Vegan Dumplings (Vegetable Gyoza / Potstickers)
Loaded with fresh veggies like shredded cabbage, mushrooms, and onions, these Vegan Dumplings (also known as vegetable gyoza or potstickers) can be steamed, baked, or made in your air fryer. This recipe is very simple and includes a delicious sauce that can be used for dipping.
Years ago–decades ago actually–I used to help make traditional gyoza with my sister and a Japanese friend, and I always loved it. That same friend is the one that shared his Asian Dipping Sauce with me, and that’s the sauce used in this recipe. It also happens to be great as a stir-fry sauce as well.
Ingredients needed
Vegetable gyoza is such a healthy dish because it’s loaded with wholesome, fresh ingredients. And, the sauce is super simple to make with only a handful of seasonings.
- Vegetables- Cabbage, carrots, and onions are the most common veggies I’ve personally seen used as a stuffing in vegetable dumplings.
- Mushrooms- I guess mushrooms are optional, but I highly recommend them to make these potstickers nice and hearty.
- Won ton wrappers- The dumpling portion of this recipe is store-bought won ton wrappers that are commonly found in grocery stores including Walmart.
- Sauce- Many different sauces can be used, and my favorite is a homemade sauce that I use in the filling and as a dipping sauce.
Which dumplings to use
For this recipe, I purchase the premade vegan won ton wrappers from my local grocery store or Walmart. The brand I use is Nasoya, and the package is pictured below. There are about 40+ wrappers per package. They are vegan and oil-free; however, they are not made with whole wheat flour. The ingredients include:
- Wheat flour (not whole wheat)
- Water
- Salt
- Wheat gluten
- Vinegar
- Cornstarch
You can make your own won tons from scratch with only water and whole wheat flour, but it takes nearly 3-hours just for the dumplings. My opinion is that we are already getting plenty of fiber from all the fresh veggies, so I don’t take the time and effort required to make my own dumplings.
Sauce options
You really can use any Asian sauce that you like to make these vegetable dumplings. The sauce used in the recipe can also be used as a dipping sauce to eat them with. These are some great sauce ideas.
I used the first one on the list, but the others would work just fine as well. Second choice for me would be the sesame ginger sauce pictured below.
What to serve with vegan dumplings
My favorite thing to serve with vegan dumplings is rice, and I have learned to make Flawless Brown Rice in my Instant Pot. A rice steamer works well too.
The reason I love rice with veggie gyoza is that, if you serve it over rice, while you’re eating and dipping the dumpling in sauce with a fork or chopsticks, it can drip into the rice bowl and season it as well. Yum!
Other great side dishes to serve with pot stickers include corn on the cob, Asian Green Beans, Asparagus, or a side salad.
How to make vegan dumplings
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
Begin by making the sauce that will serve two purposes: cooking and seasoning the vegetables and as a dipping sauce for the dumplings. To do this, simply whisk together all of the sauce ingredients in a medium-size bowl then set it to the side.
Cut up all of the vegetables to be used in the stuffing–cabbage, onions, mushrooms, carrots. What I like to do to make this even more simple is to purchase a 16-ounce bag of shredded slaw that already includes green cabbage, purple cabbage, and carrots. Then, all I have to dice up is mushrooms and onions.
I tend to use shiitake mushrooms in my dumplings but any type will work or leave them out completely. I like to buy the dried shiitake and then rehydrate them in warm vegetable broth or water for about 20-30 minutes.
In a large skillet, sauté the onions and mushrooms in a little water or veggie broth until they begin to brown. Toss in the cabbage mixture and carrots. Add more veggie broth one tablespoon at a time to prevent sticking and cook until the cabbage begins to wilt which should take about 5 minutes or so.
Once the veggies start to wilt (don’t overcook them), whisk up the sauce again to make sure the thickener doesn’t settle at the bottom of the bowl, then pour HALF of the sauce slurry mixture into the pan and mix well. Save the other half to use as a dipping sauce. When it begins to bubble and thicken slightly, turn the pan off and remove it from the heat.
Use a large countertop space or cutting board to set up the stage for stuffing the dumplings. You’ll need the won ton wrappers, a small bowl of water, and vegetable filling.
