Vegan Friendly Vegetarian Potstickers Recipes
MEAT LOVERS' VEGAN POTSTICKERS
I'm a meateater, but my girlfriend is vegan, so I created this recipe as something we could enjoy together. Using a meat substitute and bold flavors, even the most carnivorous of your guests won't guess these pot stickers are meatless, let alone vegan.
Provided by Adam Levermore
Categories Main Dish Recipes Dumpling Recipes
Time 28m
Yield 3
Number Of Ingredients 10
Steps:
- Mix vegetarian beef crumbles, napa cabbage, soy sauce, green onion, chili garlic sauce, sesame oil, salt, and pepper together in a bowl to make filling.
- Place a spoonful of the filling in the center of each pot sticker wrapper. Brush edges of each wrapper with water; fold over to enclose filling. Squeeze edges and crimp together to seal.
- Heat peanut oil in a nonstick skillet over medium-high heat. Place potstickers flat-side down in the skillet; cook until golden brown, about 3 minutes. Flip potstickers. Pour in 1/4 cup water; cover and simmer for 5 minutes. Remove the lid and continue cooking until water evaporates, about 5 minutes.
Nutrition Facts : Calories 227 calories, Carbohydrate 21.9 g, Cholesterol 2.9 mg, Fat 11.5 g, Fiber 2 g, Protein 8.6 g, SaturatedFat 1.7 g, Sodium 793 mg, Sugar 0.8 g
VEGETABLE DUMPLINGS (VEGAN GYOZA / POTSTICKERS)
Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They're made with simple Homemade Dumpling Wrappers that can be made gluten-free, then filled with healthy veggies, and steamed until tender. This recipe is pretty easy and includes an easy to follow step-by-step instruction + video.
Provided by Bianca Zapatka
Categories Appetizer Lunch & Dinner Main Course Side Dish Snack Snacks Soup
Time 1h
Number Of Ingredients 23
Steps:
- *Note: I highly recommend watching the recipe video!
Nutrition Facts : ServingSize 10 Dumplings, Calories 316 kcal, Carbohydrate 59.7 g, Protein 9.6 g, Fiber 3.4 g, Fat 3.1 g, SaturatedFat 0.4 g, Sugar 5.2 g
VEGETABLE POTSTICKERS
Meatless potstickers that taste even better than the meat-filled ones! PROMISE! And these taste 10000x better than the freezer-kind!
Provided by Chungah Rhee
Categories appetizer
Yield 32 potstickers
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon vegetable oil in a medium skillet over medium high heat. Add mushrooms and shallots, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cabbage and carrots until tender, about 3-5 minutes. Let cool completely. In a large bowl, combine mushroom mixture, water chestnuts, cilantro, egg, garlic, ginger, soy sauce, rice wine vinegar and sesame oil; season with salt and pepper, to taste. To assemble the potstickers, place wrappers on a work surface. Spoon 1 tablespoon of the mushroom mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.* Heat remaining 2 tablespoons vegetable oil in a large skillet over medium heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. Working quickly, add 1/4 cup water; cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 3-5 minutes. Serve immediately.
VEGETARIAN POT STICKERS
Steps:
- In a wok or large saute pan, add a little oil and saute onions and ginger. Add the mushrooms and stir. Add the cabbage, carrots and chives. Season. When mixture is soft, place in colander to drain. Add the sesame oil and cilantro when mixture is cooled. Check for seasoning. Using the gyoza skins, make half moon dumplings keeping the bottom flat. In a hot non-stick pan, coat with oil and place dumplings. When bottom gets brown, add 1/4 cup of water and immediately cover. This will steam the dumplings. Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot.
- Serve with dipping sauce.
- Combine all.
VEGETARIAN POTSTICKERS RECIPE BY TASTY
Here's what you need: oil, onion, ginger, garlic, mushroom, bell pepper, cabbage, carrot, salt, pepper, fresh cilantro, green onion, soy sauce, sesame oil, cooking sherry, sugar, wonton wrapper, oil, water, dipping sauce, soy sauce
Provided by Claire Nolan
Categories Appetizers
Yield 6 servings
Number Of Ingredients 21
Steps:
- Heat oil in a deep pan or wok over medium heat and cook onions, ginger, and garlic until onions are translucent.
