Potsticker Stir Fry
Transform humble frozen potstickers into a vibrant, flavorful, and incredibly satisfying meal with this Potsticker Stir Fry recipe. This dish combines perfectly pan-fried dumplings with a medley of crisp-tender vegetables, all tossed in a savory, tangy, and slightly sweet ginger-soy sauce. It's a quick and easy weeknight solution that doesn't compromise on taste or texture.
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Servings
2-3 servings
Keywords
potsticker stir frygyoza stir fryeasy weeknight mealquick stir fry recipeAsian stir fryfrozen potsticker recipevegetable stir fryginger soy saucesavory dumplingsquick dinner
Why This Recipe Delivers
- Ready in under an hour, making it perfect for busy weeknights.
- Combines the satisfying crunch of pan-fried potstickers with fresh, tender-crisp vegetables.
- Boasts a dynamic sweet, savory, and tangy ginger-soy sauce that coats every bite.
- Highly customizable – easily swap in your favorite stir-fry vegetables.
- A fantastic way to elevate frozen potstickers into a full, balanced meal.
Ingredients
- 10-12 frozen potstickers or gyoza (do not thaw)
- 60 ml (1/4 cup) water
- 4-5 white button mushrooms, sliced
- 150 g (1 cup) broccoli florets
- 150 g (20 pieces) green beans, sliced into thirds
- 1 large carrot, sliced thinly on a bias
- 40 g (1/4 cup) small diced onion
- 15 ml (1 tablespoon) sesame oil
- 30 ml (2 tablespoons) extra virgin olive oil, divided
- Sesame seeds for garnish
- Green onions, sliced, for garnish
- Sauce:
- 60 ml (1/4 cup) reduced-sodium soy sauce
- 60 ml (1/4 cup) rice wine vinegar
- 15 g (1 tablespoon) sugar or honey
- 5 g (1 teaspoon) grated fresh ginger
- 8 g (1 tablespoon) cornstarch
- 15 ml (1 tablespoon) cold water
Instructions
- Prepare the Sauce. In a small bowl, whisk together the 15 ml (1 tablespoon) cold water and 8 g (1 tablespoon) cornstarch to create a smooth slurry. This ensures the cornstarch dissolves completely without lumps. Add the 60 ml (1/4 cup) reduced-sodium soy sauce, 60 ml (1/4 cup) rice wine vinegar, 15 g (1 tablespoon) sugar or honey, and 5 g (1 teaspoon) grated fresh ginger. Whisk until all ingredients are well combined and the sugar is dissolved, then set the sauce aside.
- Prepare the Vegetables. Wash and prepare all your vegetables. Slice the large carrot thinly on a bias to create elegant, quick-cooking pieces. Slice the white button mushrooms and green beans into uniform thirds. Cut the broccoli into small, bite-sized florets. Finally, finely dice the onion. Having all your vegetables prepped and ready (mise en place) is crucial for stir-frying.
- Cook the Potstickers. Heat 15 ml (1 tablespoon) extra virgin olive oil and 15 ml (1 tablespoon) sesame oil in a large skillet or wok over medium-high heat. Once shimmering, carefully add the frozen potstickers in a single layer, ensuring they do not overcrowd the pan. Fry the potstickers undisturbed until their bottoms turn a deep golden brown and become crispy, which typically takes about 3-4 minutes. This initial searing creates that desirable crunchy texture. Then, add 60 ml (1/4 cup) of water to the skillet, immediately cover it with a lid to trap the steam, and cook for an additional 3-4 minutes, or until the potstickers are cooked through and tender. Remove the cooked potstickers from the skillet and set them aside on a plate.
- Cook the Onions and Mushrooms. In the same skillet (no need to clean it, the leftover flavors are a bonus), add 15 ml (1 tablespoon) of extra virgin olive oil. Add the sliced mushrooms and diced onion to the hot skillet. Cook, stirring occasionally, until the mushrooms are beautifully browned and have released their moisture, which should take about 3-4 minutes. Remove the cooked mushrooms and onions from the skillet and set them aside with the potstickers.
