Juicy dumplings meet crisp vegetables in a savory garlic‑ginger soy glaze—all in one skillet. This Potsticker Stir Fry is ready in under 30 minutes and brings together the best of a dumpling dish and a vibrant stir fry.
Why You’ll Love This Recipe
I love this recipe because it’s fast, flavorful, and feels a little like takeout but healthier. Everything cooks in one pan, and the mix of textures—crispy dumpling edges, tender‑crisp vegetables, and a silky sauce—is so satisfying. It’s also super flexible: I can swap in different vegetables or proteins depending on what I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 green onions, sliced (white and green parts separated)
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
⅓ cup low‑sodium soy sauce
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 tablespoon honey or brown sugar
1 teaspoon chili flakes (optional, for heat)
1 tablespoon sesame seeds (for garnish)
Directions
Heat 1 tablespoon of the sesame oil in a large nonstick skillet or wok over medium‑high heat. Add the frozen potstickers, placing them flat side down, and cook for 2–3 minutes until their bottoms turn golden and crisp.
Add ¼ cup water to the skillet, cover, and steam for 5–6 minutes until the potstickers are cooked through. Remove them from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon sesame oil. Add the broccoli, carrots, and snow peas. Stir fry them for about 3–4 minutes, until the vegetables are tender but still crisp.
Add the minced garlic, minced ginger, and the white parts of the green onions. Sauté for about 1 minute until fragrant.
In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, honey (or brown sugar), and the chili flakes (if using). Pour that sauce into the skillet and toss to coat the vegetables evenly.
Return the potstickers to the skillet. Gently stir to combine everything, and let it simmer for about 2 minutes so the potstickers absorb some of the sauce.
Before serving, garnish with the green parts of the green onions and sprinkle the sesame seeds over the top.
Servings and timing
Serves: 4
Prep time: about 10 minutes
Cook time: about 20 minutes
Total time: about 30 minutes
Variations
Different dumplings: I like using chicken, shrimp, tofu, or veggie potstickers depending on my mood
Extra veggies: I toss in bell pepper, mushrooms, or zucchini when I want to bulk it up
Add noodles: Stir in cooked ramen, udon, or rice noodles for a heartier meal
Spicy version: I add a squirt of sriracha or extra chili flakes for a kick
Gluten‑free: I use gluten‑free potstickers and tamari instead of soy sauce
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I use a skillet over medium heat with a splash of water to loosen the sauce and keep the potstickers soft. The microwave works too in 1‑minute intervals, but I prefer the skillet for better texture.
FAQs
What type of potstickers work best?
I use chicken, tofu, shrimp, or vegetable potstickers. As long as they cook through by steaming, they all work beautifully.
Can I make this vegetarian?
Absolutely. I just use veggie or tofu dumplings and double-check the sauces to make sure they’re plant-based.
How do I avoid soggy potstickers?
I make sure to crisp them well before adding water to steam, and I don’t overcrowd the pan so they keep their texture.
Can I use fresh potstickers instead of frozen?
Yes. Fresh ones cook faster, so I reduce the steaming time and watch closely to avoid overcooking.
Is this freezer-friendly?
I freeze the cooked potstickers separately and reheat them in a skillet. The stir-fry mix is best fresh but can be frozen for short-term use.
Conclusion
This pork-free Potsticker Stir Fry is one of those dishes that I keep coming back to. It’s quick, colorful, and completely comforting with just the right amount of flavor and texture. I love that I can adjust the ingredients to suit what’s in my fridge, and still end up with a dinner that feels like a treat. Whether I’m cooking for myself or sharing with friends, this one always hits the spot.
Juicy dumplings meet crisp vegetables in a savory garlic‑ginger soy glaze—all in one skillet and ready in under 30 minutes. This pork-free Potsticker Stir Fry delivers the flavors of takeout with a healthier twist.
3 green onions, sliced (white and green parts separated)
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
⅓ cup low‑sodium soy sauce
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 tablespoon honey or brown sugar
1 teaspoon chili flakes (optional)
1 tablespoon sesame seeds (for garnish)
Instructions
Heat 1 tablespoon of sesame oil in a large nonstick skillet or wok over medium-high heat. Add frozen potstickers flat side down and cook for 2–3 minutes until golden and crisp on the bottom.
Add ¼ cup water to the skillet, cover, and steam for 5–6 minutes until the potstickers are cooked through. Remove and set aside.
In the same skillet, add the remaining 1 tablespoon sesame oil. Add broccoli, carrots, and snow peas. Stir fry for 3–4 minutes until tender-crisp.
Add garlic, ginger, and the white parts of green onions. Sauté for 1 minute until fragrant.
Whisk together soy sauce, hoisin sauce, rice vinegar, honey or brown sugar, and chili flakes. Pour into skillet and toss to coat vegetables.
Return potstickers to skillet. Stir gently and simmer for 2 minutes to absorb sauce.
Garnish with green onion tops and sesame seeds before serving.
Notes
Use gluten-free potstickers and tamari for a gluten-free version.
Fresh potstickers can be used; reduce steaming time accordingly.
Leftovers store well in the fridge for up to 3 days.
Skillet reheating gives best texture; microwave works for convenience.
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