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Vegetarian Potstickers are made with a spring pea and leek filling wrapped in a wonton wrapper then steamed and pan fried. Paired with a tangy and savory dipping sauce these vegetable potstickers are crispy, chewy and SO flavorful that you won’t even miss the meat! It’s freezer and make-ahead friendly too! Serve them alongside an Endive Salad with Orange and Walnuts with these Black Sesame Popsicles for dessert!
I love all Asian food but potstickers are my latest obsession. Vegetarian Carrot Ginger Potstickers and these Pork Potstickers are on constant rotation in my house! I love that you can make a big batch ahead of time then pop them in the freezer for easy meals to enjoy throughout the week.
Ingredients You’ll Need for Vegetarian Potstickers
- Spring vegetables – Fresh or frozen peas and thinly sliced leeks makes up the bulk of this vegetable dumpling filling. It’s combined with grated ginger, minced garlic and soy sauce to give it a savory Asian-inspired flavor.
- Potsticker wrappers or wonton wrappers – I used store-bought wonton wrappers because it was easier and faster. If you have a homemade recipe you love, use that instead!
- Dipping sauce – The sauce is one of my favorite parts about this recipe, it’s made with toasted sesame oil, red crushed pepper, soy sauce and rice wine vinegar. It’s tangy and savory and it pairs perfectly with potstickers.
For the rest of the ingredients, please refer to the recipe index card below!
How To Make Vegetarian Potstickers
- Pulse some peas. Half of the peas are pulsed and half are left whole so there’s a difference in texture. Place half the peas in a food processor and pulse with sesame oil until broken down but not completely smooth.
- Cook the leeks. Sauté the leeks in a little butter until softened, then add the rest of the sauces and flavorings. Cook just until fragrant.
- Mix the filling together. Let the leek mixture cool slightly then mix together with the whole peas and mashed peas.
- Fill! This takes some practice, you always put less than you think in the dumplings or they’ll be too full and hard to seal. 1 teaspoon of filling is perfect!
- Fold. After you fill each one, fold it over and seal. There are so many ways to do this, it’s definitely a practice thing, but my favorite person to look to for help is @hellolisalin on instagram.
- Cook! This also takes a liitle bit of practice, all pans are different. But, the main thing we’re trying to do here is get the bottoms of the pot stickers golden brown then add water and cover to steam. Once the water’s gone you’ve got perfectly cooked pot stickers.
- Dipping Sauce. A key component to dumplings in general is the dipping sauce. While the pot stickers cook mix up a quick sauce made with crushed red pepper, sesame oil, soy sauce, rice wine vinegar and scallions.
Tips and Tricks
- Use your favorite spring vegetables. Fill these with any spring vegetable you like, just try and keep the mashed peas in there to hold everything together.
- Use store-bought wrappers. It will make this recipe super quick and easy to put together.
- How to fold potstickers: Place 1 teaspoon of the filling into the center of the wonton wrapper, dip your finger into a little bit of water then moisten the edges of the wrapper. Use your thumb and forefinger to create tiny pleats, pressing the edges together. Alternatively, you could just press both halves of the wrapper together and skip the pleats altogether.
- How to freeze: Place potstickers on a baking sheet, freeze for an hour or so then transfer to a freezer safe container or bag to store. They can be kept in the freezer for up to two months. When you are ready to cook, use the same cooking process straight from the freezer, they take almost the same amount of time from frozen.
Recipe FAQs
What is the difference between a dumpling and a potsticker?
Dumplings and potstickers are the same but the main difference is how they are cooked. For Chinese dumplings wonton wrappers are stuffed with a meat or vegetable filling, sealed then steamed. For the potstickers they are fried first then steamed. To finish the lid is removed so the bottoms can stick to the pot and get crispy again.
Can I made these ahead of time?
Absolutely! Follow the recipe right until all the dumplings are assembled. Leave them on the sheet pan to freeze for a couple of hours until you are ready to cook them. After that, cook them straight from the freezer!
Are these potstickers vegan?
They can be! Simply replace the butter in this recipe for olive oil!
More Spring Recipes
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Vegetarian Potstickers
Vegetarian Potstickers are made with a spring pea and leek filling wrapped in a wonton wrapper then steamed and pan fried. Paired with a tangy and savory dipping sauce these vegetable potstickers are crispy, chewy and SO flavorful that you won’t even miss the meat! It’s freezer and make-ahead friendly too! Serve them alongside an Endive Salad with Orange and Walnuts with these Black Sesame Popsicles for dessert!
Equipment
- 1 Sheet pan
- 1 medium skillet
- Blender or food processor
- 1 (10-inch) non-stick skillet
- 1 small bowl
Ingredients
For the Potstickers
- 2 cups frozen or fresh peas, thawed if frozen, divided
- 2 teaspoon sesame oil
- 2 tablespoons unsalted butter
- 2 leeks, thinly sliced and cleaned
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1 tablespoon soy sauce
- 3 garlic cloves, peeled and minced
- 1 teaspoon grated ginger
- 24 pot sticker wrappers or won ton wrappers
For the Dipping Sauce
- 1/2-1 teaspoon crushed red pepper
- 2 tablespoons toasted sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon thinly sliced green onion
Instructions
To Make the Potstickers:
- In a blender or food processor, add 1 cup of peas and 1 teaspoon of sesame oil. Blend until mostly smooth. A chunky mixture is good! It’s not supposed to be totally smooth. Set aside.
- In a medium skillet, set over medium-low heat, add the butter. When melted, add the leeks, a liberal pinch of salt and a few rounds of black pepper. Cook until the leeks are soft, stirring regularly, about 10 minutes. Add the soy sauce, minced garlic, and grated ginger and cook for 1 minute more, until the garlic is fragrant. Add the reserved mashed peas and whole peas. Give it a good mix and transfer to a bowl. We’re not really cooking the peas a whole lot—we want that fresh flavor! Give it a taste and adjust the salt, if you like.
To Make the Sauce:
- In a small bowl, add the crushed red pepper. In a small bowl or small warming pot, add the sesame oil. Heat until very warm, but not scalding. Pour the sesame oil over the crushed red pepper and allow to steep for 5 minutes. Next, whisk in the soy sauce, rice wine vinegar and add the thinly sliced green onions.
To Assemble the Pot Stickers:
- Place one wrapper in your hand. Add a teaspoon of filling to the center of the wrapper and moisten hallway around the edge with a wet finger. To seal, using the thumb and forefinger of one hand, form tiny pleats, pressing the edges together. Stand the dumpling up on a baking sheet. Repeat with the remaining pot stickers.
- *NOTE: If you’re cooking these in a few hours, transfer them to the freezer. And cook them straight from the freezer.
To Cook the Pot Stickers:
- To a 10-inch, non-stick skillet, set over medium heat, add a few teaspoons of oil. When the oil is hot, add the pot stickers so they’re standing up right. Cook, uncovered until the bottoms are light golden brown, about 2 minutes.
- Add 2 tablespoons of water and then quickly cover with a lid. Cook until bottom is crispy and dumplings are steamed, about 3 to 4 minutes. Remove the lid and cook for an additional 2 minutes. Remove from the pot and serve alongside the sauce. Garnish with sliced green onion and sesame seeds. Serve immediately
Notes
Tips and Tricks
- Use your favorite spring vegetables. Fill these with any spring vegetable you like, just try and keep the mashed peas in there to hold everything together.
- Use store-bought wrappers. It will make this recipe super quick and easy to put together.
- How to fold potstickers:Â Place 1 teaspoon of the filling into the center of the wonton wrapper, dip your finger into a little bit of water then moisten the edges of the wrapper. Use your thumb and forefinger to create tiny pleats, pressing the edges together. Alternatively, you could just press both halves of the wrapper together and skip the pleats altogether.
- How to freeze:Â Place potstickers on a baking sheet, freeze for an hour or so then transfer to a freezer safe container or bag to store. They can be kept in the freezer for up to two months. When you are ready to cook, use the same cooking process straight from the freezer, they take almost the same amount of time from frozen.
Nutrition
Serving: 4g | Calories: 111kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 1310mg | Potassium: 127mg | Fiber: 1g | Sugar: 2g | Vitamin A: 991IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this Recipe? Please Rate & comment below!
The filling on these was sooo tasty! Loved the peas in them too for texture
I love SPRING VEGETABLE POT STICKERS. I’ll try it myself.