This vegan potstickers recipe is a clever way to eat more vegetables and use up some leftovers you may have prepped for the week.
I whirled up two cups of leftover roasted vegan and threw in some shiitakes, cabbage, chives, and ginger, and it made a surprisingly tasty potsticker.
The sesame soy vinaigrette is super versatile and works well with a soba noodle or brown rice bowl. It also makes the perfect accompaniment for these delicious morsels. The only challenge might be getting the hang of pleating your potstickers to look like the real deal. I suggest you hop on YouTube and get watching some tutorials (like I did!).
I like to peel a lot of fresh ginger, cut the big pieces into one-inch knobs, and freeze them in a container. Then it’s easier to grate fresh ginger on a microplane or throw chunks into the blender if needed for a sauce. No need to thaw them before using.
Roasted Vegetable Potstickers
For the potstickers
- 5 shiitake mushrooms
- 2 cups leftover roasted vegetables
- ⅓ cup finely chopped or shredded napa cabbage
- ¼ cup finely chopped chives or green onion, plus more for garnish
- 2 tsp peeled and grated fresh ginger
- 2 tbsp gluten-free tamari or low-sodium soy sauce
- 26 round vegan wonton wrappers
- ¼ cup sesame seeds
- neutral vegetable oil for pan-frying
For the vinaigrette
- ½ cup gluten-free tamari or low sodium soy sauce
- ¼ cup toasted sesame oil
- 2 tbsp unseasoned rice vinegar
- 1 tbsp Dijon mustard
- 2 tsp maple syrup or agave nectar
- ¼ tsp ground black pepper
- ¼ tsp chilli flakes (optional)
For the potstickers
- In a small food processor, pulse the shiitakes into a fine mince. Add the roasted vegetables and pulse until the mixture is about the same size as the shiitakes. Do not pureé! Transfer to a mixing bowl and combine with the napa cabbage, chives, ginger, and tamari or soy sauce.
- To prepare the potstickers, have a small bowl of water, your filling, and a tablespoon nearby, as well as wonton wrappers and a large parchment-lined baking sheet.
- Place 3 wrappers on the baking sheet. Scoop 1 tablespoon of the filling into the center of each wrapper. Dab water around the edge of the wrapper with your finger. Fold one side of the wrapper over the filling to create a half moon shape, then grab the edges and bring them to the top, while creating a flat bottom on the dumpling by gently pressing down on the filling. Pinch-pleat the edges at the top down to the bottom corners to seal. Slightly turn the corners inward. Repeat with the remaining filling and wrappers. At this point, you can freeze the sheet, and once the potstickers are frozen, transfer them to a freezer-safe container or bag. If you have leftover wrappers, you can freeze them also. Thaw in the fridge before using.
- When ready to cook the potstickers, place the sesame seeds on a small plate. Bring a pot of water to boil and cook 6 to 8 potstickers at a time in the boiling water, until they start to float to the top, about 2 minutes. If boiling from frozen, boil for 3 to 4 minutes. With a slotted spoon, transfer the dumplings to a baking sheet or large plate.
- Meanwhile, heat a large, nonstick pan over medium heat with 1 teaspoon of the oil. Using a pair of tongs to hold the potsticker, place the flat bottom side into the plate of sesame seeds, generously coating it. Place the sesame seed side down into the hot pan and fry for about 4 minutes. You can turn the potstickers onto one side and fry for another 30 seconds to 1 minute if you feel the seam needs to be cooked and steamed a little. Fry in batches of 5 or 6 depending on how large your pan is, adding 1 teaspoon oil per batch.
- Serve immediately with sesame soy vinaigrette on the side for dipping.
For the vinaigrette
- In a high powered blender, combine all of the ingredienes and blend until very smooth.
Reprinted with permission from Hot for Food All Day, by Lauren Toyota. Ten Speed Press 2021. All rights reserved.
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