Spicy Seitan-Mushroom Pot Stickers

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 268.9
  • Total Fat: 7.9 g
  • Cholesterol: 7.5 mg
  • Sodium: 820.1 mg
  • Total Carbs: 31.3 g
  • Dietary Fiber: 2.1 g
  • Protein: 18.2 g

View full nutritional breakdown of Spicy Seitan-Mushroom Pot Stickers calories by ingredient


A spicy, savory vegetarian treat! A spicy, savory vegetarian treat!
Number of Servings: 8


    -4 cups seitan, roughly chopped
    -20-30 Crimini (Baby Bella) mushrooms, approx. 10 oz. package
    -Won Ton or Potsticker Wrappers, round or square, package of 48
    -2 long hot peppers, seeded and minced
    -2-4 cloves garlic, minced
    -2-4 tsp. fresh ginger, peeled and minced
    -2 tbsp. soy sauce
    -2 tbsp. rice vinegar
    -2 tbsp. corn starch mixed with 4 tbsp. water, set aside
    -Olive oil, for frying


You can use prepared or home-made seitan for this recipe. I use White Wave Traditional Seitan, available in 8-oz. packages in the Nature's Marketplace section at Wegman's.

-Put your roughly chopped seitan into a food processor and process until roughly ground, like bread crumbs. If you don't have a food processors, this can also be done by hand, although it will take much longer.
-Process your cleaned mushrooms so that they're the same consistency.
-In a non-stick pan or griddle, heat approx. 2 tbsp. olive oil, adding your minced garlic, ginger and peppers. (Note: any fresh hot peppers can be used, including chiles, long hots or jalapenos, depending on your taste.) Fry until garlic becomes golden, but don't let it burn.
-Once garlic is golden, add the mushrooms and saute until soft.
-Add seitan and heat through.
-Add soy sauce and rice vinegar and taste it. You can add more and season to your taste, if necessary.
-Take the pan off the heat and let it cool. Once it's cooled a little bit, add the corn starch/water mixture. This will help hold the mixture together when you fill the dumplings.
-Once mixture is cooled, set up a work station to assemble your pot stickers: Stack of wrappers, covered with saran wrap to prevent drying, filling, and small bowl of water.
-Dipping your finger in the water, wet the edges of the wrapper.
-Place a packed tablespoon of the filling onto the wrapper.
-Carefully fold the wrapper in half, sealing the edges and pushing out as much air as possible. You can crimp the edges, which looks pretty and also keeps the seal tight.
-Once all the pot stickers have been assembled, heat a large non-stick pan or skillet over medium-high heat, adding oil.
-Once the oil is heated, add as many pot stickers can fit easily in the pan.
-Let the pot stickers cook in the pan until their bottoms are as browned as you like. Remember, though, that these will cook for a bit longer after this.
-Once the bottoms are as browned as you like, add about 3/4 c. water (for up to 10 dumplings, add about 1 c. if there are more in the pan) and put a tight-fitting lid onto the pan.
-Set a timer for 7 minutes and let the dumplings steam.
-Once the timer goes off, take a peek at them - if the wrappers look cooked, they can be slid out of the pan and onto your plate, ready to be eaten!
-If they need a bit more time, you can add additional water as necessary.
-Serve with gyoza or ponzu sauce.

Makes 8 6-dumpling servings.

Number of Servings: 8

Recipe submitted by SparkPeople user SIOBHAN_VICIOUS.

Member Ratings For This Recipe

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    Delicious recipe. - 6/12/20

  • no profile photo

    These were delicious! I love pot stickers, especially homemade. I used button mushrooms b/c thats what I had. I would probably keep the seeds in the peppers b/c I would have liked them a little spicier, just preference. My first time working with seitan and it was definitely a success - 2/24/10