These vegetable potstickers are filled with finely chopped cabbage, dried shiitake mushrooms, firm tofu, ginger, and garlic, then pan fried until golden and steamed until tender.
The filling is savory, lightly sweet, and full of texture, and the dumplings freeze beautifully, so one big batch can cover several dinners. Once you learn the fold, they are fun to make with friends and surprisingly easy to repeat.
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Why This Vegetable Potstickers Recipe Works
The filling is built for flavor and texture. Salted and squeezed cabbage stays crisp instead of watery, dried shiitake mushrooms add a deep, meaty taste, and diced tofu gives the filling body. A little grated potato binds everything so the dumplings hold together when bitten.
The cooking method creates the classic potsticker contrast. The bottoms fry to a golden crust, then a splash of water steams the wrappers until they turn soft and slightly translucent on top. You get crunch and tenderness in the same bite.
They are also flexible. You can make the filling a day ahead, fold the dumplings in advance, and freeze them uncooked, which means a fresh homemade dinner is only a short cook away on a busy night.
Ingredients for Vegetable Potstickers
- 2 cups finely chopped green cabbage
- 1/2 tsp kosher salt for the cabbage
- 8 dried shiitake mushrooms (about 1 1/2 oz)
- 3/4 cup firm tofu, finely diced
- 1/2 tsp garlic, finely grated
- 1 tsp ginger, finely grated
- 2 tbsp green onion, finely minced
- 2 tbsp russet potato, finely grated, with juices
- 1 1/2 tsp toasted sesame oil
- 1 tsp low sodium soy sauce
- 1/4 tsp sugar
- 1/4 tsp kosher salt for the filling
- 2 pinches white pepper
- 32 round dumpling wrappers
- 2 tbsp canola oil for frying
- 1/2 cup water for steaming
Cabbage. Green cabbage gives a mild sweetness and a juicy crunch. Chop it very fine and salt it so the extra water can be squeezed out before it goes into the filling.
Shiitake mushrooms. Dried shiitake mushrooms have a concentrated savory flavor that fresh mushrooms cannot match. Soak them in hot water until soft, then squeeze them dry and chop them finely.
Tofu. Firm tofu adds protein and a tender bite. Pat it dry and dice it small so it blends into the filling.
Potato. Grated russet potato releases starch that binds the filling. Include the juices for the best result.
Wrappers. Round dumpling wrappers, often labeled gyoza wrappers, are sold in the refrigerated aisle. Keep them covered with a damp towel while you work.
How to Make Vegetable Potstickers
1. Soak the mushrooms Cover the dried shiitake mushrooms with hot water and soak for 30 minutes, until soft. Squeeze dry, trim the stems, and mince finely.
2. Salt the cabbage Toss the chopped cabbage with 1/2 tsp salt and let it stand for 10 minutes. Wrap it in a clean towel and squeeze out as much liquid as you can.
3. Mix the filling Combine the cabbage, mushrooms, tofu, garlic, ginger, green onion, potato, sesame oil, soy sauce, sugar, 1/4 tsp salt, and white pepper in a bowl. Stir until the mixture holds together.
4. Fill the wrappers Place a heaping teaspoon of filling in the center of a wrapper. Wet the edge with a fingertip of water, fold the wrapper over, and pinch the edges to seal.
5. Fry the bottoms Heat 1 tbsp of the canola oil in a large nonstick skillet over medium high heat. Arrange 16 potstickers flat side down and fry for 2 minutes, until golden.
6. Steam Pour in 1/4 cup of the water, cover right away, and reduce the heat to medium. Steam for 4 minutes, then uncover and cook for 1 minute more until the water has evaporated and the bottoms are crisp.
7. Cook the second batch Wipe out the skillet and repeat the frying and steaming with the remaining oil, water, and potstickers.
8. Serve Move the potstickers to a plate with the crisp side up and serve hot with a dipping sauce.
How to Serve Vegetable Potstickers
Serve the potstickers hot with a dipping sauce of soy sauce, rice vinegar, and a drop of toasted sesame oil. A bowl of creamy Asian cucumber salad adds a cool crunch, and kimchi fried rice turns the potstickers into a full dinner. For a noodle option, serve supreme soy noodles, and finish the meal with a glass of strawberry pineapple mojito.
