Deceptively delicious, these vegan potstickers are a symphony of savory flavors and satisfying textures. Crafted to win over even the most ardent meat-eaters, they offer a guilt-free indulgence that everyone can enjoy.

Follow The Directions

01

Step

In a medium bowl, combine the vegetarian beef crumbles, finely chopped napa cabbage, soy sauce, diced green onion, chili garlic sauce, and sesame oil. Season generously with salt and freshly ground black pepper. Mix thoroughly until well combined. (Prep time: 10 minutes)

02

Step

Lay out the potsticker wrappers on a clean surface. Place a spoonful of the prepared filling in the center of each wrapper. Lightly brush the edges of each wrapper with water. Fold the wrapper over to enclose the filling, creating a half-moon shape. Squeeze the edges together to seal, then crimp them for a decorative touch and to ensure a tight seal. (Assembly time: 20 minutes)

03

Step

Heat the peanut oil in a large non-stick skillet over medium-high heat until shimmering. Carefully place the potstickers flat-side down in the hot skillet, ensuring they are not overcrowded. Cook until the bottoms are golden brown and crispy. (3-4 minutes)

04

Step

Flip the potstickers over. Pour in 1/4 cup of water. Immediately cover the skillet with a tight-fitting lid and reduce the heat to medium. Allow the potstickers to steam for 5 minutes. (Steaming time: 5 minutes)

05

Step

Remove the lid and continue cooking until all the water has evaporated and the potstickers are slightly browned on the second side. (Evaporation time: 3-5 minutes)

06

Step

Serve immediately with your favorite dipping sauce. Enjoy these delightful Meat Lovers' Vegan Potstickers hot!

For an extra layer of flavor, consider adding a small amount of grated ginger or minced garlic to the filling mixture.
If you don't have peanut oil, vegetable oil or canola oil can be used as a substitute.
To prevent the potstickers from sticking to the skillet, ensure it's well-seasoned or use a non-stick pan.
These potstickers can be made ahead of time and frozen. To freeze, place the assembled potstickers on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe bag or container. Cook from frozen, adding a few extra minutes to the cooking time.