These tofu potstickers will make you swoon. Flavored simply with garlic and ginger, but so beautifully. Packed with veggies and wrapped in a perfectly crunchy exterior, these vegetarian potstickers are a game-changer for any weeknight dinner.
Dumplings have always been my weakness, but I never even thought about making them at home. Then I discovered Gyoza wrappers, and let me tell you, it changed the game.
If you love crispy, golden potstickers but want a lighter, plant-based option, this tofu version will hit the spot. My tofu gyoza were perfectly crispy on the outside and juicy inside.
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What is a pot sticker?
A potsticker is a type of dumpling popular in Chinese and Japanese (called gyoza) cuisine. They’re typically filled with meat, vegetables, or tofu. They're pan-fried on one side, giving them a crispy, golden bottom, while the other side is steamed, making them tender and soft. The combination of textures and flavors makes potstickers so loved around the world.
What is the difference between potstickers and dumplings?
All potstickers are dumplings, but not all dumplings are potstickers.
Dumplings are a broad term for any dish made from dough wrapped around a filling. They can be boiled, steamed, pan-fried, or deep-fried, depending on your recipe.
Potstickers are a specific type of dumpling that are pan-fried until crispy and then steamed to cook the filling, resulting in a dumpling that has a crunchy bottom and a soft top. The name "potsticker" comes from the way they "stick" to the pot during the frying process before being released with the addition of water for steaming.
Why We Love This Recipe
Quick and easy, especially when you use pre-made wrappers
Crispy and satisfying: perfect for a quick weeknight dinner or a small party starter
Healthy and plant-based: a protein-packed, meat-free alternative that’s both nutritious and delicious
Versatile and customizable: adjust the filling with your favorite veggies and seasonings to suit your taste
Vegetarian Potstickers Ingredients
Tofu: Use firm or extra-firm tofu, which holds its shape better when crumbled and soaks up the flavors of the seasonings just wonderfully.
Filling: Finely dice red, yellow, and green bell peppers and button mushrooms. These colorful bell peppers add a vibrant crunch and natural sweetness, balancing the savory tofu. The mushrooms add that lovely umami taste, giving the vegan potstickers filling a satisfying depth.
Spices and seasoning: Finely mince garlic and ginger. Red chili flakes give the fried dumplings a subtle heat. Salt and pepper balance all the flavors.
Sauce: Light soy sauce adds a savory, umami-rich note to the filling of the vegan potstickers. When serving, use regular soy sauce as a tangy dipping sauce.
Wrapper: Store-bought wonton or gyoza wrappers are perfect for holding the flavorful filling. They crisp up beautifully when fried. Plus, the pre-made dough wrappers take care of a big chunk of the tofu gyoza recipe.
Oil: Use sesame oil in the filling. A little goes a long way. For frying, use a neutral vegetable oil.
How To Make Tofu And Mushroom Potstickers?
Step 1: In a pan, heat sesame oil and then cook ginger, garlic, and red chili flakes for 30 seconds.
Step 2: Stir in your diced vegetables and crumbled tofu.
Step 3: Mix in the soy sauce with the vegan tofu potsticker filling.
Step 4: Season with salt and pepper and cook for 3–4 minutes. Taste and adjust.
Step 5: Let the tofu mixture cool, and then assemble the mushroom dumplings.
Step 6: Place the wrappers on your work surface. Spoon a teaspoon of the tofu mushroom filling in the center.
Step 7: With your finger, rub the edges of the wrappers with water. Fold the dough over to create a half-moon shape. Pinch the edges to seal, making pleats as you do so.
Step 8: When all the potstickers are assembled, heat vegetable oil in a large skillet over medium heat.
Step 9: Add potstickers in a single layer. Keep the pleated side up. Fry until the bottom is golden. It takes about 2 minutes.
Step 10: Add water to the skillet and quickly cover it. Let the gyoza steam for another 2–3 minutes.
Final step: Serve warm with soy sauce and enjoy!
Pro Tips
- If you are folding the tofu potstickers for the first time, be patient. It’s easy, but it takes practice. Steamy Kitchen’s blog post gives fabulous step-by-step tips; scroll down to how to fold potsticker dumplings. And just in case you’re in the mood to make the wrappers at home, the recipe tells you that too!
- Leftover Gyoza wrappers? Give them an Italian twist and turn them into cheese ravioli.
Vegan Potsticker Variations
Filling: minced chicken, pork, cabbage, carrots, shrimp—any combination would work in this fried dumpling recipe.
Sauce: oyster sauce, sriracha, black bean, and hoisin; use whatever sauce you like to cook the tofu potsticker filling.
Recipe FAQs
Serve them hot with a bit of soy sauce or make a lovely bowl meal out of them with stir-fried veggies, like I did:
- Heat sesame oil in a pan
- Add minced ginger and garlic
- Cook for a minute, and add any veggies you want.
- Cook for a few more minutes
- Stir in the ready-to-eat potstickers along with some soy sauce (and sambal oelek for some extra punch)
- Finish with some toasted sesame seeds, cashews, and scallions.
Yes, you can. Assemble the potstickers and freeze. When you want to eat, don’t thaw them. They go straight from the freezer to your pan!
More Tofu Recipes
Crispy Tofu With Sweet and Sour Sauce
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these tofu potstickers as much as we do!
📖 Recipe
Tofu Potstickers (Gyoza)
Ingredients
- 8.5 oz Tofu, crumbled
- 1/4 Red bell pepper, diced finely
- 1/4 Yellow bell pepper, finely diced
- 1/4 Green bell pepper, finely diced
- 6 Button mushrooms, finely diced
- 2 cloves Garlic, finely minced
- 1/4" Ginger, finely minced
- 1/2 tsp Red Chilli Flakes
- 2 tsp Light soy sauce
- Salt & Pepper to taste
- 2 tsp Sesame oil
- 25 Wonton/gyoza wrappers
- 2 tbsp Vegetable oil for frying
- 2 tbsp Soy sauce for serving
Instructions
- Heat the sesame oil in a pan. Add ginger, garlic and red chilli flakes. Cook for 30 seconds.
- Stir in the vegetables and crumbled tofu. Mix in the soy sauce, salt and pepper. Cook for 3-4 minutes. Taste and adjust for seasoning.
- Let this mixture cool a bit.
- To assemble the dumplings, place wrappers on a work surface. Spoon 1 teaspoon of the tofu mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal, making pleats as you do so.
- Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer, pleat side up, and cook until the bottom is golden about 2 minutes. Add 2 tablespoons of water and quickly cover the pan. Let cook for another 2-3 minutes.
- Serve warm with soy sauce. Enjoy!
Nutrition
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