How to Store and Reheat Vegetable Potstickers
Refrigerate cooked potstickers in an airtight container for up to 3 days and reheat them in a nonstick skillet with a splash of water, covered, for 3 to 4 minutes until hot. To freeze, arrange uncooked potstickers in a single layer on a lined tray, freeze until solid, then move them to a freezer bag for up to 3 months. Cook them straight from the freezer and add 2 minutes to the steaming time. Never leave cooked dumplings at room temperature for more than 2 hours.
Tips and Variations for Vegetable Potstickers
Squeeze the cabbage well. Excess water makes the filling soggy and the wrappers tear. Squeeze until no more liquid drips out.
Chop everything small. Fine pieces make the filling easier to fold and give a smooth bite.
Do not overfill. A heaping teaspoon is enough. Too much filling prevents a tight seal and can burst during steaming.
Keep wrappers covered. Wrappers dry out and crack within minutes in open air, so keep unused ones under a damp towel.
Use a nonstick skillet. It gives the best crust and keeps the delicate bottoms from tearing when you lift them.
Cover quickly. Cover the pan the moment the water goes in so the steam stays trapped and the wrappers cook through.
Make a dipping sauce. Stir 2 tbsp low sodium soy sauce with 1 tbsp rice vinegar, a pinch of sugar, and a few drops of chili oil.
Handle leftovers carefully. Cool and refrigerate within 2 hours. For more on storing and reheating leftovers safely, see the University of Minnesota Extension leftovers guide.
Frequently Asked Questions About Vegetable Potstickers
What is in vegetable potstickers?
This version has cabbage, dried shiitake mushrooms, firm tofu, ginger, garlic, green onion, and a little grated potato, wrapped in round dumpling wrappers.
Can I freeze vegetable potstickers?
Yes. Freeze them uncooked on a tray until solid, then bag them for up to 3 months and cook straight from frozen.
How do I keep vegetable potstickers from sticking to the pan?
Use a good nonstick skillet, enough oil to coat the base, and medium high heat. Let the bottoms crisp for 2 minutes before moving them.
Can I steam them instead of frying?
Yes. Place them in a steamer lined with parchment paper and steam for about 10 minutes, until the wrappers look translucent and the filling is hot.
Can I use fresh shiitake mushrooms?
Fresh mushrooms work, but the flavor is milder. Use about 4 oz, chop them finely, and saute them for 3 minutes to remove extra moisture first.
Vegetable Potstickers with Shiitake and Tofu
Equipment
- Large nonstick skillet with lid
- Mixing bowl
- Small bowl of water
- Clean kitchen towel
- Plate
Ingredients
Main Ingredients
- 2 cup green cabbage very finely chopped
- ½ tsp kosher salt for salting the cabbage
- 8 dried shiitake mushrooms about 1 1/2 oz, soaked until soft
- ¾ cup firm tofu finely diced into 1/8 inch cubes
- ½ tsp garlic finely grated
- 1 tsp ginger finely grated
- 2 tbsp green onion finely sliced then minced
- 2 tbsp russet potato finely grated, juices included, for binding
- 1 ½ tsp toasted sesame oil
- 1 tsp low sodium soy sauce
- ¼ tsp sugar
- ¼ tsp kosher salt for the filling
- 2 pinch white pepper or black pepper
- 32 round dumpling wrappers about 30 to 35, as needed
- 2 tbsp canola oil for pan frying
- ½ cup water for steaming, 1/4 cup per batch
Instructions
Cooking
- Rehydrate the shiitake. Soak the dried mushrooms in hot water for 30 minutes, then squeeze dry, discard the stems, and mince.
- Draw out the cabbage water. Mix the cabbage with 1/2 tsp salt, wait 10 minutes, then twist it in a clean towel to squeeze out the liquid.
- Stir the filling. Mix the cabbage, mushrooms, tofu, garlic, ginger, green onion, potato, sesame oil, soy sauce, sugar, 1/4 tsp salt, and pepper until it clumps together.
- Fold the dumplings. Spoon a heaping teaspoon of filling onto each wrapper, moisten the edge, fold in half, and pinch to seal. Keep finished dumplings covered.
- Crisp the bottoms. Heat 1 tbsp oil in a nonstick skillet over medium high heat and fry 16 dumplings flat side down for 2 minutes until golden.
- Steam through. Add 1/4 cup water, cover, lower the heat to medium, and steam 4 minutes. Uncover and cook 1 minute more until the water is gone and the bottoms are crisp.
- Repeat and serve. Cook the second batch the same way and serve hot with a dipping sauce.
