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How do you make a simple meal full of veggies and flavor in less than 30 minutes? This Potsticker Stir Fry is one way and it’s so delicious. Start with a bunch of veggies and some frozen potsticker dumplings and you’re already most of the way towards completing this excellent meal. The potstickers here stand in for the rice as your carb, but they also lend that yummy fried appetizer flavor to each bite. Oh, and did I mention this is a one pan dinner? It just keeps getting better and better.
You can use whichever kind of dumplings you want here: veggie, tofu, shrimp, beef, chicken, or pork. Any of them will taste amazing in this recipe. And, there’s no need to thaw them either.
Fry them in a little oil then carefully add some water to help them release and cook all the way through. While the water is cooking off it’s important that you add the pan lid so that the steam can really cook them.
Then remove the potstickers from the pan and cook the mushrooms. When those are done set them aside with the potstickers. Separating the different ingredients like this means that you don’t end up with over-cooked veggies or burned dumplings.
The last step in frying is to add the rest of the stir fry veggies. You can use any veggies you prefer or whatever you have on hand. Just make sure the more tender ones are cooked first and then removed while the firmer veggies stay in the pan longer.
The thing that makes this meal truly come together is the sauce. It’s simple to make, but it has the signature flavors found in so many Asian dishes like sesame oil, ginger, and soy sauce. The ginger adds to the freshness of this dish and keeps it from feeling heavy. I used ginger paste here, but you can use fresh if you like.
After you add the sauce to the pan along with the potstickers and the mushrooms toss everything together and sprinkle with some chopped scallions.
It’s so easy to make, but it really hits the spot when you’re craving some veggies or just want to skip the takeout. It’s every bit as flavorful as a meal you’d have in a restaurant!
Potsticker Stir Fry
Yield(s): 4 servings
15m prep time
15m cook time
437 calories
Diet: Low-Lactose
you're making mealtime meaningful.
For the sauce:
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 teaspoon cornstarch
- 1 teaspoon honey
- 1/2 teaspoon sesame seed oil
For the stir fry:
- 1 lb frozen potstickers or gyoza of your choice, unthawed
- 3 teaspoons vegetable oil, divided
- 1/4 cup water
- 8 oz cremini or button mushrooms, sliced
- salt and pepper to taste
- 8 oz asparagus (about 1/2 bunch), cut into 1” pieces
- 2 carrots, peeled and cut into ovals
- 1 tablespoon ginger paste
- 2 scallions, chopped
Preparation
- Whisk together sauce ingredients and set aside.
- Heat 2 teaspoons vegetable oil in large skillet, wok, or stockpot over medium-high. Add potstickers folded side up. Cook for 3 minutes, unmoved, until browned on bottoms.
- Slowly pour in water and add lid. Cook in water for 3 more minutes. Remove potstickers from pan and set aside in large bowl.
- In same pan heat half teaspoon oil over medium-high and add mushrooms. Season with salt and pepper and cook for 5 minutes. Add mushrooms to bowl with potstickers.
- In same pan add remaining oil and heat over medium-high. Add asparagus and carrot and cook for 2-3 minutes or until tender. Add ginger and cook for 1 minute. Add salt to taste. Turn off heat.
- Add sauce, potstickers, and mushrooms to pan and stir well. Let sit in pan for 1 minute. Stir in green onions and serve piping hot.
Recipe adapted from The Kitchn.