Best 11 Vegetable Pot Stickers Recipes

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Vegetable pot stickers, also known as dumplings, are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are typically made with a wheat flour wrapper filled with a mixture of vegetables, such as cabbage, carrots, and celery, and seasoned with soy sauce, ginger, and garlic. Vegetable pot stickers can be steamed, fried, or boiled, and can be served with a variety of dipping sauces, such as soy sauce, vinegar, or chili oil. Whether you are a seasoned cook or a beginner in the kitchen, this article will provide you with the best vegetable pot sticker recipe to suit your taste and skill level.

Check out the recipes below so you can choose the best recipe for yourself!

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

VEGETABLE POTSTICKERS



Vegetable Potstickers image

These easy-to-make dumplings make for a great appetizer, side or even a snack.

Provided by Valerie Bertinelli

Categories     appetizer,Asian,Fry,herbs,snack,vegetables

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 cups finely shredded and chopped Napa cabbage
Kosher salt
¼ cup chopped fresh cilantro
1 tsp finely chopped fresh ginger
½ tsp toasted sesame oil
4 scallions, chopped
1 clove garlic, finely chopped
About 16 gyoza or wonton wrappers
3 Tbsp vegetable oil
Bottled ponzu sauce, for dipping

Steps:

  • Toss the cabbage with 1/4 teaspoon salt and let stand for 10 minutes. Add the cilantro, ginger, sesame oil, scallions and garlic and stir to combine.
  • Fill a small bowl with water. Lay a gyoza wrapper on a work surface and spoon a scant tablespoon of the cabbage mixture into the center. Moisten a finger with water and rub it along the edge of the wrapper. Fold the wrapper over to make a triangle or half-moon shape, then seal with your fingers, trying to push out any air as you go. Repeat with the remaining wrappers and filling.
  • Heat the oil in a large nonstick skillet over medium-high heat until hot. Arrange the potstickers in the skillet in concentric circles and cook until the bottoms are light golden, about 2 minutes. Carefully add 1/4 cup water to the pan; cover and cook until the liquid has evaporated, the wrapper dough is tender, and the undersides of the potstickers are golden brown, about 6 minutes.
  • Transfer the potstickers to a serving platter, crispy-side up, and serve with ponzu sauce.

VEGETABLE POTSTICKERS



Vegetable Potstickers image

Meatless potstickers that taste even better than the meat-filled ones! PROMISE! And these taste 10000x better than the freezer-kind!

Provided by Chungah Rhee

Categories     appetizer

Yield 32 potstickers

Number Of Ingredients 15

3 tablespoons vegetable oil, divided
1 cup diced shiitake mushrooms
2 shallots, minced
3 cups shredded green cabbage
2 carrots, peeled and grated
1/2 cup diced water chestnuts
1/2 cup chopped fresh cilantro leaves
1 large egg
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 1/2 tablespoons reduced sodium soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
Kosher salt and freshly ground black pepper, to taste
32 (3-inch) round wonton wrappers

Steps:

  • Heat 1 tablespoon vegetable oil in a medium skillet over medium high heat. Add mushrooms and shallots, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cabbage and carrots until tender, about 3-5 minutes. Let cool completely. In a large bowl, combine mushroom mixture, water chestnuts, cilantro, egg, garlic, ginger, soy sauce, rice wine vinegar and sesame oil; season with salt and pepper, to taste. To assemble the potstickers, place wrappers on a work surface. Spoon 1 tablespoon of the mushroom mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.* Heat remaining 2 tablespoons vegetable oil in a large skillet over medium heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. Working quickly, add 1/4 cup water; cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 3-5 minutes. Serve immediately.

VEGETABLE POTSTICKERS



Vegetable Potstickers image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 cups finely shredded and chopped Napa cabbage
Kosher salt
1/4 cup chopped fresh cilantro
1 teaspoon finely chopped fresh ginger
1/2 teaspoon toasted sesame oil
4 scallions, chopped
1 clove garlic, finely chopped
About 16 gyoza or wonton wrappers
3 tablespoons vegetable oil
Bottled ponzu sauce, for dipping

Steps:

  • Toss the cabbage with 1/4 teaspoon salt and let stand for 10 minutes. Add the cilantro, ginger, sesame oil, scallions and garlic and stir to combine.
  • Fill a small bowl with water. Lay a gyoza wrapper on a work surface and spoon a scant tablespoon of the cabbage mixture into the center. Moisten a finger with water and rub it along the edge of the wrapper. Fold the wrapper over to make a triangle or half-moon shape, then seal with your fingers, trying to push out any air as you go. Repeat with the remaining wrappers and filling.
  • Heat the oil in a large nonstick skillet over medium-high heat until hot. Arrange the potstickers in the skillet in concentric circles and cook until the bottoms are light golden, about 2 minutes. Carefully add 1/4 cup water to the pan; cover and cook until the liquid has evaporated, the wrapper dough is tender, and the undersides of the potstickers are golden brown, about 6 minutes.
  • Transfer the potstickers to a serving platter, crispy-side up, and serve with ponzu sauce.

