Skip the long prep work and make a potsticker stir fry that tastes like your favorite takeout, but faster. This dish delivers crispy-chewy dumplings, tender veggies, and a glossy sauce that brings everything together. It’s the perfect “what’s in the freezer?” meal that still feels fresh and satisfying.
If you’ve got a bag of frozen potstickers and a few vegetables, you’re already halfway there. Keep it simple, keep it hot, and let the sauce do the heavy lifting.
What Makes This Special
This stir fry takes a shortcut without sacrificing flavor. You use pre-made frozen potstickers and elevate them with a quick homemade sauce and colorful vegetables.
The texture is the star here: crispy bottoms, soft tops, and a glossy finish that clings to every bite. It’s flexible, budget-friendly, and ready in under 25 minutes. Plus, it’s a great way to turn a snack into a full meal.
Ingredients
- 1 bag (16–20 oz) frozen potstickers (pork, chicken, or veggie)
- 2 tablespoons neutral oil (canola, avocado, or peanut), divided
- 1 red bell pepper, sliced
- 2 cups shredded cabbage (green or Napa)
- 1 cup snap peas or green beans
- 3 green onions, sliced (white and green parts separated)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (optional but great)
- Sesame seeds, for garnish (optional)
Sauce:
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (or vegetarian oyster/hoisin)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon chili flakes or 1 teaspoon chili-garlic sauce (adjust to taste)
- 1/3 cup water
- 1 teaspoon cornstarch (optional for a thicker glaze)
Step-by-Step Instructions
- Make the sauce. In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, honey, sesame oil, chili, water, and cornstarch (if using).
Set aside near the stove. Keep a spoon handy.
- Crisp the potstickers. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add frozen potstickers in a single layer, flat-side down.
Cook 2–3 minutes until the bottoms start to brown.
- Steam to cook through. Add 1/4 cup water to the pan and cover immediately. Steam 3–4 minutes (follow your package for timing) until the dumplings are heated through and tender. Remove potstickers to a plate.
- Stir-fry the veggies. Return the pan to medium-high heat.
Add the remaining 1 tablespoon oil. Toss in white parts of green onions, bell pepper, cabbage, and snap peas. Stir-fry 2–3 minutes until crisp-tender.
- Add aromatics. Stir in garlic and ginger.
Cook 30–45 seconds until fragrant, stirring constantly so they don’t burn.
- Sauce it up. Give the sauce a quick stir to recombine the cornstarch, then pour it into the pan. It should bubble and thicken slightly within a minute.
- Bring it together. Return potstickers to the pan. Gently toss to coat without tearing them.
Cook 1–2 minutes until everything is glossy and hot.
- Finish and serve. Sprinkle with green onion tops and sesame seeds. Taste and adjust with a splash of soy or vinegar if needed. Serve as-is or over warm rice.
Keeping It Fresh
Potsticker stir fry is best right off the stove.
If you’re meal-prepping, store the potstickers and veggies separately so they don’t get soggy. Reheat potstickers in a lightly oiled skillet to re-crisp, then warm the veggies and sauce in the same pan and combine at the end.
Leftovers keep well in the fridge for up to 3 days. Avoid the microwave if you want crispy texture—use a skillet over medium heat and add a splash of water to loosen the sauce.
Why This is Good for You
- Balanced plate: You get protein from the potstickers plus a generous amount of fiber-rich vegetables.
- Lower waste: It’s a smart way to use up odds and ends in your crisper—cabbage cores, stray peppers, or a handful of beans.
- Customizable sodium and sweetness: When you make the sauce at home, you control the salt and sugar.
- Quick cooking preserves nutrients: Stir-frying keeps vegetables crisp and colorful, not mushy.
What Not to Do
- Don’t overcrowd the pan. Potstickers need space to brown.
If your pan is small, cook in batches.
- Don’t skip the cover during steaming. Without steam, the dumplings may be crisp outside but cold inside.
- Don’t add sauce too early. Vegetables should be nearly done first, or they’ll stew and lose their crunch.
- Don’t over-stir the potstickers. Gentle tossing keeps the skins intact and the bottoms crisp.
