Vegan Potstickers Tofu Vegetables

These vegan potstickers combine a crave-worthy chewy and crispy bite with a savory tofu and vegetable filling. Making everything from scratch feels rewarding and tastes miles better than store bought, and the golden bottoms of the pan-fried dumplings are always such a delight to break into. Serve fresh with a zingy dipping sauce and they'll vanish quickly whether for dinner, a party or snack time.

My first time making these from scratch took patience but now it has turned into a relaxing ritual and the taste beats any takeout dumpling we ever tried at home.

Ingredients

• All purpose flour: gives a tender chewy wrapper go for unbleached and sift before mixing
• Warm water: helps the flour hydrate evenly use filtered for best texture
• Salt: seasons the dough and brings out flavor use fine sea salt for easy mixing
• Extra firm tofu: absorbs flavor and gives protein I look for non GMO and pat it dry before use
• Fresh mushrooms: bring umami and juiciness oyster mushrooms give the best bite but button or shiitake work well
• Carrot: adds subtle sweetness and color pick a firm one that feels heavy for its size
• Cabbage: provides crunch and refreshment any green or napa cabbage works just avoid wilted leaves
• Chinese chives or spring onion: give freshness pick vibrant green stems and trim any limp parts
• Soy sauce: deepens flavor and saltiness low sodium keeps the dish balanced
• Garlic: makes the filling aromatic crush cloves before mincing for stronger taste
• Toasted sesame oil: adds aroma and nutty finish check the aroma to make sure it is fresh
• Chinese five spice powder: lends warmth and complexity only use a little for a background note
• Cornstarch: keeps the filling together use non GMO for best results
• Neutral oil for frying: choose canola or sunflower to avoid strong flavors
• Cornstarch for dusting wrappers: potato starch works if preferred
• For dipping sauce: use soy sauce vinegar coconut sugar chili garlic sauce and toasted sesame seeds mix to your taste

Step-by-Step Instructions

Preparing the Dough:

In a large bowl combine flour and salt mix well then create a well in the center. Pour in warm water and use a spatula or chopsticks to gradually mix until a shaggy dough forms. Once it holds together use your hands to knead for several minutes until smooth and barely sticky. Shape into a ball cover with a damp towel and let rest at least 20 minutes so the gluten relaxes.

Preparing the Filling:

Drain tofu wrap it in a clean towel and press out excess liquid. Mash and squeeze again until as dry as possible for concentrated flavor. If using dried mushrooms soak until soft squeeze dry chop fine. Mince or grate carrot cabbage and chives or onions plus garlic. Heat a pan on medium high add oil then garlic and onions. Add veggies and mushrooms and cook stirring for about five minutes until veggies are softened. Season with salt and soy sauce to taste. Add mashed tofu mix thoroughly then turn off heat. Cool the filling stir in cornstarch sesame oil and five spice. Taste and adjust seasoning if needed.

Portioning the Dough and Rolling Wrappers:

Punch a hole in the rested dough to form a ring then pinch and stretch the ring wider. Cut into pieces about 15 grams each about 35 pieces total. Roll each piece into a ball cover unused balls to keep them moist. Working on a floured board flatten a ball with your palm then roll with a rolling pin turning the dough a quarter turn each time. Roll until you have a thin round wrapper three to four inches across. Lightly dust each wrapper with cornstarch before stacking.

Filling and Folding Dumplings:

Place a wrapper on your palm add a ball of cooled filling. Fold the wrapper over and pinch the edges together to seal. Pleat edges if you like or simply press to seal tightly. Work through remaining wrappers and filling covering finished dumplings with a towel to keep them from drying.

Pan Frying the Potstickers:

Heat a large nonstick pan with lid over medium heat. Add a tablespoon of oil swirl to coat. Arrange dumplings in a single layer with space between each one. Fry uncovered for about seven to eight minutes until bottoms are deep golden. Flip then carefully pour a quarter cup of water around the pan and cover immediately to trap steam. Cook five to six more minutes until water has evaporated. Remove and repeat with remaining batches.

Making the Dipping Sauce:

In a small bowl stir together soy sauce vinegar coconut sugar chili garlic sauce and roasted sesame seeds until sugar dissolves. Taste and tweak balance to your liking.

Save

The earthy hit from the mushrooms is my secret favorite part sometimes I use shiitake or even portabella for the filling and the family always comments on the deeper flavor. This is one of those recipes where everyone ends up in the kitchen to help fold and there is always laughter as we try to see whose pleats look the most perfect even when never the same.

Storage Tips

Freshly made wrapper dough is best but you can stack dusted wrappers wrapped well and refrigerate up to two days or freeze for a month. Freeze uncooked dumplings on a tray then bag for later use. Cook straight from frozen by adding a little more time to pan fry and steam never thaw or the wrappers turn soggy.

Ingredient Substitutions

Swap mushrooms for extra carrot or chopped spinach if needed. Firm pressed paneer works instead of tofu for a non vegan twist. Napa cabbage gives more sweetness and juiciness but plain green cabbage is classic. Swap Chinese five spice for ground white pepper if you want a milder filling.

Serving Suggestions

Pile hot potstickers on a plate garnished with sliced scallions and toasted sesame seeds. Serve with dipping sauce or even an extra drizzle of chili crisp. These make amazing party appetizers or a light meal with steamed greens or miso soup on the side.

Save

Dumpling Traditions

Dumplings like these are a symbol of luck and unity in many Chinese celebrations and making them together is as enjoyable as eating. While the recipe is vegan the method and filling ideas are adaptable for many traditions so you can experiment and make them your own.

Recipe FAQs

→ How do you keep dumpling wrappers from sticking together?

Dust each wrapper with cornstarch before stacking, and cover with a damp towel to prevent drying out.

→ Can I freeze uncooked vegan potstickers?

Place uncooked dumplings on a tray to freeze, then transfer to a bag. Cook from frozen without thawing for best texture.

→ What is the best way to press tofu for filling?

Wrap the tofu in paper towels and set a flat, heavy object on top to gently squeeze out moisture, or use a tofu press.

→ How do I achieve a crispy bottom while cooking?

Pan-fry dumplings in hot oil until the base turns golden, then add water and cover to steam for a chewy, crisp finish.

→ Which vegetables work well for the filling?

Oyster mushrooms, carrots, cabbage, and chives give the filling hearty texture and savory flavor, but you can add or substitute with leafy greens or other mushrooms.

→ What dipping sauce pairs well?

A mix of soy sauce, vinegar, sugar, chili-garlic sauce, and sesame seeds creates a perfect balance for dunking.