Vegan Tuna Potstickers

These Vegan Tuna Potstickers are totally delicious and super easy to create! They make great nibbles for when friends come around for drinks. Everybody loves these little beauties.

I first came across the recipe for Vegan Tuna Salad here. You may remember it from a previous post. It was early in my vegetarian days and the recipe sounded so bonkers I just had to give it a go. Sure enough, this stuff is delicious and packed full of nutrients. Genius!

The thing is, the recipe (even when scaled down) makes an enormous amount of faux tuna. It’s because of this I had to come up with creative ways to use it – and boy am I glad I did! 🙂

And before you say anything, I am completely aware that I’ve stuffed wanton wrappers with vegan tuna and folded them like ravioli. That’s home cooking for ya – you do your best with the skills you got (lol)!

These Vegan Tuna Potstickers are completely scrumptious but I would definitely put them in the “sometimes food” category ’cause you know… fried. Having said that you could totally steam these suckers and they’d be just as yum. I just can’t wait for you to try them. Make sure you hit me up in the comments or over on Instagram and let me know what you think.

Makes around 24 pieces

1 pack wanton wrappers (I get mine from my local supermarket)

1 cup Vegan Tuna (find recipe here)

a tablespoon of vegetable oil

250ml water

Method:

On a clean, dry surface lay out your wanton wrappers. Place 1 tsp Vegan Tuna in the center of each. Fold each wanton over to make a triangle, pinching the sides to seal. You can leave them like this or you can fold the two ends in like I do.
Heat 1/2 the oil in a large pot over a medium heat. Add half the parcels, flat side down, and cook for about 2-3 minutes.
Pour over half the water and clamp the lid on the pot. Cook like this for around 2-3 minutes. Then, remove the lid and cook for about a minute or until all the water has evaporated and the parcels are golden and crispy. Remove these golden parcels to a plate and repeat with the rest.
Serve with soy, sweet chilli sauce, or sriracha for a bit of a kick.