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    Home > Vegan Appetizers

    Rice Paper Dumplings (Chinese Potstickers)

    By Emese Maczko on 01/30/2023 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    These are the best crispy rice paper dumplings that similar to traditional dumplings. We used shredded king oyster mushrooms marinated in Hoisin sauce, carrots, cabbage, scallion, and mung bean sprouts. These cute little dumplings are truly aromatic and flavorful.

    Lots of round-shaped rice paper dumplings arranged in a semi-circular dish facing upwards sprinkled with sesame seeds, chopped spring onion and red hot pepper around a brown dipping sauce.

    Are you looking for more rice paper roll recipes? We have lots of fun dishes you can choose from, like rice paper egg rolls, rice paper spring rolls, rice paper samosa rolls, or fresh Vietnamese spring rolls. How about other recipes than rolls? We have a good deal of delicious rice paper recipes.

    Jump to:
    • What to expect from this recipe?
    • Ingredients
    • Instructions
    • Cooking tips
    • Variations
    • Serving ideas
    • Equipment
    • Storing tips
    • FAQs
    • More rice paper rolls recipes
    • Rice Paper Dumplings (Chinese Potstickers)

    What to expect from this recipe?

    This recipe was inspired by Chinese dumplings aka potstickers. They are typically filled with pork, cabbage, scallions, and mushrooms. Traditionally, they are boiled or steamed then pan-fried and eaten on New Year’s Eve. We combined it with the flavors of Hoisin duck pancakes, to make the best rice paper dumplings you ever tried.

    So what can you expect when you taste them? Rice paper wrappers are filled with crispy baked shredded king oyster mushrooms marinated in an aromatic Hoisin marinade and a pre-cooked shredded cabbage, carrot, and scallion. They are crunchy, flavorful, sweet, and savory at the same time. The different textures will make this recipe so exciting.

    I know Chinese potstickers have a special folding technique which you cannot exactly do with rice paper. Since the classic wrappers are a bit thicker and dough-based it is easier to shape and stick together.

    There are some limitations to rice paper wrappers, as despite common belief they don’t stick everywhere. However, we developed an easy folding technique to shape filled rice papers into cute dumpling packets.

    Lots of round-shaped rice paper dumplings arranged in a semi-circular dish facing upwards sprinkled with sesame seeds, chopped spring onion and red hot pepper around a brown dipping sauce.
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    Ingredients

    What did we add to these crispy rice paper dumplings?

    The ingredients of these vegan rice paper dumplings are measured in small glass bowls like shredded carrots, cabbage, julienne spring onion, bean sprouts, and shredded oyster mushroom in dark brown sauce, minced ginger and garlic
    • Rice paper wrappers → We have a complete guide on rice paper wrappers with everything you want to know about how to choose, prepare, and roll it.
    • King oyster mushrooms → We used the king one, but you can also use other types of oyster mushrooms. Here is a list of where to buy them.
    • Carrots → Young vibrant orange carrots are usually sweeter than baby carrots.
    • Cabbage → We recommend using napa, green, or savoy cabbage.
    • Scallion
    • Mung bean sprouts → Any other sprouts will do.
    • Ginger
    • Garlic
    • Sesame oil

    Hoisin sauce marinade

    We prepared a quick marinade for the shredded king oyster mushrooms using these 9 ingredients. They will taste aromatic and flavorful.

    • Hoisin sauce
    • Chinese five spice
    • Ginger powder
    • Garlic powder
    • Black pepper
    • Soy sauce (or tamari for gluten-free)
    • Sesame oil
    • Vegetable oil

    🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

    Instructions

    Preparing the ingredients

    • Wash, peel, and shred carrots with a large hole cheese grater.
    • Wash and cut green onion into thin matchsticks.
    • Discard the outer leaves of the cabbage. Use a mandolin to shred it.
    • Peel and finely chop garlic and ginger.
    • Sprouts are usually sold washed, so you don’t need to prepare them.
    • It is really easy to prepare oyster mushrooms since they are grown on trees, so they are usually not dirty at all. You can clean it with a dry paper towel. No need to wash them. Cut the last bit of the stem if that feels too hard and dry.

    Baking the marinated mushrooms

    There are 11 ways to cook oyster mushrooms, but for this rice paper dumplings recipe, baking is the best method to give you the right texture and flavor. It is also the easiest way to make a large batch.