PERFECT POT STICKERS



Perfect Pot Stickers image

Homemade pot stickers are so versatile--you can fill them with anything you want and as full as you want. And the play between the crispy, crusty bottom, and the tender parts, makes for a truly unique dumpling. These are filled with ground pork, green onions, ginger, and cabbage.

Provided by Chef John

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h

Yield 6

Number Of Ingredients 16

1 pound ground pork
4 cloves minced garlic
½ cup finely chopped green onions
3 tablespoons very finely minced fresh ginger
2 tablespoons soy sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
1 pinch cayenne pepper
1 ½ cups finely chopped green cabbage
2 ½ cups all-purpose flour
¾ teaspoon kosher salt
1 cup hot water, about 130 -150 F (55-65 C)
¼ cup seasoned rice vinegar
¼ cup soy sauce
6 tablespoons vegetable oil for frying, or as needed - divided
8 tablespoons water for steaming, divided

Steps:

  • Place ground pork, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl. Top with chopped green cabbage. Mix with fork until thoroughly combined. Tamp down lightly; cover with plastic. Refrigerate until chilled, about an hour.
  • Place flour and kosher salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic. If dough seems too sticky, sprinkle with a bit more flour, about 3 to 5 minutes. Wrap dough ball in plastic, and let it rest about 30 minutes.
  • When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 1/2-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.
  • Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground pork mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming "pleats" along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Repeat with remaining dough and filling.
  • Mix together seasoned rice vinegar and soy sauce in a small mixing bowl for the dipping sauce.
  • Heat oil in skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat side down. Cook until bottoms are golden brown, about 2 minutes. Drizzle in water and quickly cover the pan; steam for 3 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers. Serve with dipping sauce.

Nutrition Facts : Calories 438.5 calories, Carbohydrate 46.2 g, Cholesterol 54.5 mg, Fat 18.8 g, Fiber 2.4 g, Protein 19.8 g, SaturatedFat 6.3 g, Sodium 1453.3 mg, Sugar 3.5 g

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.

POT STICKERS TRADITIONAL



Pot Stickers Traditional image

This traditional recipe is from the area of Northern China. Wonton wrappers are stuffed with finely chopped vegetables and pork, then fried and served with a spicy dipping sauce.

Provided by SAILIN

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 7h10m

Yield 15

Number Of Ingredients 14

½ pound ground pork
½ medium head cabbage, finely chopped
1 green onion, finely chopped
2 slices fresh ginger root, finely chopped
2 water chestnuts, drained and finely chopped
1 teaspoon salt
½ teaspoon white sugar
1 teaspoon sesame oil
1 (14 ounce) package wonton wrappers
5 tablespoons vegetable oil
¾ cup water
1 tablespoon chili oil
1 tablespoon soy sauce
1 teaspoon rice vinegar

Steps:

  • Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  • In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
  • Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
  • In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
  • In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.

Nutrition Facts : Calories 166.1 calories, Carbohydrate 17.3 g, Cholesterol 12.1 mg, Fat 8.2 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 1.7 g, Sodium 378.3 mg, Sugar 1.2 g

VEGETABLE POT STICKERS



Vegetable Pot Stickers image

Asian hot vegetable appetizers- ready in less than an hour!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Yield 10

Number Of Ingredients 10

1 1/2 cups fat-free chicken broth
1 medium onion, finely chopped (1/2 cup)
1 medium stalk celery, finely chopped (1/2 cup)
1/2 cup thinly sliced cabbage
1/2 cup chopped mushrooms
1 teaspoon grated gingerroot
2 cloves garlic, finely chopped
1 teaspoon soy sauce
1 teaspoon dark sesame oil
1/2 package (16-ounce size) wonton skins (30 skins)

Steps:

