Potsticker Stir Fry Recipe

Introduction

This Potsticker Stir Fry is a flavorful and quick meal that combines crispy pan-fried potstickers with a vibrant medley of fresh vegetables. Tossed in a tangy ginger-soy sauce, it’s an easy dish perfect for busy weeknights or whenever you crave a satisfying Asian-inspired 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. Prepare the sauce: In a small bowl, whisk together cold water and cornstarch to make a slurry. Add soy sauce, rice wine vinegar, sugar (or honey), and grated ginger. Whisk until well combined and set aside.
2. Prepare the vegetables: Slice the carrot thinly on a bias. Slice mushrooms and green beans into thirds. Cut broccoli into small florets. Dice the onion.
3. Cook the potstickers: Heat olive oil and sesame oil in a large skillet over medium-high heat. Add frozen potstickers in a single layer and fry until the bottoms turn brown, about 3–4 minutes. Add 2 tablespoons of water, cover, and cook for another 3–4 minutes. Remove potstickers from the skillet and set aside.
4. Cook mushrooms and onions: In the same skillet, add 1 tablespoon of olive oil. Add sliced mushrooms and diced onion. Cook until mushrooms are browned, about 3–4 minutes. Remove from the skillet and set aside.
5. Cook the broccoli: Add 1 teaspoon of sesame oil to the skillet. Add broccoli florets and cook for 3–4 minutes until tender. Remove from the skillet and set aside.
6. Cook green beans and carrots: Add 1 tablespoon of olive oil to the skillet. Add sliced green beans and carrots. Cook for 3–4 minutes, until vegetables are tender but still crisp. Return the cooked broccoli, mushrooms, and onions to the skillet. Stir to combine.
7. Combine and serve: Add the cooked potstickers back into the skillet. Pour the prepared sauce over the mixture and stir gently to coat everything evenly. Cook for an additional 2–3 minutes until the sauce thickens. Transfer to a serving dish and garnish with sesame seeds and sliced green onions. Serve immediately with rice.

Tips & Variations

• For extra flavor, add minced garlic or a dash of chili flakes when cooking the vegetables.
• Swap green beans for snap peas or bell peppers to vary the vegetable mix.
• Use honey instead of sugar in the sauce for a more natural sweetness.
• If you prefer a vegetarian version, ensure your potstickers are vegetable-based.
• Press the potstickers gently with a spatula during frying to ensure even crispiness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to maintain the crispiness of the potstickers and freshness of the vegetables. Avoid microwaving if possible, as it may cause the potstickers to become soggy.

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. Adjust cooking time by reducing the initial frying and steaming since fresh potstickers cook faster than frozen ones.

Is this dish gluten-free?

This recipe is not gluten-free due to soy sauce and potstickers typically containing wheat. To make it gluten-free, use tamari or a gluten-free soy sauce alternative and gluten-free potstickers.

Potsticker Stir Fry Recipe

Print Recipe

★★★★★

4.6 from 141 reviews

This Potsticker Stir Fry is a quick and flavorful Asian-inspired dish combining crispy pan-fried potstickers with a medley of vibrant vegetables tossed in a tangy, savory sauce. Perfect for a weeknight dinner, it features a delightful mix of textures and a balanced blend of soy sauce, rice vinegar, and fresh ginger.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 3 to 4 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
• 2 tablespoons extra virgin olive oil (divided use)
• 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 1 tablespoon cold water and 1 tablespoon cornstarch to create a slurry. Add ¼ cup reduced-sodium soy sauce, ¼ cup rice wine vinegar, 1 tablespoon sugar or honey, and 1 teaspoon grated fresh ginger. Whisk 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. Dice the onion into small pieces.
3. Cook the Potstickers: Heat 1 tablespoon extra virgin olive oil and 1 tablespoon sesame oil in a large skillet over medium-high heat. Add frozen potstickers in a single layer. Fry until the bottoms turn brown, about 3–4 minutes. Add 2 tablespoons of water, cover, and cook for an additional 3–4 minutes to steam. Remove potstickers from the skillet and set aside.
4. Cook the Mushrooms and Onion: In the same skillet, add 1 tablespoon extra virgin olive oil. Add sliced mushrooms and diced onion. Cook, stirring occasionally, until mushrooms are browned and onions are translucent, about 3–4 minutes. Remove and set aside.
5. Cook the Broccoli: Add 1 teaspoon sesame oil to the skillet and then the broccoli florets. Cook for 3–4 minutes until broccoli is tender-crisp. Remove and set aside.
6. Cook the Green Beans and Carrots: Add 1 tablespoon extra virgin olive oil to the skillet. Add the sliced green beans and carrots. Cook for 3–4 minutes until vegetables are tender but still crisp.
7. Combine Vegetables: Return the cooked broccoli, mushrooms, and onions to the skillet with green beans and carrots. Stir well to combine.
8. Combine and Serve: Add the cooked potstickers back into the skillet with the vegetables. Pour the prepared sauce over the mixture and stir gently to coat everything evenly. Cook for an additional 2–3 minutes until the sauce thickens slightly. Transfer to a serving dish and garnish with sesame seeds and sliced green onions. Serve hot with rice.

Notes

• Do not thaw potstickers before cooking to ensure a crispy bottom and proper steaming.
• You can substitute vegetables based on preference or seasonality, such as snap peas or bell peppers.
• For a spicier version, add a teaspoon of chili paste or red pepper flakes to the sauce.
• Use reduced-sodium soy sauce to control the saltiness of the dish.
• Serve immediately for best texture, as potstickers can get soggy if left too long.

Keywords: Potsticker stir fry, pan-fried potstickers, vegetable stir fry, Asian dinner, quick stir fry recipe