Vegan Jackfruit Potstickers
Delicious potstickers filled with a tender jackfruit filling. Soft, crispy on the bottom, and served with a spicy soy dipping sauce!
Ingredients
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
- 2 tbsp soy sauce
- 1 tsp maple syrup
- 1 tsp white rice vinegar
- 1/8 tsp red pepper flakes
- 1 tbsp fresh chives chopped
- 1-2 tbsp water optional
Instructions
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.
Notes
- 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.
Nutrition
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