Potsticker Stir Fry Recipe

I love making potsticker stir fry when I want something delicious but don’t have hours to spend in the kitchen. This recipe combines crispy golden potstickers with colorful vegetables in a savory sauce that tastes like takeout but is made right at home.

The first time I made this dish, I was looking for a way to stretch frozen potstickers into a full meal. I tossed them in a hot skillet with whatever veggies I had on hand, drizzled everything with a quick homemade sauce, and suddenly had this incredible one-pan dinner that my whole family devoured. Now it’s my go-to recipe for busy weeknights when I need something fast, filling, and loaded with flavor. The best part? You get perfectly crispy potstickers, tender-crisp vegetables, and that restaurant-style umami sauce all in one skillet. This potsticker stir fry recipe is endlessly customizable too, so you can swap in your favorite vegetables or protein-filled dumplings.

What You’ll Need for This Potsticker Stir Fry

I always keep frozen potstickers in my freezer for exactly this reason. You don’t need to thaw them, which makes this recipe even easier. Pro tip: look for potstickers with whole food ingredients and minimal preservatives for the best flavor and texture.

• 10-12 frozen potstickers or gyoza (do not thaw)
• 1/4 cup water (for steaming potstickers)
• 4-5 white button mushrooms, sliced
• 1 cup broccoli florets
• 20 green beans, sliced into thirds
• 1 large carrot, sliced thin on a bias
• 1/4 cup small diced onion
• 1 tablespoon sesame oil (plus 1 teaspoon more)
• 3 tablespoons extra virgin olive oil (divided)
• Sesame seeds for garnish
• Green onions for garnish

For the Sauce:

• 1/4 cup reduced-sodium soy sauce
• 1/4 cup rice wine vinegar
• 1 tablespoon sugar or honey
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch
• 1 tablespoon cold water

Personal tip: I prefer using smaller potstickers because they cook faster and distribute more evenly throughout the stir fry. For a gluten-free version, swap the soy sauce for gluten-free tamari. It works perfectly!

How to Make the Best Potsticker Stir Fry

I recommend using a large 12-inch skillet or wok for this recipe. The wide surface area helps everything cook quickly and evenly without steaming the vegetables.

Step 1: In a small bowl, whisk together 1 tablespoon cold water and cornstarch to create a slurry. Add soy sauce, rice wine vinegar, sugar (or honey), and grated ginger. Whisk until well combined and set aside. The sauce will look thin now but will thicken beautifully later.

Step 2: Slice the carrot thinly on a bias. Slice the mushrooms and green beans into thirds. Cut the broccoli into small florets. Dice the onion. Slice green onions for garnish. Having everything prepped makes the cooking process smooth and quick.

Step 3: Heat 1 tablespoon olive oil and 1 tablespoon sesame oil in a large skillet over medium-high heat. Add frozen potstickers in a single layer. Fry until the bottoms turn golden brown, about 3-4 minutes. You’ll hear them sizzle and see the edges crisp up. Add the 1/4 cup water, cover immediately, and cook for an additional 3-4 minutes. The steam helps cook the filling while keeping the bottoms crispy. Remove potstickers from the skillet and set aside.

Step 4: In the same skillet, add 1 tablespoon of olive oil. Add sliced mushrooms and diced onion. Cook until mushrooms are beautifully browned, about 3-4 minutes. Don’t stir too much or they won’t get that golden color. Remove from the skillet and set aside.

Step 5: Add 1 teaspoon of sesame oil to the skillet. Add broccoli florets and cook for 3-4 minutes until tender but still bright green with a slight snap when you bite into it. Remove from the skillet and set aside.

Step 6: Add 1 tablespoon of olive oil to the skillet. Add sliced green beans and carrots. Cook for 3-4 minutes until vegetables are tender but still crisp. The carrots should have a slight bend but not be soft. Add the cooked broccoli, mushrooms, and onions back into the skillet. Stir to combine.

Step 7: Add the cooked potstickers to the skillet. Pour the prepared sauce over the mixture. Stir gently to coat everything evenly. Cook for an additional 2-3 minutes until the sauce thickens and becomes glossy, coating all the ingredients. The cornstarch will work its magic here.

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

Perfect Pairings for Potsticker Stir Fry

This dish pairs beautifully with sides that complement its savory, umami flavors.

Steamed Jasmine Rice: The fluffy, slightly fragrant rice soaks up that delicious stir fry sauce perfectly. Brown rice works great too if you want extra fiber and nutrients.

Chilled Cucumber Salad: A refreshing contrast to the warm, savory potstickers. The cool, crisp cucumbers with rice vinegar dressing balance the richness of the stir fry beautifully.

Miso Soup: Start your meal with a light, warming miso soup for an authentic Asian-inspired dinner spread. The subtle umami flavors complement without overwhelming.

Egg Drop Soup: Another great soup option that’s light, comforting, and ready in minutes. Perfect for adding more protein to your meal.

These are some of the best sides for potsticker stir fry because they don’t compete with the main dish but enhance the overall dining experience.

More Comforting One-Pan Dinners You’ll Love

This potsticker stir fry belongs alongside other quick skillet meals that make weeknight cooking easier. For more Asian-inspired flavors, try the savory Best Sticky Garlic Chicken Noodles which features a similar glossy sauce and tender vegetables.

When craving comfort food with minimal cleanup, the creamy Best Rotisserie Chicken Broccoli Pasta and hearty Loaded Beef Bacon Cheeseburger Pasta deliver satisfying flavors in a single skillet. The rich Slow Cooker Chicken Cordon Bleu Pasta also makes a wonderful alternative when you want set-it-and-forget-it convenience with restaurant-quality taste.

Storing Your Stir Fry for Later

I recommend storing leftover potsticker stir fry in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers taste incredible.

To reheat, use a skillet over medium heat for best results. Add a splash of water or soy sauce to rehydrate the sauce and prevent sticking. Stir gently and heat until warmed through, about 3-4 minutes. You can also microwave in short 30-second intervals, stirring between each, until hot.

Pro tip: if your vegetables seem a bit softer after storage, that’s normal. The stir fry still tastes amazing, just with a slightly different texture. For crispier results, reheat in the skillet rather than the microwave.

Common Questions About Potsticker Stir Fry

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