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Vegan Jackfruit Potstickers

Vegan Jackfruit Potstickers

Author: Thomas
Delicious potstickers filled with a tender jackfruit filling. Soft, crispy on the bottom, and served with a spicy soy dipping sauce!
5 from 4 votes
Prep Time 1 hr
Cook Time 12 mins
Course Appetizer, Main Course
Cuisine Asian
Servings 16 potstickers
Calories 55 kcal


Jackfruit Potstickers

  • 1 tablespoon oil
  • 1 small red onion diced
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic minced
  • 1 15- ounces young green jackfruit
  • 3 tablespoon almond butter
  • 1 and ½ tablespoon soy sauce
  • ¼ teaspoon cumin
  • ¼ teaspoon smoked paprika
  • 1 teaspoon maple syrup
  • 1 teaspoon sesame oil
  • 1 tablespoon water
  • 16 potstickers wrappers
  • 2 tablespoon oil for frying
  • cup water

Dipping Sauce

  • 2 tablespoon soy sauce
  • 1 teaspoon maple syrup
  • 1 teaspoon white rice vinegar
  • teaspoon red pepper flakes
  • 1 tablespoon chopped fresh chives
  • optional: 1-2 tablespoon of water


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 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 make sure 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 ¾-1 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 ⅓ cup water into the skillet and immediately cover 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 recipe directs. You might have to cook them for an additional 3-4 minutes.


Serving: 1 PotstickerCalories: 55 kcalCarbohydrates: 6 gProtein: 1.4 gFat: 2.9 gFiber: 1.4 gSugar: 0.7 g
DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants