Homemade vegan potstickers with flavorful veggie filling, super soft melt in mouth wrap with that perfect char. Making these dumpling at home is so easy and fun. Way more tasty and fresh than Asian takeaways!
Whenever I crave for some flavor packed food with that zing, my first choice is Asian. Of course Indian food is also Asian, but what I mean here is fiery spicy street food style ones like sesame noodles, tofu stir fry, schezwan noodles, fried rice, wontons, dumplings etc.
Speaking of dumpling I am die hard fan. I just love them in any form, momos or potstickers or wonons, whatever you choose to call.
I have shared many momos recipes here right from classic steamed momos, fried ones, paneer momos and wheat flour momos.
Now these potstickers are just regular momos or dumplings with a teeny twist. While momos are steamed using a steamer, potstickers are first cooked in pan and then steamed briefly in the same pan.
The filled and shaped dumplings are stuck in a pot and cooked until they develop a char and slightly crispy, hence the name potstickers.
If you love Asian street food, chances are high you have either tasted or at least heard about these. There are so many variations with the fillings for this dish.
Ranging from pork to shrimp to eggs to just mixed veggies, there are so many different fillings just like momos. Here I have made an absolutely delicious and flavorful mixed veg filling with schezwan sauce, sesame oil and pepper seasoning.
The base recipe for the wrappers is just flour salt, a bit of oil and water. So this is a vegan potstickers recipe with mixed veg filling.
You can make so many variations and build this recipe, be sure to check the notes section.
Do make this super yummy appetizer or snack or if you are like me you will eat a whole lot of dinner 🙂 Tastes out of the world with dipping sauce like chili garlic sauce, mango chili sauce.
This Vegetable Potstickers Recipe Is
Insanely delicious and addictive, seriously!
Pot roasted and steamed, means more flavor!
soft and tender, melt in mouth
better than takeaways
Tips & Notes
In this recipe, I am sharing the method of both making potstickers wrappers and filling. This wrapper recipe is versatile and you can use it for momos, wontons and other dumplings too.
What are potstickers made of ?
This dish is made up of two components. The outside wrapper and the filling. For wrapper you will need plain flour salt, water and few drops of oil is optional.
You can make the wrapper well ahead and freeze.
Filling can be anything of your choice. Here we are making a simple yet very delicious and flavorful mixed veg filling. Thinly sliced veggies sauteed in high flame briefly with minimum seasoning.
The flavor and taste of the veggies shine through these dumplings.
Difference between dumpings and potstickers?
As I mentioned above both are an appetizer of snack where a filling of meat or vegetable inside a dough wrapper.
he difference is while most of dumplings are steamed or boiled, potstickers are first cooked with some oil in a pan or pot and then steamed.
How to fold a potsticker?
There are many fancy shapes potstickers are folded. But the lazy cook that I am, I always take the easy route. Taste is what matters to me 🙂
The easy way to fold a potsticker is, place the filling in the center of a circle wrapper and fold, starting from the center pinch and seal the edges along both the corers. Don’t bother if your pleats are not perfect, you get there by practice.
Just make sure the edges are sealed so that the filling doesn’t come out.
What is the best way to fry potstickers?
While many recipes call for nonstick pan, I prefer to use a good cast iron pan for this recipe.
Heat your cast iron pan well for 2-3 minutes. Then you add 2 tablespoons sesame oil and let it get heated for a minute.
Throw in some chili flakes and sesame seeds, this is optional but I totally recommend. These add a nice flavor and crunch to the exterior of the dumplings.
Now carefully place the prepared dumplings and cook for 3-4 minutes, keeping the pan open. Once the base develops a nice char, add 1/4 cup water and immedietly close the pan.
Let the dumplings cook in its own steam for another 5 minutes and now we are done 🙂
How long does these dumplings take to cook?
Depending up on the size of your pan, temperature and size of your dumplings these take anywhere between 3-6 minutes to fry and 3 more minutes to steam for a batch of 6-7 dumplings.
Can these be frozen?
Yes you can both freeze the wrapper and make the filling fresh as well as freeze the shaped dumplings.
To freeze the shaped dumplings, arrange them in a tray and freeze for 6-7 hours. Once they are completely frozen and dry, transfer to freezer safe bags and return to freezer.
To fry the potstickers, you can just remove them from freezer and add to hot oil. No need to thaw, just cook them for an extra minute or two.
You can add scrambled paneer or tofu along with veggies
Along with plain flour you can also add some wheat flour in the dough for wrapper. The wrapper will be a bit dense but delicious.
Add veggies of your choice.
Now that all your questions are answered let’s move on to recipe, shall we?
