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These Vegetarian Pot Stickers are filled with kabocha squash, mushrooms and freshly grated ginger then served with a spicy and savory dipping sauce. They are nicely browned, crisp and chewy and are so good you won’t even miss the meat! They are easy to make ahead and freeze for quick meals throughout the week. Enjoy with Black Sesame Popsicles and Vegetarian Bao Buns.
Classic pork Potstickers are my favorite go-to meal, but whenever I’m craving something healthier and lighter I love these Spring-y Vegetarian Potstickers or these Vegetarian Carrot Ginger Potstickers. They are so good served with Ginger Fried Cauliflower Rice and this Tanghulu Recipe.
Ingredients You’ll Need for Vegetarian Pot Stickers
- Vegetables – The filling is a mix of kabocha squash, mushrooms, grated ginger and green onions.
- Wonton wrappers – It’s best to use store-bought, so the assembly process will be much easier! Any brand will do.
- Dipping sauce – This is a mix of soy sauce, Sriracha and sesame oil. It’s spicy and the perfect accompaniment for these dumplings. If you don’t like spice, leave the Sriracha out.
For the rest of the ingredients, please refer to the recipe index card below!
How To Make Vegetarian Pot Stickers
- Roast the squash – Preheat your oven to 350 degrees Fahrenheit. Roast squash for 40 minutes or until tender. Scoop out the squash then add it to a bowl.
- Cook the vegetables – In a small skillet set over medium heat saute green onions, mushrooms, ginger and pinch of salt with a little bit of oil. Cook until soft, about 2 – 3 minutes then add the vegetables to the squash. Add in green onions, sesame oil, Sriracha, white pepper and a pinch of salt. Mix, taste and adjust seasoning if needed.
- Assemble pot stickers – Place one wrapper in your hand, add a teaspoon of filling to the center then moisten the edge of the wrapper with a wet finger. Seal the dumpling by pressing the edges together using your thumb and forefinger to create tiny pleats until the edges are complete sealed. Stand on a baking sheet then repeat with remaining filling and wonton wrappers.
- Make the dipping sauce – Whisk together the dipping sauce ingredients in a small bowl then set aside.
- Cook the pot stickers – Heat a 10-inch non-stick skillet over medium heat with a few teaspoons of oil. Once hot, place pot stickers inside so they’re standing up. Fry the bottoms until they are lightly golden brown. Pour in 2 tablespoons of water to the skillet then immediately cover with the lid. Cook until your dumplings are steamed and the bottoms are crispy. Remove the lid then cook for an additional 2 minutes.
- Serve – Transfer pot stickers to a serving platter then serve with the dipping sauce garnished with sliced green onions sesame seeds.
Tips and Tricks
- Pre-made wonton wrappers – If your wrappers are a square, use a sharp 3-inch cookie cutter to cut out circles, that way it will be easier to close and crimp your dumplings.
- Assembly Help:This video helps a lot. The assembly part starts at 3 minutes and 30 seconds.
- Double this recipe – This makes about 24 pot stickers which sounds like a lot but when you start eating them, it feels like it could go on forever and ever. I would highly recommend doubling this recipe and then freezing the rest. Pot stickers are THE ABSOLUTE BEST to cook straight from the freezer.
- To Freeze and Save for Later: Transfer dumplings to a baking sheet and place in the freezer for about 30 minutes or until they feel very firm. Then transfer to a freezer-safe plastic bag and freeze.
- To Cook Dumplings Straight from the Freezer: Follow the cooking directions above. Mine just needed a bit more time steaming, so add a minute or two onto the time above.
Recipe FAQs
Pot stickers and dumplings are the same thing the only difference is how they’re cooked. For both, wonton wrappers are filled with meat and/or vegetables then they’re steamed. For pot stickers, they are first fried in a skillet, a little bit of water is added then it’s immediately covered with a lid to steam. That water creates a crispy crust and steams the dumplings. They end up being crunchy and soft and delicious all at the same time.
More Asian-Inspired Recipes
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Assembly, Dipping Sauce and Serving:
To Make the Filling:
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Preheat oven to 350 degrees F. Place the squash cut side down and roast until tender, about 40 minutes. Scoop out squash and add to a bowl.
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In a small skillet, set over medium heat, add a teaspoon of vegetable oil. When the oil is hot, add the green onions, mushrooms, ginger and a pinch of salt. Cook until softened, about 2 to 3 minutes. Add to the bowl with the squash and add the green onions, sesame oil, Sriracha, white pepper and a pinch of salt. Mix it up and give it a taste. Adjust the salt according to taste; I ended up adding an additional few pinches of salt.
To Assemble the Pot Stickers:
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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 dumplings.
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*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:
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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.
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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
Tips and Tricks
- Pre-made wonton wrappers – If your wrappers are a square, use a sharp 3-inch cookie cutter to cut out circles, that way it will be easier to close and crimp your dumplings.
- Assembly Help:This video helps a lot. The assembly part starts at 3 minutes and 30 seconds.
- Double this recipe – This makes about 24 pot stickers which sounds like a lot but when you start eating them, it feels like it could go on forever and ever. I would highly recommend doubling this recipe and then freezing the rest. Pot stickers are THE ABSOLUTE BEST to cook straight from the freezer.
- To Freeze and Save for Later: Transfer dumplings to a baking sheet and place in the freezer for about 30 minutes or until they feel very firm. Then transfer to a freezer-safe plastic bag and freeze.
- To Cook Dumplings Straight from the Freezer: Follow the cooking directions above. Mine just needed a bit more time steaming, so add a minute or two onto the time above.
Serving: 4g | Calories: 236kcal | Carbohydrates: 43g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 1130mg | Potassium: 768mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2425IU | Vitamin C: 25mg | Calcium: 84mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
