Making your own pasta dough is fun, but what about when you're out of time, patience, or just don't feel like it? Enter these shortcut tortellini made with potsticker wrappers – they're fast, flavorful, and you can fill them with anything you want! (Although, the filling suggested here is mighty tasty.)

Potsticker Tortellini [Vegan]



  • 2 cups packed dark greens like kale and spinach
  • 8 cremini mushrooms
  • 1/4 yellow onion
  • 1 clove garlic
  • 3/4 cup grated vegan cheese (optional)
  • Potsticker wrappers, thawed
  • 1/2 cup water plus extra for making tortellini
  • Salt and pepper
  • Olive oil
  • Pesto sauce (or sauce of choice)


  1. Make the filling: place the greens, mushrooms, onion & garlic in a food processor until finely minced.
  2. Sauté the greens/mushroom mixture over medium-high heat with a small amount of olive oil, season with salt and pepper. Mix a tablespoon of pesto sauce in, if using, then remove from heat.
  3. Allow the filling to cool to room temperature, then mix in the vegan cheese.
  4. Place a teaspoon of filling on each potsticker wrapper, dab a small amount of water around the edge of the wrapper with your finger, then fold into a half-moon shape. Push the center in (where the filling is) and bring the two ends around and cross and press to make a tortellini shape. Press all edges firmly to seal. Repeat until all the filling is used.
  5. Heat a large skillet (non-stick is easiest) over medium high-heat with 1/2 cup of water and 1 tablespoon of olive oil until the water is simmering. Place the tortellini in the pan in a single layer – be careful not to overcrowd. If your pan is not large enough, you may need to cook in batches and repeat this step.
  6. Steam the tortellini in the skillet, partially covered with a lid to allow steam to escape. Once the water has evaporated, remove the lid and continue to cook until the bottoms of the tortellini are lightly browned. This whole process should take about 8-10 minutes.
  7. Meanwhile, heat your sauce on low and serve the sauce on top of your cooked pasta, or very gently tossed with the pasta, being extremely careful not to break them.

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  • Pasta