Vegan Chicken Pot Stickers
Get ready to delight your taste buds with these irresistible Vegan Chicken Pot Stickers—a plant-based twist on a beloved classic! These dumplings are packed with a mouthwatering filling made from savory vegan ground chicken, earthy shiitake mushrooms, crunchy shredded cabbage, vibrant carrots, ginger, and garlic, all seasoned with soy sauce and sesame oil for a perfect umami kick. Encased in delicate vegan wonton wrappers, these pot stickers are pan-seared to golden, crispy perfection on the bottom, then steamed to create a soft, chewy top. Ideal as a snack, appetizer, or even main dish, these vegan dumplings pair beautifully with a side of hoisin sauce or your favorite dipping sauce. Quick to make and full of flavor, they’re sure to become a staple in your meatless repertoire. Perfect for fans of plant-based Asian cuisine, this recipe is a must-try for anyone looking for an easy yet impressive vegan treat.
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Recipe Information
Ingredients
- 1 cup vegan ground chicken
- 1 cup shiitake mushrooms, finely chopped
- 4 pieces green onions, finely sliced
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 24 pieces wonton wrappers, vegan
- 2 tablespoons vegan hoisin sauce
- 1 cup cabbage, finely shredded
- 1 medium carrot, grated
- 0.5 teaspoon black pepper
- 2 tablespoons water
- 2 tablespoons vegetable oil
Instructions
In a large mixing bowl, combine vegan ground chicken, shiitake mushrooms, green onions, ginger, garlic, soy sauce, and toasted sesame oil. Mix well to combine all the ingredients evenly.
Add the shredded cabbage and grated carrot to the bowl. Stir until all components are well combined and the mixture is cohesive.
Place one wonton wrapper on a clean surface and add about 1 tablespoon of filling in the center.
Moisten the edges of the wrapper with a little water and fold it over to create a half-moon shape. Press the edges together to seal, ensuring there are no air bubbles.
Repeat the filling and sealing process with the remaining wrappers and filling.
In a large non-stick skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
Place the pot stickers in the skillet in a single layer, ensuring they do not touch. Cook for about 2-3 minutes or until the bottoms are golden brown.
Carefully add 1 tablespoon of water to the skillet and cover with a lid immediately. Allow the pot stickers to steam for 3-4 minutes or until most of the water has evaporated.
Uncover the skillet and let the pot stickers continue to cook for another minute to crisp up the bottoms.
Remove the pot stickers from the skillet and repeat the process with the remaining pot stickers if necessary.
Serve the pot stickers warm, with vegan hoisin sauce or your favorite dipping sauce on the side.
Nutrition Facts
Calories |
2351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5704 mg | 248% | |
| Total Carbohydrate | 359.6 g | 131% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 31.3 g | ||
| Protein | 98.2 g | 196% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 556 mg | 43% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2923 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
