Vegetable Potstickers are easier to make than you may think! Stuffed with seasoned vegetables, steamed to tender perfection, and served with a delicious dipping sauce, these potstickers make eating your vegetable FUN!
Whether pan-fried or steamed, vegetable potstickers are an easy, healthy, homemade version of your favorite Asian-American take-out appetizer, especially when served with Sweet Chili Sauce.
Vegetable potstickers are one of my all-time favorite recipes.
And while I love ordering potstickers when dining out, homemade is my preferred way to enjoy this appetizer.
No MSG. No hydrogenated oils. Lower in sodium. Lower in fat. Easily made egg-free and vegan-friendly with vegan potsticker wrappers.
These potstickers are perfect for a healthier version of a loved take-out food and happen to be a perfect way to use up leftover vegetables.
- Wonton Wrappers: You can find wonton wrappers in the refrigerated section of most grocery stores. If needed, be sure to get egg-free or vegan-friendly wonton wrappers
- Vegetables for Filling: You need about 3 cups total of fresh vegetables. I personally like to use a combination of broccoli slaw, edamame, shitake mushrooms, and green onions, but you can use up whatever vegetables you like for these Vegetable Potstickers. Napa cabbage, green cabbage, onions, peas, carrots, are all great options.
- Seasonings: To keep the filling flavorful, add in minced garlic, minced ginger root, soy sauce, and rice wine vinegar.
Step One: Prepare Filling
- Start by heating the oil in a large skillet or wok over high heat.
- Add the vegetables of your choice, along with garlic and ginger to the saute pan.
- Saute for 3-4 minutes until vegetables start to just wilt.
- Remove from heat, and season with soy sauce and rice wine vinegar.
Step Two: Fill and Shape Potstickers
- I find it is best to cover the potstickers with a damp cloth or paper towel and to work on a damp towel to keep them from drying out.
- Using a pastry brush or your fingers, wet down the outer edges of the wonton wrapper.
- Place 1 heaping teaspoon of vegetable mixture in the center of each wrapper.
- Fold the bottom of the wonton wrapper over the filling, making a triangle shape, and then bring the two edges of the longest side together.
Step Three: Cook Potstickers
You can opt to steam or panfry the potsticker.
To Steam Potstickers
- Prepare a steamer basket by spraying lightly with oil or lining with parchment paper.
- Find a pot that will fit the steamer in it and fill it with a few inches of water, being sure that the water does not come in contact with the steamer itself.
- Bring the water to a boil.
- Place the completed wontons into the steamer basket. Do not overcrowd the steamer, cook in batches if needed.
- Place the lid of the steamer basket on and turn the heat to medium and steam the wontons for 6-8 minutes.
To Pan-Fry Potstickers
- Clean out the pan used to heat vegetable filling.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
- Add potstickers in a single layer (you will need to cook potstickers in batches) and cook until the potstickers form a crispy bottomed layer, about 2-3 minutes.
- Add ¼ cup water and immediately cover the pan. Cook until liquid has evaporated and bottoms of potstickers are crisp and golden about 3-4 minutes.
Step Four: Serve
- Serve potstickers with Soy Sauce or Asian Sweet Chili Sauce.
Leftover potstickers can be refrigerated for 3 days in a sealed container and are best reheated by steaming or panfrying briefly.
Alternatively, you can freeze leftover potstickers for up to a month by placing steamed potstickers on a cookie sheet that has been lined with wax paper or parchment paper. Place into the freezer until frozen solid and then transfer potstickers to a freezer-safe bag.
To reheat frozen potstickers, heat 1 tablespoon oil over high heat in a large nonstick skillet. Arrange potstickers in a single layer in skillet and brown for 1-2 minutes. Carefully add in 1 cup water and immediately cover the skillet with a lid. Turn heat to medium-low and cook for 10-12 minutes. Remove lid and let the water evaporate and serve.
Recipe Notes and Tips
- Leftovers: If you have any leftover vegetable filling, use it to add to Fried Rice for a quick dish that pairs perfectly with these potstickers.
- Make Sweeter: If you would like your potstickers to be a bit on the sweeter side, add 2 teaspoons of honey to the vegetable mixture.
- Make Spicy: If you like things on the spicier side, add in a teaspoon or two of sambal oelek or hot sauce.
- Oil-Free Recipe: To make this recipe without oil, saute the vegetables in a few tablespoons of vegetable broth.
- Reduce Sodium: To keep your Potstickers lower in sodium, omit soy sauce from filling or use low-sodium soy sauce.
- Adding Meat: If you would like to add meat to the potsticker filling, brown ground meat (like chicken, turkey, or pork) and then mix with the sauteed veggies.
- Instant Pot: I love using my Instant Pot to steam potstickers and you can find directions on how to do so in my recipe for Instant Pot Vegetarian Potstickers
- Authentic Chinese Potsticker Recipe: This is a simple, short-cut Asian-American version of potstickers. For an authentic Chinese Dumpling recipe, check out Rasa Malaysia's recipe for Chinese Potstickers with Homemade Potsticker Wrappers.
More Copycat Favorites
- Baked Vegetable Egg Rolls
- Vegetarian Lettuce Wraps
- Spring Rolls
- Homemade Orange Chicken
- Instant Pot Mongolian Beef
- 2 teaspoons sesame oil substitute with canola if needed
- 3 cups broccoli slaw or shredded cabbage
- ½ cup shitake mushrooms diced
- ½ cup defrosted edamame
- ¼ cup chopped green onions
- 1 teaspoon freshly grated ginger
- 1 garlic clove minced
- 2 teaspoons low sodium soy sauce
- 2 teaspoons rice wine vinegar
- 32 wonton wrappers
- 2 tablespoons canola oil ONLY if pan frying
- Start by heating the oil in a large skillet or wok over high heat. Add the broccoli slaw, mushrooms, edamame, onions, ginger, and minced garlic. Saute for 3-4 minutes until vegetables start to wilt.
- Add in soy sauce and rice wine vinegar and stir well. Turn off heat.
- Prepare a steamer basket by spraying lightly with oil or lining with parchment paper. Find a pot that will fit the steamer in it and fill with a few inches of water, being sure that the water does not come in contact with the steamer itself. Bring the water to a boil.
- Using a pastry brush or your fingers, wet down the outer edges of the wonton wrapper. Place 1 teaspoon of vegetable mixture in the center of each wonton. Fold the wonton wrapper in half, making a triangle shape. Bring the edges of the long side of the triangle together.
- Place the completed wontons into the steamer basket (this took me 2 rounds of filling the basket--you need to give the wontons room to steam). Place the lid of the steamer basket on and turn the heat to medium. Steam the wontons for 6-8 minutes.
- Serve with dipping sauce.
To Pan-Fry Potstickers
- Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add potstickers in a single layer (you will need to cook potstickers in batches) and cook until the postickers form a crispy bottomed layer, about 2-3 minutes. Add ¼ cup water and immediately cover the pan. Cook until liquid has evaporated and bottoms of potstickers are crisp and golden, about 3-4 minutes.