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–+ servings
Potsticker Stir-Fry

Quick and Yummy Potsticker Stir-Fry for Busy Weeknights

A quick and easy potsticker stir-fry that combines dumplings and vegetables in a flavorful sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tbsp Rice Vinegar or Chinese Black Vinegar Can substitute with white vinegar.
  • 2 tbsp Soy Sauce Tamari can be used for gluten-free.
  • 1 tbsp Cornstarch Arrowroot powder is an alternative.
  • 1 tbsp Granulated Sugar Honey or maple syrup can substitute.
  • 1 tbsp Asian Sesame Seed Oil Can be replaced with olive oil.
For the Stir-Fry
  • 12 oz Frozen Potstickers or Gyoza Main protein source, no thawing needed.
  • 2 tbsp Vegetable Oil Any neutral oil works.
  • 8 oz Cremini Mushrooms, sliced Button mushrooms are a fine substitute.
  • 1 tsp Kosher Salt Regular salt can be used.
  • 1/2 bunch Asparagus, cut into 1-inch pieces Snap peas can replace this.
  • 1 Medium Carrot, sliced diagonally into 1/4-inch thick ovals Bell peppers can be used instead.
  • 1 tbsp Fresh Ginger, finely chopped Ground ginger serves as an alternative.
  • 3 Medium Scallions, thinly sliced

Equipment

  • large nonstick pan

Method
 

Step‑by‑Step Instructions for Potsticker Stir-Fry
  1. In a small bowl, whisk together rice vinegar, soy sauce, cornstarch, sugar, and sesame oil until the cornstarch fully dissolves. Set the sauce aside.
  2. Heat 2 tablespoons of vegetable oil in a large nonstick pan over medium-high heat. Place the frozen potstickers pleat-side up in a single layer. Fry for about 3 minutes until they develop a golden-brown crust.
  3. Pour in 1/2 cup of water and cover the pan with a lid. Allow the dumplings to steam for 3 minutes. Remove the lid, turn the dumplings over, and fry for an additional 2 minutes until golden and crisped on the opposite side.
  4. Add 1 more tablespoon of vegetable oil, followed by the sliced cremini mushrooms. Stir-fry for about 2-3 minutes until tender and browned. Transfer the mushrooms to a plate.
  5. Add the asparagus pieces and carrot slices to the same pan. Sauté for approximately 2 minutes until bright and crisp-tender. Add the chopped ginger and stir-fry for about 30 seconds.
  6. Return the crispy potstickers and sautéed mushrooms to the pan. Pour in the prepared sauce, stirring for about 30 seconds until it thickens and coats the dumplings and veggies nicely.
  7. Remove from heat and transfer the potsticker stir-fry to a serving platter. Garnish with finely sliced scallions.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 3000IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

For best results, watch the stovetop temperature and adjust as needed. Let the sauce thicken slightly for a glossy finish.

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