    1. Preheat the oven to 390 Fahrenheit (ca. 199 °C).
    2. Shred the stem of the mushrooms with a fork into tiny pieces. Cut or shred the caps with your fingers.
    A parchment paper is full of white shredded mushrooms.
    1. Take a sheet pan and line it with parchment paper or use a non-stick baking sheet.
    2. Mix the Hoisin marinade in a large bowl.
    3. Add shredded mushrooms and use a spatula to cover all pieces with the sauce.
    4. Spread the marinated mushroom evenly in one layer.
    A parchment paper is full of brown saucy shredded mushrooms.
    1. Bake them for 25 minutes until dark brown. When they are ready, we added the leftover Hoisin sauce to make them juicier.
    A parchment paper is full of brown saucy crispy shredded mushrooms.

    Precooking the veggies

    1. Preheat a frying pan or wok over low/medium heat. Add vegetable oil.
    2. Add minced garlic and ginger. Stir and cook for approx. 2 minutes.
    3. Add carrots, spring onion, cabbage, and mung bean sprouts. Stir to mix them.
    A white frying pan from above full of white and orange shredded veggies like carrots, cabbage, spring onion and sprouts raw before cooking
    1. Increase the heat to medium/high, and season it with salt and black pepper. Cook for approx. 4-5 minutes while stirring from time to time.
    A white frying pan from above full of white and orange shredded veggies like carrots, cabbage, spring onion and sprouts after cooking

    Forming the dumplings

    1. Let the filling cool before using.
    2. Pour lukewarm water into a large shallow bowl. You should use a large enough bowl to submerge the rice paper in one go.
    3. Prepare a non-stick parchment paper nearby to place the rolled dumplings on.
    4. Submerge the rice paper wrappers. (See Cooking tips section on how long.)
    5. Once submerged, transfer it to a dry and smooth surface. (I wipe my surface more or less dry after each roll.)
    Wet rice paper on a wooden cutting board, surrounded by the ingredients for the dumplings in a pan and in a glass bowl.
    1. Place the filling in the middle around the lower third of the rice paper. We used a small rice paper with a diameter of 6 inches (ca. 15 cm).
    Wet rice paper with some colorful filling on it placed on a wooden cutting board, surrounded by the ingredients for the dumplings in a pan and in a glass bowl.
    1. Don’t fold the sides like you would if you make rice paper spring rolls or egg rolls. Roll it up like a rod and use your fingers to tuck it tightly.
    A hand is rolling a rice paper with the filling from bottom to top in a shape of a rod. It is on a wooden cutting board surrounded by other ingredients in a pan and in a glass bowl.
    1. Then roll up sidewise to form a snail-shaped dumpling packets.
    A hand is rolling a rice paper with the filling from sideways to shape a round swirl-like dumpling. It is on a wooden cutting board surrounded by other ingredients in a pan and in a glass bowl.

    Frying

    Traditional Chinese potstickers are steamed and then fried to ensure that they are crispy on the outside but soft on the inside. Since rice paper has already been softened in water, you don’t need to steam rice paper dumplings. See they are easy to work with and you can save so much time.

    1. Preheat your frying pan or cast-iron skillet.
    2. Add sesame oil to give it a bit more flavor.
    3. Place the rice paper dumplings on the hot surface with the side where the folding is at the bottom. It is to sear the opening.
    4. Fry them until crispy, golden brown, and bubbly. It will be a bit chewy compared to spring roll wrappers but crispy enough to enjoy them without guilt.
    Lots of round-shaped rice paper dumplings in a black cast iron skillet facing upwards sprinkled with sesame seeds, chopped spring onion and red hot pepper around a brown dipping sauce. A hand is holding wooden chopsticks.

    Cooking tips

    We have a detailed guide on how to use rice paper wrappers, including how to choose, roll, and store them. If you are uncertain and need more info, be sure to check our guide out. However, the 3 most important tips to know about is here below:

    • Use dry hands → Make sure you grab a new rice paper wrapper from the packaging with dry hands. If you use wet hands, they will stick together before you can use them. It is hard to separate them then.
    • Damp towel or submerging in water? → Check your packaging and see if the first ingredient is tapioca starch or not. If yes, then a damp towel is enough to get the wrappers soft. If you see rice flour only, then you need to submerge it in water to get them soft.
    • How much time do you need to soften them? → We use a wrapper made of 100% rice flour. I submerge this type for 7-8 seconds. If you are uncertain, start with 3-4 seconds, then place it on a dry surface. If you wait for 2-3 seconds and the wrapper is soft enough to fold, then you are good to go.

