I know what you’re thinking. “Lauren’s really lost it this time. She’s dressing up her food in clothing!” Or maybe if you’re a kitchen whiz you know exactly what I’m talking about when I say lacy skirt. Either way, I can assure you I haven’t totally lost my mind. It was just a lil’ BLOWN when I first tasted these vegan chinese potstickers because HOO HOO BABY, they’re seriously outta this world.
It’s time to skip the chinese takeout (again) and blow your own mind by making your faves from home! Let’s call it take-IN! This isn’t a 15-minute meal by any means, but the time spent in the kitchen is totally worth it. These potstickers have a savory veggie filling, a tangy black vinegar dipping sauce, and that lacy skirt really ties it all together. Oh, and if you’re still left in the dark about the whole skirt thing… it’s a method of frying that adds an extra crunch to each bite! It’s completely optional, but only takes a few extra ingredients and makes the dish 10x more impressive. I’ve never met a crispy vegan chinese potsticker I didn’t like!
A lot of you ask if my recipes can be frozen… and this one is absolutely freezer-friendly. In fact, I recommend it! It’s super quick to boil these and fry ’em in a bit of oil when you’re craving chinese food. Or just invite your friends over for a mukbang and make all 32 potstickers disappear like magic. You do you!
vegan chinese potstickers with a lacy skirt
Stay in and cook up your very own chinese food! These homemade potstickers have a fancy touch that'll impress all your friends.
Ingredients
potstickers
- 1 tbsp vegetable oil
- 1 tbsp grated fresh or frozen ginger, peel removed
- 2 tbsp minced garlic (about 4 cloves)
- 2 C (6oz) finely diced shiitake mushrooms
- 1 1/2 C finely shredded zucchini (about 2 small zucchinis)
- 1 C finely shredded carrot (about 1 carrot)
- 2 tbsp low-sodium soy sauce or tamari
- 1 tsp sea salt
- 1/4 tsp white pepper
- 1/2 C finely chopped or shredded napa cabbage
- 2 tbsp finely chopped chives or green onion
- 2 tsp cornstarch
- 1 package (about 32 – 36) vegan-friendly round dumpling wrappers
lacy skirt (optional)
- 3 to 4 tsp vegetable oil
- 1 tbsp all-purpose flour
- 1 tbsp rice flour
- 1 C just boiled water
black vinegar dipping sauce
- 1/2 C black vinegar
- 2 tbsp low-sodium soy sauce or tamari
- 1 tbsp grated fresh or frozen ginger, peel removed
- 1 tbsp finely chopped chives or green onion
- 2 tsp black and white sesame seeds
- 1/4 tsp chili flakes
Instructions
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In a large non stick pan, add vegetable oil and sauté ginger and garlic until fragrant, about 30 seconds to 1 minute. Add mushrooms, zucchini and carrot, soy sauce/tamari, sea salt and white pepper. Cook until the water has evaporated and the vegetables are slightly caramelized, about 8 to 10 minutes. Turn the heat off and stir in napa cabbage, chives and cornstarch. Combine well until the mixture starts to hold/stick together and then pour into a large bowl to cool.
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To make the dipping sauce, in a small bowl combine black vinegar, soy sauce/tamari, ginger, chives and garnish with sesame seeds and chili flakes. Set aside.
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To wrap your dumplings, have a small bowl of water and the cooled filling mixture closeby. Take one of the wrappers and add a heaping teaspoon of filling into the center. Moisten your fingers and dab along the outer edge of the wrapper with water. Use your moistened finger to press down the filling into the center. Then slightly fold the wrapper and pinch and pleat one side of the dumpling until sealed. Place the dumpling flat on a surface to shape and slightly turn the edges inward.
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Place the dumplings in one layer on a parchment lined tray and cover with plastic wrap so the dumplings don’t dry out while you fold the rest. We suggest using plastic wrap to cover the dumplings, as a damp dishcloth is heavy and will stick to the dumplings and weigh them down. If you plan on freezing the dumplings, freeze them on the tray in one layer. Once frozen you can store them in a large freezer bag or container.
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To make the lacy skirt, in a small bowl, combine all-purpose flour, rice flour and just boiled water. Whisk until combined and make sure to stir up the mixture each time you make a batch of dumplings.
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To cook the dumplings, heat up a 10-inch non-stick pan over medium heat. Brush 2 teaspoons of vegetable oil evenly onto the pan. Place 8 to 10 dumplings in a circle into the pan and pour in 1/4 cup of the lacy skirt mixture making sure it covers the pan evenly between the dumplings. Cover the pan with a lid and steam for 5 minutes. Remove the lid and continue cooking for another 3 to 5 minutes, until the water evaporates and the lacy skirt crisps up. Use a rubber spatula to loosen the edges of the lacy skirt to make sure the skirt has released from the pan.
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To flip, place a small plate that fits inside the pan. Carefully flip both, so that the plate or is now on the bottom and pan is upside down. This is so the potstickers will end up on the plate with the lacy skirt side up!
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If you don’t want to make this lacy skirt you can simply steam fresh dumplings or boil frozen ones for 5 minutes, and then pan fry in a non-stick pan for 3 to 5 minutes until golden brown.
Recipe Notes
To always have fresh ginger on hand I peel it with a spoon, then portion into chunks and freeze it. Then it’s easy to grate on a microplane when you need it! You can also grate fresh ginger on the microplane, but truthfully its easier when it’s frozen.
The amount of dumpling wrappers will vary per brand. The filling makes enough for about 36 dumplings.
