Pillowy Vegetarian Potstickers

luluesque-veggie potstickers
Potstickers are a delicious appetizer/meal, no matter what you call them: “gyoza” in Japanese, “banh cheo” in Vietnamese, and “jiazo” in Chinese. They are surprisingly easy to make. However, the process is a labor of love, comparable to that of making tamales, spring rolls, or sushi — all well worth it, though!

I have made steamed potstickers once before, many moons ago, but never the pan-fried version. I researched various recipes and stumbled upon Herbivoracious’ recipe and was on the verge of using Chef Natkin’s wonderful recipe, but decided to be adventurous. I cobbled together my own version. This is a huge recipe because I plan to freeze many of these for future meals. I hope you enjoy! 🙂

POTSTICKER INGREDIENTS: makes 100 potstickers

  • 2 packages dumpling/wonton wrappers ~ round or square is up to you
  • 1 package organic firm tofu ~ pressed to remove liquid, crumbled
  • 1/4 head cabbage ~ minced
  • 2 med-large organic carrots ~ minced
  • 4-5 large cremini mushrooms ~ cleaned, minced
  • 1 bunch (about 6 sprigs) scallions ~ ends removed, thinly sliced
  • 1 bunch cilantro ~ long stems removed, chopped
  • 1-2 inches fresh ginger root ~ cleaned with veggie brush, minced
  • 1 bulb garlic ~ peeled, minced
  • garlic-sea salt ~ to taste
  • Asian spices that you like (I used Ty Ling Five spices)
  • High-heat oil (sunflower and grape seed oils are my choices)


  1. Combine all the minced vegetables and tofu in a large mixing bowl. Add your Asian spices of choice and sea salt to taste.
  2. Unless you are skilled, take out one (1) wrapper at a time and wet all edges with some filtered water.
  3. Scoop a heaping teaspoonful of the filling into the center of the wrapper.
  4. Fold over the wrapper and press the edges firmly together. To crimp the edges together, I use the “fork & pie crust” technique.
  5. In a large stainless steel pan, heat the oil. Lay all the stickers flat side down. Be sure the edges do not touch.
  6. Fry all stickers until they are golden brown. You can flip them if you’d like.
  7. Pour a little bit of water into the pan (this will spatter so be extra careful!) and immediately cover the pan with a lid. Cook for about 2-3 minutes, or until the water is absorbed by the potstickers.
  8. Serve hot with the sauce below. ENJOY!! 🙂


Simmer all ingredients, except scallions and lemon, in a small stainless steel saucepan for about 3 minutes. Set aside and let it cool. Add the scallions and lemon juice right before serving.

  • 1/4 cup tamari
  • 1/4 cup filtered water
  • 7 tbs rice vinegar
  • 2 tbs sesame oil
  • 2 sprigs scallions
  • 1 tb organic evaporated cane sugar
  • juice of 1/2 lemon
  • sriracha ~ optional