My mom always made dumplings when I was feeling down. It was her way of wrapping me in a warm hug, even when she couldn’t physically be there. She would spend hours folding them with such care, and the savory aroma that filled the kitchen was pure comfort.
While I don’t always have the time to make dumplings from scratch, I’ve found a way to capture that same feeling of warmth and comfort in a fraction of the time. This potsticker stir fry recipe is my shortcut to a satisfying and flavorful meal that reminds me of those cherished moments with my mom. It’s a dish that’s quick, easy, and always hits the spot, especially when served alongside these creamy carbonara ravioli.
This dish is a perfect way to get a balanced meal on the table quickly and easily, and it is sure to become a new family favorite. It’s my go-to when I want something delicious without spending hours in the kitchen.
Why you’ll love this Potsticker Stir Fry
- It’s incredibly quick and easy, perfect for busy weeknights. You can have a complete and satisfying meal on the table in just 35 minutes.
- This potsticker stir fry is packed with colorful vegetables, making it a healthy and balanced meal. It’s a great way to sneak in extra veggies without sacrificing flavor.
- The savory sauce is absolutely irresistible, coating every potsticker and vegetable with deliciousness. It’s a flavor explosion in every bite.
- It’s endlessly customizable! You can easily swap out the vegetables for your favorites or add a pinch of red pepper flakes for a spicy kick.
- Using frozen potstickers makes this recipe incredibly convenient. No need to spend hours making dumplings from scratch.
- It’s a guaranteed crowd-pleaser! Even picky eaters will love this flavorful and satisfying potsticker stir fry.
Ingredients
- 1 tablespoon sesame oil
- 1 pound frozen potstickers (chicken or vegetable)
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1/2 cup sliced snow peas
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 1/4 cup water
- Optional: Sesame seeds and chopped green onions for garnish
Directions
Step 1
Potsticker stir fry makes every moment feel indulgent. Heat sesame oil in a large skillet or wok over medium-high heat. Add frozen potstickers and cook according to package directions, flipping occasionally, until golden brown and crispy. Remove potstickers from skillet and set aside.
Step 2
Add bell peppers, broccoli, carrots, and snow peas to the skillet. Stir-fry for 5-7 minutes, or until vegetables are tender-crisp. You want them to still have a little bite to them.
Step 3
Add minced garlic and ginger to the skillet and stir-fry for 1 minute more, until fragrant. Be careful not to burn the garlic.
Step 4
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, cornstarch, and water. Make sure there are no lumps of cornstarch before adding it to the pan.
Step 5
Pour sauce over the vegetables in the skillet. Bring the sauce to a simmer and cook for 1-2 minutes, or until thickened. Stir constantly to prevent sticking.
Step 6
Return the cooked potstickers to the skillet and toss to coat with the sauce and vegetables. Heat through, about 1-2 minutes, stirring gently.
Step 7
Garnish with sesame seeds and chopped green onions, if desired. Serve immediately and enjoy every bite!
Variations, pairings, and serving ideas
Variations
Feel free to experiment with different protein options. Shrimp, chicken, or tofu would all be delicious additions to this stir fry. Just make sure to cook them thoroughly before adding the vegetables.
Add a spicy kick by including a pinch of red pepper flakes to the sauce or a drizzle of chili oil over the finished dish. If you like it extra spicy, add a finely chopped jalapeno pepper to the vegetables while they are cooking.
If you’re looking to add more greens, try incorporating some spinach or bok choy. These leafy greens wilt quickly, so add them towards the end of the cooking process.
Pairings
This potsticker stir fry pairs perfectly with steamed rice or noodles. The rice or noodles will soak up all that delicious sauce.
For a lighter meal, consider serving it with a side of cucumber salad. The cool, crisp cucumber will provide a refreshing contrast to the savory stir fry. This is especially nice on a hot day!
Looking for something a little different? Try serving this potsticker stir fry with a side of kimchi. The tangy, fermented cabbage adds a unique flavor dimension to the meal.
Serving ideas
For a beautiful presentation, serve the potsticker stir fry in a large bowl or platter, garnished with sesame seeds and chopped green onions. A sprinkle of toasted sesame seeds adds a nutty flavor and visual appeal.
