appetizersside dishes

Pink-o-ween Potstickers

In October we ‘Eat and Drink Pink’ to raise awareness for Breast Cancer Awareness Month. The fun continues with our next Pink-o-ween theme with some adorable pink jack-o-lantern dumplings. Confession time… making these cute wrappers takes a bit of time, but it is so worth it once they’re done.  Second confession, is that I used regular food coloring for these little babies. I tried to use natural powdered food coloring for my first batch and the color just wasn’t right for my Pink theme… so I used the gel kind. But feel free to use what ever coloring you feel comfortable with. Also, I used tofu and vegetables for my potstickers, but you can just as easily fill them substituting ground pork or chicken.

Note: I made the jack-o-lantern wrappers a day ahead, sprinkled them with cornstarch, stacked and wrapped them in a paper towel and stuck them in a plastic bag and refrigerated overnight. They were all ready to go for me the next day.

Pink-o-ween Potstickers

'Eat Pink' in October starting with some Pink-o-ween dumplings filled with tofu and vegetables and served with a spicy peanut dipping sauce.
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Course: Appetizer, Side Dish
Cuisine: Asian, Halloween Food
Keyword: Halloween, meatless, Pink, potstickers, tofu
Servings: 12 potstickers


Potsticker Dough

  • 2 cups all purpose flour
  • cup boiling water
  • ½ tsp. salt
  • ¼ tsp. pink gel food coloring
  • 3 drops red food coloring (to make the darker pink dough)

Tofu and Vegetable Filling

  • 6 oz. firm tofu
  • ¼ cup grated carrots
  • ¼ cup Napa cabbage
  • 1 tbsp. red bell pepper, finely chopped
  • 1 tbsp. scallions, finely chopped
  • 1 tsp. ginger, finely minced
  • ½ tbsp. cilantro, chopped
  • 1 tsp. chili paste with garlic
  • ½ tbsp. soy sauce
  • 1 tsp. toasted sesame oil
  • ½ lightly beaten egg

Spicy Peanut Dipping Sauce

  • ¼ cup peanut butter
  • ¼ cup lite coconut milk
  • 2 tbsp. soy sauce
  • 1 tbsp. ginger, finely minced
  • 1 tbsp lime juice
  • 1 tsp. garlic chili paste


Pot Sticker Dough

  • Add salt and pink food coloring to boiling water and add to 2 cups of flour. Mix until a rough dough forms. Wrap dough in plastic wrap and let rest for 30 minutes. Unwrap and remove about 3 tbsp. of dough from the pink dough and add red food coloring to this small amount. Knead until the red food coloring is incorporated. Knead the larger pink dough for 5 minutes or until a smooth dough forms. Form a log and cut dough into small amounts that can easily be rolled into a thin disk.
  • Cut out pumpkin shapes using a 3.5-inch pumpkin cookie cutter. Let the dough rest a bit. It's okay if your dough isn't too thin at this point, you can always roll your cut out pumpkin a bit thinner and cut again. Sprinkle with corn starch and set aside and cover with a damp paper towel. Continue to roll and cut out 24 pink pumpkins.
    Cut out faces using cookie cutters in 12 of the pumpkins and then cut out the faces in the darker pink dough and replace the cutouts with the darker dough to create pink-o-lanterns.

Spicy Peanut Dipping Sauce

  • Blend dipping sauce ingredients in a blender. Set aside.

Potsticker filling

  • Cut tofu block in half and place one layer between paper towels. Wrap the other half and place in the refrigerator for another recipe. Place a plate over the tofu weighted down with a large can of tomatoes. Allow to sit for 30 min to extract as much moisture as you can. Cut into small pieces and place in a medium bowl.
  • Add the remaining ingredients to the tofu and give it a stir. Set aside.

Assembly and Cooking

  • Place one pumkpin shaped wrapper on a cornstarched surface and run a line of water around the outside edge. Place about a tablespoon of tofu filling to the center of the wrapper. Place the jack-o-lantern faced wrapper over the filling and use a fork to seal the edges. Place potsticker on a parchment lined cookie sheet and cover with a damp towel until all potstickers are assembled.
    Heat a large skillet for about 2 minutes over medium high heat. Add about 1-2 tablespoons of vegetable oil to the skillet. Add potstickers and allow the bottoms to brown, adjusting the heat so not to burn them. Once browned, add ¾ cup of water to the skillet and place a lid over the skillet and turn the heat up to high and allow them to steam for 3-5 minutes. Remove lid, evaporate water and re-crisp the bottoms. Serve with peanut dipping sauce. Enjoy!


I used a 3.5-inch pumpkin cookie cutter and a zigzag cutter and mini triangle for the jack-o-lantern face. 
Adapted recipe from Teri Appleton Villanueva


  • Cinimon Imondi says:

    hi question …can u make the pot stickers in advance and freeze them ??? as ive never done potstickers will frozen to fridge work the same way in the cooking process ??? thanks very much i want to do skull versions of these ! happiest samhain !

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