Can I use homemade potstickers?

Absolutely. Homemade dumplings add even more flavor and texture. Just make sure they’re fully cooked before adding them to the stir fry.

Can I make Potsticker Stir Fry vegetarian?

Yes! Use vegetable potstickers and swap honey for sugar if needed.

Is Potsticker Stir Fry kid-friendly?

Very much so. The crispy dumplings are usually a huge hit with kids, especially served with extra sauce for dipping.

Can I make this gluten-free?

Yes. Use gluten-free tamari instead of soy sauce and choose gluten-free potstickers.

Why does my sauce seem strong before cooking?

That’s completely normal. The vinegar softens once heated and balanced with the vegetables and potstickers. If preferred, slightly reduce the vinegar or add a touch more honey.

Potsticker Stir Fry: Irresistible 25-Minute Meal

Name: Potsticker Stir Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 10–12 frozen potstickers or gyoza; 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 diced onion; 1 tablespoon sesame oil; 1 tablespoon extra virgin olive oil; Sesame seeds, for garnish; Green onions, sliced 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

Description

Potsticker Stir Fry is a quick and flavorful weeknight dinner made with crispy pan-fried potstickers, fresh vegetables, and a savory homemade stir fry sauce. This easy one-pan meal comes together in just 25 minutes and delivers the perfect balance of crunchy, saucy, and comforting flavors.

Ingredients

Scale

Stir Fry

10–12 frozen potstickers or gyoza
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 diced onion
1 tablespoon sesame oil
1 tablespoon extra virgin olive oil
Sesame seeds, for garnish
Green onions, sliced 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

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Instructions

In a small bowl, whisk together cold water and cornstarch until smooth. Add soy sauce, rice wine vinegar, sugar or honey, and grated ginger. Set aside.
Slice the mushrooms, carrots, onion, and green beans. Cut broccoli into small florets.
Heat olive oil and sesame oil in a large skillet over medium-high heat. Add frozen potstickers in a single layer and cook for 3–4 minutes until golden brown on the bottom.
Add 2 tablespoons water to the skillet, cover immediately, and steam for another 3–4 minutes. Remove potstickers and set aside.
In the same skillet, cook mushrooms and onions for 3–4 minutes until softened and lightly browned. Remove and set aside.
Add broccoli florets and cook for 3–4 minutes until tender-crisp.
Add carrots and green beans and stir fry for another 3–4 minutes.
Return mushrooms, onions, broccoli, and potstickers to the skillet.
Pour the prepared sauce over everything and toss gently to coat.
Cook for 2–3 minutes until the sauce thickens. Garnish with sesame seeds and green onions before serving.

Notes

The sauce may taste slightly strong before cooking, but it mellows perfectly once combined with the potstickers and vegetables.

Adjust sweetness by adding an extra teaspoon of honey if preferred.

For extra heat, add chili flakes or Sriracha.

Do not thaw frozen potstickers before cooking.

Reheat leftovers in a skillet with a splash of water or soy sauce for best texture.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Stir Fry
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 300 kcal
Sugar: 8g
Sodium: 920mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 5g
Protein: 11g
Cholesterol: 15mg