Vegan Potstickers (Chinese Dumplings)

I’ll show you how to make Chinese dumplings step-by-step! My version of Vegan Potstickers has a savory tofu and veggie filling, and it’s paired with a sweet ginger sauce for dipping. 

Before I made this recipe, I had never made Chinese dumplings at home because I assumed it would be time-consuming. How wrong I was! Making vegan potstickers is quick and easy, especially when you start with pre-made wonton wrappers. It’s a nice little shortcut that makes homemade Chinese dumplings much more manageable!

The filling here isn’t an authentic Chinese recipe—I simply used some of my favourite stir-fry ingredients, including tofu, Swiss chard, carrots, and green onions. Once you’ve got the technique down, you can make potstickers with any filling you like! 

Another shortcut you can take is using a bottled or jarred dipping sauce for your dumplings, but I’m definitely partial to my sweet ginger dipping sauce recipe, which combines sweet and savory flavours with a heavy dose of ginger and red pepper flakes for a warmth that creeps up on you in the best kind of way. It’s the perfect complement to the mild vegan potsticker filling!

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

For the vegan potstickers:

• Circular wonton wrappers – If you buy these frozen, they’ll need to be thawed before you start.
• Carrot – Grate this with a box grater or your food processor. If neither are an option, you can mince it with a knife.
• Baby Swiss chard – If you can’t find baby Swiss chard at the grocery store, you can substitute baby spinach or kale.
• Green onions
• Fresh ginger
• Garlic
• Tofu – The tofu needs to be pressed before you make the filling. Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu
• Ground black pepper
• Liquid aminos or soy sauce
• Sesame oil
• Rice wine vinegar – Make sure you buy plain rice wine vinegar, not the seasoned kind.
• Salt

For the sweet ginger sauce:

• Maple syrup or agave nectar
• Soy sauce – Tamari or liquid aminos work, too!
• Sesame seeds – Use white, black, or a combination of the two.
• Ground ginger
• Red pepper flakes – Use more or less, according to your taste preferences.
• Black pepper
• Green onions

How to Make Vegan Potstickers

You don’t need to cook the filling for these potstickers in advance, so cleanup is a breeze! Here’s what you’ll need to do:

Make the filling. Combine the carrot, green onions, ginger, garlic and tofu in a medium bowl. Stir in the pepper, liquid aminos, sesame oil, and rice wine vinegar.

Assemble the dumplings. Fill the center of each wonton wrapper with a scant tablespoon of the tofu mixture. Wet the edges of the wrapper with water using a brush or your fingertips, then fold it over so the middle meets, creating a half moon shape. Use your fingers to pinch the edges sealed, adding a frill if you’d like.

Steam the dumplings. Place the dumplings in a bamboo steamer and steam for 10 minutes.

Make the sauce. Whisk together all of the sauce ingredients in a small bowl.

Serve. Serve the steamed dumplings with the dipping sauce and additional sesame seeds and sliced green onions for garnish.

Tips for Success

Here are some tips to help you make perfect vegan potstickers.

• Using square wrappers. If you can’t find round wonton wrappers, you can use square ones. Fold them into triangles, then fold the two far corners together.
• Pan-frying. If you prefer dumplings that are crispy, you can pan-fry them in oil instead of steaming.
• No steamer? Place a bit of boiling water in a pan, a cookie sheet over it, parchment paper on the cookie sheet, then dumplings on the sheet and cover with foil to keep steam in.

How to Store Leftovers

If you have leftover dumplings, you can place them in an airtight storage container and refrigerate for 3 to 4 days. Warm them up by putting them back in the steamer or by microwaving. To keep the potstickers from drying up in the microwave, you can place a damp paper towel over them.

Can This Be Frozen?

You can freeze potstickers in an even layer on a parchment-lined baking sheet; once they’re frozen through, place them in an airtight storage container or freezer bag. Reheat them by steaming them or in the microwave, as directed above.

Enjoy friends! If you make this vegan potsticker recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

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Vegan Potstickers (Chinese Dumplings)

Servings: 12 servings

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

These vegan potstickers are filled with tofu and vegetables, steamed to perfection, then paired with a sweet and spicy homemade dipping sauce.

5 (from 4 ratings)

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Ingredients

• 12 circular wonton wrappers
• 1/2 carrot, grated
• 3/4 cup baby swiss chard, chopped
• 3 teaspoon chopped green onion or two stalks
• 2 teaspoon freshly minced ginger
• 1 clove garlic, chopped finely
• 8 ounces tofu, pressed for 30 minutes
• 1/4 teaspoon ground black pepper
• 1 teaspoon liquid aminos, or soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon rice wine vinegar
• pinch salt

Sweet Ginger Sauce:

• 2 teaspoons maple syrup or agave nectar
• 1.5 tablespoons soy sauce
• 1/2 tablespoon sesame seeds
• 1 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon ground black pepper
• Chopped scallions, for garnish
• sesame seeds, for garnish

Instructions 

• Before starting, thaw the wonton wrappers for a few minutes.
• Mix the carrot, green onions, ginger, garlic and tofu in a medium sized bowl and mix together. Add the pepper, liquid aminos, sesame oil and rice wine vinegar into the mixture and stir everything together.
  
  
• To arrange the dumplings, fill each wonton wrapper with a bit less than a tablespoon of filling right in the middle. wet the edges with water (you can use your fingers) and fold over so that the middle meets, creating a half moon or crescent shape. Using your finger, pinch the edges to seal, adding a frill if you want. It helps to add a bit more water on your fingers if it isn’t pressing together.
  
• Steam dumplings for 10 minutes in a bamboo steamer or a makeshift steamer (a bit of boiling water in a pan, a cookie sheet over it, parchment paper on the cookie sheet, the dumplings on the sheet and cover with foil to keep steam in!).
  
• Remove and serve with sweet ginger sauce.

Sweet Ginger Sauce

• Whisk all the ingredients together and add garnishes (if desired).

Notes

Storing leftovers: Place potstickers in an airtight storage container and refrigerate for 3 to 4 days. Warm them up by putting them back in the steamer or by microwaving. To keep the potstickers from drying up in the microwave, place a damp paper towel over them.

To freeze: Freeze the potstickers in an even layer on a parchment-lined baking sheet; once they’re frozen, place them in an airtight storage container or freezer bag. Reheat them by steaming or in the microwave, as directed above.

Calories: 99kcal, Carbohydrates: 18g, Protein: 5g, Fat: 1g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 203mg, Potassium: 28mg, Fiber: 1g, Sugar: 3g, Vitamin A: 580IU, Vitamin C: 4mg, Calcium: 44mg, Iron: 1mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: Asian

Course: Dinner

Author: Jessica Hylton