Despite a long standing, “well that was far less impressive than I’d hoped for” malaise when it comes to pot stickers – the attractively clean packaging and $3.99 price point tipped me over into purchasing these dumplings.
These potstickers are fairly simple vegan friendly affairs, and they cook up just like any other: fry in the pan from frozen to develop color and crisp, before adding water and a lid, steaming them to completion.
My impression of these pot stickers was much like any other pre-made, cook at home version I’ve prepared in the past. The flavors were fairly muted and uninspiring; and it’s really quite difficult not to end up with broken, leaking dumplings. Fry too vigorously and they’ll stick to the pan, fry too low and you won’t develop that crisp finish.
My wife and I decided to share these for a light lunch one day, plated with a little Seapoint Farms Riced Edamame for a little more substance. With the muted flavors of the potsticker we both decided they need a little more oomph from a side sauce. We went with a few options including Peri Peri infused ponzu sauce that you’ll see in the first two pictures below, and sambal after that:
Whole Foods Vegetable Potstickers nutrition, ingredients, cooking instructions
Other Whole Foods products
- Whole Foods 365 Spinach And Cheese Spanakopita
- 365 Shawarma Marinade – a hidden gem
- Whole Catch Maryland Style Crab Cakes review
- 365 Plant-Based Burger Patties – one to avoid
- Chicken kebob with chips, salsa, guac
- Whole Foods Vegetable Egg Rolls
- 365 Organic Crinkle Cut Fries review
- Review: 365 Breaded Chickenless Nuggets
- Whole Foods Vegetable Potstickers
- Review: Whole Catch Shrimp Poppers
- Review: 365 Plant Based Smoky And Spicy Burgers
- Review: 365 Meatless Breakfast Patties
- Review: 365 Meatless Burgers
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Overall
Are Whole Foods Vegetable Potstickers any good?
These are a fairly average potsticker product. To get the very best out of these dumplings you’ll want to serve with a vibrant dipping sauce to brighten the flavors. To be honest, I’d just stick to restaurant pot stickers unless your REALLY craving to make these at home.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!
Got these for lunch one day and put them on the stove like it said. They taste oddly like chocolate chip cookies with an after taste
Of the smell of tire rubber.
Hm…. I’m going to be honest…. these are amazing if cooked correctly. Mine come out looking much different with a crispy finish. And they are FIREEE 🥰
You put a good amount of vegetable oil in the pan (but not too much of it will splatter), on the stove with the fan on – medium high heat. You flip them every so often and make sure the oil gets all over the outsides of each potsticker. Then you continuously flip them every so often until you see a light golden crisp on either sides of the post stickers, once they are noticeably crispy you put water in the pan, a little more than called for and stir the potstickers around. Then you close the lid and let them cook on medium low heat for about 5 more minutes, enough time to crisper up a little more and absorb the water. Then u can make a mixture of soy sauce and red pepper flakes to eat them. Hope this helps
Thanks Abigail, Ill for sure check this out again in the future 🙂