Vegan potstickers are a yummy take on a classic dish that everyone can enjoy! These tasty dumplings are packed with fresh veggies and spices, making them great as an appetizer or a main meal. Whether you’re an experienced cook or just getting started, making potstickers is a fun project. They’re perfect for sharing with family and friends or for a cozy night in. So, let’s get started on this delicious vegan potstickers recipe that will add flavor to your table!
The Comfort of Potstickers
The delicious smell of potstickers, or “mandu” as we call them in Korea, has always brought me happiness. During holidays, we would gather to make these tasty treats together, forming a fun assembly line. Each fold and pinch became part of our special memories, making potstickers a favorite dish in our family.
While these vegan potstickers are great any time of year, they’re especially comforting on cold, rainy days. Imagine enjoying a steaming bowl of vegetable broth filled with these savory dumplings.
This cozy meal, called “mandu kook,” is even better with added rice cakes. The warmth of the broth, paired with tangy kimchi made from fermented radish or cabbage, turns a chilly winter day into a delicious experience.
My Favorite Vegan Potstickers Recipe
Don’t let the long instructions on this vegan potstickers recipe intimidate you! Once you get the hang of it, the process becomes as easy as ABC. Each step is straightforward, and with a little practice, you’ll be assembling these delicious dumplings in no time. So, roll up your sleeves and enjoy the fun of creating your own potstickers!
Ingredients
- 2 packages of potsticker wrappers (approximately 50 in each package)
- 1 large head of green cabbage (quartered and separated)
- 2-3 stalks green onion (chopped into small pieces)
- 2 cloves of garlic (minced)
- 4-5 large Shiitake mushrooms (preferably dry for better flavor)
- 1 large carrot (chopped)
- 1 tsp grated ginger
- 14 ounces block of firm tofu (pressed to remove excess water)
- 1 small bag of bean sprouts (optional)
- 4 g of glass noodles (optional)
- 1 Tbs sesame oil
- 1- 1 1/2 Tbs salt
- 1/2 Tbs black pepper
How to Make Vegan Potsticker Filling
1. Prepare the Tofu
Place the tofu on a plate and cover it with another plate. Then, put something heavy on top to press out the water, or use a tofu presser. Let it sit for about 30 minutes.
2. Cook the Cabbage
Boil a large pot of water. Once it’s boiling, add the cabbage leaves and simmer for 5-8 minutes. They should be soft but still a bit firm. Then, stir them occasionally to cook evenly. After cooking, drain and cool under the running cold water.
3. Chop the Cabbage
Transfer the cooked cabbage to a food processor and chop until finely chopped. If you don’t have a food processor, you can also chop it by hand.
Be sure to squeeze out any excess water from the cabbage to avoid soggy filling for your vegan potstickers. You can also use your hands or a cheesecloth for this. Afterwards, put the cabbage in a large mixing bowl.
4. Prepare the Bean Sprouts
Rinse the bean sprouts in cold water. Place them in a pot with about 1 cup of water and steam for about 10 minutes. After steaming, drain them and let them cool. You can also rinse them in cold water to cool them faster. Chop the cooled bean sprouts and squeeze out any extra water, then add them to the mixing bowl.
5. Cook the Glass Noodles
In the same pot you used for the bean sprouts, boil about 4 cups of water. Once the water boils, add the dry glass noodles and cook for about 6 minutes. Drain and rinse with cold water. Then, chop the noodles in the food processor a few times, keeping them slightly chunky. Add them to the mixing bowl.
6. Prepare the Mushrooms
If using dried mushrooms for your vegan potstickers, soak them in water for 2-3 hours, or even overnight for softer mushrooms. Once they’re hydrated, squeeze out the water. Then, chop the mushrooms in the food processor until they resemble ground meat. Add the mushrooms to the mixing bowl.
7. Add the Tofu and Other Ingredients
Wrap the tofu in a paper towel to remove any remaining water. Then, break it into a few large pieces and mash it in the food processor. Once you’ve mashed the tofu, add it to the mixing bowl.
Now, chop the green onions and add them to the bowl, along with minced garlic, grated ginger, and shredded carrots. After that, add the sesame oil, salt, and black pepper.
8. Mix Everything Together
Use your hands to mix all the ingredients well in the bowl. After about 5 minutes, press down on the mixture to help everything stick together. Finally, your vegan potsticker filling is ready!
Assembling the Vegan Potstickers
Prepare the Wrappers: Open one potsticker wrapper at a time. Keep the other wrappers closed until you’re ready to use them to prevent them from drying out.
Set Up Your Space: First, get a large tray or baking sheet and line it with parchment paper. This will keep the vegan potstickers from sticking.
Stacking Tips: If you plan to stack the potstickers, place parchment paper between each layer. Make sure each potsticker is lined up in a row without overlapping, as frozen potstickers that are stuck together can break when you try to separate them.
Fill the Wrappers: Take one wrapper and moisten the edges with a little water. This helps seal it better. Then, use a spoon to add a portion of the filling in the center of the wrapper, similar to making ravioli.
Seal the Wrapper: Fold the wrapper in half and press the edges together firmly to seal it.
Arrange for Freezing: Place the assembled vegan potstickers on the lined tray. Make sure they are not touching each other. This setup helps keep them organized and prevents sticking when you freeze them.
Tip for Storing the Potstickers
To store your assembled vegan potstickers, place them in the freezer for about 8-10 hours, making sure they aren’t touching each other. Once they’re completely frozen, move them to a freezer-safe container or a Ziploc bag for long-term storage.
When you’re ready to enjoy them, you can cook these vegan potstickers straight from the freezer. Just pan-fry them without thawing for a quick and delicious meal.
Don’t let them sit out for too long, as thawing can make them stick together and break. Therefore, cooking them right away gives you the best results! With this vegan potstickers recipe, you can enjoy tasty dumplings anytime you need a comforting snack or meal!
