Description
Looking for a quick, satisfying meal packed with flavor and texture? This Potsticker Stir Fry is the perfect fusion of crispy dumplings, colorful vegetables, and a savory sauce—all ready in under 30 minutes. It’s a one-pan wonder that’s ideal for busy weeknights, lazy weekends, or anytime you’re craving something fast and flavorful.
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Ingredients
For the Stir Fry:
• 1 tbsp vegetable oil
• 1 (16 oz) bag frozen vegetable potstickers or dumplings
• 2 cups broccoli florets
• 1 red bell pepper, sliced thin
• 1 cup shredded carrots
• 1 cup snap peas or snow peas
• 3 green onions, chopped (white and green parts separated)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp sesame oil (optional for extra flavor)
For the Stir Fry Sauce:
• ¼ cup low-sodium soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar or apple cider vinegar
• 1 tbsp honey or brown sugar
• 1 tsp cornstarch mixed with 2 tbsp water (for thickening)
For Garnish:
• Sesame seeds
• Extra chopped green onions
• Chili flakes or sriracha (optional for heat)
Instructions
Step 1: Cook the Potstickers
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Heat 1 tbsp vegetable oil in a large non-stick skillet over medium-high heat.
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Add the frozen potstickers in a single layer and cook for 2–3 minutes until the bottoms are golden brown.
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Add ¼ cup of water to the pan, cover with a lid, and let steam for another 5–6 minutes until potstickers are fully cooked and water is mostly evaporated.
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Remove lid and allow remaining moisture to cook off, letting the bottoms crisp up again.
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Transfer cooked potstickers to a plate and set aside.
Step 2: Make the Sauce
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In a small bowl, whisk together soy sauce, hoisin sauce, vinegar, honey (or brown sugar), and cornstarch-water mixture.
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Stir until smooth and set aside.
Step 3: Stir Fry the Veggies
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In the same pan, add a drizzle of oil if needed and stir fry broccoli, bell pepper, carrots, and snap peas over medium-high heat for 4–5 minutes.
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Add garlic, ginger, and white parts of the green onions and cook for another 1–2 minutes until fragrant and veggies are just tender-crisp.
Step 4: Combine Everything
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Return the potstickers to the skillet with the vegetables.
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Pour in the sauce and toss everything together to coat.
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Cook for 2–3 minutes, stirring gently, until the sauce thickens and evenly coats all ingredients.
Step 5: Garnish & Serve
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Turn off the heat and drizzle with sesame oil if using.
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Sprinkle with sesame seeds, chopped green onion tops, and chili flakes or sriracha for some spice.
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Serve hot, as is or over steamed rice or noodles.
Notes
Preheat Your Pan – Hot pans prevent sticking and help vegetables stay crisp.
Don’t Overcook the Veggies – Keep them slightly firm for the best texture.
Use a Lid When Steaming – This helps cook the potstickers evenly and quickly.
Make It Saucy – Adjust sauce ingredients to your taste; add more soy or vinegar if needed.
Swap In Your Favorites – Zucchini, mushrooms, or baby corn all work well in this dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: Asian-Inspired