Thai-Inspired Vegan Potstickers
These Thai-Inspired Vegan Potstickers feature a savory filling of pressed tofu, napa cabbage, ginger, and lemongrass wrapped in tender dumpling skins with irresistibly crispy bottoms. They are completely plant-based and pair perfectly with a creamy, tangy peanut dipping sauce. A stunning fusion of Thai and Chinese flavors that is easy enough for a weeknight and impressive enough for entertaining.
Equipment
- Large non-stick skillet with lid
- Large mixing bowl
- Clean kitchen towel or tofu press
- Small whisk
- Pastry brush or small bowl of water for sealing
Ingredients
Potsticker Filling
- 14 oz extra-firm tofu pressed and crumbled
- 1.5 cups napa cabbage finely shredded, salted and squeezed dry
- 3 cloves garlic freshly grated
- 1 tbsp fresh ginger freshly grated
- 1 tbsp lemongrass paste or 1 tsp lime zest as substitute
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tsp sesame oil
- 1 tsp chili paste such as sambal oelek, adjust to taste
- 0.25 tsp white pepper
- 3 tbsp scallions thinly sliced
Wrappers and Cooking
- 30 round dumpling wrappers vegan-labeled, about 3.5 inches in diameter
- 2 tbsp neutral oil avocado or vegetable oil
- 0.25 cup water for steaming, per batch
Peanut Dipping Sauce
- 3 tbsp natural creamy peanut butter unsweetened
- 1 tbsp soy sauce
- 1 tbsp lime juice freshly squeezed
- 1 tsp rice vinegar
- 1 tsp sriracha adjust to taste
- 0.5 tsp sesame oil
- 2 tbsp warm water to thin the sauce, add more as needed
Instructions
- Press the tofu: Wrap the block of extra-firm tofu in a clean kitchen towel and place a heavy pan on top. Press for at least 20 minutes to remove excess moisture. The drier the tofu, the better the filling texture will be.
- Salt the cabbage: Toss the finely shredded napa cabbage with a pinch of salt in a bowl and let it sit for 10 minutes. Then squeeze out as much liquid as you can using your hands or a clean towel. This step is critical for preventing a watery filling.
- Make the filling: In a large mixing bowl, crumble the pressed tofu into small pieces. Add the squeezed cabbage, grated garlic, grated ginger, lemongrass paste, soy sauce, sesame oil, chili paste, white pepper, and scallions. Mix thoroughly until everything is evenly combined. Taste and adjust seasoning as needed.
- Fill and fold the wrappers: Place one dumpling wrapper on a clean surface. Add about 1 heaping teaspoon of filling to the center. Dip your finger in water and run it around the entire edge of the wrapper. Fold the wrapper in half over the filling and press the edges firmly to seal, pleating the top edge as you go. Make sure there are no air pockets. Repeat with all remaining wrappers and filling.
- Pan-fry the potstickers: Heat 1 tablespoon of neutral oil in a large non-stick skillet over medium-high heat. Arrange the potstickers flat-side down in a single layer without overcrowding. Cook undisturbed for 2 to 3 minutes until the bottoms are deep golden brown and crispy. Work in batches if needed.
- Steam to finish: Once the bottoms are golden, carefully pour about 1/4 cup of water into the skillet and immediately cover with a tight-fitting lid. Steam for 4 to 5 minutes until the wrappers are translucent and fully cooked through. Remove the lid and let any remaining water evaporate for 1 minute.
- Make the peanut sauce: While the potstickers cook, whisk together the peanut butter, soy sauce, lime juice, rice vinegar, sriracha, and sesame oil in a small bowl. Add warm water one tablespoon at a time until the sauce reaches a smooth, pourable consistency.
- Serve: Transfer the potstickers to a serving plate crispy-side up. Garnish with sliced scallions, toasted sesame seeds, and fresh cilantro. Serve immediately with the peanut dipping sauce alongside.
Notes
Press tofu thoroughly before using for the best filling texture. Do not overcrowd the pan when frying — cook in batches to ensure each potsticker gets a properly crispy bottom. Wait for a deep golden crust to form before adding water for steaming. Leftovers keep in the fridge for up to 3 days; reheat in a dry skillet to restore crispiness. Uncooked assembled potstickers freeze well for up to 2 months — cook directly from frozen with an extra 2 minutes of steaming time.