This quick potsticker stir fry brings frozen dumplings to life with crisp vegetables, toasty sesame oil, and a savory soy glaze. It smells of garlic and ginger as it cooks, and the potstickers hit a satisfyingly golden brown while the vegetables stay bright and crisp. This dish comes together fast and makes a comforting weeknight meal.
Recipe Information
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Total Time: 20 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 250 kcal (approx.)
- Protein: 12 g
- Carbohydrates: 30 g
- Fat: 8 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 1,100 mg (approx.)
Why Make This Potsticker Stir Fry
This recipe is fast, flexible, and full of flavor. It turns frozen potstickers into a complete meal in about 20 minutes. The contrast of crunchy vegetables and tender dumplings makes each bite satisfying. It’s great for busy nights, easy to scale, and pairs well with simple sides or rice.
How to Make Potsticker Stir Fry
Start with high heat and a hot pan so the potstickers get a golden sear. Use sesame oil for a toasty aroma. Add the vegetables so they stay bright and have a little crunch. Finish with sliced green onions for a fresh bite.
Ingredients:
- Frozen potstickers
- 1 cup of mixed vegetables (broccoli, bell peppers, carrots)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Green onions, sliced for garnish
Directions:
Step 1: Preparation
Gather all ingredients. Mince the garlic and grate the ginger. Slice the green onions. Heat a large skillet or wok over medium heat and add the sesame oil so it becomes hot and fragrant.
Step 2: Mixing
Add the minced garlic and grated ginger to the hot oil. Sauté for about 30 seconds until fragrant and aromatic. Add the mixed vegetables and stir-fry for 3–4 minutes until they are tender but still crisp.
Step 3: Cooking
Add the frozen potstickers to the skillet with the vegetables. Pour the soy sauce over everything. Stir gently to coat and mix ingredients. Cover the skillet and cook for 5–7 minutes, letting the potstickers heat through and form a golden-brown bottom. Check one potsticker to make sure it is hot in the center.
Step 4: Finishing
Remove the lid and cook uncovered 1 minute if you want extra browning. Taste and adjust seasoning if needed. Garnish with sliced green onions. Serve hot and enjoy the mix of crisp vegetables and browned potstickers.
How to Serve Potsticker Stir Fry
Serve over steamed rice or noodles for a fuller meal. Add a side of pickled cucumbers, steamed bok choy, or a simple cabbage salad for crunch. Offer chili oil, extra soy sauce, or a squeeze of lime on the side. This dish also works well as a party platter for casual gatherings.
How to Store Potsticker Stir Fry
- Refrigerator: Store in an airtight container for up to 3–4 days. Reheat in a skillet over medium heat to keep the potstickers crisp.
- Freezer: Place cooled leftovers in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating.
- Reheating tip: Heat a splash of oil in a pan and stir-fry until heated through. Avoid microwaving for best texture; if you must microwave, cover and add a sprinkle of water to retain moisture.
Expert Tips for Perfect Potsticker Stir Fry
- Use a hot pan for a good sear. A cast-iron or heavy skillet works best.
- Don’t crowd the pan. Give potstickers space so they brown. Work in batches if needed.
- If potstickers stick, add a small splash of water and cover for a minute to release them with steam.
- Taste and adjust soy sauce at the end to control saltiness. Substitute low-sodium soy sauce or coconut aminos to cut sodium.
- For extra crunch, add nuts (like toasted cashews) or toasted sesame seeds at the end.
Delicious Variations
- Vegetarian: Use vegetable potstickers and add tofu cubes or extra mushrooms.
- Spicy: Add 1 teaspoon chili paste or a drizzle of chili oil when adding soy sauce.
- Sweet-savory: Stir in 1 teaspoon honey or hoisin sauce with the soy for a glaze.
- Peanut-style: Add 1 tablespoon peanut butter mixed with a splash of warm water and soy sauce for a nutty sauce.
- Ginger-forward: Double the ginger and add thinly sliced snap peas for bright flavor.
Frequently Asked Questions
Q: Can I use fresh potstickers instead of frozen?
A: Yes. Fresh potstickers cook faster. Sear them in the skillet for 2–3 minutes, then cover and steam 3–4 minutes until cooked through. Watch closely to avoid overcooking.
Q: Do I need to thaw the potstickers first?
A: No. You can cook them from frozen. Add a minute or two to the covered cooking time if needed to make sure they heat through.
Q: How can I reduce the sodium in this dish?
A: Use low-sodium soy sauce or coconut aminos. Reduce soy sauce to 1 tablespoon and add a splash of water or low-sodium broth for more liquid.
Q: My vegetables get soggy. What am I doing wrong?
A: Likely the pan is not hot enough or you are overcooking. Use high heat, stir-fry quickly, and remove vegetables while they still have a slight crunch.
Q: Can I make this ahead for meal prep?
A: Yes. Store in the fridge for up to 4 days. Reheat in a skillet to keep potstickers crisp. For a freezer meal, freeze portions for up to a month and thaw overnight before reheating.
Q: What oil can I use if I don’t have sesame oil?
A: Use a neutral oil like vegetable or canola. Add a small drizzle of toasted sesame oil at the end for flavor if you have it.
Conclusion
This Potsticker Stir Fry is an easy, flavorful meal you can make in about 20 minutes. It combines crunchy vegetables, savory potstickers, and bright aromatics for a balanced bite every time. For another take and extra ideas, see this helpful guide: Recipe: Potsticker Stir-Fry | The Kitchn. Give it a try — it’s fast, comforting, and flexible to your taste.
Print
Potsticker Stir Fry
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This quick potsticker stir fry brings together frozen dumplings, crisp vegetables, and a savory soy glaze in just 20 minutes for a comforting weeknight meal.
Ingredients
- Frozen potstickers
- 1 cup mixed vegetables (broccoli, bell peppers, carrots)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Green onions, sliced for garnish
Instructions
- Gather all ingredients. Mince the garlic and grate the ginger. Slice the green onions. Heat a large skillet or wok over medium heat and add sesame oil to become hot and fragrant.
- Add minced garlic and grated ginger to the hot oil. Sauté for about 30 seconds until fragrant.
- Add mixed vegetables and stir-fry for 3–4 minutes until tender but crisp.
- Add frozen potstickers to the skillet with vegetables. Pour soy sauce over everything. Stir gently to coat, cover, and cook for 5–7 minutes until heated through and golden brown. Check if they are hot in the center.
- Remove the lid and cook uncovered for 1 minute for extra browning. Adjust seasoning if needed and garnish with sliced green onions. Serve hot.
Notes
For extra crunch, add nuts like toasted cashews or sesame seeds at the end. Pair with rice or noodles for a fuller meal.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 1100mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg
