Easy Vegetable Potstickers

These Easy Vegetable Potstickers are filled with a veggie mixture of cabbage, carrots, onion and mushrooms. Make a batch of these Asian dumplings and enjoy with a dipping sauce or freeze for later!

They are as fun to make and eat as my Cream Cheese Wontons. Perfect appetizer or main dish that can be served with any Asian sauce, like my homemade Teriyaki Sauce.

These pan-fried and steamed Chinese dumplings (also known as Jiaozi) can look a little intimidating to make but I am here to tell you that they are actually quite easy and very fun! All you need is a few veggies, the Asian cooking trio (soy sauce, rice vinegar and sesame oil) and wonton wrappers. You can even use the square ones and cut them into rounds. The folding technique is actually easy, just don't expect the first dumpling to be perfect.

Ingredients:

• wonton wrappers
• rive vinegar
• soy sauce
• sesame oil
• brown sugar or honey
• baby Bella mushrooms
• garlic
• ginger
• onion
• cabbage (or coleslaw mix)
• carrot

How to make Vegetable Potstickers?

• Start by heating up olive oil in a skillet.
• Add garlic, ginger and onion. Saute for 3 to 4 minutes.
• Add mushrooms and saute for 2 minutes.

• Add cabbage and carrot and saute until the cabbage is soft, 4 to 5 minutes. Stir often.
• Add soy sauce, brown sugar, rice vinegar and sesame oil. Stir everything together.
• Brush the wrapper with water (use your finger or a pastry brush).
• Place 2 to 3 teaspoons of the filling in a center of each wrapper.

• Fold the wrapper in half. Pinch the left corner, then start folding the side of the wrapper that is facing you. Make pleats and pinch them to close the dumpling.

• Place the prepped potstickers on a plate and heat up olive oil in a skillet.
• Fry the bottoms of the dumplings until golden brown (if you can't fit them all in the pan in the same time, work in batches), then add ¼ cup of water to the pan and immediately cover with a lid.
• Steam-fry for 4 to 5 minutes. Remove from skillet and serve.

Serving:

You can serve these potstickers with any Asian sauce: sweet and sour, teriyaki, hoisin or even sesame dressing.

If you want to keep it simple, serve it with soy sauce with a few drops of sesame oil. It's a fantastic appetizer but can also be served as a main dish along other sides.

Can I freeze homemade potstickers?

Absolutely! After assembling and folding, place dumplings on a baking sheet and freeze. Then place in a freezer bag and keep in the freezer for up to 3 months. To thaw, place frozen potstickers on a plate and let them sit in the room temperature. If any moisture collects on them, wipe them with a paper towel. Fry in a skillet as directed in the recipe.

More easy Asian recipes:

• Asian Chicken Wings
• Coconut Shrimp
• Shrimp Tempura
• Egg Roll in a Bowl

For more recipes like this one, feel free to browse my Asian Category.

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

Vegetable Potstickers

Author: Anna

These Easy Vegetable Potstickers are filled with a veggie mixture of cabbage, carrots, onion and mushrooms. Make a batch of these Asian dumplings and enjoy with a dipping sauce or freeze for later!

5 from 3 votes

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Appetizer

Cuisine Asian

Servings 4 people

Calories 218 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 tablespoon olive oil
• ▢ 4 baby Bella mushrooms
• ▢ 2 teaspoons garlic minced
• ▢ 1 teaspoon grated ginger
• ▢ 1 small yellow onion
• ▢ 2 cups shredded cabbage or coleslaw mix
• ▢ 1 medium carrot shredded
• ▢ 2 teaspoons rice vinegar
• ▢ 3 teaspoons low-sodium soy sauce
• ▢ 1 teaspoon sesame oil
• ▢ 1 tablespoon packed brown sugar
• ▢ 24 wonton wrappers

Instructions

 

• Heat up olive oil in a skillet.
  1 tablespoon olive oil
• Add garlic, ginger and onion. Saute for 3 to 4 minutes.
  2 teaspoons garlic, 1 teaspoon grated ginger, 1 small yellow onion
• Add mushrooms and saute for 2 minutes.
  4 baby Bella mushrooms
• Add cabbage and carrot and saute until the cabbage is soft, 4 to 5 minutes. Stir often.
  2 cups shredded cabbage, 1 medium carrot
• Add soy sauce, brown sugar, rice vinegar and sesame oil. Stir everything together.
  2 teaspoons rice vinegar, 3 teaspoons low-sodium soy sauce, 1 tablespoon packed brown sugar, 1 teaspoon sesame oil
• Brush the wrapper with water (use your finger or a pastry brush).
  24 wonton wrappers
• Place 2 to 3 teaspoons of the filling in a center of each wrapper.
• Fold the wrapper in half. Pinch the left corner, then start folding the side of the wrapper that is facing you. Make pleats and pinch them to close the dumpling.
• Place the prepped potstickers on a plate and heat up olive oil in a skillet.
• Fry the bottoms of the dumplings until golden brown (if you can’t fit them all in the pan in the same time, work in batches), then add ¼ cup of water to the pan and immediately cover with a lid.
• Steam-fry for 4 to 5 minutes. Remove from skillet and serve.

Notes

• To freeze: After assembling and folding, place dumplings on a baking sheet and freeze. Then place in a freezer bag and keep in the freezer for up to 3 months.
• If you can't find round wonton wrappers, use square ones and cut 3" diameter rounds.
• Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.

Nutrition

Calories: 218kcal | Carbohydrates: 37g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 403mg | Potassium: 275mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2582IU | Vitamin C: 16mg | Calcium: 53mg | Iron: 2mg

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