  • Heat 3/4 cup of the broth to boiling in 10-inch nonstick skillet over medium-high heat. Stir in onion, celery, cabbage, mushrooms, gingerroot, and garlic. Cook 5 to 8 minutes, stirring frequently and adding more broth if vegetables begin to stick, until vegetables are tender; remove from heat. Stir in soy sauce and sesame oil. Remove vegetable mixture from skillet. Wipe out skillet.
  • Brush edges of 1 wonton skin with water. Place 1 heaping teaspoon vegetable mixture on center of skin. Fold skin in half over filling and pinch edges to seal. Make creases in sealed edges to form pleats on one side of each pot sticker. Repeat with remaining wonton skins and vegetable mixture.
  • Spray skillet with cooking spray; heat skillet over medium heat. Cook pot stickers in skillet, pleated sides up, about 1 minute or until bottoms are light brown. Add remaining 3/4 cup broth. Cover and cook 5 to 8 minutes or until most of liquid is absorbed.

Nutrition Facts : Calories 25, Carbohydrate 5 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 70 mg

VEGETABLE POT STICKERS



Vegetable Pot Stickers image

Categories     Sauce     Vegetable     Side     Vegetarian     Raw     Boil

Yield makes about 30 pot stickers

Number Of Ingredients 13

Pot Stickers
1/2 small red onion
8 ounces mushrooms
2 tablespoons canola oil
1 tablespoon minced fresh ginger
2 cups shredded cabbage
Salt and pepper
30 (3-inch) wonton wrappers
Dipping Sauce
2 green onions
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon canola oil

Steps:

  • To prepare the pot stickers: Peel the onion, cut it in half, then cut it into thin slices. Cut the ends off the mushroom stems, discard, and cut the mushrooms into thin slices.
  • Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion, mushrooms, ginger, and cabbage and cook, stirring frequently, for 10 minutes, or until the cabbage is soft. Season with salt and pepper.
  • Lay a wonton wrapper on a work surface, dip your finger in water, and wet the entire edge of the wrapper. Place a small spoonful of the cabbage mixture in the center and fold the wrapper in half to enclose the mixture. Firmly press the edges to seal, and just before you seal it completely, push gently around the filling to remove any air pockets. Repeat the process with the remaining ingredients. Lay the finished pot stickers on a baking sheet, keeping them separate so they don't stick together.
  • Bring a large pot of salted water to a boil. Carefully lower a few of the pot stickers into the water using a slotted spoon and cook for 2 to 3 minutes, or until they float to the top. Remove the pot stickers with the slotted spoon and place on the baking sheet.
  • Heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Place some of the pot stickers in the pan in a single layer and cook for 2 to 3 minutes, or until golden brown on one side, then transfer to a serving plate and repeat the process with the remaining pot stickers.
  • To prepare the sauce: Trim the green onions, discarding the ends, and cut the white and about 1 inch of the green part into thin slices. Place the soy sauce, rice vinegar, and canola oil in a small bowl and stir well. Sprinkle with the green onions.
  • Serve the pot stickers hot, with the sauce alongside.
  • food trivia
  • Ancient Romans celebrated the medicinal qualities of cabbage. They believed that it should be eaten raw with vinegar. (Can you say coleslaw?) They also liked to make a poultice of raw cabbage paste, place it in a cabbage leaf, and wrap it around an inflamed area to reduce the discomfort. Maybe this worked because it smelled so bad people forgot about the pain.

POT STICKERS AND STEAMED VEGETABLES



Pot Stickers and Steamed Vegetables image

One dish meal modified from Real Simple. I'll most likely substitute one package stir fry vegetables for the sugar snap peas, and carrots. If using the bamboo shoots, you might add them to the pot while the vegetables steam! Make this a more substantial meal by adding hot cooked rice to each bowl before topping with the vegetables, pot stickers, and sauce.

Provided by KerfuffleUponWincle

Categories     One Dish Meal

Time 19m

Yield 4 serving(s)

Number Of Ingredients 11

1 (1 lb) bag frozen pot sticker (pork, chicken, or vegetable)
3/4 lb sugar snap pea, trimmed (about 4 cups)
2 medium carrots (sliced)
5 ounces water chestnuts (sliced)
1/3 cup low sodium soy sauce (original recipe was 1/2 cup)
1/2 tablespoon sesame oil
1 1/2 tablespoons honey (optional)
1/4 lb bean sprouts (about 1 1/2 cups, or substitute 8 ounces sliced bamboo shoots)
1/4 cup roasted peanuts
2 scallions (sliced)
cooked white rice (optional)

Steps:

  • Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large skillet with ½ inch of water). Bring the water to a boil.
  • Place the pot stickers in the basket (or skillet), cover, and steam for 4 minutes.
  • Add the snap peas, carrots, and water chestnuts. (Substitute stir fry vegetables for the snap peas and carrots, if desired.) Cover pot and steam until the pot stickers are cooked through and the vegetables are tender, 4 to 6 minutes.
  • Meanwhile, in a small bowl, combine the soy sauce, sesame oil, and optional honey.
  • Add hot cooked white rice to bowls, if desired.
  • Divide the bean sprouts among bowls and top with the pot stickers and vegetables. (If substituting bamboo shoots, you might add them to the pot while the vegetables steam.).
  • Sprinkle with the peanuts and scallions. Serve with the sauce.