The won ton wrappers come in square or round, and either one will work. I’m going to show you how to fold the square ones, but you can use either one.
You can stuff one dumpling at a time, or spread a few out to speed up the process. Moisten the edges of each of the won ton wrappers by dipping your finger into the water and running along the edges. Make sure they get nice and wet, so they will stick together when folded.
Fill each wrapper with about a tablespoon of the vegetable stuffing mixture right in the center. Don’t overfill, or they will become difficult to fold.
Next, there are two folding options for the square wrappers–rectangle or triangle. With either option, bring the sides of the wrapper up over the filling and use your finger to press them together to seal well. Then fold in the bottom corners and press them together. If the edges don’t seal together well, add a little more water with your finger and press them again. I’ve made a diagram below to show how easy the two options are.
As you make them, set each dumpling onto a dry surface, and if they begin to stick to the surface, dust it with a little flour. I didn’t have a problem with mine sticking, but others might. Continue folding dumplings until you run out of wrappers or stuffing. This recipe should make about 30-40.
Cooking method options
There are basically 3 cooking methods to choose from. Some might say that there are four and include boiling as an option, but I don’t recommend it. Boiling, more often than not, causes the dumplings to pop open and spill out the stuffing contents. The three better options are:
- Air Fry- This is my preferred method because it gets the dumplings nice and crispy on the outside. Place dumplings in your air fryer basket in a single layer and set them to 400°F for about 7 minutes. You will need to cook them in batches because there will be so many, but they don’t take long. Check them after 5-6 minutes, and stop the cooking process once the edges become golden brown.
- Bake- On a large baking sheet lined with parchment paper to prevent sticking, line up the dumplings in a single layer and bake at 400°F for approximately 10-minutes.
- Steam- Fill a large stockpot with water to about 2″ then fit a steaming basket or insert over it. Line the steamer basket with parchment paper to prevent sticking, then cover and steam for about 6-8 minutes. You’ll need to steam them in batches until all are cooked.
While the dumplings are cooking is the perfect time to thicken up the other half of the sauce to be used for dipping. Whisk up the sauce again to make sure the thickener hasn’t settled at the bottom of the bowl (it probably has), then simply heat it up to activate the thickener. I like to do this by heating it in the microwave for about 30-60 seconds. Or, heat it in a saucepan on the stove until it begins to thicken just slightly.
My favorite thing to serve with vegan dumplings is rice, and I have learned to make Flawless Brown Rice in my Instant Pot. A rice steamer works well too.
Storage
This recipe makes a lot of dumplings–up to 40–but you don’t have to eat them all at once. That’s the great thing about going ahead and making a bunch at the same time. Get the folding out of the way and then keep them on hand to eat anytime desired. They can be stored in an airtight container in the freezer.
Place the cooked or uncooked dumplings in a single layer on a baking sheet lined with parchment paper to prevent sticking. Make sure they aren’t touching each other. Freeze for 2 hours and then transfer into a freezer bag or container to pull out of the freezer as needed. Reheat by placing it in your air fryer or oven and cooking at 400°F for about 12 minutes in the oven or 10 minutes in an air fryer. No need to defrost before cooking.
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Vegetable Dumplings (Pot Stickers)
Ingredients
- 3 cups cabbage shredded (Napa or regular)
- 1 cup carrots diced
- 3/4 cups mushrooms shiitake, button, portobello
- 3/4 cup onion diced
- 1 package vegan won ton wrappers
Asian Sauce
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 1 tablespooon lemon juice
- 2 tablespoons maple syrup
- 1-2 teaspoons minced garlic fresh or from jar
- 3 tablespoons cornstarch or arrowroot powder
- 1 teaspoon ginger
Instructions
- Begin by making the Asian Sauce that will serve two purposes–for cooking and seasoning the vegetables and as a dipping sauce for the dumplings. To do this, simply whisk together all of the sauce ingredients in a medium-size bowl then set it to the side.
- Cut up all of the vegetables to be used in the stuffing–cabbage, onions, mushrooms, carrots. What I like to do to make this even more simple is to purchase a 16-ounce bag of shredded slaw that already includes green cabbage, purple cabbage, and carrots. Then, all I have to dice up is mushrooms and onions.