    Variations

    • Add other vegetables: We used green cabbage, but you can add any other types of cabbage for example napa, savory, or wombok (Chinese cabbage). Or try adding other veggies like green beans, bok choi, red bell pepper, scallion, or leek.
    • Pork substitutes: TVP works perfectly as vegan ground pork in this Vietnamese rice paper pizza recipe.
    • Shredded tofu: We added some shredded Hoisin tofu to make these Chinese rice paper spring rolls more interesting.
    • Use other wrappers: While this is specifically a rice paper dumpling recipe, there are actually 10 different things you can use as spring roll wrappers.

    Serving ideas

    Chinese potstickers and dumplings are usually served with a soy sauce-based dipping sauce with vinegar and sugar. But there are many delicious alternatives. Browse through these 13 spring roll dipping sauces that work perfectly for dumplings as well.

    Lots of round-shaped rice paper dumplings arranged in a semi-circular dish facing upwards sprinkled with sesame seeds, chopped spring onion and red hot pepper around a brown dipping sauce.

    Equipment

    • Rice paper water bowl – Have you heard of them? They are pretty handy if you use rice paper wrappers a lot. They are compact and need only a tiny counter space. If you don’t have it, use a shallow bowl larger than the wrappers.
    • Rice paper tray – This can help you a lot to save time since it makes rolling faster. A rice paper tray effectively prevents sticking and allows excess liquid to drain through holes. When you use a simple cutting board, you need to wipe it dry between each rolling.

    Storing tips

    • Fridge: Unbaked rice paper dumplings can be stored in the refrigerator on a plate covered in plastic wrap. Don’t let the rolls touch each other as they tend to stick easily. Baked or fried dumplings can be stored in an airtight container, but will lose crispiness over time.
    • Reheat: The best method would be to reheat the dumplings in a lightly oiled frying pan. Microwaves will not give you the same result.
    • Freezer: We do not recommend freezing them as they will become soggy since the moisture from the filling will soften the wrappers.

    FAQs

    Do you need to steam rice paper dumplings?

    No, you don’t. Rice paper wrappers are already softened in lukewarm water. Add your filling, wrap them up and pan-fry them.

    Can you bake rice paper dumplings?

    You can, but you will get the crispiest result if you pan-fry them. It will sear the opening and get you the desired texture.

    How long to marinate mushrooms for dumplings?

    You can marinate them for 5-10 minutes, but you can leave them in the marinade overnight as well. If you decide to leave it long, pay attention to the incredible sponge texture of the mushrooms as the marinade will be soaked up completely. If the mushroom shreds feel too dry, you need to add a dash of oil before baking.

    Lots of round-shaped rice paper dumplings arranged in a semi-circular dish facing upwards sprinkled with sesame seeds, chopped spring onion and red hot pepper around a brown dipping sauce. Wooden chopsticks are on the side.

    More rice paper rolls recipes

    Try one of these delicious rice paper recipes, or choose one from below:

    • Black plate with crispy looking light brown egg rolls. A small white bowl is with a red dipping sauce. The rolls are sprinkled with parsley leaves.
      Rice Paper Egg Rolls (3 Ways)
    • Lots of spring rolls cut in half and arranged in a semi-circular dish facing upwards around a brown dipping sauce.
      Crispy Rice Paper Spring Rolls
    • Opaque rice paper rolls filled with carrots, purple sprouts, thin glass. noodles and brown mushrooms are served on a large black plate. Several rolls are cut half so you can see the filling. Red sauce in a small white bowl is served next to it.
      Vietnamese Spring Rolls (Vegan)
    • 4 rice paper rolls on a black plate
      Rice Paper Samosa Rolls

    THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.  

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    Lots of round-shaped rice paper dumplings arranged in a semi-circular dish facing upwards sprinkled with sesame seeds, chopped spring onion and red hot pepper around a brown dipping sauce. Wooden chopsticks are on the side.

