Vegan Classic Pork Pot Stickers
Discover the perfect plant-based twist on a takeout favorite with these Vegan Classic Pork Pot Stickers! Made with tender young green jackfruit and savory shiitake mushrooms, this recipe effortlessly replicates the texture and flavor of traditional pork dumplings. Infused with aromatic garlic, ginger, and green onions, and seasoned with soy sauce, hoisin, and toasted sesame oil, each pot sticker is packed with rich umami. Wrapped in vegan wonton wrappers and pan-fried for a crispy, golden edge before being steamed to soft, juicy perfection, these dumplings strike the ultimate balance of texture and taste. Whether served as an appetizer, party snack, or main dish paired with your favorite dipping sauce, these vegan dumplings are a crowd-pleasing delight. Ready in just an hour and perfect for any skill level, this recipe is a must-try for all dumpling lovers!
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Recipe Information
Ingredients
- 1 can (400g) canned young green jackfruit
- 200 g shiitake mushrooms
- 4 stalks green onions
- 3 cloves garlic cloves
- 1 tablespoon, minced ginger
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 1 pack (about 50 wrappers) vegan wonton wrappers
- 2 tablespoons vegetable oil
- 0.25 cup water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Drain and rinse the canned jackfruit well. Shred it into small pieces with your fingers, removing any seeds or tough cores.
Finely chop the shiitake mushrooms, green onions, and garlic cloves.
In a large pan over medium heat, add 1 tablespoon of vegetable oil. After heating, add the minced garlic and ginger, sauté for about 30 seconds until fragrant.
Add the green onions, mushrooms, and jackfruit to the pan. Cook for about 8-10 minutes, stirring occasionally, until the mushrooms have released their moisture and the jackfruit is soft.
Stir in the soy sauce, hoisin sauce, and sesame oil. Sprinkle the salt, black pepper, and cornstarch over the mixture and stir thoroughly to combine all ingredients well. Cook for an additional 2 minutes, then remove from heat and let it cool slightly.
Lay out a wonton wrapper on a clean surface. Place about 1 teaspoon of the filling in the center. Moisten the edges of the wrapper with water, then fold it over to form a half-moon shape, pressing the edges to seal tightly. If desired, pleat the edges for a traditional pot sticker look. Repeat with remaining wrappers and filling.
In a large non-stick skillet, heat the remaining tablespoon of vegetable oil over medium-high heat. Once hot, arrange the pot stickers in a single layer without overlapping. Fry for 2-3 minutes until the bottoms are golden brown.
Carefully add 1/4 cup of water to the skillet and immediately cover with a lid. Allow the pot stickers to steam for 5-7 minutes. Remove the lid and continue cooking until the water has evaporated, and the bottoms are crispy again, about 2 more minutes.
Serve the pot stickers hot with your choice of dipping sauce, such as soy sauce or chili oil.
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 14% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 942 mg | 41% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 3.9 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 737 mg | 16% | |
*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.
