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Potstickers are a beloved appetizer known for their crispy bottoms and flavorful fillings. This Vegan Potstickers recipe offers a keto-friendly twist, using tofu and cabbage to keep carbs low while providing a deliciously satisfying dish. Ideal as an appetizer or light meal, these dumplings are packed with protein and healthy fats, making them perfect for keto and vegan diets alike.
The combination of firm tofu, shiitake mushrooms, and fresh vegetables creates a rich texture and umami flavor, complemented by the aromatic ginger and savory soy sauce. Wrapped in tender cabbage leaves instead of traditional dough, these potstickers reduce carbs substantially without sacrificing taste.
Nutritional Information and Keto Benefits
- Calories: 118 kcal per serving
- Fats: 9g (67%)
- Proteins: 9g (17%)
- Carbohydrates: 5g (16%)
Cabbage is an excellent low-carb vegetable, high in fiber and essential vitamins like C and K. According to research from the National Institutes of Health, cabbage also contains antioxidants that support overall health.
Ingredients
- 250 grams firm tofu, pressed and crumbled
- ½ cup diced shiitake mushrooms
- ¼ cup finely chopped carrots
- ¼ cup finely chopped spring onions
- 1 tsp minced ginger
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 2 tbsp peanut oil, plus more for pan-frying
- ½ tsp salt
- ½ tsp pepper
- 250 grams green cabbage leaves
Directions
- Heat 2 tbsp peanut oil in a pan over medium heat.
- Sauté minced ginger and spring onions until fragrant, about 1-2 minutes.
- Add crumbled tofu, shiitake mushrooms, and carrots. Sauté for 2-3 minutes until softened.
- Remove from heat and season with soy sauce, sesame oil, salt, and pepper. Mix well.
- Blanch cabbage leaves in boiling water for 1-2 minutes until soft and pliable.
- Lay a cabbage leaf flat on a clean surface. Spoon about 1 tablespoon of the tofu mixture onto the leaf.
- Fold the leaf over the filling and secure edges with toothpicks to form dumplings. Repeat with remaining ingredients.
- Heat 2 tbsp peanut oil in a non-stick pan over medium heat.
- Arrange potstickers in the pan and fry for 2 minutes until bottoms are golden brown.
- Add ¼ cup water to the pan and immediately cover to steam. Cook for 3-4 minutes or until water evaporates.
- Remove lid and cook for an additional minute if needed to crisp the bottoms again.
- Serve hot with your favorite dipping sauce.
Why These Vegan Potstickers Are Perfect for Keto
Traditional potstickers use wheat-based wrappers that are high in carbs, unsuitable for keto. By using blanched cabbage leaves instead, this recipe keeps carbs low while adding crunch and fiber. Firm tofu contributes a high-quality plant protein source, essential for maintaining muscle and satiety on keto diets.
The use of shiitake mushrooms adds an earthy umami flavor and important micronutrients such as vitamin D and selenium, enhancing the dish's nutritional profile. Additionally, cooking with healthy fats like peanut and sesame oils increases fat content to support ketosis.
Tips and Variations
- Try swapping shiitake mushrooms for cremini or button mushrooms.
- Add finely chopped water chestnuts for extra crunch.
- Use tamari instead of soy sauce for a gluten-free version.
- Serve with a keto-friendly dipping sauce such as coconut aminos with chili flakes.
Explore More Keto Vegan Recipes
If you loved this recipe, explore more keto vegan meals to keep your diet exciting and varied. From hearty mains to light snacks, there’s something for everyone.
🎁 Grab your FREE 21 Keto Recipes Cookbook packed with delicious, easy low-carb recipes designed to help you stay on track without sacrificing flavor.
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