Potsticker Stir Fry

One busy afternoon I wanted a meal that was quick to make but still colorful and packed with flavor so I grabbed a bag of frozen potstickers and decided to turn them into a stir fry. The combination of crispy, golden-brown dumplings tossed with tender-crisp vegetables in a glossy sauce turned out even better than I imagined, giving me all the textures and tastes I was craving in less than 30 minutes.

Since that day, this Potsticker Stir Fry has become one of my go-to recipes for weeknight dinners. It’s easy to customize with whatever veggies I have on hand, and the potstickers make it feel hearty and satisfying. Every bite has that perfect balance of savory filling, crunchy vegetables, and sweet-salty sauce.

Ingredients

Here’s what I use for this recipe and you can always make substitutions if you prefer!

• Frozen potstickers – Crispy and flavorful dumplings that act as the main protein and starch
• Bell peppers – Sweet and colorful for brightness in the dish
• Snap peas – Crunchy and fresh for texture contrast
• Carrots – Adds a natural sweetness and vibrant color
• Green peas – Small pops of sweetness throughout the stir fry
• Soy sauce – For a deep savory base to the sauce
• Hoisin sauce – Brings sweetness and umami richness
• Sesame oil – Adds a nutty aroma and depth
• Garlic – Boosts the flavor with aromatic sharpness
• Fresh ginger – Gives warmth and freshness to the sauce
• Tools You’ll Need
• Large skillet or wok – For frying potstickers and tossing everything together
• Spatula – To turn potstickers and stir the vegetables
• Cutting board – For prepping vegetables
• Sharp knife – For chopping vegetables into uniform pieces
• Small bowl – To mix the stir fry sauce before adding it to the pan

Instructions

Step 1

I start by cooking the frozen potstickers in a large skillet with a bit of oil until golden on the bottom, then add a splash of water, cover, and steam until fully heated through.

Step 2

Once the potstickers are done, I remove them from the skillet and set them aside.

Step 3

In the same skillet, I add a little sesame oil and sauté garlic and ginger until fragrant, then toss in the bell peppers, snap peas, carrots, and green peas.

Step 4

I cook the vegetables until just tender-crisp, keeping their bright color and crunch.

Step 5

I whisk together soy sauce and hoisin sauce, pour it over the vegetables, and stir well to coat.

Step 6

Finally, I return the potstickers to the skillet, tossing everything gently so the sauce coats each dumpling and vegetable before serving.

Tips

If I want extra heat, I add a bit of chili paste to the sauce. For more protein, I sometimes toss in scrambled eggs or cooked chicken alongside the potstickers.

Ways to Serve

This Potsticker Stir Fry is delicious on its own, but it also pairs well with steamed rice or noodles for an even heartier meal.

Frequently Asked Questions

Can I use homemade potstickers for Potsticker Stir Fry?

Yes, they work perfectly — just pan-fry and steam them as usual before adding.

Can I change the vegetables?

Absolutely, use any combination like broccoli, mushrooms, or zucchini.

Can I make it vegetarian?

Yes, just choose vegetable-filled potstickers and keep the same sauce.

See You in the Kitchen

I hope you try this Potsticker Stir Fry and enjoy its quick cooking time, bold flavors, and perfect mix of textures. It’s one of those meals that’s as fun to make as it is to eat.

Happy Cooking!

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