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Vegan Mushroom Potstickers

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.


  1. Combine shiitakes and water in a small bowl and set aside to rehydrate mushrooms, about 5 minutes. Drain and chop.
  2. In a large bowl, combine shiitakes, fresh mushrooms, cabbage, green onions, garlic, ginger, tamari, sesame oil, and sugar.
  3. Fill a wonton wrapper with a scant tablespoon of mushroom filling.
  4. 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.
  5. Repeat with remaining wonton wrappers and filling.
  6. Heat oil in a large skillet over medium-high heat. Add 10 to 12 potstickers to skillet and cover with a lid.
  7. 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.
  8. Serve potstickers warm with your favorite Asian dipping sauce.

More vegan appetizers

New Year’s Eve Appetizer: Stuffed Jalapenos
Herb Garlic Bread
Pineapple Kiwi Crostini

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