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Vegetarian Potstickers


These Vegetarian Potstickers are packed with veggies and are better than takeout! Make these popular Asian-style dumplings at home and get the whole family involved in the folding process. Serve these potstickers on their own with some veggies for a complete meal, or treat them like an appetizer for a party. We think they will be a hit at any time, for any occasion!


Vegetarian Potstickers

Adapted from DoughSeeDough



  • 1 (10 oz.) pkg. firm tofu (found refrigerated in our Natural Department)

  • ½ medium onion, roughly chopped

  • 1-inch piece of ginger, peeled and roughly chopped

  • 3 cloves garlic

  • 1 (3.5 oz) pkg. shiitake mushrooms, stems removed

  • 1 carrot, cut into 1-inch pieces

  • 1 stalk celery, cut into 1-inch pieces

  • 2 cups napa cabbage, roughly chopped

  • 1 cup bean sprouts, chopped

  • 3 tsp. sesame oil

  • 4 Tbsp. low sodium soy sauce

  • Salt and pepper, to taste

  • 2 packages gyoza/potsticker wrappers or wonton wrappers

  • Vegetable oil

  • Water


For dipping sauce:

  • 2 Tbsp. low sodium soy sauce

  • 2 Tbsp. rice vinegar

  • 1 clove garlic, minced

  • 1 tsp. red pepper flakes, optional



  1. Crumble tofu with your hands until it resembles ground meat. Place in a strainer and set aside.

  2. Combine onion, ginger, garlic, mushrooms, carrot and celery in the bowl of a food processor; pulse until ingredients are finely chopped. Place mixture in a large bowl. Combine cabbage and bean sprouts in the bowl of a food processor and pulse until finely chopped. Place mixture into bowl with other vegetables. Mix in tofu and sprinkle mixture with sesame oil, soy sauce, salt and pepper and mix well to combine.

  3. Set up your dumpling folding station with the bowl of filling, stack of potsticker wrappers, a small bowl filled with water and a large baking sheet lightly dusted with flour.

  4. To fold: Place wrapper in your non-dominant hand. Scoop about 1 Tbsp. of filling into the center of the wrapper. Wet a finger on your dominant hand and lightly trace the outside of the wrapper. Fold wrapper in half to form a half circle and pinch at the top. Starting at the center, make pleats down toward the bottom-right corner. Repeat on the left side. Repeat with the remaining filling and wrappers. (Alternatively, simply fold the wrapper in half to form a half circle and seal into a half-moon shape.)

  5. To cook: Heat a large, lidded sauté pan over high heat. Add in 1 tsp. oil and swirl pan to coat. Add pot stickers, pleat-side up, being careful not to overcrowd. Cook until bottoms are browned, about 5 minutes. Add in ½ cup water and immediately cover the pan to contain the splatter. After the splattering has subsided, about 30 seconds, slightly crack the lid open to allow steam to escape. Cook for an additional 5 minutes or until heated through and water has completely evaporated. Let cook for an additional 1-2 minutes to allow bottoms to re-crisp.

  6. Serve immediately with dipping sauce.

  7. To make dipping sauce: combine soy sauce, rice vinegar, garlic and red pepper flakes in a small bowl.


Yield: 15 servings

*Per Serving: Calories 230, Total Fat 3g (Saturated 0.5g, Trans 0g), Cholesterol 5mg, Sodium 610mg, Total Carbohydrate 40g (Dietary Fiber 1g), Protein 10g, Vitamin D 0%, Calcium 6%, Iron 15%, Potassium 4%

*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.

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