- I tend to use shiitake mushrooms in my dumplings but any type will work or leave them out completely. I like to buy the dried shiitake and then rehydrate them in warm vegetable broth or water for about 20-30 minutes.
- In a large skillet, sauté the onions and mushrooms in a little water or veggie broth until they begin to brown. Toss in the cabbage mixture and carrots. Add more veggie broth (or water) one tablespoon at a time to prevent sticking and cook until the cabbage begins to wilt which should take about 5 minutes or so.
- Once the veggies start to wilt (but don’t overcook them), whisk up the sauce again to make sure the thickener doesn’t settle at the bottom of the bowl, then pour HALF of the sauce slurry mixture into the pan and mix well. Save the other half to use as a dipping sauce. When it begins to bubble and thicken slightly, turn the pan off and remove it from the heat.
- Use a large countertop space or cutting board to set up the stage for stuffing the dumplings. You’ll need the won ton wrappers, a small bowl of water, and vegetable filling.
- The won ton wrappers come in square or round, and either one will work. I'm going to show you how to fold the square ones, but you can use either one. These can be found in the refrigerator section (not the freezer) of the grocery store.
- You can stuff one dumpling at a time, or spread a few out to speed up the process. Moisten the edges of each of the won ton wrappers by dipping your finger into the water and running along the edges. Make sure they get nice and wet, so they will stick together when folded.
- Fill each wrapper with about a tablespoon of the vegetable stuffing mixture right in the center. Don’t overfill, or they will become difficult to fold.
- Next, there are two folding options for the square wrappers–rectangle or triangle. With either option, bring the sides of the wrapper up over the filling and use your finger to press them together to seal well. Then fold in the bottom corners and press them together. If the edges don’t seal together well, add a little more water and press them again. I‘ve made a diagram above in the article to show how easy the two options are.
- As you make them, set each dumpling onto a dry surface, and if they begin to stick to the surface, dust it with a little flour. I didn’t have a problem with mine sticking, but others might. Continue folding dumplings until you run out of wrappers or stuffing. This recipe should make about 30-40.
- There are basically 3 cooking methods to choose from. Some chefs might say that there are four and include boiling as an option, but I don’t recommend it. Boiling, more often than not, causes the dumplings to pop open and spill out the stuffing contents. The three better options are below.
- While the dumplings are cooking is the perfect time to thicken up the other half of the sauce to be used for dipping. Whisk up the sauce again to make sure the thickener hasn’t settled at the bottom of the bowl (it probably has), then simply heat it up to activate the thickener. I like to do this by heating it in the microwave for about 30-60 seconds. Or, you could heat it in a saucepan on the stove until it begins to thicken just slightly.
- Air Fry- This is my preferred method because it gets the dumplings nice and crispy on the outside. Place dumplings in your air fryer basket in a single layer and set to 400°F for about 7 minutes. You will need to cook them in batches because there will be so many, but they don’t take long. Check them after 5-6 minutes, and stop the cooking process once the edges become golden brown.
- Bake- On a large baking sheet lined with parchment paper to prevent sticking, line up the dumplings in a single layer and bake at 400°F for approximately 10-minutes.
- Steam- Fill a large stockpot with water to about 2″ then fit a steaming basket or insert over it. Line the steamer basket with parchment paper to prevent sticking, then cover and steam for about 6-8 minutes. You’ll need to steam them in batches until all are cooked.
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
This looks great, but I have a couple of questions: is the ginger in the sauce fresh or powdered? Is “Asian Sauce” (first listed ingredient under “New Group”(?) supposed to be the title above the other sauce ingredients? Or do we also make and add Asian Sauce as written per another recipe on the site? If so, how much?
Hi Sue- I tend to use powdered ginger in the sauce most of the time, but fresh is excellent too. Good catch on the typo where the Asian Sauce was listed as an ingredient. You are right that it should have been the section title rather than an ingredient. I’ve fixed that now. Thanks so much for the heads-up!
Do you think it would work to make a bigger dumpling by sandwiching 2 wonton wrappers? I don’t care how they look, but would like to make more quickly. I am also wondering about adding some crumbled extra firm tofu?
Hi Kris- I bet you could sandwich 2 wontons together and add crumbled tofu. I haven’t tried it, but it sounds good to me. 😋