flavorful potstickers are packed with hearty, plant-based ingredients that even meat lovers will enjoy. Crispy on the outside and savory on the inside, they’re perfect for a delicious and satisfying meal.
Prep Time15 min
Cook Time13 min
Total Time28 min
Difficulty
Medium
Helpful Cooking Tips
Make sure the filling is not too wet to avoid soggy wrappers.
Use a non-stick pan and a little oil to get a crispy bottom.
Steam the potstickers briefly after frying to ensure the filling is fully cooked.
Ingredients
0/11
Why This Dish Is So Satisfying
These potstickers offer a hearty and satisfying flavor that even meat lovers will enjoy. They combine rich, savory ingredients with a crispy texture, making them a perfect plant-based comfort food.
Step 1
In a bowl, combine the vegetarian beef crumbles, chopped napa cabbage, soy sauce, sliced green onions, chili garlic sauce, sesame oil, salt, and pepper. Give everything a good mix until it’s well combined. Take a potsticker wrapper and spoon some of the filling into the center. Lightly brush the edges with water, then fold the wrapper over and press the edges together, crimping them to seal everything inside.
Step 2
Heat some peanut oil in a nonstick skillet over medium-high heat. Place the potstickers in the pan, flat side down, and cook until they turn golden brown, which should take about 3 minutes. Flip them over, then pour in about 1/4 cup of water. Cover the skillet and let the potstickers steam for around 5 minutes. Once the water has mostly evaporated, remove the lid and let them cook a little longer so they crisp up nicely on the bottom. Serve warm and enjoy!
387
people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Perfect Pairings
Serve with a tangy dipping sauce made from soy sauce, rice vinegar, and a touch of chili oil. Pair them with a fresh cucumber salad or steamed greens for a balanced meal.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat by pan-frying or steaming to keep them crispy and warm. For longer storage, freeze uncooked potstickers on a tray before transferring to a bag.
Frequently Asked Questions
Can I use other types of vegan meat instead of vegetarian beef crumbles?
Yes, you can substitute with any plant-based ground meat or tofu crumbles for a similar texture.
How do I prevent the potsticker wrappers from drying out while assembling?
Keep the wrappers covered with a damp cloth to prevent them from drying and becoming brittle.
Can I bake or air fry these instead of pan-frying and steaming?
Yes, baking or air frying can work but may change the texture and crispiness compared to the traditional method.
What can I use if I don’t have chili garlic sauce?
You can substitute with sriracha, chili paste, or a small amount of crushed red pepper flakes.
How do I store leftover potstickers?
Store them in an airtight container in the refrigerator for up to 3 days; reheat by pan-frying or steaming.
Can I freeze the potstickers before cooking?
Yes, freeze them on a tray first, then transfer to a bag; cook from frozen adding a couple of extra minutes to cooking time.
Is it necessary to add water when sealing the potstickers?
Yes, brushing water on the edges helps to seal the wrappers properly and keeps them from opening during cooking.
What oil can I use if I don’t have peanut oil?
Any neutral oil with a high smoke point like vegetable, canola, or sunflower oil works well.
This simple and flavorful burger combines ground chicken with hearty chickpeas for a healthy twist on a classic favorite. Perfect for a quick weeknigh...
Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