- Cook the Broccoli. Add 5 ml (1 teaspoon) of sesame oil to the skillet. Add the broccoli florets and stir-fry them for 3-4 minutes until they are tender-crisp and vibrant green. If they start to dry out, a tablespoon of water can be added and covered briefly to steam them. Remove the cooked broccoli from the skillet and set it aside.
- Cook the Green Beans and Carrots. Add another 15 ml (1 tablespoon) of extra virgin olive oil to the skillet if needed. Add the sliced green beans and carrots. Stir-fry for 3-4 minutes, until the vegetables are tender but still retain a slight crispness – avoiding overcooking is key for stir-fries. Return the cooked broccoli, mushrooms, and onions to the skillet. Stir everything gently to combine the vegetables evenly.
- Combine and Serve. Add the cooked potstickers back into the skillet with the vegetables. Give the prepared sauce another quick whisk to ensure the cornstarch hasn't settled, then pour it evenly over the entire mixture in the skillet. Stir gently but thoroughly to coat all the potstickers and vegetables with the rich sauce. Continue to cook for an additional 2-3 minutes, stirring constantly, until the sauce visibly thickens and clings beautifully to all the ingredients. Transfer the finished Potsticker Stir Fry to a large serving dish. Garnish generously with toasted sesame seeds and freshly sliced green onions for a burst of color and fresh flavor. Serve immediately, perhaps alongside steamed rice for a complete meal.
Tools You’ll Need
- Large skillet or wok with a lid
- Small mixing bowl
- Whisk
- Cutting board
- Sharp knife
- Spatula or stir-fry utensil
Essential Success Tips
- Ensure your skillet is hot before adding ingredients to achieve proper searing and stir-frying, preventing soggy results.
- Do not overcrowd the pan at any stage; cook ingredients in batches if necessary to allow for even browning and crisping.
- Prep all your ingredients (mise en place) before you start cooking, as stir-frying moves very quickly.
- For perfectly crisp potstickers, make sure the oil is hot and the bottoms are well-browned before adding water and covering.
- Taste the sauce before adding it to the pan and adjust seasonings if needed; a little extra ginger or a pinch more sugar can make a big difference.
Professional Cooking Secrets
- The 'slurry' technique (cornstarch mixed with cold water) is key to a smooth, lump-free sauce; always add it to a simmering liquid for proper thickening.
- When cooking vegetables for a stir-fry, introduce them to the pan in order of their cooking time – harder, denser vegetables (like carrots) first, softer ones (like mushrooms) later, ensuring everything finishes perfectly crisp-tender.
- Deglazing the pan with a splash of water or a bit of the sauce between cooking steps helps scrape up flavorful bits stuck to the bottom, incorporating them into your final dish.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
- Variations: Feel free to add other quick-cooking vegetables like bell peppers, snow peas, or baby corn. You can also add cooked chicken, shrimp, or tofu for extra protein.
- Serving Suggestion: While delicious on its own, this stir-fry is excellent served over steamed jasmine rice or brown rice to soak up all the delicious sauce.
Frequently Asked Questions
Can I use fresh potstickers instead of frozen?
Yes, if using fresh potstickers, you may need to adjust the cooking time slightly. Fry them until golden brown and cooked through, typically about 5-7 minutes, often without needing the additional steaming step with water, depending on the thickness.
What if I don't have rice wine vinegar?
While rice wine vinegar provides a distinct, mild tang, you can substitute it with apple cider vinegar or white vinegar, though you might want to reduce the quantity slightly to about 30 ml (2 tablespoons) and taste before adding more.
How can I make this dish spicier?
To add a kick, incorporate a pinch of red pepper flakes with the sauce ingredients, or drizzle a few drops of chili oil over the finished stir-fry before serving.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 25g, Fat: 22g, Carbs: 45g (Estimates based on typical potstickers and ingredients, actual values may vary).
Allergy Information
Contains gluten and soy (from soy sauce and potstickers). May contain sesame. For a gluten-free option, ensure potstickers are gluten-free and use tamari instead of soy sauce.
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