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Vegan Jackfruit Potstickers

These vegan jackfruit potstickers are the bomb. That’s all I can say.

It’s savory, tender, smoky, and a bit spicy. To sum it up, it’s delicious. These potstickers are filled with pulled jackfruit and served with a spicy sesame dipping sauce. You are going to love these!

Vegan Jackfruit Potstickers

The super tender filling consists of jackfruit, onions, garlic, and ginger, flavored with a savory almond butter sauce. It’s inspired by my Jackfruit “Chicken” Quinoa Bowls and comes together in just 10 minutes!

Once your jackfruit is cooked, the almond butter sauce comes to coat everything and gives a ton of flavor. The filling is so good you might have to prevent yourself from eating it alone.

Vegan Jackfruit Potstickers

One thing to know, though, is that shaping the potstickers is the most time-consuming part of the recipe, like 1 minute to make one and 10 seconds to eat it. It’s a bit depressing, but it’s worth it!

You potstickers folding experts out there might say mine are not perfectly shaped. I know, but I’m working on it! As they say, practice makes perfect. But at least they taste great!

Vegan Jackfruit Potstickers

To cook the potstickers, you start by frying them in a pan until the bottoms become crispy and golden brown. Then pour some water, cover with the lid, and let steam until the wrappers are cooked.

The wrappers will be soft with a crispy, almost caramelized bottom.

Vegan Jackfruit Potstickers

I served these with a spicy/sour/sweet soy dipping sauce. It’s a mix of soy sauce, sesame oil for a nutty flavor, red pepper flakes to make it spicy, maple syrup to balance with the rice vinegar, and finally, some chopped chives to freshen up everything.

Vegan Jackfruit Potstickers

If you like Asian food, you will absolutely love these dumplings! Making the filling is super easy, and if you can get your hands on packaged potsticker wrappers, you will save a lot of time (and effort!).

Let me know in the comments if you try this recipe, and tag #fullofplants on Instagram!

Vegan Jackfruit Potstickers
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Vegan Jackfruit Potstickers

Vegan Jackfruit Potstickers

5 from 5 votes
Author: Thomas Pagot
Delicious potstickers filled with a tender jackfruit filling. Soft, crispy on the bottom, and served with a spicy soy dipping sauce!
Prep Time : 1 hour
Cook Time : 12 minutes
Total Time : 1 hour 12 minutes
Servings 16 potstickers
Calories 55 kcal


Jackfruit Potstickers

  • 1 tbsp oil
  • 1 small red onion diced
  • 1 tbsp ginger freshly grated
  • 2 cloves garlic minced
  • 1 15-ounces can young green jackfruit
  • 3 tbsp almond butter
  • 1 and 1/2 tbsp soy sauce
  • 1/4 tsp cumin
  • 1/4 tsp smoked paprika
  • 1 tsp maple syrup
  • 1 tsp sesame oil
  • 1 tbsp water
  • 16 potstickers wrappers
  • 2 tbsp oil for frying
  • 1/3 cup water

Dipping Sauce


Jackfruit Potstickers

  • Heat the oil in a large skillet over medium heat. Once hot, add onion, ginger, and garlic. Cook for 3-5 minutes or until onions are golden brown. Stir from time to time to make sure the ginger doesn't burn.
  • In the meantime, drain and rinse the jackfruit. Transfer to a plate or cutting board and roughly mash it with a fork until you get a texture similar to pulled pork. Add to the skillet and cook for another 5 minutes, stirring regularly to ensure it doesn't stick to the bottom.
  • In a small bowl, combine the almond butter, soy sauce, cumin, paprika, maple syrup, sesame oil, and water. Mix with a spoon until smooth. Add the sauce to the skillet and mix to coat the jackfruit. Cook for another minute and remove from heat.
  • To assemble: Place about 3/4-1 tablespoon of jackfruit filling in the center of a wrapper. Using your finger, lightly rub the edges of the wrapper with water. Fold the wrapper over the filling to form a half-moon shape. Pinch the edges to seal. Be careful not to leave any air pockets inside. Repeat with the remaining wrappers.
  • Heat two tablespoons of oil in a large skillet over medium-high heat. (I used sesame oil for more flavor.) Once hot, lay the potstickers in a single layer. They should not touch each other. Fry for about 2 minutes or until the bottoms are golden brown.
  • Pour 1/3 cup water into the skillet and immediately cover it with the lid. Turn the heat down to medium and allow to cook for 6-7 minutes. Remove the lid and cook uncovered until most water has evaporated.
  • Serve immediately with the dipping sauce.

Dipping Sauce

  • Combine all the ingredients in a small bowl. Taste and adjust seasonings, adding more water if it's too salty for you.


  • If you can’t find vegan potsticker wrappers, you can make your own by following this recipe from Just One Cookbook.
  • To fold the wrappers, check out this video.
  • Potstickers can be frozen for up to 2 months. Freeze them uncooked. No need to thaw before cooking, just add them to the skillet and proceed as the recipe directs. You might have to cook them for an additional 3-4 minutes.


Serving: 1 Potsticker | Calories: 55 kcal | Carbohydrates: 6 g | Protein: 1.4 g | Fat: 2.9 g | Fiber: 1.4 g | Sugar: 0.7 g
Course : Appetizer, Main Course
Cuisine : Asian
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

Learn more ➜

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[…] These caramelized zucchinis would be delicious served with Sesame Glazed Mushroom Noodles, Sweet Potato Coconut Buckwheat Risotto, or Almond Butter Jackfruit Potstickers. […]

Grazie per la ricetta. Mi piace e la proverò sicuramente!

5 stars
Serving size is 1 (one) 1 potsticker?! Shewl no doubt these were the bomb. My sweetheart and I gobbled them up. Thanks for some great recipes! Cheers from coastal NC!

5 stars
This recipe was perfect! I actually would not change anything! The kids loved it. Not a vegan but really considering the lifestyle change

5 stars
Update I froze a batch and they turned out just as delicious. Next time I will make sure I lay them on cling wrap making sure they are not on top of each other.

What can you use to replace almond butter?

5 stars
AMAZING!!! These were so tasty. We’re a non-vegan, non-vego household and we’ve eaten more than our fair share of potstickers but my husband exclaimed that these are the BEST dumplings he has EVER had! Perhaps our wrappers were a little smaller because the filling made about twice as many as it was supposed to but we were more than happy about that 😉 Next time I would probably double the sauce amount and try adding some spring onions in the mix once cooled. Looking forward to having them again.

Hi! Can I use canned jackfruit instead of fresh? Thanks!

5 stars
Amazing recipe! My family loved it.Thank you.