Drizzle a little extra hoisin sauce over the top for an extra burst of flavor. You can even create a fun presentation by arranging the potstickers in a circular pattern around the vegetables.
If you’re feeling fancy, serve individual portions in small bowls or ramekins. Looking for a fun and delicious snack idea? Check out this scotcharoo popcorn recipe from Cook Reel for an easy treat! Find the recipe here. Serve a small scoop alongside your potsticker stir fry.
Storage and make-ahead tips
Storage
Store leftover potsticker stir fry in an airtight container in the refrigerator for up to 3 days. Be sure to let the stir fry cool completely before storing it in the refrigerator.
To reheat, simply microwave until heated through. You can also reheat it in a skillet over medium heat, stirring occasionally. Adding a splash of water can help prevent it from drying out.
While freezing is possible, it’s not recommended as the potstickers and vegetables may become soggy upon thawing. It’s best to enjoy this dish fresh for the best texture and flavor.
Make-ahead
You can prep the vegetables ahead of time by slicing and chopping them. Store them in an airtight container in the refrigerator until ready to use.
The sauce can also be made ahead of time and stored in the refrigerator. Just whisk it again before adding it to the stir fry. This can save you valuable time during the week.
For an even quicker meal, use pre-cut vegetables from the grocery store. This is a great option when you’re short on time. Just be sure to use them within a day or two for optimal freshness.
Common mistakes when making Potsticker Stir Fry
- Overcooking the vegetables: You want them to be tender-crisp, not mushy. Stir-fry them quickly over high heat to preserve their texture.
- Burning the garlic: Garlic can burn easily, so add it towards the end of the cooking process. Stir-fry it for just a minute until fragrant.
- Not thickening the sauce enough: The sauce should be thick enough to coat the potstickers and vegetables. If it’s too thin, let it simmer for a few more minutes until it reaches the desired consistency.
- Overcrowding the skillet: If the skillet is too crowded, the vegetables will steam instead of stir-frying. Cook them in batches if necessary.
- Using too much oil: Too much oil can make the stir fry greasy. Use just enough to coat the bottom of the skillet.
Final notes
This potsticker stir fry is more than just a quick and easy meal; it’s a delicious way to create memories and share a comforting dish with loved ones. Don’t be afraid to get creative with your ingredients and make it your own.
Remember, cooking should be fun and enjoyable! So put on some music, grab your favorite vegetables, and get ready to create a culinary masterpiece. This recipe is a great jumping off point for customizing the perfect stir-fry for your tastes!
Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is sure to be a success. Enjoy the process and savor every bite!
Loved this Potsticker Stir Fry? Try these next
- Creamy Carbonara Ravioli Recipe
- Mashed Potato Muffins Recipe
- Crockpot Chicken Enchilada Casserole
- Scotcharoo Popcorn Recipe
- Black Forest Trifle Recipe
Potsticker Stir Fry
Transform frozen potstickers into a quick and flavorful weeknight meal with this easy potsticker stir fry recipe! Packed with colorful vegetables and a savory sauce, it’s a guaranteed crowd-pleaser.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1 tablespoon sesame oil
- 1 pound frozen potstickers (chicken or vegetable)
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1/2 cup sliced snow peas
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 1/4 cup water
- Optional: Sesame seeds and chopped green onions for garnish
Instructions
- Heat sesame oil in a large skillet or wok over medium-high heat. Add frozen potstickers and cook according to package directions, flipping occasionally, until golden brown and crispy. Remove potstickers from skillet and set aside.
- Add bell peppers, broccoli, carrots, and snow peas to the skillet. Stir-fry for 5-7 minutes, or until vegetables are tender-crisp.
- Add minced garlic and ginger to the skillet and stir-fry for 1 minute more, until fragrant.
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, cornstarch, and water. Pour sauce over the vegetables in the skillet.
- Bring the sauce to a simmer and cook for 1-2 minutes, or until thickened.
- Return the cooked potstickers to the skillet and toss to coat with the sauce and vegetables. Heat through.
- Garnish with sesame seeds and chopped green onions, if desired. Serve immediately.
Notes
Serve over rice or noodles for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can substitute any vegetables you like in this stir-fry. For a spicier dish, add a pinch of red pepper flakes to the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg