Vegetable Potstickers with Rice Paper

How do you pan-fry rice paper vegetable potstickers? So that they can be super crispy, brown easily, and the oil wouldn’t splatter everywhere. Stay tuned for some awesome cooking tricks, and you will absolutely love the rice paper vegetable potstickers!

Recipe

Serving: 12 pieces
Prep time: 25 minutes
Cook time: 10 minutes

For the filling:
3 ounces glass noodles
2 cups hot water
1 tablespoon oil
1 small carrot, shredded
1 ½ cups snow peas, thinly sliced
2 pieces shiitake mushrooms
3 cloves garlic
2 tablespoons vegetarian oyster sauce
Pinch of white pepper

For the potstickers:
12 sheets rice paper
1 cup water
2 teaspoons rice vinegar, or white vinegar
2 tablespoons oil
Pinch of salt

For the dipping sauce:
2 tablespoons soy sauce
2 tablespoons Chinkiang vinegar, or other vinegar
2 tablespoons chili oil

Instructions

1. Soak the glass noodles:

• In a bowl, add the glass noodles and pour in the hot water. Soak for about 5 minutes until softened. Drain the glass noodles and cut into about 2-inch long.

2. Cook the filling:

• • In a pan over high heat, add the oil, carrot, snow peas, shiitake mushrooms, and garlic. Stir-fry until aromatic and soften for about 2 minutes. (To make the potstickers super crispy, we cook the ingredients first. So the liquid would come out now and not later.)
  • Then, add the glass noodles (the glass noodles help absorb the liquid in the filling).
  • Season them with vegetarian oyster sauce and white pepper. Mix well.
  • Cool down for about 5 minutes.

3. Make the dipping sauce:

• In a bowl, mix together the soy sauce, Chinkiang vinegar (or other vinegar), and chili oil.

4. Assemble the potstickers:

• In a bowl, pour in the water and rice vinegar (or white vinegar). Whisk. (Vinegar helps with the browning of the rice paper while pan-frying. )
• Place a sheet of rice paper on a working surface. Lightly brush the water mixture on both sides until softened and not overly wet. (The oil will splatter a lot when the rice paper has too much moisture on it.)
• Place about a tablespoon of filling in the bottom corner. Fold it up, fold the sides toward the center, and roll it up all the way. Repeat with the rest.

5. Pan-fry:

• In a pan over medium heat, pour the oil inside, and sprinkle with a pinch of salt. (Salt seasons the potstickers. It also absorbs the moisture, so the oil won’t splatter.)
• Transfer the potstickers to the pan. Pan-fry until crispy, about 2 minutes on each side. Remove and do the same with the rest.
• Serve the potstickers with the dipping sauce!

Did you know?

• Here is some more information on the rice paper. Rice paper is made with rice flour, tapioca starch, salt, and water. It’s gluten-free. A single piece of rice paper contains approximately 30 calories. This makes rice paper a lower-calorie option. Happy cooking and enjoy!