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Vegan-Friendly Vegetarian Potstickers

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"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."
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1 h 10 m servings 398
Original recipe yields 8 servings (45 dumplings)


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  1. Combine bok choy, bamboo shoots, water chestnuts, cilantro, scallions, soy sauce, garlic, and ginger in a bowl.
  2. 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.
  3. Heat 2 tablespoons oil in the same skillet. Add tofu and mushrooms; saute until softened, about 5 minutes.
  4. 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.
  5. 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

Per Serving: 398 calories; 22.5 40.8 10 5 515 Full nutrition

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