Potsticker Stir Fry Recipe

Introduction

This Potsticker Stir Fry is a quick and tasty meal that combines crispy pan-fried potstickers with vibrant, crunchy vegetables tossed in a savory sauce. Perfect for a busy weeknight, it offers a satisfying blend of textures and flavors that everyone will enjoy.

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
• 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: 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 the sauce aside.
2. Step 2: Prepare the vegetables by slicing the carrot thinly on a bias, cutting mushrooms and green beans into thirds, breaking the broccoli into small florets, and dicing 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 golden brown, about 3–4 minutes. Add 2 tablespoons of water, cover, and steam for another 3–4 minutes. Remove potstickers from the skillet and set aside.
4. Step 4: In the same skillet, add 1 tablespoon olive oil. Add sliced 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. Add broccoli florets and cook for 3–4 minutes until tender. Remove and set aside.
6. Step 6: Add 1 tablespoon olive oil to the skillet, then add green beans and carrots. Cook for 3–4 minutes until tender but crisp. Return broccoli, mushrooms, and onions to the skillet and stir to combine.
7. Step 7: Add the cooked potstickers back into the skillet. Pour the prepared sauce over the mixture and stir gently to coat evenly. Cook for an additional 2–3 minutes until the sauce thickens.
8. Step 8: Transfer the stir fry to a serving dish and garnish with sesame seeds and sliced green onions. Serve warm with rice.

Tips & Variations

• For extra heat, add a splash of chili garlic sauce or red pepper flakes to the sauce.
• Use your favorite vegetables like snap peas or bell peppers in place of green beans or mushrooms.
• If you prefer a gluten-free option, substitute tamari or coconut aminos for soy sauce.
• To get crispier potstickers, avoid overcrowding the pan when frying.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water to keep the vegetables moist. Avoid overcooking during reheating to maintain the crisp texture.

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 since they won’t require steaming from frozen. Fry until golden and cooked through.

What can I serve with this potsticker stir fry?

This dish pairs well with steamed rice or noodles to soak up the flavorful sauce. A light Asian-inspired salad also complements the meal nicely.

Potsticker Stir Fry Recipe

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★★★★★

4.9 from 97 reviews

This Potsticker Stir Fry is a vibrant and delicious one-pan meal featuring crispy fried potstickers combined with a colorful medley of fresh vegetables, all tossed in a tangy and savory ginger soy sauce. Perfect for a quick weeknight dinner, it balances textures and flavors with ease, topped with sesame seeds and green onions for a satisfying finish.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Stir Fry
• Method: Stovetop
• 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 (divided)
• 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 the cold water and cornstarch to create a slurry. Add the soy sauce, rice wine vinegar, sugar (or honey), and 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 finely.
3. Cook the Potstickers: Heat olive oil and sesame oil in a large skillet over medium-high heat. Arrange the frozen potstickers in a single layer. Fry until the bottoms are golden brown, about 3–4 minutes. Add 2 tablespoons of water, cover with a lid, and steam for an additional 3–4 minutes until cooked through. Remove potstickers from the skillet and set aside.
4. Cook the Mushrooms and Onions: In the same skillet, add 1 tablespoon of olive oil. Add sliced mushrooms and diced onions. Cook until the 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. Add the broccoli florets and sauté for 3–4 minutes until tender-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. Cook for 3–4 minutes until vegetables are tender but still 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 and gently stir to coat evenly. Cook for an additional 2–3 minutes until the sauce thickens and everything is heated through. Transfer to a serving dish and garnish with sesame seeds and sliced green onions. Serve hot with steamed rice.

Notes

• Do not thaw potstickers before frying to achieve a crispy bottom and perfectly steamed inside.
• Slicing the carrot on a bias increases surface area for faster cooking and better texture.
• The sauce can be adjusted to taste—add more honey for sweetness or more vinegar for tang.
• Use reduced-sodium soy sauce to keep sodium levels moderate.
• For a gluten-free option, substitute soy sauce with tamari.
• Vegetables can be substituted or added based on preference, such as bell peppers or snap peas.

Keywords: potsticker stir fry, gyoza stir fry, quick dinner, vegetable stir fry, asian recipe, sesame soy sauce, easy dinner