Potsticker Stir Fry Recipe

Introduction

This Potsticker Stir Fry is a quick and flavorful meal combining crispy potstickers with vibrant vegetables tossed in a tangy ginger-soy sauce. It’s perfect for a busy weeknight or a satisfying weekend dinner.

Ingredients

• 10–12 frozen potstickers or gyoza (do not thaw)
• ¼ cup water
• 4–5 white button mushrooms, sliced
• 1 cup broccoli florets
• 20 green beans, sliced into thirds
• 1 large carrot, sliced thin on a bias
• ¼ cup small diced onion
• 1 tablespoon sesame oil
• 2 tablespoons extra virgin olive oil (divided)
• Sesame seeds for garnish
• Green onions for garnish
• Sauce:
• ¼ cup reduced-sodium soy sauce
• ¼ cup rice wine vinegar
• 1 tablespoon sugar or honey
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch
• 1 tablespoon cold water

Instructions

1. Step 1: Prepare the sauce by whisking together cold water and cornstarch in a small bowl to make a slurry. Add the soy sauce, rice wine vinegar, sugar or honey, and fresh ginger. Mix well and set aside.
2. Step 2: Prepare the vegetables: slice the carrot thinly on a bias, slice mushrooms and green beans into thirds, cut broccoli into small florets, and dice the onion.
3. Step 3: Heat 1 tablespoon olive oil and 1 tablespoon sesame oil in a large skillet over medium-high heat. Add the frozen potstickers in a single layer and fry until the bottoms are browned, about 3–4 minutes. Add 2 tablespoons water, cover, and cook for another 3–4 minutes. Remove potstickers and set aside.
4. Step 4: In the same skillet, add 1 tablespoon olive oil. Add mushrooms and diced onion, cooking until mushrooms are browned, about 3–4 minutes. Remove and set aside.
5. Step 5: Add 1 teaspoon sesame oil to the skillet and cook broccoli florets for 3–4 minutes until tender. Remove and set aside.
6. Step 6: Add 1 tablespoon olive oil to the skillet. Cook green beans and carrots for 3–4 minutes until tender but still crisp. Return broccoli, mushrooms, and onions to the skillet and stir to combine.
7. Step 7: Return potstickers to the skillet and pour the sauce over everything. Stir gently to coat and cook for 2–3 minutes until the sauce thickens.
8. Step 8: Transfer to a serving dish and garnish with sesame seeds and sliced green onions. Serve immediately, ideally with rice.

Tips & Variations

• For extra heat, add a splash of chili garlic sauce or crushed red pepper flakes to the sauce.
• Feel free to swap in other vegetables you have on hand, like snap peas or bell peppers.
• Use honey instead of sugar in the sauce for a more natural sweetness.
• Cook potstickers in a non-stick skillet for easier browning and flipping.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overcooking to keep potstickers crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potstickers instead of frozen?

Yes, fresh potstickers can be used but reduce the cooking time to avoid overcooking. Pan-fry until golden and throughout, then proceed with the recipe.

What can I serve with potsticker stir fry?

This dish pairs well with steamed rice or noodles for a complete meal. You can also add a side of simple cucumber salad for a refreshing contrast.

Potsticker Stir Fry Recipe

Print Recipe

★★★★★

5 from 113 reviews

A flavorful and quick Potsticker Stir Fry featuring crispy pan-fried potstickers combined with a medley of vibrant vegetables and a tangy soy-ginger sauce. This dish is perfect for a wholesome weeknight dinner served alongside steaming rice.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Stir Fry

• 10–12 frozen potstickers or gyoza (do not thaw)
• ¼ cup water
• 4–5 white button mushrooms, sliced
• 1 cup broccoli florets
• 20 green beans, sliced into thirds
• 1 large carrot, sliced thin on a bias
• ¼ cup small diced onion
• 1 tablespoon sesame oil
• 1 tablespoon extra virgin olive oil
• Sesame seeds for garnish
• Green onions for garnish

Sauce

• ¼ cup reduced-sodium soy sauce
• ¼ cup rice wine vinegar
• 1 tablespoon sugar or honey
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch
• 1 tablespoon cold water

Instructions

1. Prepare the Sauce: In a small bowl, whisk together cold water and cornstarch to create a slurry. Add the reduced-sodium soy sauce, rice wine vinegar, sugar or honey, and grated fresh ginger. Whisk thoroughly until well combined and set aside.
2. Prepare the Vegetables: Slice the carrot thinly on a bias, slice the mushrooms and green beans into thirds, cut the broccoli into small florets, and dice the onion.
3. Cook the Potstickers: Heat the extra virgin olive oil and sesame oil in a large skillet over medium-high heat. Arrange frozen potstickers in a single layer and fry until the bottoms are golden brown, approximately 3–4 minutes. Add 2 tablespoons of water to the skillet, cover, and steam cook for another 3–4 minutes. Remove the potstickers from the skillet and set aside.
4. Cook the Mushrooms and Onions: In the same skillet, add 1 tablespoon of olive oil. Add the sliced mushrooms and diced onion, cooking until the mushrooms are browned and softened, about 3–4 minutes. Remove from the skillet and set aside.
5. Cook the Broccoli: Add 1 teaspoon of sesame oil to the skillet, then add broccoli florets. Cook for 3–4 minutes until tender but still crisp. Remove and set aside.
6. Cook the Green Beans and Carrots: Add 1 tablespoon of olive oil to the skillet. Add sliced green beans and carrots, cooking for 3–4 minutes until tender-crisp. Return the cooked broccoli, mushrooms, and onions to the skillet and stir to combine.
7. Combine and Serve: Add the cooked potstickers back into the skillet with the vegetables. Pour the prepared sauce over the mixture, stirring gently to coat everything evenly. Cook for an additional 2–3 minutes until the sauce thickens and glazes the ingredients. Transfer to a serving dish, garnish with sesame seeds and sliced green onions, and serve immediately with rice.

Notes

• Do not thaw frozen potstickers before cooking to ensure crispiness.
• Use reduced-sodium soy sauce to manage salt content without sacrificing flavor.
• Adjust the sweetness of the sauce by using either sugar or honey according to preference.
• To keep vegetables crisp, avoid overcooking – cook them until just tender.
• Garnish with sesame seeds and green onions for added texture and freshness.

Keywords: potsticker stir fry, gyoza, pan-fried dumplings, Asian stir fry, quick dinner, vegetable stir fry, soy ginger sauce