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Vegan Mushroom Potstickers

  • Recipe Submitted by on

Category: Side Dishes, Mashrooms

 Ingredients List

  • 10 dried shiitake mushrooms
  • 1 cup hot water
  • 1 pound wild or button mushrooms, chopped
  • 1 cup loosely packed shredded cabbage
  • 1 bunch green onions, chopped (green and white parts)
  • 4 garlic cloves, minced
  • 2 tablespoons freshly grated ginger
  • 1/4 cup tamari sauce
  • 2 tablespoons toasted sesame oil
  • Pinch of sugar or more to taste
  • 30 round wonton wrappers
  • 2 tablespoons canola oil, adding more if necessary.


Combine shiitakes and water in a small bowl and set aside to rehydrate mushrooms, about 5 minutes. Drain and chop.

In a large bowl, combine shiitakes, fresh mushrooms, cabbage, green onions, garlic, ginger, tamari, sesame oil, and sugar.

Fill a wonton wrapper with a scant tablespoon of mushroom filling.

To seal, dip your finger in water and lightly moisten the edges of the wonton wrapper and fold over to form a half-circle, pressing the edges together.

Repeat with remaining wonton wrappers and filling.

Heat oil in a large skillet over medium-high heat. Add 10 to 12 potstickers to skillet and cover with a lid.

Cook potstickers for 2 to 3 minutes each side, keeping skillet covered. Gently remove potstickers and repeat with remaining postickers, adding more oil if needed.

Serve potstickers warm with your favorite Asian dipping sauce.

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