39 Reviews of Best Vegetarian Pot Stickers

From: spatchcock

On Aug 19, 2002

OH. MY. GOD. Can I just say that BF and I just gobbled up ALL OF THESE!?!?!?! Granted, we hadn't eaten all day but WOW, I think I won't have my cholesterol checked this week like I'd planned These were WONDERFUL! Really great! Be sure to really slam that lid down right away when you're throwing the water in the pan so you don't get completely covered with boiling grease! Also, I couldn't find shiitake mushrooms at the normal grocery store and the ethnic ones were all closed so I just used normal raw sliced mushrooms. Didn't have chives or garlic sprouts either, so I just used green onions! These are PHENOMENOL--served with sushi and some hoisin and S&S sauce as condiments.

From: HollyJane

On Aug 10, 2004

These were very good. I love vegetarian pot stickers, and they are so hard to find in restaurants. It is really worth finding the shiitake mushrooms for this recipe. They give it a great flavor. I added a little soy sauce to the mix. I may add a little fresh minced garlic next time. Thanks for a great recipe. I will be making these often!

From: Deantini

On Apr 26, 2009

Really, really good! Loved by kids and adults. I read most of the previous reviews before cooking and am glad I did. As always the reviews provide very valuable advise. Combining all of the advise this is what I ended up doing: I finely chopped all ingredients instead of shredding as it makes the mix more manageble. I used 1 cup of red onion which was 1/3 large red onion. I used 2 cups of shiitake mushrooms. I added 2 cloves of garlic. I used 1/2 tsp black pepper and the mix was fairly spicy. I used green onions instead of chives. I added a bit (1-2 tsp) soya sauce to the mix. I ended up with 41 pot stickers. The prep time is quite a bit longer than listed, 60 min instead of 30 min and I work pretty fast. Assembly of the pot stickers is easy, just wet the wonton wraps along the edge with water and crimp with a fork. I made them into 1/2 moon shapes, but I guess you can also make them look like wontons in a wonton soup, more like a pouch, see one of the pictures. Cooking was fast, approx 1 min to brown and 2-3 min of steaming. I did flip them over after steaming to make them brown on both sides. I served with a sauce of soya and sesame oil. Thank for sharing this great recipe. I will be making these often.

From: AQueen

On Aug 2, 2006

Oh my! These were sooo good! I froze the leftover filling and made the rest about a week later and they were good too! Yummy snacking food for movie night with the hubby. I was skeptical but so glad I tried them. The filling can also easily be adjusted for what you have on hand.

From: Kiwiwife

On Aug 12, 2007

These were really good! It took a bit of time to put together but It was so fun! I made as posted with the chives. The cooking method was easy. I made about 40 then froze 30 of them on a cookie sheet till solid then threw into freezer bag. The next day thawed some on counter for an hour & cooked the same way for my daughter & son, they came out perfect, held together nicely! Never attempted dumplings before, but I would make these again! Thanks for posting.

From: loveleesmile

On Feb 12, 2008

These are really good. The first time I made these though, I used a whole red onion and thought it was way too overpowering! Maybe my red onion was rather big…This time I used half a red onion and left everything else as is, and I thought they turned out great! I will definitely make these again, and again and again. Thanks for posting!

From: Chef #872047

On Jun 24, 2008

I loved these potstickers!! One shortcut I took to take the time out is that I bought a coleslaw mix that had broccoli, cauliflower, carrots and purple cabbage already cut into matchsticks. I chopped them into tiny dices from there. Then all I had to chop was the mushrooms (I used crimini instead) and the onion. I also let my girls (ages 8, 6, 4) fill and crimp the potstickers. They loved it.

From: Chef Marie

On Jan 17, 2005

These are the best! Have made them three times now. I usually just freeze the whole batch and then just defrost them as needed. Thanks for the recipe!

From: Genevieve H.

On Oct 16, 2007

What can I say? These were great as other posters mentioned. I will make for special occasions. I might have cooked them in too much oil since they were pretty oily, but the taste was just so good. DH kept munching on them too. Thank you for sharing.

From: averybird

On Dec 3, 2008

Very good, and so fresh! I used green onions and shiitakes, cut the pepper back to 1/2 tsp. The cilantro was subtle but added something special, I would not skip it. A tip- the wonton wrappers seal easily if you dab a bit of water around the edges with your pinkie. And for the person who asked, no need to flip them. After you cover them with water, they will steam the rest of the way and puff up nicely. Glad to hear these freeze well. Thanks!