Nutrition Facts : Calories 197, Fat 9.2, SaturatedFat 1.3, Sodium 852.8, Carbohydrate 25.2, Fiber 6.7, Sugar 6.8, Protein 7.8

SPRING VEGETABLE POTSTICKERS RECIPE BY TASTY



Spring Vegetable Potstickers Recipe by Tasty image

Here's what you need: oil, medium yellow onion, ginger, garlic, asparagus, frozen peas, shredded carrot, green cabbage, salt, pepper, fresh spinach, fresh chives, soy sauce, sesame oil, rice vinegar, low sodium soy sauce, garlic, ginger, green onion, sesame oil, crushed red pepper flake, gyoza wrappers, oil, water

Provided by Chris Salicrup

Categories     Appetizers

Yield 24 pot stickers

Number Of Ingredients 24

3 tablespoons oil
1 medium yellow onion, finely chopped
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 cup asparagus, finely chopped
1 cup frozen peas, thawed
2 cups shredded carrot
2 cups green cabbage, shredded
salt, to taste
pepper, to taste
3 cups fresh spinach, chopped
1 cup fresh chives, finely chopped
2 tablespoons soy sauce
2 teaspoons sesame oil
½ cup rice vinegar
½ cup low sodium soy sauce
1 clove garlic, minced
1 teaspoon ginger, minced
⅓ cup green onion, thinly sliced
1 teaspoon sesame oil
½ teaspoon crushed red pepper flake
24 gyoza wrappers
4 tablespoons oil, divided
1 cup water, divided

Steps:

  • Make the dipping sauce: in a medium bowl, add the rice vinegar, soy sauce, garlic, ginger, green onions, sesame oil, and crushed red pepper flakes and whisk to combine.
  • Heat oil in a large pan or wok over medium heat. When the oil is shimmering, add the onion, ginger, and garlic. Cook until the onion is translucent, stirring occasionally, about 4 minutes.
  • Add the asparagus, carrots, peas, and cabbage, and stir. Season with salt and pepper, and cook for 3-4 minutes, until the vegetables are softened.
  • Add the spinach and cook until wilted. Remove the filling from the heat and transfer to a large bowl to cool to room temperature.
  • Once the filling is cooled, add the chives, soy sauce, and sesame oil, and stir until well combined.
  • Place 1 tablespoon of the vegetable mixture onto a gyoza wrapper. Dip your finger in water and run it around the edge of the wrapper.
  • Fold in half and pinch together, pleating the dough as you go.
  • Heat 1 tablespoon of oil in a large skillet over low heat and add the dumplings. Cook for 3-4 minutes, until a crust starts to form on the bottom. Pour ¼ cup (60 ml) of water in the pan and cover with a lid. Steam for 6-8 minutes, then remove the dumplings from the pan.
  • Repeat with the remaining dumplings.
  • Enjoy!

Nutrition Facts : Calories 363 calories, Carbohydrate 67 grams, Fat 5 grams, Fiber 3 grams, Protein 9 grams, Sugar 4 grams

Tips:

  • Prep your veggies in advance: Chop and dice your vegetables before you start cooking to save time.
  • Use a sharp knife: A sharp knife will make it easier to cut your vegetables evenly and prevent them from tearing.
  • Don't overcrowd the pan: When cooking your vegetables, don't overcrowd the pan or they will steam instead of sautéing.
  • Season your vegetables: Season your vegetables with salt, pepper, and other spices to taste.
  • Cook your vegetables until they are tender-crisp: Don't overcook your vegetables or they will become mushy.
  • Serve your vegetables immediately: Vegetables are best served fresh out of the pan.

Conclusion:

Vegetable pot stickers are a delicious and healthy appetizer or main course. They are easy to make and can be filled with a variety of vegetables, making them a versatile dish. By following these tips, you can make perfect vegetable pot stickers every time.

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