EASY POTSTICKER STIR FRY RECIPE

I’ll never forget the night my roommate, bless her heart, tried to make “gourmet” potstickers and they ended up stuck to the pan in one giant, crispy (and not in a good way) mass; thankfully, the experience sparked the idea for a much easier and tastier solution. This recipe for Potsticker Stir Fry is my way of rescuing those beloved little dumplings from a sticky fate, transforming them into a complete and utterly satisfying meal. Get ready, because you’re about to discover how to whip up a dinner that’s both quick, flavorful, and guaranteed to become a new weeknight favorite.

The Beauty of Potsticker Stir Fry

Let’s be honest, we all adore potstickers. Those little pockets of savory goodness are hard to resist. But sometimes, we crave something more substantial than just a plate of dumplings. That’s where this Potsticker Stir Fry comes in! It takes the convenience and deliciousness of frozen (or homemade, if you’re feeling ambitious!) potstickers and combines them with the vibrant flavors and textures of a classic stir-fry. The result? A complete meal that’s ready in minutes and bursting with Asian-inspired flavors.

What makes this recipe truly shine is its versatility. You can easily customize it with your favorite vegetables, proteins, and sauces. Don’t like broccoli? Swap it out for snap peas or bell peppers. Prefer chicken over pork? Go for it! The possibilities are endless. It’s also a fantastic way to use up any leftover veggies you have lurking in the fridge, making it a budget-friendly and eco-conscious option.

What You’ll Need: Ingredients Breakdown

Before we dive into the cooking process, let’s gather our ingredients. Here’s a breakdown of everything you’ll need to create this culinary masterpiece:

• Potstickers: Frozen potstickers are the key to this recipe’s convenience. You can find them in most grocery stores in the frozen Asian food section. Look for your favorite filling – pork, chicken, vegetable, or even shrimp all work beautifully. If you’re feeling ambitious and have some extra time, you can absolutely make your own potstickers from scratch!
• Vegetables: This is where you can get creative! I typically use a combination of broccoli florets, sliced carrots, bell peppers (any color!), and snow peas. Other great options include mushrooms, bok choy, water chestnuts, and baby corn.
• Protein (Optional): While the potstickers provide a good source of protein, you can add extra if you like. Cooked chicken, shrimp, beef, or tofu are all excellent choices. If using pre-cooked protein, simply add it to the stir-fry towards the end to warm it through.
• Aromatics: Garlic and ginger are essential for that authentic Asian flavor. Use fresh if possible, but pre-minced versions will also work in a pinch.
• Soy Sauce: Low-sodium soy sauce is my go-to for controlling the saltiness of the dish. You can also use tamari for a gluten-free option.
• Hoisin Sauce: This thick, sweet, and savory sauce adds depth and complexity to the stir-fry. If you don’t have hoisin sauce on hand, you can substitute it with a mixture of soy sauce, brown sugar, and a touch of sesame oil.
• Sesame Oil: A drizzle of sesame oil adds a nutty aroma and flavor that takes this dish to the next level.
• Rice Vinegar: A splash of rice vinegar adds a touch of acidity that balances the sweetness of the other sauces.
• Cornstarch: Cornstarch is used to thicken the sauce and give it a glossy finish.
• Cooking Oil: Use a neutral-flavored oil with a high smoke point, such as canola, vegetable, or peanut oil.
• Optional Garnishes: Sesame seeds, chopped green onions, and red pepper flakes add visual appeal and extra flavor.

Step-by-Step Instructions: From Prep to Plate

Now that we have all our ingredients ready, let’s get cooking! Here’s a step-by-step guide to making the perfect Potsticker Stir Fry:

1. Prepare the Sauce: In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, rice vinegar, and cornstarch. Set aside. This ensures that the sauce is ready to go when you need it, preventing any scrambling during the stir-frying process.
2. Cook the Potstickers: There are a few ways to cook the potstickers. You can steam them according to the package directions, pan-fry them until golden brown and crispy, or even air fry them for a healthier option. I prefer pan-frying because it gives them a nice crispy exterior. If pan-frying, heat a tablespoon of oil in a large skillet or wok over medium heat. Add the potstickers and cook for 2-3 minutes per side, or until golden brown. Remove from the skillet and set aside.
3. Stir-Fry the Vegetables: Add another tablespoon of oil to the skillet or wok. Add the garlic and ginger and cook for about 30 seconds, or until fragrant. Be careful not to burn them! Add the broccoli, carrots, and bell peppers and stir-fry for 3-5 minutes, or until the vegetables are tender-crisp. If you’re using other vegetables that require longer cooking times, add them earlier in the process.
4. Combine Everything: Add the cooked potstickers to the skillet with the vegetables. Pour the sauce over the potstickers and vegetables and stir-fry for 1-2 minutes, or until the sauce has thickened and everything is heated through. Make sure the potstickers are evenly coated with the sauce.
5. Garnish and Serve: Sprinkle with sesame seeds, chopped green onions, and red pepper flakes (if using). Serve immediately over rice or noodles.

Tips and Tricks for Potsticker Stir Fry Perfection

Want to take your Potsticker Stir Fry to the next level? Here are a few tips and tricks that I’ve learned over the years:

• Don’t Overcrowd the Pan: When cooking the potstickers, make sure not to overcrowd the pan. This will lower the temperature of the pan and prevent the potstickers from browning properly. Cook them in batches if necessary.
• Use High Heat: Stir-frying is all about high heat. This helps to cook the vegetables quickly and evenly while preserving their crispness. Make sure your skillet or wok is nice and hot before adding the vegetables.
• Prep Your Ingredients in Advance: Stir-frying happens quickly, so it’s important to have all your ingredients prepped and ready to go before you start cooking. Chop your vegetables, mince your garlic and ginger, and measure out your sauce. This will make the cooking process much smoother and less stressful.
• Adjust the Sauce to Your Liking: The sauce recipe is just a starting point. Feel free to adjust the ingredients to your liking. If you prefer a sweeter sauce, add more hoisin sauce or brown sugar. If you like it spicier, add a pinch of red pepper flakes or a dash of sriracha.
• Add a Protein Boost: As mentioned earlier, adding cooked chicken, shrimp, beef, or tofu is a great way to add extra protein to this dish. Just make sure to add it towards the end to warm it through.
• Make it Gluten-Free: To make this recipe gluten-free, use tamari instead of soy sauce and make sure your hoisin sauce is gluten-free.
• Crispy Bottom Potstickers: If you like a super crispy bottom on your potstickers, try this: After browning the bottoms, add about 1/4 cup of water to the pan, cover it immediately, and let the potstickers steam for a few minutes until the water evaporates. This will create a super crispy bottom.

Variations to Spice Things Up

One of the best things about this Potsticker Stir Fry recipe is how adaptable it is. Here are a few variations to keep things interesting:

• Spicy Potsticker Stir Fry: Add a tablespoon of sriracha or chili garlic sauce to the sauce for a fiery kick. You can also add some chopped fresh chili peppers to the stir-fry.
• Sweet and Sour Potsticker Stir Fry: Add a can of pineapple chunks (drained) and a tablespoon of rice vinegar to the stir-fry for a sweet and sour twist.
• Peanut Potsticker Stir Fry: Add a few tablespoons of peanut butter to the sauce for a nutty and creamy flavor. You can also garnish with chopped peanuts.
• Vegetarian Potsticker Stir Fry: Use vegetable potstickers and add extra vegetables like mushrooms, tofu, and bean sprouts.

Serving Suggestions: Complete the Meal

Potsticker Stir Fry is delicious on its own, but it’s even better when served with a few complementary sides. Here are some of my favorite serving suggestions:

• Rice: Steamed white rice or brown rice is a classic accompaniment to stir-fries.
• Noodles: Lo mein noodles or rice noodles are also great options.
• Egg Drop Soup: A light and flavorful soup is the perfect way to start your meal.
• Side Salad: A simple green salad with a light vinaigrette dressing adds a refreshing contrast to the richness of the stir-fry.
• Egg Rolls: For an extra indulgent meal, serve with crispy Egg Roll In A Bowl.

