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chinese potstickers_hot for food

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.

Course Appetizer, dinner
Cuisine Chinese
Keyword dumplings, potstickers
Prep Time 1 hour
Cook Time 50 minutes
Servings 32 to 36 potstickers (store bought dumpling wrappers usually come in dual packs. If making both packs, double the amount of filling) *filling makes 1 1/2 cups cooked
Author Lauren Toyota



  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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!

  8. 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.