Quick Recipe Version (TL;DR)
Quick Ingredients
- 24 round vegan dumpling/gyoza wrappers (about 3 in / 7.5 cm)
- 3 cups finely shredded green or Napa cabbage (for filling)
- 2 cups thinly sliced cabbage (for stir-fry)
- 2 cups sliced mushrooms, divided (cremini or shiitake)
- 6 scallions, thinly sliced, whites and greens separated
- 2 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1/4 cup + 1 tbsp low-sodium soy sauce (or tamari)
- 3 tsp toasted sesame oil, divided
- 2 tbsp neutral oil (canola, grapeseed), divided
- 2 tbsp rice vinegar
- 2 tbsp vegetable broth or water
- 1 tbsp maple syrup or sugar
- 2 tsp cornstarch, divided
- 3/4–1 cup water for steaming dumplings
- Chili flakes or chili crisp, sesame seeds (optional garnish)
- Cooked rice or noodles for serving (optional)
Do This
- 1. Prep vegetables: finely shred cabbage, slice mushrooms and scallions, mince garlic, grate ginger.
- 2. Make filling: toss 3 cups cabbage with 1/2 tsp salt, squeeze dry, then mix with 1 cup mushrooms, scallion whites, garlic, ginger, 1 tbsp soy sauce, 1 tsp sesame oil, and 1 tbsp cornstarch.
- 3. Fill dumplings: place 1 tbsp filling in each wrapper, moisten edge, fold and pleat into half-moons; keep covered so they do not dry out.
- 4. Pan-fry and steam: in a nonstick skillet over medium-high heat, brown dumpling bottoms in 1 tbsp neutral oil, add 1/2 cup water, cover and steam 5–6 minutes until cooked through; repeat as needed.
- 5. Stir-fry sauce: whisk 1/4 cup soy sauce, rice vinegar, broth, maple syrup, 2 tsp cornstarch, and 2 tsp sesame oil until smooth.
- 6. Stir-fry: in a wok or large pan, heat 1 tbsp neutral oil, cook remaining mushrooms and 2 cups cabbage 3–4 minutes, add dumplings and sauce, toss 2–3 minutes until glossy and thickened.
- 7. Finish and serve: sprinkle with scallion greens, sesame seeds, and chili; serve hot over rice or noodles.
Why You'll Love This Recipe
- All the flavor of pan-fried pot stickers, turned into a satisfying one-pan stir-fry dinner.
- Vegan, weeknight-friendly, and made with everyday ingredients you can find at any grocery store.
- Big savory flavors from soy, ginger, garlic, mushrooms, and scallions, with just a hint of sweetness.
- Flexible: use whatever cabbage or mushrooms you have on hand, and scale up easily for a crowd.
Grocery List
- Produce: Green or Napa cabbage, mushrooms (cremini or shiitake), scallions, garlic, fresh ginger.
- Dairy: None needed (this recipe is fully vegan).
- Pantry: Vegan dumpling/gyoza wrappers, low-sodium soy sauce or tamari, toasted sesame oil, neutral oil (canola or grapeseed), rice vinegar, vegetable broth or water, maple syrup or sugar, cornstarch, chili flakes or chili crisp, sesame seeds, rice or noodles (optional).