- Add mushrooms and bell peppers to the pan. Cook until mushrooms are soft.
- Add cabbage, carrots, salt, and pepper. Cook for another 3-4 minutes and remove from heat. Set aside to cool completely.
- Once mixture is cool, add cilantro, green onions, soy sauce, sesame oil, cooking sherry, and sugar. Mix well.
- Place a spoonful of the mixture onto a wonton wrapper. Dip your finger in water and run it around the edge of the dough.
- Fold in half and pinch together, pleating the dough as you go.
- Heat more oil in a large skillet and place dumplings in the oil. Cook for 3-4 minutes or until a crust has started to form on the bottom. Pour the water in the pan and cover with a lid. Steam for 6-8 minutes, remove the lid and remove from the pan.
- Enjoy!
Nutrition Facts : Calories 157 calories, Carbohydrate 15 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, Sugar 7 grams
VEGAN-FRIENDLY VEGETARIAN POTSTICKERS
These potstickers are a fun twist on dish that was once an option only for omnivores. This is vegan friendly, and though it may take a while if one opts to use a knife as opposed to a Cuisinart® food processor, they are very worthwhile and delicious. Serve with soy sauce, a chile sauce, or a sweet teriyaki sauce.
Provided by Covered in Flour
Categories Main Dish Recipes Dumpling Recipes
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Combine bok choy, bamboo shoots, water chestnuts, cilantro, scallions, soy sauce, garlic, and ginger in a bowl.
- Heat 2 tablespoons olive oil in a deep skillet over medium-high heat. Add bok choy mixture; saute until softened, about 4 minutes. Place mixture back in the bowl.
- Heat 2 tablespoons oil in the same skillet. Add tofu and mushrooms; saute until softened, about 5 minutes.
- Spoon 1 teaspoon of bok choy mixture and 1 teaspoon tofu-mushroom mixture into the middle of each potsticker wrapper. Moisten edges of wrappers, fold over, and seal.
- Heat remaining 1/2 cup oil in the same skillet over medium heat. Add potstickers carefully; cook until bottoms are lightly browned and wrappers are heated through, 1 to 3 minutes.
Nutrition Facts : Calories 397.5 calories, Carbohydrate 40.8 g, Cholesterol 5 mg, Fat 22.5 g, Fiber 3.5 g, Protein 10 g, SaturatedFat 3.2 g, Sodium 514.7 mg, Sugar 2.8 g
More about "vegan friendly vegetarian potstickers recipes"
VEGAN POTSTICKERS - CILANTRO AND CITRONELLA
From cilantroandcitronella.com
Reviews 17Calories 42 per servingCategory Appetizer, Main Dish
- Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the chopped onion and white parts of the green onions and fry until softened. Add the garlic and ginger and fry until fragrant – about 2 minutes. Add the mushrooms and fry for a further 5 minutes or until soft and beginning to brown. Add the carrot, cabbage, green parts of the green onion, salt and pepper and fry, stirring, until the cabbage is soft but not limp – about 2 to 3 minutes. Remove from heat and stir thorough the sesame oil. Allow to cool on the counter or in the fridge.
- Once cool, assemble your potstickers. Place a small teaspoon of the filling in the centre of a wonton wrapper. Wet the edges of the wrapper with water. Fold the wrapper over the filling and pinch the edges together to seal. Place them upright on a plate, being careful not to let them touch or else they will stick together.
- Heat 1 tablespoon of oil over medium-high heat in a large pan. Add the potstickers and fry until browned on the bottom – 1 to 2 minutes. You may need to work in two batches if not all your potstickers fit in the pan. Add 1/4 cup of water, cover the pan and reduce heat to medium. Allow to steam until the tops are tender and the water has evaporated – about 2 to 3 minutes. Uncover the pan and flip the potstickers onto their sides to brown on each side (optional). Remove to a serving dish.
- In a bowl combine the soy sauce and rice vinegar to make a dipping sauce and serve alongside the potstickers.
