Spicy Vegan Seitan Potstickers

These small dumplings are packed with a delicate combination of salty, spicy, and savory flavors.

As an appetizer, serve these flavorful, meat-filled potstickers from Fusion Food in the Kitchen by VegNews Food Editor Joni Marie Newman with a selection of excellent dipping sauces.


For the sesame-Sriracha crumbles:

½ cup vital wheat gluten

½ teaspoon smoked paprika

½ teaspoon onion powder

¼ teaspoon chipotle powder

¼ teaspoon salt

⅛ teaspoon black pepper

¼ cup water

1 tablespoon Sriracha

1 tablespoon soy sauce

2 teaspoons sesame oil

1 tablespoon vegetable oil

For the cojita-style crumbles:

1 block (12 ounces) of extra-firm tofu, drained and pressed

½ teaspoon salt

½ teaspoon powder

½ teaspoon onion powder

½ teaspoon dried oregano

¼ teaspoon ground cumin

¼ teaspoon chipotle powder

1 tablespoon rice vinegar

For the potstickers:

Sesame Sriracha Crumbles

1/2 cup Cotija-Style Tofu Crumbles

2 tablespoons finely chopped chives

1 package pot sticker wrappers

Oil, for coating

How to prepare:

For the Sesame Sriracha Crumbles, combine water, Sriracha, soy sauce, and sesame oil in a large mixing basin. Combine water, Sriracha, soy sauce, and sesame oil in a separate bowl. Add liquid to the dry mixture and blend. Separate dough into small fragments.

Warm oil in a over medium-high heat. Add the crumbs to the pan and cook for four minutes, or until they are browned and dry.

To prepare the Cojita-Style Tofu Crumbles, crumble the tofu in a mixing bowl until it resembles crumbled feta. Mix in the remaining ingredients until thoroughly combined. Allow tofu to remain overnight before consuming so that it can absorb flavors.

In a small mixing bowl, combine crumbs, tofu crumbs, and chives for the potstickers.

Place one wrapper flat on a surface. Add 1 spoonful of filling to the wrapper’s center. Wet your fingertips and run them along the edge of the packaging. Fold the wrapper in half, forming a half-moon, then press the edges together to seal. Utilize a fork to crimp the edges. Repeat with filling and the remaining 35 wrappers. Apply a thin coating of oil.

Add potstickers in a single layer to a steamer and cook for 10 minutes, or until warm and moist. Serve immediately or save in the freezer for later use.

Share with friends:

Leave a Reply

Your email address will not be published. Required fields are marked *

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Bearaby Debuts Weighted Blanket Made Only from Trees 
Are Non Dairy Creamers Vegan? Plus, the 5 Best Ways to Spice Up Your Coffee
Rice with dried fruit
Supermarket Vegan Products Cost More Than Animal Products
Top Fruits And Vegetables To Dehydrate
Why cultured meat may be the solution to the worldwide overfishing crisis
Food technology businesses have figured out how to manufacture fish-free products. In the United...
Jackfruit Philly Cheesesteaks
Ingredients: Here are the ingredients you will need for this sandwich. For the vegan steak:...
For the first time ever, cell-based meat will be sold at butcheries
A regulatory body has given its first-ever green light to the commercial sale of “cultured...
Is Milk Bad For Our Health?
Growing up in the 1990s and 2000s, it was impossible to turn on the television or open a magazine...
Should Vegans Stop Imitating Animals Products?
Perhaps it is time to let go of the idea that products derived from animals, like meat and...
Easily Prepared Jackfruit Tacos
With these delectable Jackfruit Tacos, taco night will never be the same again. The texture...