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    Home » Recipes » Vegetarian

    Vegetable Dumplings - Potstickers w/ Any Veggies

    Published: Jul 28, 2018 Modified: Nov 30, 2019 by Candice

    JUMP TO RECIPE PIN RECIPE

    Have a bunch of delicious veggies in your fridge right now? Grab a little bit of each and you can make these easy and awesome (any) veggie dumplings a little bit different every time…and you'll NEVER be disappointed!

    Ten green dumplings lined up on marble counter.

    What is the Inspiration for this Veggie Dumpling Recipe?

    On our trip to China, I can't even begin to count how many times we had dumplings! They're a great comfort food. And, as you will see, are very easy to make. However, it is very time-consuming to chop all of your veggies, so feel free to take any shortcuts you like e.g pulse your mushrooms in a food processor, buy things pre-chopped, gather help from family and friends, or whatever you can think of.

    We were lucky enough to be in China for 3 months, and got to experience so many variations of dumplings. I'll never forget how much we loved Mr. Shi's in Beijing. A touristy spot, but very tasty. What I'd do for another batch of those!

    Are Veggie Dumplings Vegan or Vegetarian?

    Veggie dumplings can be vegetarian and also vegan, as long as you don't use egg wash to help seal your dumpling wrappers. Instead, just use water and make sure you press them firmly to seal. With that exception, this recipe is vegetarian and vegan-friendly!

    Are Vegetable Dumplings Healthy?

    Vegetable potstickers are a fun and inventive way to get your daily dose of veggies. This dumplings recipe uses whole, healthy ingredients and steams the dumplings rather than frying them, making them a healthier choice than your meat-filled, deep-fried alternative. As with any food, enjoy in moderation!

    Green dumplings ready to steam in bamboo steamer.

    Can I Freeze These Veggie Dumplings?

    Yes, these dumplings freeze VERY well. Firstly, freeze the veggie dumplings on a baking sheet. Then, transfer the dumplings to a sealed container like a resealable bag. Finally, when ready to eat, steam the frozen dumplings for 8-10 minutes instead of 6.

    Can I Prep the Filling in Advance?

    Absolutely! You can cook the filling, and refrigerate it 2-3 days in advance. This will save you an incredible amount of time, especially if you're making the potstickers in bulk. I usually make the filling in advance. Then, I wait until I have friends or my partner at home so we can fold them all together. Such a time-saver, and very fun!

    Help - I Can't Find Chili Oil!

    No worries! You can either leave it out, substitute it for red pepper flakes, or even some sriracha. However, if you can find/make it, it's delicious and you can use it in plenty of your recipes. Check out my recipe for chili oil here.

    Tips and Tricks For Vegetarian Dumplings

    My number one tip - Make sure you chop your veggies up very small. Trust me, it's worth the extra work. It will reduce the cooking time, make it easier to fold the dumpling without them tearing, and yield tastier little bites. I know it's a lot of chopping, so get your partner, kids, and friends to help! Also, they can help with the folding of the dumpling wrappers. It can be tricky, so let everyone get creative. Who cares if they aren't perfect?

    Finely chopped cooked vegetables.

    Vegetarian Dumpling Recipe

    To start, heat 3 tablespoons of a flavorless oil, like avocado oil, in your large pan over a medium to medium-high heat. Next, add the ginger, scallion whites, and garlic. Cook them in the pan until the onion whites start to get translucent.

    Add in the chopped mushrooms. Cook them until liquid has been released from the mushrooms. Then, add your chopped carrots. Stir fry them until tender, which should take 3-4 minutes.

    Finely chopped vegetables in a frying pan with wooden spoon.

    Once these veggies are cooked, transfer the veggie mixture from the pan to a large mixing bowl. Now add in your sprouts, cilantro, scallion greens, pepper, olive oil, wine, sugar, and soy sauce. Mix all the ingredients together well.

    Take out a few wonton wrappers at a time, and fill each wonton wrapper with ~2 teaspoons of filling. Be careful not to overfill or the wrappers will tear. And do not lay too many wrappers out at once or they will dry out and crack.

    Vegetables on top of dumpling wrappers.

    To close the wrappers, pleat or fold as you please. Use water or egg wash (non-vegan) to get the wrappers to stick to themselves by dabbing it around the edge of the dumpling wrapper before sealing.

    Lined up green dumplings ready to cook.

    Now you're ready to cook the potstickers. To steam them, you can use a holed pan or a bamboo steamer, if you have one. Place the dumplings in the steamer above simmering hot water. The steam will take around six minutes to cook the dumplings.

    Green dumplings cooking in a metal steamer.

    The dumplings are ready when the wrapper is translucent, even on the edges. Serve and enjoy! For an extra kick, pair them with my tasty ginger and soy sauce dipping sauce.

    Cooked green dumplings.

    More Dumplings!

    Finally, if you're looking for another veggie dumpling recipe with less wiggle room, try these sweet potato & cabbage dumplings. It's my personal favorite veggie combination for dumplings, is different, delicious, and works with any sweet potatoes!

    ★ Did you make this recipe? Please give it a star rating below!★

    I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, and PINTEREST to see more delicious food and what I’m up to.

