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Vegan Matcha Potstickers



4 inches in diameter (Makes 25)

  • 250g all purpose flour
  • 2 tbsp matcha powder
  • 160ml boiling water
  • 1 tbsp oil
  • Pinch of salt

Pan fried veggies:

  • 3 clove garlic minced
  • 1 small onion diced
  • 1 napa cabbage
  • 1 carrot
  • 1 can mushrooms
  • 1 handful green onions

Sauce mixture:

  • 3 tbsp soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp white pepper
  • 2 tbsp rice wine
  • salt for seasoning



  1. Add the flour, matcha powder and salt into a big bowl for easy kneading. Pour in the boiling water+1 tbsp oil little by little. Depending on the quality of the flour, you may need slightly less water.
  2. Careful not to knead the dough by hand immediately as the water is very hot. Use a fork or spoon to mix first, then use your hands once it’s cooled off slightly.
  3. Cover the dough and let it sit for 10 minutes before rolling. Flour your workspace with cornstarch and roll out your dough into round shapes.
  4. Sprinkle your gyoza wrappers with more cornstarch before stacking them. Trust me, the wrappers love to stick together, so don’t be sparing with the cornstarch.

Pan fried veggies:

  1. Clean and finely chop all the veggies. Next heat oil in a pan, then add in the garlic and onion and sauté until fragrant.
  2. Add in the chopped veggies and sauce mixture, cook and stir the veggies until tender (about 4 to 5 minutes). Finally, remove from heat and let it cool completely.
  3. Heat oil in a frying pan, then add the dumplings and fry them over very low heat until they turn golden brown.
  4. Next add in 2 tbsp water and cover with lid. Let them cook for another 4 minutes. Remove from heat and serve hot.


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