Vegetable Potstickers with Spicy Dipping Sauce
Yield: About 25 potstickers
  • 1 tablespoon sesame oil, divided
  • 1 teaspoon minced fresh ginger
  • 1 clove garlic, minced
  • 1 cup shelled fresh or frozen peas
  • 1 cup shredded green cabbage
  • 1 cup shredded carrots
  • 1 cup chopped bean sprouts
  • 25+ vegan potsticker or dumpling wrappers
  • Green onions, for serving (optional)
Dipping Sauce
  • 2 tablespoons low-sodium soy sauce
  • 1 1/2 tablespoons rice vinegar
  • 1/2 - 1 1/2 tablespoons Sriracha (depending on desired heat level)
  • Pinch of red pepper flakes
  1. Heat 1 1/2 teaspoons of the oil in a large sauce pan over medium heat. Add the ginger and garlic and cook until fragrant, about 2 minutes. Add the carrots, sprouts, peas, and cabbage to the pan. Sauté until the peas are bright green and the cabbage is slightly wilted, about 2 to 3 minutes. Season with salt and pepper, if desired and remove from the heat.
  2. Place about 2 teaspoons of the vegetable mixture in the center of each wrapper. Moisten half of the edges with a bit of water and fold the wrapper up, pinching shut as you go.
  3. Wipe out the sauce pan and heat the remaining 1 1/2 teaspoons oil on medium-low heat. Fry the potstickers in batches until they’re golden brown on both sides, about 1/2 to 1 minute per side. Add more oil to the pan as needed to fry all the potstickers.
  4. Whisk all of the dipping sauce ingredients together. Serve the potstickers hot, garnished with green onions if desired, and with the dip on the side.
Nutrition Information
Serving size: About 10 potstickers, as a main course Calories: 290 Fat: 6g Saturated fat: 1g Trans fat: 0g Carbohydrates: 49g Sugar: 9g Sodium: 480mg Fiber: 5g Protein: 14g Cholesterol: 0mg
Recipe by Handful of Raspberries at