Potsticker Stir Fry Recipe – Easy Weeknight Dinner with Dumplings & Veggies
This Potsticker Stir Fry is a fast and flavorful dinner that brings together crispy dumplings and vibrant veggies in one sizzling skillet! Tossed in a savory garlic-soy glaze, it’s the perfect fusion of texture and taste—crispy, tender, and packed with umami. Use frozen potstickers for convenience and customize with your favorite vegetables like bell peppers, broccoli, or snap peas. Ready in under 30 minutes, it’s a delicious way to elevate your weeknight meals.
Equipment
- Large skillet or wok
- Mixing bowl
- Whisk
- Spatula or tongs
- Measuring Cups and Spoons
- Lid for steaming
Ingredients
- 12 frozen potstickers (any filling: chicken, pork, shrimp, veggie)
- 2 tbsp cooking oil
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- ½ cup carrots, julienned
- ½ cup snap peas
- ½ cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 green onions, sliced
Sauce
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp hoisin or oyster sauce
- 1 tbsp hoisin or oyster sauce
- Pinch of chili flakes (optional)
Optional Garnishes
- Sesame seeds
- Fresh cilantro
- Lime wedges
Instructions
- Pan-fry potstickers: Heat oil in a large skillet over medium-high. Add potstickers in a single layer and cook 2–3 minutes until golden brown.
- Steam potstickers: Add ¼ cup water, cover, and steam 4–5 minutes until cooked through. Remove and set aside.
- Sauté vegetables: In the same pan, add a bit more oil if needed. Stir-fry garlic, ginger, and vegetables for 4–6 minutes until tender-crisp.
- Make sauce: Whisk together soy sauce, sesame oil, rice vinegar, hoisin/oyster sauce, honey, and chili flakes.
- Combine: Return potstickers to pan, pour in sauce, and toss everything together until well coated and heated through.
- Garnish and serve: Top with sesame seeds, cilantro, or lime wedges. Serve over rice or noodles.
Notes
- Make-Ahead: Cook potstickers and prep veggies ahead; store sauce separately until ready to cook.
- Storage: Refrigerate leftovers for 3–4 days. Reheat in skillet with splash of water or broth.
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Variations:
- Spicy: Add sriracha, chili oil, or gochujang
- Vegetarian: Use veggie potstickers and tofu or edamame
- Low-carb: Serve over cauliflower rice or shredded cabbage
- Peanut twist: Swap sauce for peanut-lime dressing
- Ginger-scallion: Add extra fresh ginger and scallions
- Expert Tip: Use a mix of textures—crispy dumplings, crunchy veggies, and silky sauce—for perfect balance.