White plate filles with 6 vegan potstickers and a bowl of chili dipping sauce


We simply cannot get enough asian takeout food, can you?  Spring rolls, curry, noodles, hot and sour soup, orange chicken etc.  Of all the incredible options out there, one of the most popular and habit-inducing asian dishes is the glorious potsticker.  They are easier to make than you may think and we’re grateful to Maria of Food By Maria for sharing her recipe below.  We recently spoke with her on our podcast (listen here) where she shares about her journey to creating one of our favorite plant-based food blogs and some powerful advice on empowerment and self-love.  She is fiery, tough, and overflowing with authenticity.  Give the talk a listen, we promise you’ll laugh and be inspired by her.



grid of pictures showing vegan potsticker preparation and finished product

Potstickers are those incredible little dumplings that are seared on one side and steamed on the other.  They originate from China and are incredibly easy to make.  They are super versatile and best with the freshest ingredients.  An added bonus is that they freeze well so go ahead and make up a huge batch so you’re prepared on a stressful night when nothing else will do.  They can go straight into the frying pan without worrying about defrosting.  Maria’s recipe is vegan but for all you meat eaters out there, you could easily add ground pork or chicken to the mix.  For all the recipe details and a how-to video on the assembly process, head over to Food By Maria.


Vegan Potstickers
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Yield: 22

Vegan Potstickers


  1. 1 package vegan wonton wraps
  2. 45g uncooked vermicelli noodles
  3. 1 Cup of water
  4. 2 Cups shiitake mushroom
  5. 1 Cup grated carrot
  6. 1 Cup finely chopped green cabbage
  7. 1/4 Cup green onion (scallions)
  8. 2 Tbsp sesame oil (more for cooking)
  9. 2 inch piece of ginger (finely minced)
  10. 4 cloves garlic (finely minced)
  11. 2 Tbsp maple syrup
  12. 2 Tbsp sesame seeds
  13. 2-3 Tbsp soy sauce
  14. 1 Tbsp chili paste
  15. handful of fresh cilantro
  1. 1/4 Cup soy sauce
  2. 3 Tbsp maple syrup
  3. 2 Tbsp rice wine vinegar
  4. 1 heaping Tbsp chili paste
  5. 1 tsp sesame chili oil
  6. 1 tsp sesame seeds
  7. handful chopped green onions or chive


  • In a large pan over medium heat, pour the sesame oil and sauce onions and garlic
  • Stir frequently to infuse the oil.
  • After about 1-2 mins, add ginger, cabbage, mushroom, and carrots.
  • Saute for ~5 mins or until vegetable have cooked down
  • Add the sesame seeds, soy sauce, maple syrup, and chili paste and cook another 2-3 mins or until liquid in pan has evaporated
  • Remove from the heat and let cool
  • Cook the vermicelli noodles according to package instructions.
  • Add to the vegetable mixture and stir to combine
  • For the sauce, simply combine all the ingredients into a bowl
  • Spoon 1 heaping Tbls of filling onto each wonton wrapper
  • Brush water around the edge of the wrapper
  • Fold the dough over the filling to create a half moon shape, pinching the edges inward to seal Repeat until you’ve used all the filling
  • Heat a large cast iron skillet or pan with oil on medium-high heat
  • Once hot, add the potstickers and cook for around 2-3 mins until golden brown
  • Pour 1/4 cup of water and 1 tbsp soy sauce into the pan and cover with a lid
  • Turn heat to medium and let the dumplings steam for 3 minutes
  • Serve immediately with sauce


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