Vegan Potstickers / Gyoza / Mandu Dumplings

Many cultures have a filled dumpling kind of food: samosas, empanadas, pierogies, ravioli, mochi, blueberry buns… I think I’m on a quest to try them all!

In Japan and Korea, these potsticker dumpling marvels are savory and can be filled with tofu, mushrooms and greens.

They’re fun to cook, fried on one side and steamed on the other side, then dipped in a sesame soy-based sauce.

We never have leftovers with this recipe. I hope you enjoy it!



  • 2 1/2 cups flour
  • 1/2 tsp salt
  • 2/3 cup hot water
  • Cornstarch for dusting


  • 1 Tbsp toasted sesame oil
  • 4 cloves garlic, minced
  • 1 tsp ginger
  • 1 leek, chopped
  • 1 package enoki mushrooms,
  • 2 cups savoy cabbage or baby spinach, chopped
  • 1 orange pepper, choppd
  • 2 Tbsp tamari or soy sauce
  • 1 Tbsp apple cider vinegar
  • 1/2 package extra-firm tofu, crumbled
  • Salt and pepper to taste

For Cooking

  • 1 Tbsp canola oil
  • 1/4 cup water


  • 3 Tbsp tamari or soy sauce
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp maple syrup
  • 1/2 tsp toasted sesame oil

Optional garnishes

  • Sesame seeds
  • Green onions


Make the dough
In a medium bowl, mix the flour and salt, then pour in the hot water while stirring until it comes together into a ball of dough. Knead with your hands for 5 minutes, then wrap it in cling wrap and refrigerate for 1/2 hour to 1 hour.

After that, roll it out on a board dusted with cornstarch to a round shape as thin as you can make it. Use a round cookie cutter about 3″ wide to cut out circles that will be used to wrap the dumplings.

Make the filling
In a large pan, heat the 1 Tbsp toasted sesame oil over medium high heat, then add in the garlic. Cook for 2-3 minutes until the garlic starts to turn golden, then add in the ginger and leeks and cook for 3-5 more minutes to soften the leeks.

Add in the mushrooms, cabbage, and pepper, followed by the 2 Tbsp soy sauce and 1 Tbsp apple cider vinegar. Cook for 5-7 more minutes until the cabbage is wilted and the liquid is mostly gone. Set aside to cool for the filling stage.

Assemble and cook the dumplings
Use your fingers to stretch each dumpling wrapper out a little bit more, then add a full teaspoon of filling to the center of the wrapper. Fold the wrapper over the filling like a taco shell, working from one end and pinching the two sides along the edge in a diagonal overlapping pattern, or any pattern you like.

Heat up the canola oil in a large pan over medium heat. Add the dumplings and cook for about 3 minutes until they get nice and golden on the bottom, then pour in the 1/4 cup water and cover the pot with a lid. Steam for about 8 minutes until the water has evaporated, then remove the potstickers carefully from the pot with a flapjack (they will be a lovely shade of brown after being nicely stuck to the pan).

Stir the sauce ingredients together, and serve with the dumplings, the leftover filling, and any garnishes you like. Enjoy hot from the pan!


“Every storm runs out of rain.” – Maya Angelou

In other words, it’s all temporary.

May you find moments of ease and peace in your day today.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

3 responses to “Vegan Potstickers / Gyoza / Mandu Dumplings”

  1. maitridojo Avatar

    Twitter comment from Chop Sizzle Feast: Looks great!

    1. maitridojo Avatar

      @Chop Sizzle Feast Thank you! 🙂

  2. maitricookswithlove Avatar

    These disappear so quickly at our house!

Leave a Reply