Vegetarian Chinese Potsticker Appetizers

Easy vegetarian Chinese potsticker appetizers! Make this homemade takeout version of potstickers, stuffed with tofu, garlic, mushroom, carrots, and cabbage.

No takeout order would be complete without a side of my new favorite Chinese appetizer, Vegetarian Chinese Potsticker Appetizers (or Gyoza). But I’m not always feeling fancy enough to spend the calories and money to have these served up from a restaurant so I make these at home… all the time!

A few weeks ago I had dinner with some of my favorite ladies at a potluck style holiday occasion. It was with my Mom’s and Mentors group where we all brought a little something to add to a Chinese Menu. I signed up to bring an appetizer. I don’t usually make Chinese food, so I scoped out Pinterest for recipes in which  most of what I found were fried or super creamy and heavy dishes. Not my style. Chicken wontons – easiest and the best fried chicken wontons recipes I found would have been great to make, but too heavy with our main dish being a salad. I like light, flavorful, savory dishes where you feel amazing by the foods you eat, not bloated.

The solution to the problem of looking for a healthy Chinese appetizer is pan seared to perfection vegetables wrapped in a light rice wrap. This is a simplified version that makes for a great party appetizer or light entree. Each “dumpling” has an outer layer of crispy rice paper, with a delicious layer of ginger and onions flavored with minced garlic, tofu, carrots and cabbage sauteed together on the inside. Dipped in sweet soy sesame garlic sauce this Vegetarian Chinese Potsticker Appetizers recipe is dangerously addictive!

Steps for Vegetarian Chinese Potsticker Appetizers:

  1. Chop and grate vegetables at home. Don’t bother buying store bought pre-chopped and sliced vegetables. They won’t taste the same as fresh organic wholesome foods. If you buy the freshest organic produce it is the best bet for the most flavorful dish. 
  2. Saute vegetables to maximum flavor, about 5-7 minutes.
  3. Add 1 teaspoon of filling into lightly soaked rice wrap.
  4. Wrap like a burrito- bottom up, then sides over then top up until sealed.
  5. Add layered side down to a hot pan heated on medium low heat and let it get crispy about 3-5 minutes on each side.

Sometimes I double up the recipe and add any leftover fillings and sauce to gluten free spaghetti noodles with baked cod mixed in. Makes a delicious second meal with leftovers!


Takes 30 mins including wrapping and searing crisp. Super crispy & yummy, get the easy recipe and make the easy recipe. I get our Tempura Tofu at Trader Joe’s but you can find this great Tempura Tofu Spring Vegetables recipe to add as your base. Other options include pork or ground turkey for the hearty carnivores protein. Or simply just do vegetables! Either way, promise you won’t regret it! xo!

Leave a Reply

Your email address will not be published. Required fields are marked *