    Print Recipe
    5 from 14 votes

    Steamed Vegetarian Dumplings Recipe

    Grab a little bit of all your veggies and you can make these easy, awesome (any) veggie dumplings that are a little bit different every time.
    Prep Time40 mins
    Cook Time20 mins
    Total Time50 mins
    Course: Appetizer, Main, Main Course
    Cuisine: American, Chinese
    Servings: 4
    Calories: 510kcal
    Author: Candice

    Ingredients

    • 3 tablespoon flavorless oil like sunflower seed oil
    • 1 tablespoon ginger freshly grated
    • 1 bunch scallion thinly sliced, whites and greens separated
    • 4 cloves garlic minced
    • 8 oz. mushrooms finely chopped
    • 2 large carrots or 3 medium, finely chopped
    • ~3 oz. alfalfa sprouts roughly chopped
    • 2 tablespoon cilantro finely chopped
    • 1 teaspoon pepper (I use a white/black pepper mix)
    • 2 teaspoon olive oil
    • 3 tablespoon Shaoxing, Sherry, or Marsala wine
    • 1 teaspoon sugar
    • 2 tablespoon soy sauce
    • 1 package wonton wrappers round or square

    Dipping Sauce

    • ½ cup black vinegar or use rice wine vinegar
    • 3 tablespoon soy sauce
    • 1 tablespoon fresh ginger grated
    • chili oil serve on the side

    Instructions

    • Heat 3 tablespoon of flavorless oil in your large pan over medium to medium-high heat. 
    • Add your ginger, scallion whites, and garlic. Cook until the onion whites start to get translucent.
    • Add the mushrooms. Cook until liquid has released from the mushrooms.
    • Add your carrots. Cook until tender, 3-4 minutes.
    • Transfer your pan contents to a mixing bowl. Add your sprouts, cilantro, scallion greens, pepper, olive oil, wine, sugar, and soy sauce. Mix well.
    • Fill each wonton wrapper with ~2 teaspoon of filling. Pleat or fold as you please. If you're having trouble getting the wrappers to stick to themselves, you can use water or egg wash.
    • Steam for 6 minutes until the wonton wrapper is cooked.

    Notes

    These dumplings freeze VERY well. Freeze them on a baking sheet, then transfer them to a sealed container like a resealable bag. Steam frozen dumplings for 8 minutes instead of 6.
    You can cook the filling, and refrigerate it 2-3 days in advance.
    Make sure you chop your veggies up very small.
    Be careful not to overfill or the wrappers will tear
    Do not lay too many wrappers out at once or they will dry out and crack.

    Nutrition

    Calories: 510kcal | Carbohydrates: 75g | Protein: 15g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 1931mg | Potassium: 464mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6105IU | Vitamin C: 5.4mg | Calcium: 77mg | Iron: 4.9mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.

    This post was originally published in July of 2018, but was republished with new photos, step by step instructions, and tips November of 2019.

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    1. Matias

      July 10, 2020 at 9:49 pm

      Looks great! Can you explain the cholesterol content? What ingredient brings the cholesterol? Thank you!

      Reply
      • Candice

        July 13, 2020 at 9:39 am

        Hi Matias. There are small amounts of cholesterol in many wonton wrappers.

        Reply
    2. Arpita Patel

      May 12, 2020 at 5:12 am

      This is one of my favorite party appetizer recipes. Simple, healthy and delicious!

      Reply
      • Candice

        May 12, 2020 at 12:31 pm

        So glad you like it, Arpita!

        Reply
    3. Katie

      November 30, 2019 at 10:51 pm

      5 stars
      Made these for the family and they were a hit!

      Reply
      • Candice

        December 01, 2019 at 11:36 am

        So happy to hear it, Katie!

        Reply
    4. Adrianne

      November 30, 2019 at 9:38 pm

      5 stars
      Wow, these veggies dumplings are so fabulous!! I love the green skins and the colours of all of the raw veggie mix. The dipping sauce is perfect, spot on for an Asian style feast. YUM!

      Reply
      • Candice

        December 01, 2019 at 2:52 pm

        Thank you so much, Adrianne... so happy to hear you enjoyed them and the dipping sauce!

        Reply
    5. Veena Azmanov

      November 30, 2019 at 9:21 pm

      5 stars
      These vegetable Dumplings are like flavors packed in a pocket. I cant resist not trying it. Thanks for your amazing recipe.

      Reply
      • Candice

        December 01, 2019 at 11:36 am

        So happy to hear it, Veena... thank you!

        Reply
    6. Anita

      November 30, 2019 at 8:32 pm

      5 stars
      Dumplings are my favorite comfort food. And I love your wonton wrappers! The green is simply too pretty. 🙂 These are delicious.

      Reply
      • Candice

        December 03, 2019 at 9:48 am

        So happy to hear it, Anita... thanks for sharing with me!

        Reply
    7. Beth

      November 30, 2019 at 7:20 pm

      5 stars
      I love the step by step photos! It helps when trying to make sure these come out perfect! Love the veggies dumplings!

      Reply
      • Candice

        December 01, 2019 at 11:37 am

        So happy to hear the step by step photos helped you, Beth, and that you enjoyed them!

        Reply
    8. Cyndy

      November 30, 2019 at 4:29 pm

      5 stars
      These are just perfect looking! And thank you for the tip about freezing them - I think I will make a double batch!

      Reply
      • Candice

        December 01, 2019 at 11:38 am

        Happy to hear it, Cyndy! If I can get help folding them (and I almost always do) then I am sure to make a double batch... totally worth it. And it's great quality time with friends!

        Reply

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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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