Full Ingredients
For the Dumpling Filling
- 3 cups finely shredded green or Napa cabbage (about 1/2 small head, lightly packed)
- 1 cup finely chopped mushrooms (cremini or shiitake)
- 4 scallions, thinly sliced, whites and light green parts only (save dark greens for garnish)
- 2 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1 tbsp low-sodium soy sauce (or tamari)
- 1 tsp toasted sesame oil
- 1 tbsp cornstarch
- 1/2 tsp fine sea salt (for wilting cabbage; you will squeeze most of this out)
- 1/4 tsp freshly ground black pepper or white pepper
For the Dumplings
- 24 round vegan dumpling or gyoza wrappers (about 3 in / 7.5 cm diameter)
- Small bowl of water (for sealing edges)
For Pan-Frying and Steaming the Dumplings
- 1 tbsp neutral oil (canola, grapeseed, or vegetable)
- 3/4–1 cup water, divided, for steaming (about 1/2 cup per batch as needed)
For the Stir-Fry Sauce
- 1/4 cup low-sodium soy sauce (or tamari)
- 2 tbsp rice vinegar
- 2 tbsp vegetable broth or water
- 1 tbsp maple syrup or granulated sugar
- 2 tsp toasted sesame oil
- 2 tsp cornstarch
For the Stir-Fry
- 1 tbsp neutral oil (canola, grapeseed, or vegetable)
- 1 cup sliced mushrooms (cremini or shiitake)
- 2 cups thinly sliced cabbage (green, Napa, or coleslaw mix)
- 2 scallions, thinly sliced on a diagonal (dark green parts for garnish)
- 1–2 tsp chili flakes or 1–2 tbsp chili crisp (optional, to taste)
- 1–2 tbsp toasted sesame seeds (for garnish)
- Cooked rice or noodles, for serving (about 3–4 cups cooked, optional)
Step-by-Step Instructions
Step 1: Prep the Vegetables and Aromatics
Finely shred the cabbage for the filling. Aim for very thin strands so it softens quickly and tucks easily into the dumplings. You should have about 3 cups, lightly packed. Place this cabbage in a large mixing bowl.
Finely chop 1 cup of mushrooms for the filling. The pieces should be small, roughly pea-sized, so they cook through inside the dumplings. Slice the remaining 1 cup mushrooms (for the stir-fry) and set aside separately.
Thinly slice all 6 scallions. Separate the whites and light greens (for the filling) from the dark green tops (for garnish and stir-fry). Mince the garlic and grate the ginger.
Step 2: Make the Dumpling Filling
Sprinkle the 3 cups shredded cabbage for the filling with 1/2 teaspoon salt. Toss well with your hands and let it sit for 5–10 minutes. The salt will draw out excess moisture so the dumplings do not become soggy.
After the cabbage has wilted slightly, grab handfuls and squeeze firmly over the sink to remove as much liquid as possible. Return the squeezed cabbage to the bowl and discard the liquid.
Add 1 cup finely chopped mushrooms, the sliced scallion whites, minced garlic, grated ginger, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, 1 tablespoon cornstarch, and the pepper. Mix thoroughly until the vegetables are evenly coated and the mixture feels cohesive and slightly sticky. Taste a small pinch (it will be slightly salty and garlicky; flavors mellow once cooked). Adjust seasoning if needed.
Step 3: Fill and Fold the Dumplings
Set up a dumpling station: place the stack of vegan dumpling wrappers on a plate, cover with a slightly damp towel to prevent drying, and have a small bowl of water and a clean tray or baking sheet ready. Keep the filling nearby.
Working with one wrapper at a time, place it in your palm and add about 1 tablespoon of filling in the center. Dip a finger into the water and lightly moisten the edge of the wrapper all the way around.
Fold the wrapper into a half-moon, pressing the top center together to seal. Starting from one side, make small pleats in the front edge, pressing each pleat firmly against the back edge to seal and create the classic pot sticker look. Aim for 5–7 pleats per dumpling, but do not stress about perfection; a tight seal matters more than appearance. Set the finished dumpling on the tray, flat-side down. Repeat until you have used all the filling and wrappers, keeping finished dumplings lightly covered with a damp towel.
Step 4: Pan-Fry and Steam the Pot Stickers
Heat 1 tablespoon neutral oil in a large nonstick skillet over medium-high heat (about 375°F / 190°C surface temperature if measuring) until the oil shimmers.
Arrange 10–12 dumplings in the pan, flat-side down, leaving a little space between each. Cook uncovered for 2–3 minutes until the bottoms are golden brown and crisp.
Holding a lid in one hand as a shield, carefully pour in about 1/2 cup water. The water will splatter at first. Immediately cover the pan with the lid, reduce heat to medium, and steam for 5–6 minutes. The wrappers should become tender, slightly translucent on top, and the filling should be cooked through.
Remove the lid and let any remaining water cook off for 1–2 minutes. Allow the bottoms to re-crisp slightly, then transfer the dumplings, browned-side up, to a plate. Repeat with the remaining dumplings, adding a splash more oil and water as needed. Set all cooked dumplings aside.
