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Gyoza-Style Vegan Potstickers with Tamari and vinegar

Gyoza-Style Vegan Potstickers with Tamari and Vinegar

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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Appetizer, Side Dish
Cuisine Japanese
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prepare the Filling

  1. 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.
  2. 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)

  1. 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.
  2. 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

  1. 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

  1. 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.
  2. 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.
  3. That crispy-bottom-soft-top combo is what makes homemade potstickers so irresistible.

Make the Tamari and Vinegar Dipping Sauce

  1. 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.