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Protein Packed Potstickers

Japanese, Malaysian, Thai: I will eat any Asian cuisine (if it’s vegan, of course). To avoid ordering in everyday, I decided to make one of my favorite starting dishes: Vegetable Potstickers! I picked up an array of colorful veggies at my local farmer’s market and ordered an aha LUCKY BONES broth online. With these products, and some inspo from, I transported my taste buds to the East!


25 vegan wonton wrappers* (Link in bottom)

Half an white onion, chopped

2.5 cloves of garlic, minced

1 carrot, grated

1 cup chopped cabbage

4 tablespoons of LUCKY BONES, divided

1/2 cup chopped green onions

Salt and pepper to taste

Water for steaming

1/4 cup SWEET CHI

  1. First I made the wonton wrappers; this took a bit, but nothing beats the self- gratification of making a whole meal from scratch. Also, my grocery store did not carry vegan wonton wraps.

**If you do make homemade wonton wrappers make sure they are very thin, mine turned out a bit thicker and doughier!

  1. Next step is to simmer the white onion & white part of the green onion for about 2 minutes, then add garlic and 2 tablespoons of LUCKY BONES. Then after 5 minutes add the cabbage, the rest of green onions and the carrots. Make sure cabbage is soft, but not soggy!

  1. After, let your vegetables cool enough for you to fill your wonton wrappers. Place a teaspoon of filling in your wonton wrappers, wet edges with water and press down to seal.

  1. Heat 1 tablespoon of LUCKY BONES in pan and add the potstickers and fry until golden brown. Add 1/4 cup of water, cover the pan and reduce heat to medium. Allow to steam until the tops are tender and the water has evaporated - about 2 to 3 minutes. Fry until browned to your liking

  1. Remove Potstickers from pan and serve!

(Optional) Heat up ¼ cup of SWEET CHI in already heated pan & add some garlic, heat for 4-6 minutes and use as dipping sauce!

Bon Appetit!

With Pure Intentions,

Angela Del Rossi

*Wonton Link

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