My Easy & Homemade Vegetable Potstickers are out-of-this-world delicious! When you sit down at your dinner table tonight, you will feel as if you have been transported to China! Try eating them with chopsticks for a little added enjoyment.
Don’t be fooled by the “burnt-like” bottoms of each potsticker… they are actually perfectly browned to add a slight crunch to the texture of the potstickers! Otherwise, they would almost act like dumplings without it. Plus, when you add in the water to steam them, it softens the crisp bottoms to the most delectable texture.
There are so many sauces that you could make to serve alongside these vegetable potstickers, but my favorite was actually the simplest sauce to make! I personally served it by simply mixing together a little dijon into coconut aminos with some sesame seeds. It was the perfect savory sauce that paired delightfully with the warmth of the potstickers! You could also go the route of a honey chili sauce or even just plain soy sauce.
You know how they say presentation ups the game? Well, eating these vegetable potstickers with wood chopsticks was so much fun! I felt like there was a Chinese restaurant in my home for the night and it was so tasty!
Whenever I considered the idea of making dumplings and potstickers for the first time, I was so scared that it was gonna be way too many ingredients, be too complicated, and take way too much of my time. So when I had a little extra time on my hands, I decided why not give it a try. There’s a first time for everything, right?! And oh boy, am I glad that I took the leap! I was pleasantly surprised by how EASY they were to make and by how DELICIOUS they taste when made at home!
Would I make these vegetable potstickers again? A million times yes… they are worth every bit of effort!!
Check out the video above to see just how easy these homemade vegetable potstickers are to make!
Time to grab our aprons and begin cooking!
Easy & Homemade Vegetable Potstickers
Ingredients
- 2 cups Mushrooms, sliced
- 1/2 Red Onion, minced
- 2 cups Green Cabbage, finely chopped
- 2 Carrots, peeled and shredded
- 1/2 cup Cilantro, chopped
- 1 tbsp. Fresh Ginger, minced
- 2 tbsp. Coconut Aminos
- 1 tbsp. Apple Cider Vinegar
- 1 tbsp. + 1/4 cups Extra Virgin Olive Oil
- 30-40 Won Ton Wrappers
- 1/4 cup Sesame Seeds (optional)
- Salt & Pepper to taste
Instructions
- In a large pot over medium high heat, add in the 1 tbsp. extra virgin olive oil. Add in the mushrooms, onion, green cabbage, and carrots into the pot. Cover and cook until all vegetables are tender, about 8-10 minutes. Transfer the vegetables to a large bowl and allow them to cool completely.
- Once the vegetables are cooled, add in the chopped cilantro, minced ginger, coconut aminos, apple cider vinegar, and salt & pepper to taste.
- In each won ton wrapper, add about 1 tablespoon of the vegetable medley into the center. Using your finger or pastry brush, rub a little water on all ends of the won ton wrapper. Fold up the ends diagonally and pinch ends together (watch video for a simple guideline). Repeat until all of the vegetable medley is gone.
- In a cast iron skillet or large frying pan over medium high heat, add in 2 tbsp. extra virgin olive oil with 1-2 tbsp. sesame seeds. Add in a single layer of the vegetable potstickers into the pan. Cook untouched for 2-3 minutes, or until crisp and brown on the bottom. Quickly add in 1/4 cup water and cover with a lid. Cook for 4-5 minutes, or until the majority of water has evaporated. Repeat until all potstickers are cooked.
- Serve the vegetable potstickers warm. (Recommend serving with a sauce made of dijon mustard, coconut aminos, and sesame seeds)
Hope you all enjoy! xxL
Wow! Those look awesome!
Just made these for dinner and they were delicious. Really loved the recipe and use of fresh ingredients. Thank you!
I’m SO happy that you loved them!!
These look delicious! I plan to make them in the near future. Can these be frozen?
Hi Kari! I haven’t tried freezing them yet, but I believe they would indeed freeze well! I would just allow them to completely cool before storing in a freezer-safe container. Maybe use parchment paper if you plan on stacking them in layers. I hope you enjoy them!