Vegetable Pot Stickers Recipe

Prepare vegetables

Finely shred the Napa cabbage and place in a bowl. Sprinkle with 1/2 teaspoon kosher salt, toss, and let sit for 10 minutes. After resting, squeeze out as much liquid as possible from the cabbage using your hands or a clean kitchen towel (this prevents soggy filling).

Prepare other filling components

Remove excess moisture from the tofu by wrapping in paper towels and pressing for 10 minutes, or use a tofu press. Crumble the pressed tofu into small pieces. Finely mince the shiitake mushrooms, grate or finely julienne the carrot, and thinly slice the green onions. Mince the garlic and grate the ginger.

Cook & combine filling

Heat a nonstick skillet over medium heat with 1 teaspoon neutral oil. Add mushrooms and carrots and sauté 3–4 minutes until mushrooms release moisture and soften. Add crumbled tofu, minced garlic, and grated ginger and cook 2–3 minutes to remove raw edge. Transfer mixture to a bowl. Add the squeezed cabbage, soy sauce (2 tbs), sesame oil (1 tsp), rice vinegar (1 tsp), toasted sesame seeds (1 tsp), remaining 1/2 teaspoon salt, and black pepper (1 tsp). Stir thoroughly to combine. Taste and adjust seasoning if needed. Let the filling come to room temperature before filling wrappers (5–10 minutes).

Prepare wrappers

If wrappers are refrigerated, keep them covered with a damp towel to prevent drying. Lightly dust a work surface with cornstarch (optional) to prevent sticking. Prepare a small bowl of water for sealing.

Fill and pleat potstickers

Place one wrapper on your palm or work surface. Put about 1 teaspoon to 1.5 teaspoons of filling (roughly 12–15 g) in the center — avoid overfilling. Dip your finger in water and moisten the edge of the wrapper. Fold the wrapper in half to form a half-moon. Starting at one end, create 3 small pleats on one side, pressing each pleat to seal against the other side; ensure there are no air pockets and the seal is tight. Repeat with remaining wrappers and filling. Keep finished potstickers covered with a damp towel until cooking.

Pan-fry and steam (potsticker method)

Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 tablespoons neutral oil, swirling to coat. Arrange 12–14 potstickers flat-side down in a single layer without overcrowding. Fry 2–3 minutes until the bottoms are golden brown. Carefully pour 1/3 cup water into the pan (use a lid to avoid splatter), then immediately cover with a tight-fitting lid. Reduce heat to medium and steam 5–6 minutes, or until water has evaporated and wrappers are tender. Remove lid and cook 1 more minute to crisp the bottoms again. Transfer cooked potstickers to a plate and repeat in batches until all are cooked. If oil becomes too brown between batches, wipe the pan and add a touch more oil.

Alternative: baking (for less oil)

Preheat oven to 425°F (220°C). Place potstickers on a parchment-lined sheet, brush or spray lightly with oil, and bake 10–12 minutes until golden, flipping halfway. For a crisper bottom, finish 1–2 minutes in a hot skillet.

Whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon chili flakes or chili oil, and 1 teaspoon honey or sugar until dissolved. Stir in 1 tablespoon finely sliced green onion. Adjust heat and sweetness to taste. Serve sauce alongside hot potstickers.