Make-Ahead and Storage Tips

This Potsticker Stir Fry is best enjoyed fresh, but you can definitely make it ahead of time. Here are some tips for making it ahead and storing leftovers:

• Make-Ahead: You can prep the vegetables and sauce ahead of time. Store them separately in airtight containers in the refrigerator. When you’re ready to cook, simply follow the instructions.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until heated through.
• Freezing: I don’t recommend freezing this dish, as the texture of the vegetables and potstickers may change.

Other Asian-Inspired Recipes You’ll Love

If you’re a fan of Asian-inspired flavors, be sure to check out these other delicious recipes:

• Chinese Beef And Broccoli: A classic takeout dish made healthier and tastier at home.
• Pepper Steak: Tender slices of beef stir-fried with colorful bell peppers in a savory sauce.
• Chicken Lo Mein: A quick and easy noodle dish that’s perfect for a weeknight dinner.

Troubleshooting Common Issues

Even the best cooks encounter occasional hiccups. Here are some solutions to common problems you might encounter while making Potsticker Stir Fry:

• Potstickers are sticking to the pan: Make sure your pan is hot enough before adding the potstickers, and use enough oil to prevent sticking. A non-stick skillet is also a great option.
• Vegetables are getting soggy: Don’t overcrowd the pan, and use high heat to cook the vegetables quickly and evenly.
• Sauce is too thick: Add a tablespoon or two of water or broth to thin it out.
• Sauce is too thin: Whisk together a teaspoon of cornstarch with a tablespoon of cold water and add it to the sauce. Stir-fry until the sauce thickens.

Final Thoughts: Embrace the Stir Fry Adventure

Potsticker Stir Fry is more than just a recipe; it’s an invitation to experiment with flavors, textures, and ingredients. Don’t be afraid to get creative and make it your own. Whether you’re a seasoned chef or a beginner cook, this recipe is guaranteed to be a crowd-pleaser. So, grab your wok, gather your ingredients, and get ready to embark on a delicious stir-fry adventure!

Easy Potsticker Stir Fry

This potsticker stir fry recipe transforms frozen potstickers into a complete and flavorful meal. It’s quick, customizable, and perfect for weeknight dinners, combining convenience with Asian-inspired flavors and textures.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound frozen potstickers
• 1 tablespoon canola oil
• 1 tablespoon canola oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 cup broccoli florets
• 1/2 cup sliced carrots
• 1 bell pepper, sliced
• 1/2 cup snow peas
• 1/4 cup low-sodium soy sauce
• 2 tablespoons hoisin sauce
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1 teaspoon cornstarch
• 1 tablespoon sesame seeds, for garnish
• 2 tablespoons chopped green onions, for garnish
• 1/4 teaspoon red pepper flakes, for garnish
• Cooked rice or noodles, for serving

Equipment

• Large skillet or wok
• small bowl
• whisk
• Measuring spoons
• Measuring cups
• spatula
• cutting board
• knife

Method

 

1. In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, rice vinegar, and cornstarch. Set aside.
2. Cook the potstickers according to package directions. Pan-frying is recommended: Heat a tablespoon of oil in a large skillet or wok over medium heat. Add the potstickers and cook for 2-3 minutes per side, or until golden brown. Remove from the skillet and set aside.
3. Add another tablespoon of oil to the skillet or wok. Add the garlic and ginger and cook for about 30 seconds, or until fragrant. Be careful not to burn them!
4. Add the broccoli, carrots, and bell peppers and stir-fry for 3-5 minutes, or until the vegetables are tender-crisp. If you’re using other vegetables that require longer cooking times, add them earlier in the process.
5. Add the cooked potstickers to the skillet with the vegetables. Pour the sauce over the potstickers and vegetables and stir-fry for 1-2 minutes, or until the sauce has thickened and everything is heated through. Make sure the potstickers are evenly coated with the sauce.
6. Sprinkle with sesame seeds, chopped green onions, and red pepper flakes (if using).
7. Serve immediately over rice or noodles.

Notes

Don’t overcrowd the pan when cooking the potstickers. Use high heat to stir-fry the vegetables. Prep your ingredients in advance. Adjust the sauce to your liking. Add cooked chicken, shrimp, beef, or tofu for extra protein. To make it gluten-free, use tamari instead of soy sauce and ensure your hoisin sauce is gluten-free. Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish is best enjoyed fresh, freezing is not recommended.