Step 5: Whisk Together the Stir-Fry Sauce
In a small bowl or liquid measuring cup, combine 1/4 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons vegetable broth or water, 1 tablespoon maple syrup, 2 teaspoons toasted sesame oil, and 2 teaspoons cornstarch.
Whisk until the cornstarch is fully dissolved and the sauce looks smooth, with no lumps. Set near the stove; the stir-fry will move quickly once you start cooking.
Step 6: Stir-Fry the Cabbage, Mushrooms, and Dumplings
Heat 1 tablespoon neutral oil in a large wok or wide skillet over medium-high heat. When the oil shimmers, add the remaining 1 cup sliced mushrooms. Cook for 2–3 minutes, stirring occasionally, until they start to brown and release their moisture.
Add the 2 cups thinly sliced cabbage and a small pinch of salt. Stir-fry for 3–4 minutes until the cabbage is just tender but still has a bit of crunch. If the pan looks very dry, you can add 1–2 tablespoons of water to help it steam and soften slightly.
Give the prepared sauce a quick stir (the cornstarch can sink to the bottom), then pour it into the pan. Immediately add all of the cooked pot stickers, browned-side up. Gently toss or nudge everything together with a spatula or tongs so the dumplings are nestled into the vegetables and coated with sauce, being careful not to tear them.
Cook for 2–3 minutes, allowing the sauce to bubble and thicken into a glossy coating around the cabbage, mushrooms, and dumplings. Turn off the heat once everything is hot and the sauce clings nicely.
Step 7: Garnish and Serve
Sprinkle the stir-fry with the reserved sliced scallion greens and, if using, 1–2 teaspoons chili flakes or dollops of chili crisp. Finish with a generous sprinkle of toasted sesame seeds.
Serve the vegan pot sticker stir-fry immediately, straight from the pan or in shallow bowls. It is delicious on its own, or spooned over warm steamed rice or noodles. Make sure each serving gets a mix of crisp-bottomed dumplings, tender cabbage, saucy mushrooms, and plenty of scallions.
Pro Tips
- Do not skip salting and squeezing the cabbage. This step keeps the filling from being watery and helps the dumplings hold their shape.
- Use a nonstick skillet for frying. Pot stickers are prone to sticking; a good nonstick pan and sufficient oil make for reliably crisp bottoms.
- Work in batches. Overcrowding the pan will steam the dumplings instead of searing them. Fry and steam in 2 batches if your pan is smaller.
- Keep wrappers covered. Dumpling wrappers dry out quickly. Cover unused wrappers and filled dumplings with a barely damp towel while you work.
- Adjust heat as needed. If the dumplings are browning too fast, reduce the heat slightly; if they are not crisping, nudge the heat up a bit.
Variations
- Shortcut with frozen dumplings: Use your favorite store-bought vegan pot stickers. Pan-fry and steam them according to package directions, then proceed with the stir-fry and sauce as written.
- Extra-veg version: Add thinly sliced bell peppers, snap peas, or shredded carrots in Step 6 along with the cabbage for more color and crunch.
- Gluten-free option: Use gluten-free tamari and gluten-free dumpling wrappers (or serve the filling and stir-fried veggies over rice, topped with pan-fried gluten-free dumplings on the side).
Storage & Make-Ahead
Leftover vegan pot sticker stir-fry keeps well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over medium heat with a splash of water until hot; this helps re-steam the dumplings while keeping the bottoms from burning. You can also reheat in the microwave, though the bottoms will be less crisp.
To make ahead, you can assemble the uncooked dumplings earlier in the day, arrange them on a parchment-lined tray, cover tightly, and refrigerate for up to 24 hours before cooking. For longer storage, freeze the uncooked dumplings on a tray until solid, then transfer to a freezer bag and store for up to 2 months. Cook frozen dumplings directly from frozen, adding 1–2 extra minutes to the steaming time.
Nutrition (per serving)
Approximate values for 1 of 4 servings (without rice or noodles): about 320 calories; 10 g protein; 48 g carbohydrates; 9 g fat; 2 g saturated fat; 6 g fiber; 1,150 mg sodium. Numbers will vary depending on the exact brands of wrappers and sauces used and whether you add rice or noodles.
