Potsticker Stir Fry Recipe
This Potsticker Stir Fry is a vibrant and flavorful one-pan dish combining crispy pan-fried potstickers with a medley of colorful vegetables tossed in a savory-sweet ginger soy sauce. Ready in under 30 minutes, it’s a perfect weeknight dinner that balances textures and fresh flavors, garnished with sesame seeds and green onions for an extra burst of aroma and crunch.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Ingredients
Scale
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)
- 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
- 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 fresh 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, and dice the onion.
- Cook the Potstickers: Heat 1 tablespoon olive oil and 1 tablespoon sesame oil in a large skillet over medium-high heat. Arrange frozen potstickers in a single layer and fry until the bottoms turn brown, about 3–4 minutes. Add 2 tablespoons water, cover, and steam-cook for an additional 3–4 minutes. Remove the potstickers from the skillet and set aside.
- Cook the Mushrooms and Onions: In the same skillet, add 1 tablespoon olive oil. Add sliced mushrooms and diced onion. Cook until mushrooms are browned and onions are translucent, about 3–4 minutes. Remove from skillet and set aside.
- Cook the Broccoli: Add 1 teaspoon sesame oil to the skillet. Add broccoli florets and cook for 3–4 minutes until tender-crisp. Remove and set aside.
- Cook the Green Beans and Carrots: Add 1 tablespoon 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.
- Combine and Finish: Add the cooked potstickers back to the skillet. Pour the prepared sauce over everything and gently stir to coat evenly. Cook for 2–3 minutes until the sauce thickens and everything is heated through.
- Serve: Transfer to a serving dish and garnish with sesame seeds and sliced green onions. Serve hot with steamed rice on the side.
Notes
- Do not thaw potstickers before cooking for the best texture and to prevent sticking.
- You can substitute the vegetables with your favorites or what’s in season.
- The sauce can be adjusted for sweetness or acidity by modifying the sugar and vinegar amounts.
- Use reduced-sodium soy sauce to control saltiness, or substitute with tamari for gluten-free option.
- For a vegan option, ensure potstickers do not contain meat or animal-derived ingredients.
Keywords: potsticker stir fry, gyoza stir fry, vegetable stir fry with dumplings, easy dinner, one pan stir fry, Asian inspired recipe
Find it online: https://victoriablair.com/potsticker-stir-fry-recipe/