- Don’t drown it. Too much sauce can make everything gummy. Start with what’s listed; add more only if needed.
Recipe Variations
- Spicy Garlic: Double the chili-garlic sauce and add extra minced garlic. Finish with a drizzle of chili crisp.
- Lemon-Ginger: Swap rice vinegar for lemon juice and add extra grated ginger.
Bright and zesty.
- Teriyaki Twist: Replace honey and oyster sauce with 3 tablespoons teriyaki sauce. Reduce soy by 1 tablespoon.
- Veggie-Heavy: Use vegetable potstickers and load up on mushrooms, bok choy, and edamame. Use hoisin instead of oyster for a fully vegetarian option.
- Peanut Crunch: Stir 1–2 tablespoons peanut butter into the sauce and top with chopped roasted peanuts.
- Sesame Noodle Add-In: Toss in cooked, drained ramen or soba at the end with a splash of extra soy and sesame oil.
- Breakfast-Style: Scramble two eggs after the veggies are cooked, then add the sauce and potstickers.
FAQ
Can I air-fry the potstickers instead?
Yes.
Air-fry at 370–380°F for 8–10 minutes until crisp, then toss with the stir-fried veggies and sauce. If you air-fry, skip the steaming step on the stove and add a splash more water to the sauce to compensate.
What if I don’t have oyster sauce?
Use hoisin for sweetness and body, or double the soy and add an extra teaspoon of honey. Vegetarian oyster sauce made from mushrooms is a great swap too.
Will this work with pan-fried dumplings, gyoza, or wontons?
Absolutely.
Any small frozen dumpling works. Adjust cook time based on package directions and handle gently so the wrappers don’t tear.
How do I make it gluten-free?
Choose gluten-free potstickers and use tamari instead of soy sauce. Many brands offer gluten-free dumplings—just check the label.
Can I add meat or tofu?
Yes.
Brown sliced chicken, pork, shrimp, or tofu before the vegetables. Remove to a plate, stir-fry veggies, make the sauce, then add everything back with the potstickers.
Why did my potstickers stick to the pan?
They likely needed more oil or a better nonstick surface. Preheat the pan, use enough oil, and don’t move them too soon—let the crust form before steaming.
Can I use coleslaw mix instead of chopping cabbage?
Definitely.
It’s a great shortcut. Toss it in just like shredded cabbage and cook until slightly wilted but still crisp.
Wrapping Up
Potsticker stir fry is the kind of meal that proves fast food can be fresh and homemade. With a simple sauce, a bag of dumplings, and a handful of vegetables, you’ve got a crowd-pleaser in under half an hour.
Keep the heat high, the sauce balanced, and the potstickers crisp. Once you try it, you’ll keep a bag of potstickers in the freezer just for this recipe. Dinner solved, again and again.
Ingredients
Instructions
- Make the sauce. In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, honey, sesame oil, chili, water, and cornstarch (if using). Set aside near the stove. Keep a spoon handy.
- Crisp the potstickers. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add frozen potstickers in a single layer, flat-side down. Cook 2–3 minutes until the bottoms start to brown.
- Steam to cook through. Add 1/4 cup water to the pan and cover immediately. Steam 3–4 minutes (follow your package for timing) until the dumplings are heated through and tender. Remove potstickers to a plate.
- Stir-fry the veggies. Return the pan to medium-high heat. Add the remaining 1 tablespoon oil. Toss in white parts of green onions, bell pepper, cabbage, and snap peas. Stir-fry 2–3 minutes until crisp-tender.
- Add aromatics. Stir in garlic and ginger. Cook 30–45 seconds until fragrant, stirring constantly so they don’t burn.
- Sauce it up. Give the sauce a quick stir to recombine the cornstarch, then pour it into the pan. It should bubble and thicken slightly within a minute.
- Bring it together. Return potstickers to the pan. Gently toss to coat without tearing them. Cook 1–2 minutes until everything is glossy and hot.
- Finish and serve. Sprinkle with green onion tops and sesame seeds. Taste and adjust with a splash of soy or vinegar if needed. Serve as-is or over warm rice.
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