Vegan Potstickers Recipe

Prepare tofu

Press the extra-firm tofu for at least 15 minutes to remove excess moisture. Crumble or finely mash the pressed tofu into small pieces (crumb-like).

Prepare vegetables

Thinly shred the Napa cabbage, sprinkle with 1/2 tsp salt, toss, let sit 5 minutes, then squeeze out excess liquid in a clean towel or between your hands. Finely chop the shiitake mushrooms and thinly slice the green onions (reserve 1 tbs sliced green onion for sauce). Mince the garlic and grate the ginger.

Combine filling

In a large bowl, combine crumbled tofu, drained cabbage, chopped mushrooms, sliced green onions (except reserved), minced garlic, grated ginger, 2 tbsp soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp sugar, 1 tsp pepper, 1 tsp salt, and 1 tbsp cornstarch. Mix thoroughly until cohesive; taste and adjust seasoning. Chill 10 minutes if mixture feels loose (cornstarch will firm up when chilled).

Prepare workspace

Lightly dust a clean work surface with 2 tbsp flour to prevent sticking. Have a small bowl of water nearby for sealing wrappers.

Fill wrappers

Place one wrapper on your palm, spoon about 1 tsp to 1 1/2 tsp (slightly rounded) of filling into the center. Dip your finger in water and moisten the edge of the wrapper. Fold the wrapper in half over the filling and press the center to seal. Create 4–6 small pleats along one side to make a traditional potsticker shape, pressing firmly to seal. Repeat until filling is used; you should get about 28–30 dumplings (3 servings). Keep finished dumplings covered with a damp towel to prevent drying.

Pan-fry then steam (potsticker method)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbsp neutral oil and swirl to coat. Arrange 8–10 dumplings in the pan flat-side down without crowding. Fry 2–3 minutes until bottoms are golden-brown.

Steam to finish

Carefully pour in 1/3 cup of the water, immediately cover the skillet with a tight-fitting lid, and reduce heat to medium-low. Let steam 5–6 minutes until wrappers are tender and filling is cooked through and internal temperature is hot. Remove lid and cook another 1 minute to evaporate remaining water and crisp bottoms. Transfer dumplings to a serving plate. Repeat with remaining batches (use the remaining water in additional 1/3 cup increments as needed).

Serve

Arrange potstickers on a platter, garnish with sliced green onion and toasted sesame seeds if desired, and serve hot with dipping sauce.

Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp maple syrup, 1 tsp chili flakes or a drizzle of chili oil, the reserved 1 tbsp sliced green onion, and 1 tsp toasted sesame seeds. Adjust sweetness, heat, or acidity to taste. Serve alongside the hot potstickers.