Potsticker Stir Fry (Printable)

Golden potstickers tossed with colorful vegetables in a rich, umami-packed sauce for an easy dinner.

# What You'll Need:

→ Potstickers

01 - 16 frozen or fresh potstickers (pork, chicken, or vegetable)

→ Vegetables

02 - 1 cup bell pepper, sliced
03 - 1 cup snap peas, trimmed
04 - 1 cup baby carrots, julienned
05 - 1 cup mushrooms, sliced
06 - 3 green onions, sliced
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, minced

→ Stir-Fry Sauce

09 - 1/4 cup low-sodium soy sauce
10 - 1 tablespoon oyster sauce (or vegetarian oyster sauce)
11 - 1 tablespoon hoisin sauce
12 - 2 teaspoons sesame oil
13 - 1 teaspoon rice vinegar
14 - 1/2 teaspoon sugar

→ Garnish

15 - 2 teaspoons sesame seeds
16 - Fresh cilantro

# Directions:

01 - Whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, rice vinegar, and sugar in a small bowl until well combined. Set aside until ready to use.
02 - Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Add potstickers flat side down and cook until bottoms are golden brown, approximately 3 minutes.
03 - Pour 1/4 cup water into the skillet and cover immediately. Steam for 3-4 minutes until the water evaporates completely and potstickers are tender. Transfer to a plate and keep warm.
04 - Add another tablespoon of oil to the same skillet if needed. Sauté the garlic and ginger for 30 seconds until fragrant. Add the bell peppers, snap peas, carrots, and mushrooms. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
05 - Return the potstickers to the skillet. Pour the prepared sauce over the potstickers and vegetables. Toss gently to coat everything evenly. Cook for 2 minutes to heat through.
06 - Sprinkle green onions and sesame seeds over the top. Garnish generously with fresh cilantro and serve immediately while hot.

# Expert Tips:

01 -
  • The potstickers get crispy on the bottom then steam tender creating the best texture contrast
  • Everything cooks in one pan so cleanup is practically nonexistent
  • The sauce hits all those salty sweet umami notes that make stir fry so addictive
02 -
  • Do not skip the step of removing potstickers before cooking vegetables or they will get soggy
  • The sauce thickens quickly in the hot pan so have everything ready before you pour it
  • Work in batches if your pan is crowded rather than overcrowding and ending up with steamed dumplings
03 -
  • Crowding the pan lowers the temperature and turns stir fry into steaming so use your largest pan
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on top

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