If there’s one dish that checks the boxes for comfort food, a crowd-pleasing appetizer, and a satisfying main, it’s potstickers. These gyoza-style vegan potstickers are crisp on the bottom, tender and chewy on top, and packed with a flavor-rich medley of vegetables and tofu. Paired with a simple tamari and vinegar dipping sauce, they’re everything you crave in a dumpling—without the meat or dairy. Whether you're vegan or just trying to squeeze more plants into your diet, this dish delivers on taste and texture without compromise. Plus, it’s an excellent alternative to more traditional recipes like vegetarian chicken and dumplings or vegan wonton soup. Let's roll up our sleeves and make some dumplings.
Gyoza-Style Vegan Potstickers with Tamari and Vinegar
Prep Time 40 minutes mins
Cook Time 20 minutes mins
Total Time 1 hour hr
Course Appetizer, Side Dish
Cuisine Japanese
Large skillet with lid Essential for the signature pan-fried, steamed texture. A nonstick or well-seasoned cast-iron skillet works best.
Mixing bowls One for the filling, one for the dough (if making).
Rolling Pin For rolling out homemade wrappers.
Dumpling press or your hands To shape the potstickers.
Spatula For lifting the potstickers without tearing them.
Steamer (optional) If you prefer to steam instead of pan-fry.
Small bowl For mixing your sauce for potstickers easy.
For the Dumpling Filling
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 cup green cabbage finely shredded
- ½ cup shiitake mushrooms finely chopped
- ½ cup firm tofu crumbled
- ¼ cup scallions finely chopped
- 1 tablespoon tamari
- 1 teaspoon rice vinegar
- ½ teaspoon white pepper
- Pinch of salt to taste
For the Potsticker Dough (if making homemade wrappers)
- 2 cups all-purpose flour
- ¾ cup boiling water
- Pinch of salt
- Or use pre-made vegan wonton & dumpling wrappers if you're short on time.
For the Tamari and Vinegar Dipping Sauce
- 2 tablespoons tamari
- 1 tablespoon rice vinegar
- ½ teaspoon toasted sesame oil
- 1 teaspoon maple syrup or sugar
- ½ teaspoon chili flakes optional
- 1 teaspoon finely chopped scallion or chives
Prepare the Filling
Heat sesame oil in a skillet over medium heat. Add garlic and ginger, and sauté for about 30 seconds until fragrant. Toss in the cabbage and mushrooms, cooking until soft—around 5–7 minutes. Add the crumbled tofu, scallions, tamari, rice vinegar, white pepper, and a pinch of salt. Cook for another 3 minutes, stirring constantly. Remove from heat and let cool.
This tofu-based filling is a perfect base for tofu dumplings, giving a hearty bite and soaking up flavor beautifully.
Make the Dumpling Dough (Skip if Using Pre-Made Wrappers)
In a mixing bowl, add the flour and salt. Slowly pour in the boiling water while stirring with a fork or chopsticks. Once cool enough to handle, knead into a smooth dough—about 8–10 minutes. Cover and rest for 30 minutes.
Roll the dough into a long log and divide it into 20 equal pieces. Roll each into a thin circle, around 3 inches in diameter.
Assemble the Potstickers
Place a teaspoon of filling into the center of each wrapper. Moisten the edge with water, fold the dough over the filling, and pinch the edges to seal. You can pleat one side for that classic gyoza look or just press the edges tightly shut.
Cook the Potstickers
Heat 1 tablespoon of neutral oil in a nonstick skillet over medium heat. Arrange the potstickers flat side down in a single layer. Fry for 2–3 minutes until the bottoms are golden brown.
Add ¼ cup of water to the pan and immediately cover with a lid. Steam for 5–6 minutes until the water has evaporated and the tops are tender. Remove lid and let the bottoms crisp for another 1–2 minutes.
That crispy-bottom-soft-top combo is what makes homemade potstickers so irresistible.
Make the Tamari and Vinegar Dipping Sauce
Whisk together tamari, rice vinegar, sesame oil, sweetener, chili flakes, and scallions in a small bowl. This potsticker dipping sauce is flavorful, tangy, and spicy with a touch of sweetness—an ideal companion.
Pairings
These vegan potstickers make a perfect starter or light meal, but if you want to round out your plate, here are a few pairing suggestions:
- Miso soup or vegan dumpling soup: Light and warming, it complements the potstickers without overshadowing them.
- Steamed jasmine or brown rice: Simple and filling, great for soaking up extra sauce.
- Cucumber salad: Crisp and refreshing, the acidity balances the richness of the dumplings.
- Vegan wonton soup: For a full dumpling feast, serve alongside a hot bowl of broth and noodles.
- Sautéed bok choy or garlic spinach: Adds greens to your meal while keeping things light and flavorful.
With these sides, your potstickers easily transition from a snack into one of those easy dinner recipes you’ll want to return to again and again.
FAQs
What type of tofu works best for this recipe?
Firm or extra-firm tofu is ideal. It crumbles well and holds up during cooking, adding a nice texture to the dumpling filling.
Can I use store-bought wrappers?
Absolutely. Just make sure they’re labeled as vegan wonton & dumpling wrappers, as many traditional versions contain egg.
Are potstickers healthy snacks?
Yes, especially when homemade and pan-steamed instead of deep-fried. These veggie-packed bites are protein-rich, fiber-friendly, and customizable to your dietary needs.
Can I freeze these vegan potstickers?
Definitely. After shaping them, place on a parchment-lined tray and freeze. Once solid, transfer to a zip-top bag. Cook straight from frozen—just add a bit more water and steam time.
What vegetables can I substitute in this filling?
This vegetarian dumpling filling is flexible. Swap in finely chopped carrots, spinach, napa cabbage, or even zucchini. Just make sure to squeeze out extra moisture before using.
