Vegan Steamed Dumplings – Thai Pot Stickers

Disclaimer: This recipe is modified from for review purposes.


  • For Filling:
  • 3 cups sliced fresh shiitake mushrooms
  • 1 cup cubed medium-firm tofu (about 2/3 of a package)
  • 1 thumb-size piece galangal or ginger, sliced
  • 3 to 4 cloves garlic
  • 2 spring onions, sliced
  • 1/2 cup fresh coriander (cilantro) leaves and stems, chopped
  • 1/4 tsp. white pepper
  • 3 tbsp. soy sauce
  • 2 tbsp. sesame oil
  • 1 tsp. chili sauce (or more if you want them spicy)
  • 1/4 cup vegetable stock
  • For Dumplings:
  • Cornstarch or flour for dusting plate
  • Soy sauce for serving
  • Chili sauce for serving
  • 1 package frozen round dumpling wrappers or wonton wrappers
  • 1 banana leaf for steaming (available frozen at most Asian food stores)


  1. Thaw dumpling wrappers at least 2 hours. Thaw banana leaf at least 30 minutes.
  2. Prepare a steamer by lining it with 1 or 2 layers of banana leaf (to keep dumplings from sticking). Use a traditional bamboo steamer set over a pot of boiling water, or a colander with a tight-fitting lid.
  3. Place all filling ingredients together in a food processor and process until very finely chopped, but not a paste.
  4. Lay 6 dumpling wrappers out at once over a clean work surface. Also have ready a small bowl of water for sealing the dumplings.
  5. Spoon about 1 teaspoon of the filling in the middle of each wrapper. Then dip your fingers in the water and moisten all around the outside of the wrapper.
  6. Bring the sides of the wrapper up over the filling and press together to seal. If it doesn’t seal, moisten the edges with a little more water. Pinch along the seam to create a decorative edge (see picture).
  7. Set the finished dumplings on a plate dusted with cornstarch or flour. Steam the dumplings right away, or cover and refrigerate up to 3 hours.
  8. To steam, place the dumplings in the banana leaf-lined steamer (they can be touching) and steam over high heat for 15 to 20 minutes, until mushrooms are well cooked.
  9. Set a frying pan over medium-high heat. Add 1 tablespoon oil and briefly fry the steamed dumplings to brown the bottom and sides.
  10. Serve with soy sauce and chili sauce.

As always, Enjoy!


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