I swear these Vegan Potstickers are the only homemade dumplings that actually make leftovers worth fighting over.

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But I’m obsessed with these Vegan Potstickers. I love how each bite floods with savory mushroom and cabbage punch, and the skins get that perfect chew.

I crave the mix of napa cabbage and shiitake mushrooms with a zippy sauce. It’s simple, messy, and fully satisfying.

I make them when I want something that actually feels like dinner, not a snack. Veggie Dumplings Recipe fans, trust me: these are the ones you keep making.

Sticky, browned, steamed, dipped. I eat way too many.

No regrets. They pack great for work lunches and weekend sharing every time and friends gobble them.

Ingredients

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Thin skins that hold everything together, soft and slightly chewy.
Crumbled tofu brings protein and a nice meaty texture.
Shredded napa adds crunch and freshness, keeps things light.
Mushrooms give umami depth and a savory, meaty bite.
Green onions add bright oniony pops, not overpowering.
Garlic gives warmth and a familiar, cozy punch.
Basically, ginger adds zing and wakes up the filling.
Soy sauce makes it salty and nicely savory, like glue.
Toasted sesame oil adds nutty aroma and a subtle richness.
Cornstarch helps hold the filling together, no mushy mess.
Salt seasons everything so the flavors actually sing.
Black pepper adds gentle heat and a little edge.
Plus, sugar balances the salty with a hint of sweetness.
Neutral oil gives crisp bottoms when you pan fry them.
Water helps seal and steam the wrappers without sticking.
Rice vinegar brightens dipping sauce, adds tangy contrast.
Chili oil brings heat and a bit of fun spice.

Ingredient Quantities

40 to 50 round vegan dumpling wrappers (store bought)

14 oz firm tofu, pressed and crumbled

6 oz napa cabbage, finely shredded (about 2 cups)

1 cup shiitake or cremini mushrooms, finely chopped

3 green onions, thinly sliced

2 garlic cloves, minced

1 tbsp fresh ginger, minced (more if you like)

2 tbsp soy sauce or tamari

1 tbsp toasted sesame oil

1 tbsp cornstarch

1/2 tsp salt, plus more to taste

1/4 tsp freshly ground black pepper

1/2 tsp sugar (optional, balances flavors)

1 tbsp neutral oil for pan frying (vegetable or canola)

2 to 3 tbsp water for sealing and steaming as needed

Rice vinegar for dipping, about 1 tsp per serving (optional)

Chili oil or chili flakes for serving, optional

How to Make this

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1. Press the tofu for at least 20 minutes to remove excess water, then crumble it into small pieces with your hands or a fork.

2. In a large bowl combine crumbled tofu, finely shredded napa cabbage, chopped mushrooms, sliced green onions, minced garlic and ginger.

3. Add soy sauce, toasted sesame oil, cornstarch, salt, pepper and the optional sugar; stir well until everything is evenly coated and the cornstarch is distributed — this helps the filling stick together when cooked.

4. Taste a tiny bit of the filling and adjust seasoning if needed, more soy sauce for salt, more sesame oil for nuttiness, or a pinch more sugar to balance.

5. Lay out one dumpling wrapper at a time, brush the edge with a little water, place about 1 to 1 1/2 teaspoons of filling in the center, then fold and pleat or simply press edges together to seal, making sure there are no air pockets; repeat until wrappers are used.

6. Heat a nonstick or cast iron skillet over medium heat and add 1 tablespoon neutral oil, swirl to coat.

7. Arrange dumplings in the skillet flat-side down without overcrowding, cook 2 to 3 minutes until bottoms are golden brown and crisp.

8. Carefully pour 2 to 3 tablespoons water into the pan (enough to create steam but not drown the dumplings), immediately cover with a lid and steam for 4 to 6 minutes until wrappers are translucent and filling is heated through and cabbage is tender.

9. Remove lid and cook an additional 30 to 60 seconds to re-crisp the bottoms if needed, then transfer to a plate and serve with rice vinegar, chili oil or chili flakes for dipping.

Equipment Needed

1. Large mixing bowl
2. Cutting board and a good chef knife
3. Vegetable press or heavy cutting board and cans (for pressing tofu)
4. Measuring spoons and a tablespoon
5. Spoon or fork for crumbling and mixing the filling
6. Pastry brush or small bowl of water for sealing wrappers
7. Nonstick or cast iron skillet with a lid
8. Spatula or tongs for flipping and removing dumplings

FAQ

Q: Can I make the filling ahead of time?
A: Yep. Make the filling up to 2 days ahead and keep it in the fridge in an airtight container. If it seems watery after chilling, squeeze out a little liquid with a clean towel before you wrap. You might need a splash more cornstarch if it's too wet.

Q: What if I cant find vegan dumpling wrappers?
A: You can use round wonton wrappers or even square ones, just fold differently. If you really want homemade, there are simple flour and water doughs online, but store bought is easiest and faster.

Q: How do I keep the dumplings from falling apart while cooking?
A: Use a little water on the wrapper edge to seal it good, press firmly and pleat if you like. When pan frying then steaming, make sure the pan is hot for the initial sear and add enough water to create steam but not so much that it splashes and loosens them.

Q: Can I freeze uncooked dumplings?
A: Yes. Arrange them on a tray so they dont touch and freeze until solid, then transfer to a bag. Cook from frozen by adding a minute or two to the steaming time, and be careful when adding water so it doesnt splatter.

Q: How do I make them crispy on the bottom but steamed on top?
A: Pan fry in a little neutral oil until bottoms are golden, then add about 2 to 3 tablespoons water, cover immediately to steam until filling is cooked. Uncover and cook a bit more if you want extra crisping.

Q: Any ideas for dipping sauces or tweaks to the filling?
A: A simple dip is soy sauce with a splash of rice vinegar and chili oil. For filling tweaks try swapping mushrooms for grated carrot or adding chopped bok choy, and increase sesame oil or ginger if you like stronger flavor.

Simple Vegan Dumplings Recipe Substitutions and Variations

Firm tofu: swap with crumbled tempeh for nuttier flavor, or use mashed chickpeas if you want soy free. both hold up well when pan frying.
Napa cabbage: use finely shredded regular green cabbage, bok choy, or even grated carrots if you need something quick and sweet.
Shiitake or cremini mushrooms: button mushrooms work fine, or try finely diced eggplant for a meaty texture and good soak-up of seasonings.
Cornstarch: replace with arrowroot powder or potato starch at a 1:1 ratio to bind the filling and help the wrappers crisp.

Pro Tips

1) Press tofu way longer than you think. If it still feels damp press another 10 to 20 minutes or wrap it in paper towels and weigh it down. Drier tofu soaks up flavors better and the filling holds together without getting soggy.

2) Squeeze the cabbage after you shred it. Put it in a towel and squeeze out extra water, or salt it lightly, let sit 5 minutes, then squeeze. That keeps the filling from making the wrappers wet and falling apart while cooking.

3) Cook the mushrooms first and cool them a bit before mixing. Mushrooms release water as they cook and concentrating their flavor first gives you a tastier filling and less excess moisture to deal with.

4) Make one test dumpling. Fry, steam and taste it. Then tweak salt, sesame oil, or a pinch of sugar. Also use a little cornstarch slurry if the filling seems loose, and when pan-frying start on medium so bottoms brown without burning and finish with steam to cook through.