THE RECIPE JOURNAL · Main Course
Potstickers that Meat Lovers Will Crave (Vegan Style)
These flavorful potstickers are packed with savory plant-based ingredients that even meat lovers will enjoy. Perfectly crispy on the outside and tender inside, they're a delicious way to satisfy your cravings without any meat.
FROM THE KITCHEN • Potstickers that Meat Lovers Will Crave (Vegan Style)
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Rice Pilaf with Chicken Mince
Something delicious to watch next.
01
Step 1
Start by mixing the vegetarian beef crumbles, chopped napa cabbage, soy sauce, green onion, chili garlic sauce, sesame oil, salt, and pepper in a bowl until everything is well combined. Take a spoonful of the filling and place it right in the center of each potsticker wrapper. Lightly brush the edges with water, then fold the wrapper over and press the edges together, pinching or crimping them to seal the filling inside.
02
Step 2
Heat some peanut oil in a nonstick skillet over medium-high heat. Once hot, place the potstickers flat-side down and let them cook until they turn golden brown, about 3 minutes. Flip them over, then carefully pour in about 1/4 cup of water. Cover the pan and let the potstickers steam for around 5 minutes. Finally, take off the lid and keep cooking until all the water has evaporated and the bottoms are crisp again, about another 5 minutes. Serve warm and enjoy!
Why you’ll love it
These potstickers offer a delicious twist on a classic favorite by using plant-based ingredients. They have a satisfying texture and rich flavors that even meat lovers will enjoy. Perfect for anyone looking to try something new without giving up on taste.
How to serve
Serve these potstickers with a side of soy sauce mixed with a splash of rice vinegar and a pinch of chili flakes. They also pair well with a fresh cucumber salad or a bowl of hot miso soup for a complete meal.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pan-fry them again briefly to restore the crispy texture or steam them gently until warmed through. They can also be frozen before cooking for longer storage.
