Vegan Classic Pork Potstickers
Discover the irresistible charm of Vegan Classic Pork Potstickers, a plant-based twist on a beloved Asian appetizer. This recipe features a flavor-packed filling made from firm tofu, napa cabbage, shiitake mushrooms, and carrots, seasoned with soy sauce, sesame oil, ground ginger, and white pepper for a savory umami punch. Wrapped in vegan potsticker wrappers and cooked to perfection with a golden pan-seared crust and tender steamed interiors, these dumplings effortlessly replicate the texture and taste of traditional pork potstickers—without the meat! Perfect as a crowd-pleasing appetizer, snack, or dinner, they're ready in under an hour and pair beautifully with soy sauce or your favorite dipping sauce. Whether you're vegan or simply looking for a creative recipe to add to your repertoire, these potstickers are sure to impress.
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Recipe Information
Ingredients
- 250 grams firm tofu
- 1 cup napa cabbage
- 100 grams shiitake mushrooms
- 1 medium carrot
- 3 stalks green onions
- 2 cloves garlic
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- 0.5 teaspoon ground white pepper
- 40 pieces vegan potsticker wrappers
- 2 tablespoons neutral cooking oil
- 0.5 cup water
Instructions
Press the tofu to remove excess moisture; crumble it into small pieces in a large bowl.
Finely shred the napa cabbage and add it to the bowl with the tofu.
Remove stems from the shiitake mushrooms and finely chop the caps. Add them to the tofu mixture.
Grate the carrot and add it to the mixture.
Chop the green onions finely, including the green parts, and add them to the filling.
Mince the garlic cloves and add to the bowl.
Mix the soy sauce, sesame oil, ground ginger, and ground white pepper into the vegetable and tofu mixture until well combined.
Place a wrapper on a flat surface, and place about 1 tablespoon of filling in the center.
Wet the edges of the wrapper with a little water, fold over to form a semicircle, and pinch the edges to seal, creating pleats if desired.
Repeat with the remaining wrappers and filling.
Heat a large non-stick skillet over medium-high heat and add 1 tablespoon of oil.
Place the potstickers in a single layer without overcrowding, and cook until the bottoms are golden (about 2-3 minutes).
Pour 1/4 cup of water into the skillet, cover immediately, and steam for 5-7 minutes.
Uncover and let any remaining water cook off, allowing the bottoms to crisp again (about 2 minutes).
Remove the potstickers from the skillet and keep warm.
Repeat the cooking process with the remaining potstickers, adding more oil as necessary.
Serve hot with soy sauce or your choice of dipping sauce.
Nutrition Facts
Calories |
1676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2091 mg | 91% | |
| Total Carbohydrate | 198.0 g | 72% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 12.1 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1944 mg | 150% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1773 mg | 38% | |
*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.
