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Potsticker Stir Fry Recipe

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4 from 8 reviews

This Potsticker Stir Fry recipe combines crispy pan-seared potstickers with a vibrant medley of sautéed vegetables all tossed together in a flavorful garlic chili sauce. Served over fluffy cooked rice and garnished with sesame seeds and green onions, this dish is a perfect quick and satisfying meal that balances crunch, spice, and umami in every bite.

Ingredients

Sauce Ingredients

  • ⅓ cup soy sauce (sub low-sodium or tamari for gluten-free)
  • ¼ cup extra virgin olive oil (sub avocado oil)
  • 2 tablespoons green onions (thinly sliced)
  • 4 teaspoons garlic (minced)
  • 4 teaspoons rice vinegar
  • 4 teaspoons honey
  • 2 teaspoons ginger (grated)
  • 1 teaspoon sesame oil
  • 1 teaspoon garlic chili sauce

Stir Fry Ingredients

  • 2 tablespoons extra virgin olive oil
  • 12 ounces frozen chicken or beef potstickers (approx. 12 potstickers)
  • ¼ cup water
  • 1 tablespoon garlic (minced)
  • 3 carrots (peeled & thinly sliced)
  • 3 cups broccoli florets
  • ½ red onion (halved and sliced)
  • 1 cup green cabbage (thinly sliced)
  • 8 ounces fresh mushrooms (sliced)
  • 1 red bell pepper (sliced)

To Serve

  • 4 cups cooked rice
  • Sesame seeds
  • Green onions (sliced)

Instructions

  1. Make Sauce: In a small bowl, whisk together soy sauce, olive oil, green onions, minced garlic, rice vinegar, honey, grated ginger, sesame oil, and garlic chili sauce until well combined. Alternatively, you can shake them together in a mason jar. Set the sauce aside to let flavors meld.
  2. Sear Pot Stickers: Heat a large skillet or wok over medium-high heat and add 1 tablespoon of olive oil to coat the bottom evenly. Once hot, place the frozen potstickers flat side down in the pan. Cook for 4-5 minutes or until the bottoms turn golden brown. Add ¼ cup water to the pan and quickly cover it. Reduce the heat slightly and let the potstickers steam and finish cooking for 3-4 minutes. Remove the potstickers from the pan and transfer them to a plate to set aside.
  3. Cook Veggies: Return the skillet to medium-high heat and add another tablespoon of olive oil. Sauté 1 tablespoon minced garlic for 30 seconds to 1 minute until fragrant. Add the sliced carrots, broccoli florets, and red onion to the pan. Stir frequently and cook for 5-10 minutes to start softening. Next, add the cabbage, mushrooms, and red bell pepper. Continue cooking and stirring for another 5-10 minutes, or until the vegetables are tender but still firm to the bite.
  4. Add Sauce and Pot Stickers: Pour the prepared garlic chili sauce into the vegetable mixture and toss to coat everything evenly. Add the cooked potstickers back into the pan and gently toss again to combine all ingredients with the sauce.
  5. Serve: Spoon the stir-fry mixture over cooked rice. Garnish with a sprinkle of sesame seeds and sliced green onions for extra flavor and a nice presentation. Enjoy your vibrant and delicious potsticker stir fry!

Notes

  • You can substitute chicken or beef potstickers with vegetable dumplings to make it vegetarian.
  • For gluten-free, use tamari sauce instead of regular soy sauce.
  • If you prefer more heat, add extra garlic chili sauce or fresh chili slices to the stir fry.
  • Make sure not to overcook the vegetables; they should remain crisp-tender for the best texture.
  • Use a non-stick skillet or well-seasoned wok to prevent potstickers from sticking.

Find it online: https://yumntasty.com/potsticker-stir-fry-recipe/