Vegan Potstickers Recipe

Prepare tofu

Press the firm tofu for 15–30 minutes to remove excess water. Crumble the pressed tofu into small pieces (about pea-sized).

Prepare vegetables

Thinly shred the cabbage and place in a bowl. Finely chop the shiitake mushrooms and green onions. Mince the garlic and grate the ginger.

Reduce cabbage moisture

Sprinkle a pinch of salt over the shredded cabbage, toss, and let sit 5 minutes. Squeeze the cabbage in a clean kitchen towel or between hands to remove excess liquid. This prevents soggy filling.

Cook filling

Heat a nonstick skillet over medium heat with a teaspoon of neutral oil (optional). Add chopped shiitake and cook 3–4 minutes until softened and any released liquid mostly evaporates. Add garlic and ginger and cook 30 seconds until fragrant. Add crumbled tofu, soy sauce, rice vinegar, sesame oil, sugar, toasted sesame seeds, cornstarch, ground black pepper, and the squeezed cabbage and green onions. Stir and cook 2–3 minutes until combined and slightly glossy (cornstarch will help bind). Taste and adjust salt/soy sauce. Remove from heat and let cool to near room temperature before wrapping.

Prepare wrappers

Set out the gyoza wrappers on a clean work surface and have a small bowl of water for sealing nearby.

Fill and seal

Place about 1 heaping teaspoon (approximately 10–12 g) of the cooled filling into the center of a wrapper. Dip a finger in the water and moisten the edge of the wrapper. Fold the wrapper in half to form a semicircle, press the center to seal, then make 2–3 small pleats along one side pressing firmly to ensure a tight seal. Repeat with remaining wrappers and filling. You should make approximately 28–32 potstickers depending on fill amount.

Rest before cooking

Place assembled potstickers on a lightly floured tray or parchment, not touching, and cover with a damp towel while you work to prevent drying. If not cooking immediately, refrigerate for up to 2 hours.

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 potstickers in a single layer flat-side down without crowding (work in batches if needed). Cook undisturbed 2–3 minutes until bottoms are golden brown.

Steam to finish

Carefully pour 1/2 cup water into the pan (it will sizzle). Immediately cover with a tight-fitting lid and reduce heat to medium-low. Steam for 5–6 minutes, or until water has mostly evaporated and wrappers are tender. Remove lid and continue cooking 1 minute to re-crisp bottoms if needed.

Serve

Transfer potstickers to a plate. Garnish with extra sliced green onion or sesame seeds if desired and serve hot with dipping sauce.

Make sauce

Whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil, 1 teaspoon chili crisp, 1/2 teaspoon maple syrup, sliced green onion, and 1/2 teaspoon toasted sesame seeds in a small bowl. Taste and adjust acidity or sweetness to preference.