Chinese Dumplings (Potstickers)

By Jessica Hylton - - Updated

Chinese Dumplings (Potstickers) with a delicious vegetable filling are dipped into sweet ginger sauce for a filling asian dish!

Chinese Dumplings in a white plate with chopsticks.

Why have I never made Chinese dumplings at home? This was not only one of the quickest dinners I’ve had in a while, it was pretty easy to do, and who knew the folded tops were so easy to make! One of the challenges I’ve faced since becoming a vegetarian is not begin able to enjoy some of the asian recipes I’ve loved, and having to modify them. Not, they’ve turned out not to be difficult challenges at all, and after biting into this all vegan chinese dumpling, I’ve realise it’s no longer a challenge at all; it’s a very real possibility that I could devour an entire plate of delicious asian “takeout” food, stick to being a vegetarian, and most of all, stick to really delicious food.

Close up of chopsticks holding chinese a dumpling.

When the Confucius Institute Uwi Mona, an organisation “fostering cultural exchange between China and Jamaica with classes in mandarin, calligraphy and tai chi, supported by many social activities” contacted me asking me to create my own version of chinese dumplings, I jumped right on it. This has long been one of my favourite dim sum recipes and to be able to create a vegetarian version that was not only delicious but felt like a genuine feeling was a challenge I was happy to accept.

For all my Jamaican readers, are having a Confucius Day outside the grounds of Philip Sherlock, UWI Mona Campus from 10am – 5pm on Sep 27, 2014 at which there will be mini mandarin lessons, Chinese cooking classes, Chinese dance and Taiji demonstration, Kung Fu classes and a karaoke session at the end, and best part it’s going to be free! I’m definitely going to be there and hopefully I’ll learn a few Chinese cooking classes – in fact they’ll be doing live demonstrations of Chinese dumplings there too!

Confucius institute day 2014 flyer.

If it’s one thing Jamaica definitely lives up to, it’s its motto of “Out of Many, One People”. I have several readers who have attended the Institute to learn the different languages and partake in the culture, and you’d be surprised to hear that next to Jamaican food, the next most popular food dishes are Chinese and next to our local food, there are more Chinese restaurants than any other here in Jamaica. I’m pretty excited for this event, and if you’re here you should definitely come out.

It would be an understatement to say these Chinese dumplings were delicious. I tasted one before shooting and realised that maybe I shouldn’t have because I was tempted to eat them throughout the entire shoot! I literally just used my own imagination, used what vegetables and flavours I know work for my stir fry and incorporated it here. What you end up with is a juicy, soft, flavourful and filling dumpling – the steaming process truly brings out the flavours here! You could also try pan-frying them if you want a bit of a crunch on the bottom.

I’m literally about to press “publish”, go whip up some more dipping sauce and have my leftovers of these dumplings. Happy Saturday!

Chinese dumplings on a white plate with dipping sauce and chopsticks.

 This post was sponsored by the Confucius Institute Uwi Mona. All opinions and recipe creations are mine.

Chinese dumplings on a white plate with dipping sauce.

Chinese Dumplings (Potstickers)

Chinese Dumplings (Potstickers) with a delicious vegetable filling are dipped into sweet ginger sauce for a filling asian dish!
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 servings
Course Dinner
Cuisine Asian
  • 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


  • 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).
This recipe can be easily doubled or tripled.


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
by Jessica

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Recipe Rating


  1. I always order pot stickers at restaurants, but I have never made any at home. You have inspired me to try!! 🙂

  2. I make dumplings at home all the time. Kurt and I love them. Im trying your recipe next Jess. Yumm

  3. Allison says:

    Um, I’m impressed!!!!! What a gorgeous recipe, post, and photos (as always!) I need to try and make some potstickers over the holidays this year. It’s my cooking goal! They just look so so good! That bit of swiss chard in there is a fun addition. Love. It!

  4. Joanne says:

    It’s kind of a fun challenge to turn old meat-filled favorites into new veg-stuffed ones! These dumplings sound fabulous. Take-out at home success story!

  5. We need to plan another virtual chinese new year party!! These look amazing!

  6. Jess, I’ve always wanted to make Potstickers at home. I thought they are difficult to make but you have inspired to try! Your looks great! Thanks for sharing.

  7. Isadora says:

    I’ve never tried making my own dumplings before either, but they are always one of my favorite things to order, so I think it is about time I make my own! These look so good and so delicate! I’m really impressed that you made these 🙂

  8. Monica says:

    Oh, I love a good dumpling, Jessica, and yours looks wonderful! I think the touch of ginger totally makes it when it comes to dumplings and a lot of other Chinese dishes. : ) Wonder of wonders (since I’m Chinese), I’ve only made dumplings a few times! It’s so satisfying though!

  9. Potstickers are a favorite of mine at PF Changs. Now I get to make them at home so that’s even better!

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