Name: Potsticker Stir Fry Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 10–12 frozen potstickers or gyoza (do not thaw); 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 small diced onion; 1 tablespoon sesame oil; 2 tablespoons extra virgin olive oil (divided use); Sesame seeds for garnish; Green onions 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

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Introduction

Looking for a quick, flavorful dinner that delivers crispy textures and vibrant veggies? This Potsticker Stir Fry is a perfect weeknight meal that turns frozen dumplings into a savory, satisfying dish. Packed with colorful vegetables and a tangy homemade sauce, it’s both nourishing and delicious.

The image shows a close-up of a dish featuring golden-brown pan-fried dumplings with slightly crispy edges, surrounded by bright green broccoli florets, vibrant orange carrot slices, green beans, and sliced brown mushrooms all coated in a shiny dark brown sauce. The dumplings are the main layer, sitting on top and mixed among the colorful vegetables, creating a harmonious mix of textures and colors on a white marbled surface. The sauce adds a glossy finish that ties the ingredients together visually. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10–12 frozen potstickers or gyoza (do not thaw)
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 small diced onion
1 tablespoon sesame oil
2 tablespoons extra virgin olive oil, divided
Sesame seeds for garnish
Green onions 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

Instructions

Step 1: Prepare the sauce by whisking cold water and cornstarch in a small bowl to create a slurry. Add soy sauce, rice wine vinegar, sugar (or honey), and grated ginger. Whisk until well combined and set aside.
Step 2: Slice the carrot thinly on a bias, slice mushrooms and green beans into thirds, cut broccoli into small florets, and dice the onion.
Step 3: Heat 1 tablespoon olive oil and 1 tablespoon sesame oil in a large skillet over medium-high heat. Place frozen potstickers in a single layer and fry until the bottoms are golden brown, about 3–4 minutes. Add 2 tablespoons water, cover, and cook for an additional 3–4 minutes. Remove potstickers and set aside.
Step 4: In the same skillet, add 1 tablespoon olive oil. Add mushrooms and diced onion, cooking until mushrooms are browned, about 3–4 minutes. Remove and set aside.
Step 5: Add 1 teaspoon sesame oil to the skillet. Cook broccoli florets for 3–4 minutes until tender. Remove and set aside.
Step 6: Add 1 tablespoon olive oil to the skillet. Cook green beans and carrots for 3–4 minutes until tender but crisp. Return broccoli, mushrooms, and onions to the skillet and stir to combine.
Step 7: Add the cooked potstickers back into the skillet. Pour the prepared sauce over the stir fry and gently stir to coat evenly. Cook for 2–3 minutes until the sauce thickens.
Step 8: Transfer to a serving dish. Garnish with sesame seeds and sliced green onions. Serve hot, ideally with steamed rice.

Tips & Variations

Use a large skillet or wok for best cooking results to avoid overcrowding and ensure even searing.
Try substituting honey for sugar in the sauce for a natural sweetness.
Swap or add vegetables such as bell peppers, snap peas, or bok choy for variety and texture.
Use vegetarian or gluten-free potstickers to accommodate dietary needs.
Add chili flakes or a dash of Sriracha for some heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water or soy sauce to keep the sauce from sticking. Microwave reheating is also possible but stir occasionally for even warming.

How to Serve

The image shows a close-up of a dish with about ten golden-brown pan-fried dumplings as the main layer, each with a slightly crispy and shiny texture from the glossy sauce covering them. Mixed around the dumplings are vibrant vegetables: bright green broccoli florets with a slightly charred edge, deep orange carrot slices, thin light brown mushroom pieces, and crisp green beans. The sauce is dark brown and thick, coating all the ingredients, giving the dish a delicious, moist look. The whole scene is set against a white marbled texture, making the colors of the food stand out. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade potstickers?

Absolutely! Homemade potstickers can add even more flavor and freshness. Just make sure they’re cooked or pre-steamed before adding them to the stir fry to ensure proper heating.

Is this dish kid-friendly?

Yes, it’s great for kids — especially if you use mild vegetables and let them dip potstickers in extra sauce. It’s a clever way to include more vegetables in their diet without fuss.