These vegetarian avocado and shiitake pot stickers are little parcels of creamy avocado and earthy mushrooms wrapped in chewy vegan dumpling wrappers. A splash of balsamic vinegar and soy sauce seasons the crumbled silken tofu filling without weighing it down. They pan-fry in minutes, which makes dumpling night feel doable even on a Tuesday.
There’s something incredibly therapeutic about folding dumplings, but the real magic happens at first bite. If you’ve never put warm, creamy avocado inside a steamed wrapper, you are in for a serious treat! These Vegetarian Avocado and Shiitake Pot Stickers completely changed my dim sum game. They offer an amazing texture contrast between the rich, buttery avocado and the earthy, savory bite of shiitake mushrooms and balsamic vinegar. Best of all? They are shockingly budget-friendly and light, making them the perfect guilt-free comfort food for any weeknight.
Ingredients
• 1 medium avocado, diced small, approx. 5.3 oz / 150g
• 0.5 cup / 1.4 oz / 40g fresh shiitake mushrooms, stems removed and diced
• 0.5 block / 6 oz / 170g silken tofu, crumbled
• 1 clove garlic, minced, approx. 0.1 oz / 3g
• 2 tsp / 10 ml balsamic vinegar
• 1 tsp / 5 ml soy sauce
• 12 vegan dumpling wrappers
• Small bowl of water for sealing
Instructions
1. Prepare the Filling: In a mixing bowl, gently combine the diced avocado, shiitake mushrooms, crumbled silken tofu, minced garlic, balsamic vinegar, and soy sauce. Mash slightly until just mixed, being careful not to overwork the avocado.
2. Assemble the Dumplings: Place about 1.5 tsp (7.5 ml) of filling in the center of a dumpling wrapper.
3. Seal the Wrappers: Moisten the edge of the wrapper with water. Fold it in half to create a half-moon shape and pinch the edges tightly to seal, adding pleats if desired.
4. Prepare the Steamer: Line a steamer basket with parchment paper or cabbage leaves. Arrange the dumplings in a single layer, ensuring they do not touch.
5. Cook: Place the basket over a pot of boiling water, cover, and steam for 3–4 minutes until the wrappers are translucent and tender.
6. Serve: Serve immediately with a dipping sauce made from rice vinegar, soy sauce, freshly grated ginger, and a dash of hot chili oil.
Nutritional Information
• Serving Size: 3 pot stickers
• Calories: 83 kcal
• Total Fat: 6g
• Carbohydrates: 5g
• Protein: 3g
• Dietary Fiber: 3g
• Sugars: 1g
• Sodium: 65mg
Pro Tips
• Chef’s
• Don’t Over-Mash the Filling: Stop before the filling becomes a smooth paste. You want to maintain small chunks of avocado and mushroom for the best texture.
• Combat Oxidation: Avocado browns quickly. Work fast once the avocado is cut and steam the dumplings immediately after wrapping to keep the filling vibrant green.
• Keep Wrappers Moist: Prevent wrappers from drying out and cracking by keeping the stack covered with a slightly damp towel while you work.
• Spacing is Key: Arrange dumplings in the steamer so they are not touching each other. This prevents them from sticking together and tearing when removed.
FAQ
Q: Are these avocado pot stickers a good source of protein
A: Yes, for a light appetizer, they offer a good amount of plant-based protein. The silken tofu and shiitake mushrooms are the primary protein contributors in this recipe, providing 3g (0.11 oz) of protein per 3-pot-sticker serving.
Q: Can I make these pot stickers gluten-free
A: Absolutely. To make this recipe gluten-free, use certified gluten-free dumpling wrappers, which are often available in specialty grocery stores. Also, be sure to substitute the soy sauce with tamari or a gluten-free soy sauce alternative.
Q: How do I store and reheat leftover avocado pot stickers
A: Due to the fresh avocado, these pot stickers are best enjoyed immediately to prevent browning. If you have leftovers, store them in an airtight container in the refrigerator for up to one day. To reheat, steam them for 1-2 minutes until warmed through. Avoid microwaving, as it can make the wrappers tough and rubbery.
Q: What can I use instead of shiitake mushrooms
A: If you don’t have shiitake mushrooms, you can substitute them with other finely diced mushrooms like cremini, portobello (with gills removed), or oyster mushrooms. Each will provide a slightly different but still delicious earthy flavor to complement the creamy avocado.
Pro Tips
- Combat oxidation by tossing the diced avocado with the balsamic vinegar and soy sauce right away, the acidity slows browning and seasons the filling at the same time.
- Spacing is key, arrange the dumplings in the pan with room between them so the bottoms crisp instead of steaming against their neighbors.
- Dice the avocado and shiitake small and uniformly, oversized chunks make the wrappers hard to seal and prone to tearing.
- Keep a small bowl of water handy for sealing, wet the edge of each wrapper and press out any air pocket so the dumpling does not burst while cooking.
Frequently Asked Questions
Can I freeze these avocado and shiitake pot stickers?
Freeze them raw on a parchment-lined tray first, then bag them once solid. Cook them straight from frozen in the pan, just give them an extra minute or two.
Are these pot stickers vegetarian?
Yes, the filling is avocado, shiitake mushrooms, and silken tofu, and the recipe calls for vegan dumpling wrappers, so no animal products are involved.
Can I bake these instead of pan-frying?
Pan-frying is where the crispy bottom comes from, and with a 4-minute cook time it is worth keeping the skillet method. Baking works in a pinch but gives you a softer, less golden dumpling.
How do I keep the avocado from turning brown?
The balsamic vinegar and soy sauce in the filling slow browning, and assembling just before cooking keeps the color bright. If you must prep ahead, press plastic wrap directly onto the surface of the filling.
Recipe card below.
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Vegetarian Avocado and Shiitake Pot Stickers
Ingredients
Method
- Prepare the Filling: In a mixing bowl, gently combine the diced avocado, shiitake mushrooms, crumbled silken tofu, minced garlic, balsamic vinegar, and soy sauce. Mash slightly until just mixed, being careful not to overwork the avocado.
- Assemble the Dumplings: Place about 1. 5 tsp (25 ml) of filling in the center of a dumpling wrapper.
- Seal the Wrappers: Moisten the edge of the wrapper with water.
- Fold it in half to create a half-moon shape and pinch the edges tightly to seal, adding pleats if desired.
- Prepare the Steamer: Line a steamer basket with parchment paper or cabbage leaves.
- Arrange the dumplings in a single layer, ensuring they do not touch.
- Cook: Place the basket over a pot of boiling water, cover, and steam for 3–4 minutes until the wrappers are translucent and tender.
- Serve: Serve immediately with a dipping sauce made from rice vinegar, soy sauce, freshly grated ginger, and a dash of hot chili oil.
- Don't Over-Mash the Filling: Stop before the filling becomes a smooth paste. You want to maintain small chunks of avocado and mushroom for the best texture.
- Keep Wrappers Moist: Prevent wrappers from drying out and cracking by keeping the stack covered with a slightly damp towel while you work.
