pot Stickers image

Provided by Ming Tsai

Categories     appetizer

Time 1h30m

Yield 20 to 24

Number Of Ingredients 18

1 red onion sliced
1 tablespoon minced ginger
1 cup sliced shiitake mushrooms
1 cup white cabbage, shredded
1 cup carrots, shredded
1 cup chopped garlic chives or chives
1 teaspoon white pepper
1 teaspoon sesame oil
1/4 cup chopped cilantro
1 package round dumpling skins, also called gyoza (preferably twin dragon brand)
Salt to taste
Canola oil
Spicy Soy Dipping Sauce, recipe follows
1/3 cup thin soy sauce
1/3 cup rice wine vinegar
1/3 cup sliced scallions
1 teaspoon sesame oil
1 tablespoon sambal

Steps:

  • In a wok or large saute pan, add a little oil and saute onions and ginger. Add the mushrooms and stir. Add the cabbage, carrots and chives. Season. When mixture is soft, place in colander to drain. Add the sesame oil and cilantro when mixture is cooled. Check for seasoning. Using the gyoza skins, make half moon dumplings keeping the bottom flat. In a hot non-stick pan, coat with oil and place dumplings. When bottom gets brown, add 1/4 cup of water and immediately cover. This will steam the dumplings. Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot.
  • Serve with dipping sauce.
  • Combine all.

BEST VEGETARIAN POT STICKERS



Best Vegetarian Pot Stickers image

If you like Chinese dumplings, these vegetarian pot stickers will blow your mind!! They are very easy to make (contrary to what people may think) and dumpling skins are available even in Western supermarket now. This recipe should use up one package of round dumpling skin and enough to serve a big crowd as appetizers. You can make these dumplings way ahead of time and defrost and pan-fry them just before serving. A recipe by Ming Tsai.

Provided by Izzy Knight

Categories     Vegetable

Time 1h30m

Yield 24 serving(s)

Number Of Ingredients 12

1 red onion, sliced
1 tablespoon minced ginger
1 cup sliced shiitake mushroom
1 cup white cabbage, shredded
1 cup carrot, shredded
1 cup chopped garlic sprouts or 1 cup chives
1 teaspoon white pepper
1 teaspoon sesame oil
1/4 cup chopped cilantro
1 package wonton skins, also called gyoza
salt
canola oil

Steps:

  • In a wok or large saute pan, add a little oil and saute onions and ginger.
  • Add the mushrooms and stir.
  • Add the cabbage, carrots and chives.
  • Season.
  • When mixture is soft, place in colander to drain.
  • Add the sesame oil and cilantro when mixture is cooled.
  • Check for seasoning.
  • Using the gyoza skins, make half moon dumplings keeping the bottom flat.
  • In a hot non-stick pan, coat with oil and place dumplings.
  • When bottom gets brown, add 1/4 cup of water and immediately cover.
  • This will steam the dumplings.
  • Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot.
  • Serve hot with soy sauce and vinegar for dipping.

MEAT LOVERS' VEGAN POTSTICKERS



Meat Lovers' Vegan Potstickers image

I'm a meateater, but my girlfriend is vegan, so I created this recipe as something we could enjoy together. Using a meat substitute and bold flavors, even the most carnivorous of your guests won't guess these pot stickers are meatless, let alone vegan.

Provided by Adam Levermore

Categories     Main Dish Recipes     Dumpling Recipes

Time 28m

Yield 3

Number Of Ingredients 10

1 cup vegetarian beef crumbles
1 leaf napa cabbage, chopped
1 tablespoon soy sauce
1 green onion, diced
2 teaspoons chili garlic sauce
½ teaspoon sesame oil
salt and ground black pepper to taste
12 potsticker wrappers
2 tablespoons peanut oil
¼ cup water

Steps:

  • Mix vegetarian beef crumbles, napa cabbage, soy sauce, green onion, chili garlic sauce, sesame oil, salt, and pepper together in a bowl to make filling.
  • Place a spoonful of the filling in the center of each pot sticker wrapper. Brush edges of each wrapper with water; fold over to enclose filling. Squeeze edges and crimp together to seal.
  • Heat peanut oil in a nonstick skillet over medium-high heat. Place potstickers flat-side down in the skillet; cook until golden brown, about 3 minutes. Flip potstickers. Pour in 1/4 cup water; cover and simmer for 5 minutes. Remove the lid and continue cooking until water evaporates, about 5 minutes.

Nutrition Facts : Calories 227 calories, Carbohydrate 21.9 g, Cholesterol 2.9 mg, Fat 11.5 g, Fiber 2 g, Protein 8.6 g, SaturatedFat 1.7 g, Sodium 793 mg, Sugar 0.8 g

Tips:

  • To ensure the best texture and flavor, use a combination of all-purpose flour and cornstarch for the dumpling wrappers.
  • Keep the dough well-hydrated to prevent cracking during rolling and cooking.
  • For a more tender and flavorful filling, marinate the mushrooms and cabbage mixture in soy sauce, sesame oil, and ginger for at least 30 minutes before assembling the dumplings.
  • Use a small spoon to fill the dumpling wrappers to avoid overstuffing, which can cause them to break during cooking.
  • Pleat the dumplings tightly to prevent the filling from leaking out during cooking.
  • Cook the dumplings in batches to avoid overcrowding the pan and ensure even cooking.
  • For a crispy bottom, pan-fry the dumplings until golden brown before steaming.
  • Serve the dumplings with your favorite dipping sauce, such as soy sauce, vinegar, or chili oil.

Conclusion:

These vegetarian pot stickers are a delicious and satisfying meal that can be enjoyed by people of all dietary preferences. With their crispy wrappers and flavorful filling, these dumplings are sure to become a favorite. Whether you are a seasoned cook or a beginner, this recipe provides detailed instructions and tips to help you create perfect pot stickers at home. So gather your ingredients, get your hands messy, and enjoy the process of making these delicious dumplings from scratch.

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