There’s something magical about tossing crispy potstickers into a sizzling skillet with colorful veggies and a tangy, savory sauce. That’s exactly what this Potsticker Stir Fry delivers: a one-pan dinner that’s fast, fun, and full of flavor. Whether you’re cooking for two or feeding the whole family, this dish is a weeknight hero you’ll want to keep on repeat.
Why Potsticker Stir Fry Is a Game Changer
- Ready in about 25 minutes — faster than takeout.
- Crispy-bottomed dumplings, tender veggies, and a balanced sauce.
- Flexible and customizable to suit your taste or fridge contents.
- Made in just one skillet for super easy cleanup.
Ingredients Snapshot
Serves about 2. Double or triple as needed.
Main Ingredients:
- 10 to 12 frozen potstickers (any kind — pork, chicken, veggie)
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1/4 cup water
Vegetables:
- Mushrooms, sliced
- Broccoli florets
- Green beans, sliced
- Carrots, thinly sliced
- Onion, diced
Sauce:
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup rice wine vinegar
- 1 tablespoon sugar or honey
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
Garnish:
- Sesame seeds
- Sliced green onions
Optional veggies you can toss in: red bell pepper, napa cabbage, snap peas, baby corn, bean sprouts, or bok choy.
Step-by-Step: How to Make It
- Make the sauce. In a bowl, whisk soy sauce, vinegar, sugar (or honey), and ginger. Stir in the cornstarch slurry and set it aside.
- Prep your vegetables. Slice and dice everything before you start cooking so things move fast.
- Cook the potstickers. Heat oils in a large skillet over medium-high. Place frozen potstickers flat-side down in a single layer. Cook 3 to 4 minutes until the bottoms are golden and crispy.
- Steam them briefly. Add about 2 tablespoons of water, cover the pan, and steam the potstickers for another 3 to 4 minutes. Remove and set aside.
- Cook veggies in stages.
- First, cook mushrooms and onion until the mushrooms brown and shrink down a bit.
- Next, add broccoli and cook until just tender.
- Add carrots and green beans last, and sauté until slightly softened but still crisp.
- Bring it all together. Return all veggies and potstickers to the pan. Pour in the sauce. Stir gently to coat everything, and let it cook for 2 to 3 minutes until the sauce thickens.
- Top and serve. Sprinkle with sesame seeds and green onions. Serve as-is or over rice.
Why This Method Works
This stir fry works because you’re layering flavors and textures in the right order. Cooking the potstickers first gives them that golden crust we all crave. Cooking the veggies in stages keeps everything crisp and colorful. The sauce is just salty, sweet, tangy, and gingery enough to tie it all together without overpowering anything.
Use a wide skillet or wok for best results — this gives everything space to sear instead of steam. High heat is key to getting that quick, sizzling stir fry finish.
Tips and Variations
- Don’t overcrowd your pan. Cook in batches if needed to avoid steaming your veggies.
- Use tamari and gluten-free dumplings for a gluten-free version.
- Add tofu, tempeh, or your favorite protein to bulk it up.
- Want heat? Toss in a splash of chili oil or a pinch of red pepper flakes.
- Make it extra saucy by doubling the sauce portion if you’re serving it with rice or noodles.
- Store leftovers in an airtight container for up to 3 days. Reheat in a skillet or microwave in short bursts with a splash of water or soy sauce.
What to Serve With It
- Steamed jasmine or brown rice for a heartier meal.
- A crisp cucumber salad for freshness.
- Miso or egg-drop soup to make it a full dinner spread.
- Want another easy sauce to drizzle on top? Check out this easy Asian sauce with chopped almonds — great on noodles or stir fries.
More Stir-Fry Favorites to Try
If this stir fry hits the spot, here are a couple more ideas to keep your weeknight meals interesting:
- Try a plant-based spin with this vegan kabocha squash stir fry.
- Craving something meatier? This black pepper chicken stir fry is packed with punchy flavor and just as fast.
Potsticker Stir Fry — Quick, Crispy and Veggie-Packed
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
There’s something magical about tossing crispy potstickers into a sizzling skillet with colorful veggies and a tangy, savory sauce. That’s exactly what this Potsticker Stir Fry delivers: a one-pan dinner that’s fast, fun, and full of flavor. Whether you’re cooking for two or feeding the whole family, this dish is a weeknight hero you’ll want to keep on repeat.
Ingredients
- 10 to 12 frozen potstickers (any variety: pork, chicken, veggie)
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1/4 cup water
- Sliced mushrooms
- Broccoli florets
- Sliced green beans
- Thinly sliced carrots
- 1 small onion, diced
- Optional veggies: red bell pepper, napa cabbage, snap peas, baby corn, bean sprouts, bok choy
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup rice wine vinegar
- 1 tablespoon sugar or honey
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
- Sesame seeds (for garnish)
- Sliced green onions (for garnish)
Instructions
- In a bowl, whisk together soy sauce, rice vinegar, sugar or honey, and ginger. Stir in the cornstarch slurry and set aside.
- Slice and prep all vegetables before starting to cook.
- In a large skillet, heat sesame oil and olive oil over medium-high heat. Place frozen potstickers flat-side down in a single layer. Cook for 3–4 minutes until bottoms are golden.
- Add 2 tablespoons of water, cover the pan, and steam potstickers for another 3–4 minutes. Remove and set aside.
- In the same skillet, sauté mushrooms and onion until mushrooms brown.
- Add broccoli and cook until just tender.
- Add carrots and green beans, and cook until slightly softened but still crisp.
- Return all veggies and potstickers to the pan. Pour in the sauce and stir gently to coat everything.
- Let it cook for 2–3 minutes until sauce thickens and coats the ingredients.
- Top with sesame seeds and green onions. Serve hot, as-is or over rice.
Notes
Don’t overcrowd the pan — cook in batches if needed. Use tamari and gluten-free dumplings for a gluten-free option. Add tofu, tempeh, or chicken for more protein. To spice it up, add chili oil or red pepper flakes. Make it saucier by doubling the sauce if serving over rice or noodles. Store leftovers for up to 3 days in an airtight container and reheat with a splash of water or soy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Stir-Fry
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 460
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 10mg
Final Thoughts
Potsticker Stir Fry is what we all need more of: simple, crave-worthy dinners that don’t require a ton of planning or cleanup. Frozen dumplings go from bland to bold when you sear, sauce, and stir-fry them with fresh veggies. Plus, you can make this recipe your own every time — swap the veg, turn up the heat, go plant-based or protein-packed. You really can’t mess it up.