Vegetable Potstickers with Rice Paper

 

How do you pan-fry Vegetable Potstickers with Rice Paper so they turn out super crispy, brown beautifully, and don’t make your kitchen a splatter zone? Stay tuned for some simple tricks that make all the difference. These potstickers are crunchy, packed with flavorful veggies, and paired with a punchy dipping sauce — you’ll fall in love at first bite.

Recipe

Serves: 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.
• Then, add the glass noodles.
• 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.
• Place a sheet of rice paper on a working surface. Lightly brush the water mixture on both sides until softened and not overly wet.
• 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.
• 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!

Tips & notes

• Cooking the filling before wrapping helps release moisture early, so your potstickers crisp up perfectly without getting soggy.
• The glass noodles are great at absorbing leftover liquid in the filling.
• Use a mix of vinegar and water to soften the rice paper — vinegar promotes browning and flavor
• Don’t over-wet the rice paper. Too much moisture can cause tearing and oil splatter during frying.
• Salt added to the oil helps season the potstickers and reduces splatter by soaking up moisture.
• Each piece of rice paper contains about 30 calories and is gluten-free — a great lighter alternative to flour-based wrappers.