Gather all the ingredients you need.

Open the instant noodle package, remove the seasoning and oil packets. Place the noodles in a bowl, pour in enough boiling water to cover the noodles, cover, and let sit for 2 minutes. Set aside.

In a wok, add 2/3 of the instant noodle oil packet and sauté the minced carrot until fragrant. Push the carrot to the side of the pan, add the remaining oil, then pour in the beaten egg and cook until just set. Add the corn and green onions, and stir-fry together.

Add the prepared noodles to the pan and stir-fry. Sprinkle the seasoning packet evenly over all the ingredients and stir-fry quickly until well mixed. Remove from heat and set aside.

Roll out each dumpling wrapper with a rolling pin until it’s about twice its original size. Place some of the noodle filling in the center of each wrapper and fold into a small bun shape. (You can also shape them like dumplings, buns, or turnovers—whatever you prefer.)

Lightly oil a nonstick skillet and arrange the filled potstickers in the pan. Pour in the well-mixed potato starch water. Cook over high heat until it comes to a boil, then reduce to low and cook until the starch water has evaporated and the bottoms are crispy (about 8 minutes, but adjust based on your stove). Gently shake the pan; when the potstickers move as a whole, they’re ready to remove.

Serve the crispy instant noodle potstickers hot.