Vegan Steamed Potstickers
We love Bibigo brand of frozen vegetable potstickers. We used to buy them at Coscto (until they stopped selling them!!!), but we really missed them. I put together this recipe that is delicious. It's easy, but you do need time to make them. Whatever you don't steam up the day you make them, you can freeze the rest.
Servings: 50 potstickers
Equipment
- Pressure Cooker
- Steamer basket
Ingredients
- 1 pkg Nasoya wonton wrappers or rice gyoza wrappers for gluten-free (see note below)
- water for steaming
Potsticker Filling
- 1 bag green cabbage and carrot slaw –do NOT get the kind with red/purple cabbage in it! If you can't find a slaw mix like this, just buy shredded green cabbage and use 1 peeled and roughly chopped carrot
- 2 green onions white and light green parts only, cut into smaller pieces
- 2 small garlic cloves
- 1/2 t crushed ginger (or 1/2" fresh and peeled)
- 1/2 block extra-firm tofu
- 1 T low-sodium soy sauce or tamari
- 1 T vegan Hoisin sauce
- 1 t dark sesame oil (optional)
- 2 t salt
- 1/4 t black pepper
Dipping Sauce
- 2 T low-sodium soy sauce or tamari
- 2-3 T water
- 1/2 T rice vinegar
- 1/2 t crushed ginger
- 1 t liquid sweetener like agave, maple syrup, date syrup, etc. (or to taste)
Instructions
- Press, drain, and crumble tofu into tiny pieces into a medium mixing bowl. Set aside.
- In a food processor, add the cabbage and carrot slaw (or the shredded green cabbage and peeled and chopped carrot), green onions, mushrooms (if using) garlic, and ginger. Pulse three times until everything is chopped into tiny pieces.
- Pour the chopped veggies into the bowl of pressed, drained, and crumbled tofu, along with the soy sauce, Hoisin sauce, dark sesame oil (if using), salt and pepper. stir well and let sit for 10-15 minutes. If there excess liquid at the bottom when you go to wrap the potstickers up, drain it off.
- To fill the potsticker/dumpling wrappers, place one on a wooden board. Place a small bowl of water by your work surface and dip your finger into the water. trace the 4 outer edges of the wrapper with water to make it slightly wet and sticky.
- Place slightly less than a teaspoon of the filling mixture into the center of the wrapper. Fold the bottom point over to the top point, creating a triangle shape. Press all of the edges to seal the filling inside the potsticker. You can also gently use a fork to press down along the edges, but it isn't really necessary.
- As you fill each potsticker, gently set on a baking sheet with a nonstick silpat or parchment paper. Repeat until the baking sheet is filled, making sure NOT to allow any of the potstickers to touch. Place UNCOVERED in the freezer for 2-3 hours to set. They can be stored in the freezer now, or they can be steamed. Always steam from frozen!
- In your pressure cooker, add 1 cup of water and a steamer basket with nonstick bottom. You can also use a non-stick parchment paper liner with holes in it, generally used for airfrying. Place a SINGLE LAYER of potstickers, without touching onto the nonstick liner.
- Cover the pressure cooker lid and cook for 6 minutes with QUICK RELEASE. You will have to cook these in batches because you will only be able to fit so many potstickers on a single layer not touching in the steamer basket. Let the potstickers sit 1 minute before you remove them with silicone tongs onto people's plates. It is VERY hot in the pressure cooker when you open it, so BE CAREFUL!! Add 1/2 cup of additional water to the pressure cooker for each batch after the first one as some of the water evaporates.
- Make the dipping sauce while your potstickers are steaming.
- Serve freshly cooked potstickers with small cups of dipping sauce.
Notes
Make sure your wrappers are vegan. You can buy pre-made, wheat-based wonton/potsticker/dumpling wrappers (Nasoya brand makes a vegan version that you can find at grocery stores near the tofu section), or you can use rice wrappers found at any Asian store.
Also, you can add other ingredients like finely-chopped Baby Bella mushrooms to the filling.