Vegan Potstickers / Gyoza / Mandu Dumplings (plant-based)

5 from 2 votes
Many cultures have a filled dumpling kind of food: samosas, empanadas, pierogies, ravioli, mochi, blueberry buns… I think we’re on a quest to try them all!
In Japan and Korea, these potsticker dumpling marvels are savory and can be filled with tofu, mushrooms and greens.
They’re fun to cook, fried on one side and steamed on the other side, then dipped in a sesame soy-based sauce.
We never have leftovers with this recipe. I hope you enjoy it!
For today's inspiration, here is a quote from the legendary Maya Angelou:
"Every storm runs out of rain."
It's all temporary.
May you find moments of ease and peace in your day today.
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine Japanese, Korean
Keyword comfort food, dumpling, plant-based, tofu, veggies

Ingredients

Dough

  • 2 ½ cups flour
  • ½ tsp salt
  • cup hot water
  • Cornstarch for dusting

Filling

  • 1 Tbsp toasted sesame oil
  • 4 cloves garlic, minced
  • 1 tsp ginger
  • 1 leek, chopped
  • 1 package enoki mushrooms,
  • 2 cups savoy cabbage or baby spinach, chopped
  • 1 orange pepper, choppd
  • 2 Tbsp tamari or soy sauce
  • 1 Tbsp apple cider vinegar
  • ½ package extra-firm tofu, crumbled
  • Salt and pepper to taste

For Cooking

  • 1 Tbsp canola oil
  • ¼ cup water

Sauce

  • 3 Tbsp tamari or soy sauce
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp maple syrup
  • ½ tsp toasted sesame oil

Optional garnishes

  • Sesame seeds
  • Green onions

Directions 

Make the dough

  • In a medium bowl, mix the flour and salt, then pour in the hot water while stirring until it comes together into a ball of dough. Knead with your hands for 5 minutes, then wrap it in cling wrap and refrigerate for 1/2 hour to 1 hour.
  • After that, roll it out on a board dusted with cornstarch to a round shape as thin as you can make it. Use a round cookie cutter about 3″ wide to cut out circles that will be used to wrap the dumplings.

Make the filling

  • In a large pan, heat the 1 Tbsp toasted sesame oil over medium high heat, then add in the garlic. Cook for 2-3 minutes until the garlic starts to turn golden, then add in the ginger and leeks and cook for 3-5 more minutes to soften the leeks.
  • Add in the mushrooms, cabbage, and pepper, followed by the 2 Tbsp soy sauce and 1 Tbsp apple cider vinegar. Cook for 5-7 more minutes until the cabbage is wilted and the liquid is mostly gone. Set aside to cool for the filling stage.

Assemble and cook the dumplings

  • Use your fingers to stretch each dumpling wrapper out a little bit more, then add a full teaspoon of filling to the center of the wrapper. Fold the wrapper over the filling like a taco shell, working from one end and pinching the two sides along the edge in a diagonal overlapping pattern, or any pattern you like.
  • Heat up the canola oil in a large pan over medium heat. Add the dumplings and cook for about 3 minutes until they get nice and golden on the bottom, then pour in the 1/4 cup water and cover the pot with a lid. Steam for about 8 minutes until the water has evaporated, then remove the potstickers carefully from the pot with a flapjack (they will be a lovely shade of brown after being nicely stuck to the pan).
  • Stir the sauce ingredients together, and serve with the dumplings, the leftover filling, and any garnishes you like. Enjoy hot from the pan!
Notes
Did you make this? Tag @maitricooks on Instagram and leave a rating in the comments below. Lots of love! 
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