Rice Paper Dumplings (Chinese Potstickers)
This recipe for aromatic rice paper dumplings is a vegan twist on a traditional favorite. Packed with the flavors of king oyster mushrooms, Hoisin sauce, and a medley of fresh vegetables, these dumplings are sure to become a staple in your kitchen.
Servings 14 dumplings
Calories 88kcal
Ingredients
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
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.
Video
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.
Nutrition
Serving: 1dumpling | Calories: 88kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 244mg | Potassium: 139mg | Fiber: 1g | Sugar: 2g | Vitamin A: 764IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg