Name: Potsticker Stir Fry Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian Fusion
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; 1 tablespoon extra virgin olive oil; Sesame seeds for garnish; Green onions for garnish; 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

Jump to Recipe

If you’re craving a meal that’s bursting with flavor, texture, and color, look no further than the incredible Potsticker Stir Fry. This vibrant dish brings together crispy pan-fried potstickers, fresh crunchy vegetables, and a tangy, savory sauce that overlays every bite with Asian-inspired goodness. It’s quick to prepare yet feels delightfully special—perfect for cozy weeknights or impressing guests with minimal effort. Once you savor the perfect balance of tender greens, sweet carrots, and pan-seared potstickers glazed in a luscious sauce, this Potsticker Stir Fry will become a go-to favorite in your kitchen.

Potsticker Stir Fry Recipe - Recipe Image

Ingredients You’ll Need

No need to hunt for fancy or hard-to-find ingredients here; this Potsticker Stir Fry keeps things simple while boasting bold flavors. Each component plays a unique role, providing texture, color, and that irresistible umami punch that makes stir fries so addictive.

Frozen potstickers (10–12): Using frozen potstickers gives the stir fry a crispy yet tender dumpling base without any extra prep time.
White button mushrooms (4–5, sliced): These add an earthy depth and a meaty texture to balance the veggies.
Broccoli florets (1 cup): Small and tender, they bring a bright green color and satisfying crunch.
Green beans (20, cut into thirds): Their fresh snap contrasts beautifully with softer ingredients.
Large carrot (1, thinly sliced on bias): Adds a sweet note and eye-catching orange hue.
Small diced onion (¼ cup): Aromatic and slightly sweet, it provides an essential flavor foundation.
Sesame oil (2 teaspoons total): Offers a fragrant nutty richness that ties everything together.
Extra virgin olive oil (3 tablespoons): For browning potstickers and sautéing vegetables with a mild fruity undertone.
Sesame seeds: A garnish that delivers subtle crunch and additional nutty flavor.
Green onions: Fresh and vibrant, they brighten the final presentation.
Reduced-sodium soy sauce (¼ cup): Provides the salty, umami backbone of the sauce.
Rice wine vinegar (¼ cup): Adds a pleasant tang to balance the savory elements.
Sugar or honey (1 tablespoon): Brings just the right hint of sweetness.
Fresh ginger (1 teaspoon, grated): Infuses a warm, zesty kick to the sauce.
Cornstarch (1 tablespoon) and cold water (1 tablespoon): These combine to create a slurry that thickens the sauce beautifully.

How to Make Potsticker Stir Fry

Step 1: Prepare the Sauce

Start with your sauce—it’s what makes this Potsticker Stir Fry sing. Whisk together the cornstarch and cold water to make a smooth slurry, then add soy sauce, rice wine vinegar, sugar or honey, and freshly grated ginger. Mixing this in advance lets the flavors meld while you cook, so it’s ready to coat the stir fry perfectly at the final step.

Step 2: Prep the Vegetables

Next, slice your carrot thinly on the bias to create those lovely elongated pieces that cook quickly but still have bite. Slice the mushrooms and trim and cut the green beans into thirds for easy eating. Cut the broccoli into small florets and dice the onion finely—each cut thoughtfully so every bite is well balanced.

Step 3: Cook the Potstickers

Heat the olive oil and sesame oil in a large skillet over medium-high heat. Lay the frozen potstickers in a single layer—no thawing needed! Let them fry until the bottoms are golden brown, about 3 to 4 minutes. Then, add two tablespoons of water, cover immediately, and let them steam for another 3 to 4 minutes. This method ensures a crispy bottom and a tender, juicy interior. Remove them carefully and set aside for later.

Step 4: Sauté Mushrooms and Onions

In the same skillet, add a bit more olive oil, then toss in the sliced mushrooms and diced onion. Cook for about 3 to 4 minutes until the mushrooms develop a lovely brown sear and the onion softens and sweetens. Removing these now keeps the ingredients perfectly textured.

Step 5: Cook the Broccoli

Add a teaspoon of sesame oil to the skillet and stir in the broccoli florets. Sauté for about 3 to 4 minutes until the broccoli turns a vibrant green and achieves that perfect tender-crisp texture. Remove and set aside.

Step 6: Cook Green Beans and Carrots and Recombine

Heat another tablespoon of olive oil and add the green beans and carrot slices. Cook these for 3 to 4 minutes until tender but still holding their crunch. Now, toss back in the previously cooked broccoli, mushrooms, and onions. Stir everything together to combine those wonderful flavors and textures.

