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Vegan Mushroom Potstickers

These are going to become your new favorite appetizers! If want to make them a little spicier, add some chili flakes or Thai red chili paste.



  • 10 dried shiitake mushrooms
  • 1 c hot filtered water
  • 1 lb wild or button mushrooms, chopped
  • 1 c loosely packed shredded cabbage
  • 1 bunch green onions, chopped (green and white parts)
  • 4 garlic cloves, minced
  • 2 tbsp. freshly grated ginger
  • 1/4 c coconut aminos
  • 2 tbsp. toasted sesame oil
  • Pinch of sugar or more to taste
  • 30 round wonton wrappers
  • 1/2 c vegetable oil, adding more if necessary


  1. Combine the dried shiitakes and water in a small bowl and set aside to rehydrate mushrooms, about 5 minutes. Drain and chop.
  2. In a large bowl, combine shiitakes, fresh mushrooms, cabbage, green onions, garlic, ginger, coconut aminos, sesame oil, and sugar.
  3. Fill a wonton wrapper with a small tablespoon of mushroom filling. To seal, dip your finger in water and lightly moisten the edges of the wonton wrapper and fold over to form a half-circle, pressing the edges together. Repeat with remaining wonton wrappers and filling.
  4. Heat the oil in a large skillet over medium-high heat. Add 10 to 12 potstickers to skillet and cover with a lid. Cook potstickers for 2 to 3 minutes each side, keeping skillet covered. Gently remove potstickers and repeat with remaining potstickers, adding more oil if needed.
  5. Serve potstickers warm with your favorite dipping sauce.