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Potsticker Stir Fry

Recipe by Mya Williams

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  • Total Time20 minutes
  • Yield4 servings 1x

This easy potsticker stir fry turns frozen dumplings into a complete one pan dinner with colorful vegetables and a simple soy garlic sauce. The potstickers get crispy, then steam until tender, and are tossed in a glossy glaze that coats every bite.

Ingredients

Scale

Stir Fry

  • 1 tablespoon vegetable oil, or other high heat oil
  • 1 pound frozen potstickers, any variety
  • 1 bell pepper, any color, thinly sliced
  • 1 cup snap peas or snow peas
  • 1 medium carrot, julienned or thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 green onions, sliced, for garnish
  • 1 teaspoon sesame seeds, for garnish

Sauce

  • 1/4 cup low sodium soy sauce, or tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes, optional

Instructions

  1. In a small bowl, whisk together the soy sauce, rice vinegar, honey, cornstarch, sesame oil, and red pepper flakes if using. Set the sauce aside near the stove.
  2. Heat the vegetable oil in a large nonstick skillet or wok over medium high heat. Add the frozen potstickers in a single layer and cook for 2 to 3 minutes per side, until golden brown and crisp. Add 1/4 cup water, cover, and steam for 3 to 4 minutes until cooked through, then transfer the dumplings to a plate.
  3. In the same skillet, add the bell pepper, snap peas, and carrot. Stir fry for 3 to 4 minutes until the vegetables are bright and tender crisp, then add the garlic and ginger and cook for about 1 minute until fragrant.
  4. Return the cooked potstickers to the skillet. Whisk the sauce again, then pour it over the dumplings and vegetables. Cook while stirring for 1 to 2 minutes until the sauce thickens and coats everything.
  5. Remove from the heat and sprinkle with sliced green onions and sesame seeds. Serve right away, on its own or over rice or noodles.

Notes

Batches: If your skillet is small, crisp the potstickers in two batches so they brown properly.

Veggies: Add broccoli, mushrooms, or baby corn along with the peppers and peas for more vegetables.

Leftovers: Store in the fridge up to 3 days and reheat gently in a skillet with a splash of water.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian Inspired

Nutrition

  • Serving Size: 1 portion
  • Calories: 360
  • Sugar: 8g
  • Sodium: 900mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 4g
  • Protein: 13g
  • Cholesterol: 25mg

Find it online: https://www.alldietmeals.com/potsticker-stir-fry-with-frozen-dumplings/