    Rice Paper Dumplings (Chinese Potstickers)

    Emese Maczko
    These are the best crispy rice paper dumplings that look just like traditional dumplings. We used shredded king oyster mushrooms marinated in Hoisin sauce, carrots, cabbage, scallion, and mung bean sprouts. These cute little dumplings are truly aromatic and flavorful.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 25 minutes mins
    Frying time 10 minutes mins
    Total Time 55 minutes mins
    Course Appetizer, Snack
    Servings 14 dumplings
    Calories 88kcal

    Equipment

    • Non-stick frying pan (10.5 inch / 26 cm)
    • Non-stick baking sheet
    • Regular parchment paper

    Ingredients
     
     

    • 14 Rice paper sheets -> guide to all types

    Veggie filling

    • 1 tsp Sesame oil
    • 1 Tbsp Vegetable oil
    • 2.8 oz Cabbage shredded
    • 2 Spring onion
    • 1 Carrot
    • 1.7 oz Mung bean sprouts
    • ½ tsp Ginger minced
    • 2 cloves Garlic
    • ¼ tsp Salt
    • ⅛ tsp Black pepper

    Hoisin mushroom

    • 1 Tbsp Sesame oil
    • 1 Tbsp Vegetable oil
    • 8.8 oz King oyster mushrooms
    • 1 Tbsp Soy sauce or tamari
    • 3 Tbsp Hoisin sauce
    • ¼ tsp Ginger powder
    • 1 tsp Chinese 5 spice
    • ½ tsp Garlic powder
    • ⅛ tsp Black pepper
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    Instructions
     

    Preparing king oyster mushrooms

    • King oyster mushrooms are grown on trees, so they are usually not dirty at all. You can clean it with a dry paper towel. No need to wash them. Cut the last bit of the stem if that feels too hard and dry.

    Baking

    • Pre-heat the oven at 390 Fahrenheit (ca. 199 °C).
    • Shred king oyster mushrooms with a fork into tiny pieces.
    • Take a sheet pan and line it with parchment paper or use a non-stick baking sheet.
    • Spread the shredded mushroom evenly in one layer.
    • Mix the hoisin sauce marinade in a small bowl and pour it over the mushrooms.
    • Use a spatula to cover all pieces with the sauce. Bake for 25 minutes until dark brown.
    • When they are ready, we added some more hoisin sauce to make them juicy again.

    Preparing the vegetables

    • Wash, peel and shred carrots with a large hole cheese grater.
    • Wash and cut spring onion into thin matchsticks.
    • Discard the outer leaves of the cabbage. Use a mandolin to shred it.
    • Peel and finely chop garlic and ginger.
    • Sprouts are usually sold washed, so you don’t need to prepare them.

    Pre-cooking the veggie filling

    • Pre-heat a frying pan or wok over low/medium heat. Add vegetable oil.
    • Add minced garlic and ginger. Stir and cook for approx. 2 minutes.
    • Add carrots, spring onion, cabbage and mung bean sprouts. Stir to mix them.
    • Increase the heat to medium/high, season it with salt and black pepper. Cook for approx. 4-5 minutes while stirring time to time.

    Forming the dumplings

    • Gently submerge the rice paper. (See top tips section on how to know the duration right below the step photos.)
    • Once submerged, transfer it to a dry and smooth surface. (I wipe my surface more or less dry after each roll.)
    • Place the filling in the middle around the lower third of the rice paper. We used a small rice paper with a diameter of 6 inches (approx. 16 cm).
    • Roll it up like a cigar. Use your fingers to tuck it tightly.
    • Then roll up sidewise to form a snail-shaped packet.

    Frying

    • Just pre-heat your frying pan or cast-iron skillet. Use sesame oil to give it a bit more flavor and fry them until crispy, golden brown, and bubbly.
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    Notes

    • Use dry hands → Make sure you grab a new rice paper wrapper from the packaging with dry hands. If you use wet hands, they will stick together before you can use them. It is hard to separate them then.
    • Damp towel or submerging in water? → Check your packaging and see if the first ingredient is tapioca starch or not. If yes, then a damp towel is enough to get the wrappers soft. If you see rice flour only, then you need to submerge it in water to get them soft.
    • How much time do you need to soften them? → We use a wrapper made of 100% rice flour. I submerge this type for 7-8 seconds. If you are uncertain, start with 3-4 seconds, then place it on a dry surface. If you wait for 2-3 seconds and the wrapper is soft enough to fold, then you are good to go.

    Video

    Nutrition

    Nutrition Facts
    Rice Paper Dumplings (Chinese Potstickers)
    Amount Per Serving (1 dumpling)
    Calories 88 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Cholesterol 2mg1%
    Sodium 244mg11%
    Potassium 139mg4%
    Carbohydrates 15g5%
    Fiber 1g4%
    Sugar 2g2%
    Protein 3g6%
    Vitamin A 764IU15%
    Vitamin C 3mg4%
    Calcium 19mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
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