Ginger-Scented Vegetable Pot Stickers (vegan)

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This is another of my favourite recipes, it is pretty well known that I am a bit of a dumpling fiend, I just can’t get enough of the stuff! My love of all things dumpling suffered in our move to Sydney; we are yet to find a dumpling house quite like the Camy Shanghai Dumpling house in Melbourne but in the meantime we have these delicious little pot stickers to keep me satisfied. The recipe comes from Vegan Planet, and calls for pre-made wonton or dumpling wrappers, but I have included the ingredients etc to make your own because that is how we do it. It’s pretty easy, and doesn’t add much more time to the recipe, just make sure you make the dough first and then wrap it and leave it to sit while you process the rest of your ingredients (or grate them on the microplane like we do) otherwise your timing will get confused.. anyway, without any further ado…

Ginger-Scented Vegetable Pot Stickers
(Vegan Planet)



For the dumpling dough:
2 cups plain flour
1 cup boiling water

For the pot stickers:
1 cup minced wombok
1 cup drained and crumbled extra firm tofu
1/4 cup finely shredded carrots
1 garlic clove, minced
1 tablespoon peeled and minced fresh ginger
1 teaspoon toasted sesame oil
1/2 teaspoon cornstarch
salt and freshly ground black pepper
2 tablespoons peanut oil
1 tablespoon tamari or other soy sauce
1 cup water


For the dough: In a bowl combine the flour and boiling water, stir with chopsticks until lumps appear.


Knead the dough for approximately ten minutes (you may need to wait for a while for the dough to be cool enough to knead) then wrap in cling wrap and set aside for 30 mins to an hour.




After an hour, roll the dough out on a floured surface and using cookie cutters cut out dumpling wrappers.


For the pot stickers: In a food processor, combine the wombok, tofu, carrots, garlic, ginger, sesame oil, cornstarch, salt and pepper. Process until well combined.


Place 1 wonton wrapper on a work surface and spoon 1 tablespoon of the filling mixture on the lower third of the wrapper. Fold the wrapper over the filling to form a semicircle. Moisten the edge of the wrapper with water to seal. Repeat with the remaining wrappers and filling.



Heat 1 tablespoon of peanut oil in a large nonstick pan over medium high heat (wait until the oil is HOT!) Place the dumplings in the pan and cook until golden, about 3 minutes.


Stir in the tamari and the water, cover, reduce the heat to medium and cook for 5 minutes.


Uncover and cook until the water evaporates, 2 to 3 minutes.


Serve hot, with dumpling sauce (preferably the spicy kind!)


NB: You might need to do that last step in two batches depending on the size of your pan.


2 Responses so far »

  1. 1

    wendy said,

    I am going to try this tonight..thanks for veganizing this dish..Kudos!

  2. 2

    […] is a variation on our ginger scented vegan pot stickers that we blogged about last year. The only difference being that we steamed them in a bamboo steamer […]

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