Whether you love potstickers as a vegan main course or as savory vegan snacks, these mushroom-plumped gyoza are delish and super easy to make. You can even serve these tasty potstickers as vegan appetizers for your next vegan get-together.
Vegan Mushroom Potstickers
Makes 30 potstickers
- 10 dried shiitake mushrooms
- 1 cup hot water
- 1 pound wild or button mushrooms, chopped
- 1 cup loosely packed shredded cabbage
- 1 bunch green onions, chopped (green and white parts)
- 4 garlic cloves, minced
- 2 tablespoons freshly grated ginger
- 1/4 cup tamari sauce
- 2 tablespoons toasted sesame oil
- Pinch of sugar or more to taste
- 30 round wonton wrappers
- 2 tablespoons canola oil, adding more if necessary.
- Combine shiitakes and water in a small bowl and set aside to rehydrate mushrooms, about 5 minutes. Drain and chop.
- In a large bowl, combine shiitakes, fresh mushrooms, cabbage, green onions, garlic, ginger, tamari, sesame oil, and sugar.
- Fill a wonton wrapper with a scant tablespoon of mushroom filling.
- To seal, dip your finger in water and lightly moisten the edges of the wonton wrapper and fold over to form a half-circle, pressing the edges together.
- Repeat with remaining wonton wrappers and filling.
- Heat oil in a large skillet over medium-high heat. Add 10 to 12 potstickers to skillet and cover with a lid.
- Cook potstickers for 2 to 3 minutes each side, keeping skillet covered. Gently remove potstickers and repeat with remaining postickers, adding more oil if needed.
- Serve potstickers warm with your favorite Asian dipping sauce.