Vegan Vegetable Pot Stickers
These crispy, golden-bottomed dumplings are packed with a savory filling of napa cabbage, shiitake mushrooms, shredded carrots, and scallion greens, all seasoned with fresh ginger, garlic, tamari, and toasted sesame oil. Every single ingredient is entirely plant-based, so there's no swapping or substituting needed — this recipe is built from the ground up to work without any animal products. The classic pan-steam technique gives you that irresistible contrast of a deeply browned, crackling bottom and a tender, translucent wrapper on top. Salting and squeezing the cabbage before mixing the filling is the key step that keeps everything from turning soggy, and it's worth taking the full ten minutes to do it right. A quick tamari and rice vinegar dipping sauce ties it all together, with optional chili garlic sauce if you want a little heat. This recipe makes 24 pot stickers, serving four people generously, and they come together with nothing more than a skillet, a lid, and a little patience at the folding station.
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Learn more →Ingredients
4 servings
For the dumplings
- 24 round dumpling wrappers (gyoza wrappers)
For the filling
- 2 cups napa cabbage, finely shredded
- ½ tsp salt
- 1 cup shiitake mushrooms, stems removed, finely chopped
- ½ cup shredded carrots
- 3 scallions, thinly sliced (green parts only)
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 2 tbsp tamari
- 1 tsp toasted sesame oil
- ½ tsp white pepper
For cooking
- 2 tbsp neutral oil (such as canola or vegetable oil), divided
- ⅓ cup water
For the dipping sauce
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp chili garlic sauce (optional)
Instructions
- 1
Place the shredded napa cabbage in a colander, toss with 1/2 tsp salt, and let stand for 10 minutes. Gather the cabbage in a clean kitchen towel and squeeze firmly over the sink until as much liquid as possible is removed — the cabbage should feel nearly dry. Transfer to a large mixing bowl.
- 2
Add the chopped shiitake mushrooms, shredded carrots, scallion greens, grated ginger, minced garlic, 2 tbsp tamari, 1 tsp sesame oil, and white pepper to the bowl with the cabbage. Stir until the filling is evenly combined.
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