Step By Step Method For Potstickers
Making potstickers wrappers
Combine flour, salt and oil in a bowl. Mix well.
Add water gradually and make a soft yet firm pliable dough.
Set aside for 20 minutes. In the meantime we shall prepare the filling.
Mixed veg filling
heat sesame oil in a wok or pan.
Add finely chopped green chilies, chili flakes, minced onions, garlic and ginger. Saute for minute.
Add sliced onions and mix well. Saute for a minute.
Now add the mixed thinly sliced or very finely chopped veggies and mix.
Add salt, schezwan sauce, freshly ground pepper. Mix and saute in high flame for 5-6 minutes. The veggies should be coked yet remain crunchy.
Set aside the filling to cool a bit.
Shaping and cooking the potstickers.
Divide the prepared dough into 16 small portions.
Take a portion and roll into small circle of 1/6 inch thickness on a floured surface.
place 2-3 teaspoons filling in the center and fold into half circle.
Starting from the center pinch and seal the edges.
Prepare all the dough balls in the same way.
Heat a cast iron pan and add 2 tablespoons sesame oil. Throw in sesame seeds and chili flakes if you prefer.
Place a batch of prepared dumplings, say 6-7 depending on the size of your pan.
Cook the dumplings for 3-4 minutes, keeping the pan open until the bottom turns crispy with slight char.
Now add 1/4 cup water and immediately close the pan with a lid before steam escapes.
Now steam cook for another 3 minutes or until the wrapper turns glossy and non sticky.
Cook the remaining dumplings in the same way.
Serve potstickers immediately with any dipping sauce or chili vinegar.
I hope you will try this vegan potstickers recipe and enjoy as much as we did. P
Vegetable Potstickers (Vegan)
1 CUP = 250 ml
- 1 cup plain flour
- 1/2 teaspoon oil
- salt to taste
- water as needed
For veggie filling
- 2 tablespoons sesame oil
- 4 garlic cloves peeled and minced
- 1/4 cup finely chopped onions
- 1 inch ginger peeled and minced
- 2 green chilies finely chopped
- 2 cups mixed veggies, very finely chopped carrot, cabbage, beans, baby corn
- 2 tablespoons schezwan sauce
- 1/2 teaspoon freshly ground black pepper
- salt to taste
For cooking potstickers
- 4 tablespoons sesame oil divided
- 2 teaspoons sesame seeds divided
- 1 teaspoon chili flakes divided
- 1/4 cup water for each batch
Making potstickers wrappers
- Combine flour, salt and oil in a bowl. Mix well.
- Add water gradually and make a soft yet firm pliable dough.
- Set aside for 20 minutes. In the meantime we shall prepare the filling.
Mixed veg filling
- heat sesame oil in a wok or pan.
- Add finely chopped green chilies, chili flakes, minced onions, garlic and ginger. Saute for minute
- Add sliced onions and mix well. Saute for a minute.
- Now add the mixed thinly sliced or very finely chopped veggies and mix.
- Add salt, schezwan sauce, freshly ground pepper. Mix and saute in high flame for 5-6 minutes. The veggies should be coked yet remain crunchy.
- Set aside the filling to cool a bit.
Shaping and cooking the potstickers.
- Divide the prepared dough into 16 small portions.
- Take a portion and roll into small circle of 1/6 inch thickness on a floured surface.
- place 2-3 teaspoons filling in the center and fold into half circle.
- Starting from the center pinch and seal the edges.
- Prepare all the dough balls in the same way.
- Heat a cast iron pan and add 2 tablespoons sesame oil. Throw in sesame seeds and chili flakes if you prefer.
- Place a batch of prepared dumplings, say 6-7 depending on the size of your pan.
- Cook the dumplings for 3-4 minutes, keeping the pan open until the bottom turns crispy with slight char.
- Now add 1/4 cup water and immediately close the pan with a lid before steam escapes.
- Now steam cook for another 3 minutes or until the wrapper turns glossy and non sticky.
- Cook the remaining dumplings in the same way.
- Serve potstickers immediately with any dipping sauce or chili vinegar.
- Use sesame oil for authentic flavor.
- the recipe can doubled.
Sounds fabulous. I’ve been meaning to try potstickers for at least two years now. Excited to see you made your own pastry too. Most of the recipes I’ve seen, buy it in.
Can I use gluten free flour, rice flour, almond flour etc?
Billise Akins says
I’m so excited about this one!!! I have bought frozen potstickers, but making them at home gives me the power to create exactly what I like. Thank you so much!
Sharon LeBlue says
I made these the other day and everyone loved them! We ate them all. I like that you make your own wrappers. Thank you so much for your recipes.