Introduction

This Potsticker Stir Fry combines crispy, savory potstickers with a colorful mix of crunchy vegetables in a rich, umami-packed sauce. It’s a quick and easy dish perfect for busy weeknights or when you want a comforting, flavorful meal. Each bite offers a satisfying blend of textures and tastes that everyone will love.

The image shows a close-up of golden-brown pan-fried dumplings with a slightly crisp texture on top, nestled among bright green broccoli florets, tender green beans, sliced orange carrots, and soft brown mushrooms. These vegetables and dumplings are coated in a shiny, dark brown sauce that adds a glossy finish, pooling slightly at the bottom. The dumplings appear plump and filled, with some folds visible, while the vegetables show a mix of smooth and rough textures with a fresh look. The whole dish is presented on a white marbled textured surface, adding a clean, elegant touch to the vibrant and colorful mixture. 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 use)

Sesame seeds for garnish

Green onions for garnish

For the 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: In a small bowl, whisk together cold water and cornstarch to make a slurry. Add soy sauce, rice wine vinegar, sugar (or honey), and grated ginger. Mix well and set aside.

Step 2: Prepare the vegetables: slice the carrot thinly on a bias, slice mushrooms and green beans, cut broccoli into small florets, and dice the onion.

Step 3: Heat olive oil and sesame oil in a large skillet over medium-high heat. Place frozen potstickers in a single layer and fry until bottoms are brown, about 3–4 minutes. Add 2 tablespoons water, cover, and cook another 3–4 minutes. Remove potstickers and set aside.

Step 4: In the same skillet, add 1 tablespoon olive oil. Cook mushrooms and onion until mushrooms are browned, about 3–4 minutes. Remove and set aside.

Step 5: Add 1 teaspoon sesame oil to skillet. Cook broccoli florets for 3–4 minutes until tender. Remove and set aside.

Step 6: Add 1 tablespoon olive oil. Cook green beans and carrots for 3–4 minutes until tender but still crisp. Return broccoli, mushrooms, and onions to the skillet and stir to combine.

Step 7: Add cooked potstickers back to the skillet. Pour the prepared sauce over everything and toss gently to coat. Cook 2–3 minutes until sauce thickens.

Step 8: Transfer to a serving dish and garnish with sesame seeds and sliced green onions. Serve with rice if desired.

Tips & Variations

Use different types of potstickers (pork, chicken, vegetable) to suit your taste.

Swap or add vegetables like red bell peppers, snap peas, baby corn, bok choy, or napa cabbage for variety.

Cook in batches to avoid overcrowding the pan and achieve better searing.

Use gluten-free tamari and gluten-free potstickers to make this dish gluten-free.

For extra flavor, add chili flakes or a drizzle of chili crisp oil to the sauce.

FAQs

Can I use homemade potstickers?

Absolutely! Homemade potstickers add extra depth to the dish. Just be sure to pre-cook them before adding to the stir fry.

Is this dish kid-friendly?

Yes, it is. Using milder vegetables and allowing kids to dip potstickers in extra sauce makes it a fun and easy way to enjoy vegetables.

Dinner

Potsticker Stir Fry Recipe