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Potsticker Stir Fry: Quick One-Pan Weeknight Dinner

Potsticker stir fry with crispy dumplings and colorful vegetables in skillet
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Crispy potstickers and colorful vegetables tossed in a rich umami sauce. Quick one-pan dinner with minimal prep and maximum flavor.

Ingredients

Scale
  • 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
  • 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

Instructions

  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.
  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.
  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 bottoms turn golden brown, about 3-4 minutes. Add 1/4 cup water, cover, and cook for an additional 3-4 minutes. Remove potstickers from skillet and set aside.
  4. In the same skillet, add 1 tablespoon of olive oil. Add sliced mushrooms and diced onion. Cook until mushrooms are browned, about 3-4 minutes. Remove from skillet and set aside.
  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. Remove from skillet and set aside.
  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. Add the cooked broccoli, mushrooms, and onions back into the skillet. Stir to combine.
  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.
  8. Transfer to a serving dish and garnish with sesame seeds and sliced green onions. Serve immediately with rice.

Notes

  • Do not thaw frozen potstickers before cooking for best crispy texture.
  • Use a large 12-inch skillet or wok for best results. Wide surface area helps ingredients cook quickly and evenly.
  • Cook vegetables in stages to ensure each component keeps its texture and doesn’t turn to mush.
  • Use high heat for stir fries to get golden edges without overcooking vegetables.
  • For gluten-free version, use gluten-free tamari instead of soy sauce.
  • Smaller dumplings cook faster and are easier to stir into dish.

Nutrition

Find it online: https://www.benefitiany.com/potsticker-stir-fry/