BEST VEGETABLE GYOZA RECIPE (VEGAN/VEGETARIAN JAPANESE ...
From norecipes.com
5/5 (3)Calories 285 per servingCategory Dumplings
- Sautee the chopped shiitake mushrooms in 1 tablespoon of vegetable oil until they're about 1/3 of their original volume, and just starting to brown.
- Add the quinoa, cabbage, water, sake, and salt. Give it a stir and cover it with a lid. Turn down the heat to low and let this mixture simmer for 15 minutes. If there's still water remaining at the bottom of the pan afterward, remove the lid and turn up the heat to evaporate the excess liquid.
- Trim the shiitake stems' ends and then break the mushrooms up into smaller pieces as you add them to a clean spice grinder with the konbu. Blitz these into a fine powder. You can also use a blender or grater to make this umami powder.
HOMEMADE VEGETABLE POTSTICKERS OR DUMPLINGS (VEGAN …
From thefoodietakesflight.com
Ratings 5Calories 40 per servingCategory Appetizer, Main Course, Snack
- Add in 2 ¼ cups of all purpose flour and salt into a mixing bowl. Mix well. See my video below on how to roll out and wrap dumplings in 5 different ways!
- Rehydrate the dried mushrooms by soaking them in hot water for at least 15 minutes. Using a food processor, quickly process the carrots. Repeat this for the cabbage, mushrooms, and onions, and garlic.
VEGETABLE POTSTICKERS RECIPE (VEGAN) | COOK CLICK N …
From cookclickndevour.com
4.6/5 (7)Total Time 45 minsCategory Appetizer, SnackCalories 98 per serving
EASY VEGAN DUMPLINGS (GYOZA) | FROM THE COMFORT OF MY BOWL
From fromthecomfortofmybowl.com
5/5 (6)Category Appetizer, DinnerAuthor JhanelleCalories 34 per serving
- Hold the dumpling wrapper in your non-dominant hand and place 1 to 2 teaspoons of filling in the centre.
- Heat the oil in a frying pan at medium-high. Place the dumplings in the pan with the flat side down and in a single layer. Cook the gyoza until the bottom is golden brown. This should take around 3 minutes.
- Add all the ingredients for the glaze to a saucepan and heat through. Pour over gyozas to serve.
BUTTERNUT SQUASH POTSTICKERS [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
Servings 20Calories 24 per servingEstimated Reading Time 2 mins
STEAMED MUSHROOM DUMPLINGS (VEGAN POTSTICKERS) - ALPHAFOODIE
From alphafoodie.com
5/5 (1)Total Time 45 minsCategory Appetizer, Main, SideCalories 156 per serving
- If you haven't made a batch of homemade dumpling wrappers already, then you can do so now or use store-bought wrappers.
- Finely chop the cabbage, mushrooms, ginger, and garlic.To save time, you can, alternatively, process the ingredients separately in a food processor until it's broken down into a chunky crumb. The mushrooms are okay in slightly larger pieces as they will cook down a lot, too.
- To assemble the mushroom dumplings, fill each dumpling wrapper with around 1 Tbsp of the mushroom filling in the center. Then it's time to shape the dumplings.There are several ways that you can seal and shape the dumplings. I attempted a two-pleated design.
- There are several ways you can steam your dumplings, regardless of whether you have a bamboo steamer basket. In fact, I've included methods below for using a bamboo basket or colander. You can also use a tiered steaming pan.First, line the bamboo basket or colander with either 'liners,' a couple of cheesecloth layers, or some leftover napa (or regular) cabbage leaves. You could also use parchment paper - if doing so, I like to perforate it a few times to allow more steam to enter the basket.Chef's tip: If you salt the napa cabbage leaves and leave them to one side for a few minutes, it will tenderize the leaves. You can then squeeze out the excess water, and they'll fit much better within the steamer basket.
EASY HOMEMADE VEGETABLE POTSTICKERS | A MIND "FULL" MOM
From amindfullmom.com
5/5 (10)Total Time 40 minsCategory AppetizerCalories 41 per serving
- Start by heating the oil in a large skillet or wok over high heat. Add the broccoli slaw, mushrooms, edamame, onions, ginger, and minced garlic. Saute for 3-4 minutes until vegetables start to wilt.
- Prepare a steamer basket by spraying lightly with oil or lining with parchment paper. Find a pot that will fit the steamer in it and fill with a few inches of water, being sure that the water does not come in contact with the steamer itself. Bring the water to a boil.
- Using a pastry brush or your fingers, wet down the outer edges of the wonton wrapper. Place 1 teaspoon of vegetable mixture in the center of each wonton. Fold the wonton wrapper in half, making a triangle shape. Bring the edges of the long side of the triangle together.
26 VEGAN AND VEGETARIAN DINNER RECIPES THAT WILL WOW YOUR ...
From thespruceeats.com
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- Black Bean and Sweet Potato Chili. Vegan-friendly and gluten-free too, this black bean and sweet potato chili makes a satisfying meal to serve family and friends.
- Vegan Fettuccine Alfredo. Ask any noodle lover what their favorite Italian pasta dish is and chances are that many will name Fettuccine Alfredo. While you may think of the typical Alfredo pasta as a cheese-laden meal, this dairy-free, vegan fettuccine Alfredo pasta recipe is healthier.
- Vegan Chinese Kung Pao Tofu. Skip take-out and try this homemade, vegan Chinese Kung Pao Tofu recipe that's full of flavor. This recipe is a tasty take on a Szechuan-style Chinese recipe that's typically made with chicken.
- Vegan Shepard's Pie. Ready for a big serving of comfort food? Vegans shepherd's pie is a simple vegetarian and vegan recipe that uses texturized vegetable protein (TVP) for a meaty and filling texture.
- Vegan Yellow Thai Vegetable Curry. This rich-tasting, vegan yellow Thai vegetable curry is thickened with coconut milk is so delicious, you'll never believe how quick and easy it is to make.
- Vegan Pasta E Fagioli With White Beans and Basil. This vegan pasta e fagioli (literally "pasta and beans") is a heartwarming Italian stew that's perfect for colder evenings when you crave a dinner that will stick to your ribs.
- Vegan Lentil Meatballs. When you're craving a hearty meal, try cooking up these "real" tasting vegan lentil meatballs, made from nutrient-rich, yummy red lentils and earthy mushrooms.
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SPICY SICHUAN VEGAN POTSTICKERS RECIPE - THE WANDERLUST ...
From thewanderlustkitchen.com
4.8/5 (22)Total Time 45 minsCategory AppetizersCalories 582 per serving
- Heat the sesame oil in a large skillet over medium heat. Add the mushrooms and saute until golden brown, about 5 minutes. Add the cabbage and cook for another 8-10 minutes, until the cabbage is soft and the pan begins to look dry. Add the hoisin sauce, onion flakes, Sichuan pepper, scallions, garlic powder, and ginger; stir well. Set aside to cool.
- Meanwhile, prepare the dipping sauce by combining the soy sauce, vinegar, red pepper flakes, and remaining dried scallions in a small, shallow serving bowl. Arrange the gyoza wrappers in a single layer on two parchment-lined baking sheets. Place a small bowl of water next to the baking sheets.
- Once the filling is cool enough to handle, place one teaspoon of filling in the center of each gyoza wrapper. Dip a finger in the water and run it along the entire edge of the round wrapper closest to you. Form the potsticker by bringing two sides of the wrap together to form a half moon shape. Begin by pinching the center of the potsticker and work your way from the center out to both sides, pinching to create a seal as you go. Place the completed potsticker back on the baking sheet. Repeat with remaining wrappers.
- Heat the vegetable oil in a large skillet with a lid over medium heat. Working in batches, add potstickers in a single layer and allow to cook for 1-2 minutes, until they begin to brown. Add 1/2 cup of water to the pan and shake gently to loosen the potstickers from the bottom of the pan. Cover and allow to steam until the dough is cooked, about 3 minutes. Transfer to paper-towel lined plate and repeat with remaining batch of potstickers. Serve with dipping sauce.
VEGAN POTSTICKERS WITH SESAME CHILLI DIPPING SAUCE ...
From foodbymaria.com
Reviews 17Total Time 1 hrCategory MainsCalories 49 per serving
- In a large pan heat your sesame oil on medium heat. Add your ginger and garlic and sauté, while stirring frequently to infuse your oil. After about 1-2 minutes add your mushroom, cabbage and carrots. Cook for around 5 minutes or until your vegetables have cooked down, this might almost be by half! To the mixture add the sesame seeds, liquid soy seasoning, maple syrup, chili paste, green onions and cilantro and cook another 2-3 minutes or until there is no liquid in the pan. Remove from the heat and let cool.
- id=”instruction-step-2″>2. Boil a small pot of water and cook your vermicelli noodles. Follow the instructions on the packet and once cooked add to the vegetable mixture and stir till well combined. 3. To put these babies together, spoon 1 heaped tablespoon of filling onto each wonton wrapper. Brush water (could also use your fingers) around the edge of the wrapper. Fold the dough over the filling to create a half-moon shape, pinching the edges inward to seal – see video reference above. Repeat till you’ve used up all the filling! Optional, oil the base of your potstickers and dunk in sesame seeds for that added crunch.
- id=”instruction-step-3″>4. To cook, heat a large castiron skillet or pan with oil on medium-high heat. Once hot, add the vegan potstickers and cook for around 2-3 minutes or until golden brown. Pour 1/4 cup of water and 1 tbsp soy seasoning into the pan and cover with a lid. Turn heat to medium and let the potstickers steam for 3 minutes. Serve immediately with sauce.
- d=”instruction-step-4″>5. For the sauce, simply add your ingredients into a bowl and stir till combined!
VEGAN POTSTICKERS WITH VEGETABLES AND TOFU - MADHU'S ...
From madhuseverydayindian.com
Ratings 2Category AppetizerCuisine AsianEstimated Reading Time 5 mins
- Heat oil in a pan, and add ginger and white part of the spring opnion. Saute for 30 seconds. Now add the sliced onion and cook for 2-3 minutes. Add the cabagge and bell pepper. Cook for 3-4 minutes till slightly soft.
- In a small bowl add the soy sauce, sesame oil, rice vinegar, ginger, brown sugar and sambal oelek. Mix it well and taste it.If needed adjust the seasoning and then add sesame seeds and spring onion.
- I have used store bought vegan wonton wraps in this recipe. You can use homemade or any other store bought wonton wraps. Arrange the wonton warps and add 1-2 tsp of the filling to each wonton wrap.
CHINESE VEGAN POT STICKERS | CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (3)Total Time 30 minsCategory Breakfast, Staple FoodCalories 34 per serving
- Peel the eggplants, cut into small cubes and then soak the cubes in salted water for around 10 minutes. Transfer out and drain. This will help to reduce the oil absorbed by the eggplants in stir-fry process.
- In a sauce pan, heat up around 1/2 tablespoon of vegetable cooking oil and then stir fry eggplants with mashed garlic until soft. Transfer out.
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From myeclecticbites.com
5/5 (1)Category AppetizerCuisine KoreanTotal Time 1 hr 15 mins
- Place the shredded cabbage on a colander and sprinkle 1/2 teaspoon of salt. Let it sit for 15 to 20 minutes.
VEGAN POTSTICKERS (PAN FRIED VEGETABLE DUMPLINGS) - THE ...
From thetwincookingproject.net
- Heat 3 tbsp oil in a pan and add mushrooms. Cook on medium flame stirring every every few minutes until all moisture from mushrooms is evaporated and they start turning light brown.
- Add ginger, garlic, cabbage, carrot, salt, pepper and mix well. Let cook for a few minutes until all liquid is evaporated and the mixture begins to reduce. This should take 5-6 minutes on medium flame. Keep stirring.
- Once the mixture begins to cook more (starts changing colour), add soy sauce, sugar, sriracha, sesame oil, mix and continue to cook for a couple of minutes. Transfer the filling mixture to a bowl and let cool or come down to room temperature.
- Add about 1 tbsp mixture into dumpling wrappers and fold (shown elaborately in blog post). Keep the dumplings covered until its time to cook them.
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Estimated Reading Time 2 mins
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