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A plate full of vegan potstickers

How to Make Vegan Potstickers Completely From Scratch

Author Chef Summer Storm - garden grub
These homemade vegan potstickers are stuffed with an easy and flavorful tofu, vegetable, and edamame filling. They are steamed to perfection and can be eaten as so, or then sauteed in a touch of oil until crispy.
Prep Time 45 mins
Cook Time 20 mins
Rest Time 20 mins
Total Time 1 hr 25 mins
Course Appetizer, Dinner, Lunch, Side Dish
Cuisine American, Chinese
Servings 20 potstickers


  • Cornstarch, to prevent the pieces of dough from sticking to eachother


  • 1 cup all-purpose flour, plus more for dusting the counter as needed
  • 1/2 cup boiling hot water
  • 1/8 tsp kosher salt


  • 2 tbsp vegetable oil
  • 1 cup extra firm tofu, cut into 1/4th inch cubed pieces (Before cutting, drain and rinse off the tofu. Wrap it in pieces of paper towel several times and gently press down on the tofu to squeeze out as much of the water as you can.)
  • 2 cup green cabbage, thinly chopped into 1 inch pieces
  • 1 cup shelled edamame, cooked according to package directons
  • 1/2 cup green onions, small chopped
  • 2 tbsp garlic cloves, peeled and minced
  • 2 tbsp fresh ginger, peeled and minced
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 tbsp fresh cilantro, finely chopped



  • Add the flour and salt into a medium-sized mixing bowl and stir to combine.
  • Gradually add the boiling hot water into the flour, stirring continuously, until all of the water has been added. Now using your hands, form the potsticker dough into a ball. At first, the dough mixture will look and feel dry, but it comes together once you work it with your hands, I promise!
  • Place the dough onto the countertop and knead it for 2 minutes. If the dough begins to stick to the counter, lightly dust the counter with flour.
  • Form the dough into a ball again, pinch the ends together, and tightly wrap it in plastic wrap. Allow the dough to rest for at least 20 minutes at room temperature.
  • Move on and make the potsticker's filling. When ready to assemble, see directions below for "How to Assemble the Potstickers."


  • Place a large non-stick saute pan over medium heat. Once hot, add in the vegetable oil, followed by the diced tofu. Cook the tofu for 6 minutes or until lightly golden brown and crispy. Try to avoid stirring the tofu around too much to prevent it from tearing and sticking to the pan. Stir only as necessary to brown all sides.
  • Add in the cabbage and cooked edamame. Cook for 4 minutes, occasionally stirring.
  • Add in the green onions, garlic, ginger, salt, and pepper. Stir and cook for 1 more minute.
  • Add in the soy sauce and rice vinegar, cook for 1 more minute, stirring constantly. Place the potsticker filling in a bowl and set it in the fridge until it is completely cooled down.
  • Lastly, stir the sesame oil and cilantro into the filling.
  • Move on to the next sets of instructions to assemble and cook the potstickers!

How to Assemble the Potstickers

  • Line a large sheet pan with a piece of parchment paper and then lightly dust it with cornstarch. Set aside.
  • Lightly dust the counter with flour and roll the dough into a thin sheet that is almost see-through. I ended up rolling mine into an oval shape that was about 18 inches by 14 inches to give you a rough idea of the size it should be.
  • Cut circles out of the dough using a ring mold. Alternatively, you can turn a cup upside down and use it as a cookie-cutter. If the cup isn't "sharp" enough, you may have to cut the dough around it with a small knife. *I used a cup, and it gave me 3 1/2 inch circles, which was the perfect size.
  • Set the circles of dough onto the sheet pan that is dusted with cornstarch. Lay a piece of plastic wrap on top to prevent them from dry out.
  • Take the dough scraps and knead them together to form a new ball. Re-roll it out and cut out as many more circles as you can.
  • Now, working with one dough circle at a time, place it in the middle of one of your non-dominant hand and place about 1 tablespoon of filling into the dough's center. Lightly wet one-half side of the dough's edge with water and then form the dough into a taco-like shape. Before sealing the two edges together, form ONE side's edge into a ribbon-like pattern while pressing it up against the other half side at the same time. So, the dough's edges should be sealed together now, but one edge should have a ribbon-like pattern, and the other edge should be flat. ALTERNATIVELY, you can press the outer edges together and skip making the ribbon-like pattern to avoid the hassle. I HAVE PROVIDED A SHORT DEMONSTRATION VIDEO ON THIS TECHNIQUE ABOVE THE RECIPE.
  • Place the sealed potsticker back onto the sheet pan. Fill and shape all of the dough before moving on to the next step.

How to Cook the Potstickers

  • Place a large non-stick saute pan over medium/medium-high heat. Once hot, add in 3/4 cup of water followed by about 6 potstickers. When placing the potstickers into the pan, I like to gently drag them around in the water for a few seconds. I find this helps them not stick while cooking. Cover the pan and allow the potstickers to steam for 3 minutes, gently flipping them over halfway through. *You will probably need to add a splash of water here and there if the water completely cooks off before the potstickers have cooked for the full 3 minutes. Ensure the pan NEVER runs out of water; otherwise, the potstickers will stick to the pan!
  • The potstickers are now ready to eat! However, if you want to make them crispy, you can directly add a splash of vegetable oil and cook them until golden brown and crisp on both sides.
  • Serve the potstickers with your desired dipping sauce. I typically dip these in soy sauce seasoned with chili pepper flakes.
Keyword vegan asian recipe, vegan chinese dumplings, vegan chinese recipe, vegan dumplings, vegan potstickers
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