These Easy Vegetable Potstickers are filled with a savory mix of cabbage, carrots, onion, and mushrooms. Make a batch of these Asian dumplings to enjoy with a dipping sauce or freeze for later.
They’re as fun to make and eat as cream cheese wontons and work well as an appetizer or main dish. Serve with your favorite Asian-style sauces or a simple soy sauce with a few drops of sesame oil.
These pan-fried and steamed Chinese dumplings (jiaozi) may look intimidating, but they’re straightforward and enjoyable to make. You only need a handful of vegetables, the Asian flavor trio—soy sauce, rice vinegar, and sesame oil—and wonton wrappers. If you only have square wrappers, cut them into rounds. Don’t worry if your first few folds aren’t perfect; the technique is easy to learn.
Ingredients:
- wonton wrappers
- rice vinegar
- soy sauce
- sesame oil
- brown sugar or honey
- baby Bella mushrooms
- garlic
- ginger
- onion
- cabbage (or coleslaw mix)
- carrot
How to make Vegetable Potstickers
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Add 2 tsp minced garlic, 1 tsp grated ginger, and 1 small chopped yellow onion. Sauté for 3–4 minutes until fragrant and soft.
- Add 4 sliced baby Bella mushrooms and cook 2 minutes more.
- Add 2 cups shredded cabbage (or coleslaw mix) and 1 shredded medium carrot. Sauté, stirring often, until the cabbage softens, about 4–5 minutes.
- Stir in 3 tsp low-sodium soy sauce, 2 tsp rice vinegar, 1 tsp sesame oil, and 1 tbsp packed brown sugar (or honey). Cook briefly to combine, then remove filling from heat and let cool slightly.
- Brush the edge of each wonton wrapper with water. Place 2–3 teaspoons of filling in the center of each wrapper.
- Fold the wrapper in half. Pinch one corner, then pleat the side facing you, pinching each pleat to seal the dumpling. Repeat until all wrappers are filled.
- Arrange the prepared potstickers on a plate. Heat additional olive oil in a skillet over medium-high heat.
- Place potstickers in the skillet, flat side down, and fry until the bottoms are golden brown. Work in batches if needed.
- Carefully add 1/4 cup water to the pan and immediately cover with a lid to steam. Steam-fry for 4–5 minutes, then uncover and remove the potstickers to serve.
Serving
Serve these potstickers with any Asian dipping sauce you prefer. A few suggestions: sweet and sour, teriyaki, hoisin, or a sesame dressing. For a very simple dip, mix soy sauce with a few drops of sesame oil. Potstickers make a great appetizer and can also be served as a main course alongside rice, steamed vegetables, or a light salad.
Can I freeze homemade potstickers?
Yes. After assembling and folding, place the dumplings in a single layer on a baking sheet and freeze until firm. Transfer the frozen potstickers to a freezer bag and store for up to 3 months. To cook from frozen, let them sit briefly at room temperature to remove any surface ice and pat dry if needed, then pan-fry and steam as directed.
More easy Asian recipes
- Asian Chicken Wings
- Coconut Shrimp
- Shrimp Tempura
- Egg Roll in a Bowl
For more recipes in this style, browse the Asian category on the site for additional ideas and inspiration.
If you try this recipe, snap a photo and share it on Instagram—tag @crunchycreamysweet so the author can see it and leave a comment.
Vegetable Potstickers
Ingredients
- 1 tablespoon olive oil
- 4 baby Bella mushrooms, sliced
- 2 teaspoons garlic, minced
- 1 teaspoon grated ginger
- 1 small yellow onion, chopped
- 2 cups shredded cabbage (or coleslaw mix)
- 1 medium carrot, shredded
- 2 teaspoons rice vinegar
- 3 teaspoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon packed brown sugar
- 24 wonton wrappers
Instructions
- Heat olive oil in a skillet.
- Add garlic, ginger and onion; sauté 3–4 minutes.
- Add mushrooms and sauté 2 minutes.
- Add cabbage and carrot; sauté until cabbage is soft, about 4–5 minutes.
- Stir in rice vinegar, soy sauce, brown sugar, and sesame oil; mix well.
- Brush wrapper edges with water and place 2–3 teaspoons of filling in the center.
- Fold and pleat the wrappers to seal each dumpling.
- Heat oil in a skillet, place dumplings flat-side down, and fry until bottoms are golden.
- Add 1/4 cup water, cover immediately, and steam-fry 4–5 minutes. Remove and serve.
Notes
- To freeze: after folding, freeze dumplings on a baking sheet until firm, then transfer to a freezer bag for up to 3 months.
- If you don’t have round wrappers, cut 3″ rounds from square wonton wrappers.
- Nutrition values are estimates and can vary by product used.
Nutrition
Carbohydrates: 37 g |
Protein: 6 g |
Fat: 5 g