Vegetable Potstickers with Rice Paper
Vegetable Potstickers with Rice Paper are crispy pan-fried rice paper dumplings filled with vegetables and glass noodles, served with a flavorful dipping sauce.
Ingredients
For the filling
- 3 ounces glass noodles
- 2 cups hot water
- 1 tablespoon cooking oil
- 1 small carrot, shredded
- 1 ½ cups snow peas, thinly sliced
- 2 shiitake mushrooms, sliced
- 3 cloves garlic, minced
- 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 cooking oil
- Pinch of salt
For the dipping sauce
- 2 tablespoons soy sauce
- 2 tablespoons Chinkiang vinegar, or other vinegar
- 2 tablespoons chili oil
Instructions
- To soak the glass noodles, in a bowl, add the glass noodles and pour in the hot water. Soak for about 5 minutes until softened, then drain and cut into about 2-inch lengths.
- To cook the filling, in a pan over high heat, add the cooking oil, carrot, snow peas, shiitake mushrooms, and garlic. Stir-fry for about 2 minutes until aromatic and slightly softened. Add the glass noodles, vegetarian oyster sauce, and white pepper, then mix well. Let the filling cool for about 5 minutes.
- To make the dipping sauce, in a bowl, mix together the soy sauce, Chinkiang vinegar, and chili oil.
- To assemble the potstickers, in a bowl, whisk together the water and rice vinegar. Place a sheet of rice paper on a working surface and lightly brush both sides with the water mixture until softened but not overly wet. Place about 1 tablespoon of filling near the bottom corner, fold up the bottom, fold in the sides, and roll tightly. Repeat with the remaining filling and rice paper.
- To pan-fry the potstickers, in a pan over medium heat, add the cooking oil and sprinkle in the salt. Transfer the potstickers to the pan and pan-fry for about 2 minutes per side until crispy and golden brown. Repeat with the remaining potstickers and serve with the dipping sauce.
Video
Notes
• Cook the filling first: Stir-frying the filling helps remove excess moisture so the potstickers crisp better during frying.
• Don’t over-soak the rice paper: The wrappers continue softening after wetting, so lightly soften them to prevent tearing and splattering.
• Cool the filling before wrapping: Warm filling creates steam, which can make the wrappers softer during frying.
• Use medium heat: Cooking over medium heat helps the rice paper crisp evenly without burning too quickly.
• Add salt to the oil: A small pinch of salt helps reduce splatter by absorbing moisture during frying.
• Air-fry option: Lightly brush the potstickers with cooking oil and air-fry at 375°F for 10 to 12 minutes, flipping halfway through.
• Protein options: This recipe also works well with tofu, shrimp, chicken, or pork.