Step 7: Bring It All Together

Finally, return the cooked potstickers to the skillet. Pour your prepared sauce over the entire mixture and gently stir to coat every item evenly. Keep cooking for 2 to 3 more minutes as the sauce thickens, enveloping the potstickers and vegetables in a glossy, flavorful glaze. Transfer it all to a serving dish, then sprinkle with sesame seeds and fresh green onions to finish.

How to Serve Potsticker Stir Fry

Garnishes

Sprinkle lightly toasted sesame seeds and thinly sliced green onions over the dish for that extra pop of texture and freshness. These simple garnishes elevate the presentation and add subtle complexity to each bite.

Side Dishes

This Potsticker Stir Fry pairs beautifully with steamed jasmine or basmati rice, which soak up the sauce and add a comforting, fluffy base. You could also serve it alongside a light Asian cucumber salad or edamame for some added brightness and protein variety.

Creative Ways to Present

For a fun twist, serve this stir fry inside lettuce cups for a handheld appetizer feel. Or arrange the potstickers on top of the vegetable bed to showcase their golden crust. Garnish with a drizzle of spicy mayo or sriracha for those who like a bit of heat. The options are endless and can make the dish feel new each time you prepare it.

Make Ahead and Storage

Storing Leftovers

After enjoying your Potsticker Stir Fry, store any leftovers in an airtight container in the refrigerator. The dish keeps well for up to 3 days, making it a great choice for quick lunch or dinner the next day.

Freezing

While the dish is best fresh, you can freeze leftovers if needed. Place portions in a freezer-safe container and freeze for up to 1 month. Just note that vegetables may soften upon thawing, so it’s ideal for straightforward reheating rather than maintaining crispness.

Reheating

To reheat, gently warm the stir fry in a skillet over medium heat, stirring occasionally to prevent sticking. Adding a splash of water or broth helps loosen the sauce. Microwave works in a pinch but may make the potstickers less crispy. Fresh is always best with this vibrant dish!

FAQs

Can I use fresh potstickers instead of frozen?

Absolutely! Fresh potstickers work well but may require adjusting cooking time slightly. You’ll still want to pan-fry them to get that golden crust before steaming or covering to finish cooking through.

What if I don’t have rice wine vinegar?

Apple cider vinegar or white wine vinegar can be used as substitutes, though the flavor will be slightly different. Just use a bit less to avoid overpowering the sauce.

Can I make this recipe vegetarian or vegan?

Yes! Just ensure your frozen potstickers are vegetable-based and use honey alternatives like maple syrup or sugar to keep it vegan-friendly. The sauce and veggies are naturally plant-based.

How spicy is the Potsticker Stir Fry?

This recipe is mild and friendly for all palates. If you want a kick, feel free to add chili flakes, sriracha, or fresh chopped chilies during cooking or as a garnish.

Can I prepare parts of this dish ahead of time?

Definitely. You can slice your vegetables in advance and prepare the sauce ahead to save time. Just cook the potstickers fresh for the best texture and assemble everything right before serving.

Final Thoughts

There’s something truly special about the Potsticker Stir Fry that makes weeknight dinners feel exciting and delicious without the fuss. The crisp pan-fried dumplings paired with vibrant vegetables and a perfectly balanced sauce create a symphony of flavors and textures that will have you reaching for seconds. Give this recipe a try and discover your new favorite quick meal that’s as fun to make as it is to eat!

Potsticker Stir Fry Recipe

★★★★★

5.1 from 15 reviews

Author: Andria
Total Time: 25 minutes
Yield: 2 servings 1x
Diet: Halal

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Description

Potsticker Stir Fry is a quick and flavorful weeknight meal that combines crispy pan-fried dumplings with vibrant vegetables and a tangy Asian-inspired sauce. This dish balances savory indulgence with nutritious goodness, delivering a satisfying mix of textures and bold flavors in just 25 minutes, making it perfect for busy nights.

Instructions

Prepare the Sauce: In a small bowl, whisk together cold water and cornstarch to create a slurry. Add soy sauce, rice wine vinegar, sugar (or honey), and grated ginger. Whisk until well combined and set aside.
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.
Cook the Potstickers: Heat olive oil and 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. Remove potstickers from the skillet and set aside.
Cook the Vegetables: 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.
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.
Cook the 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. Add the cooked broccoli, mushrooms, and onions back into the skillet. Stir to combine.
Combine and Serve: Add the cooked potstickers to the skillet. Pour the prepared sauce over the mixture. 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 with rice.

Notes

Do not thaw potstickers before cooking to ensure they get crispy on the bottom and steam properly.
Use reduced-sodium soy sauce to control saltiness.
You can substitute honey with sugar in the sauce depending on preference.
For extra heat, add a dash of chili flakes or sriracha to the sauce.
Serve with steamed jasmine or brown rice for a complete meal.
Make sure to slice vegetables evenly to ensure even cooking.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stir Fry
Cuisine: Asian Fusion