If you love dishes that bring together crispy, tender, and flavorful bites all in one pan, then you are going to absolutely adore this Potsticker Stir Fry. It’s a vibrant, colorful medley where golden-fried potstickers meet fresh veggies tossed in a perfectly balanced sauce that’s sweet, tangy, and delightfully savory. This recipe is such a fun, quick way to elevate your usual stir fry, combining favorite Asian flavors with the satisfying texture of pan-fried dumplings. Whether it’s a weeknight dinner or an anytime snack craving, this Potsticker Stir Fry packs so much personality, you’ll find yourself making it again and again.

Potsticker Stir Fry Recipe - Recipe Image

Ingredients You’ll Need

Gathering these ingredients is straightforward, and each one plays an important role in delivering the perfect taste, texture, and color for this dish. From the crisp vegetables to the delicious sauce, every element adds its own unique spark to the Potsticker Stir Fry.

Frozen potstickers or gyoza (10–12, do not thaw): Using frozen ones keeps them from falling apart when frying, creating a crispy bottom with tender filling.
Water (¼ cup): Helps steam the potstickers to finish cooking through after frying.
White button mushrooms (4–5, sliced): Adds earthiness and a juicy texture that contrasts beautifully with the dumplings.
Broccoli florets (1 cup): For a fresh, tender crunch and vibrant green color.
Green beans (20, sliced into thirds): Delivers a crisp bite and natural sweetness.
Large carrot (1, thinly sliced on a bias): Its softness and subtle sweetness balance the savory components.
Small diced onion (¼ cup): Builds a fragrant flavor base in the stir fry.
Sesame oil (2 teaspoons total): Adds a nutty aroma and authentic Asian flair.
Extra virgin olive oil (3 tablespoons total): For cooking the potstickers and vegetables evenly without overpowering the flavors.
Sesame seeds (for garnish): A delightful crunchy top note that also looks beautiful.
Green onions (for garnish): Adds fresh, mild onion flavor and a pop of color when served.
Soy sauce (reduced-sodium, ¼ cup): The salty backbone of the stir fry sauce.
Rice wine vinegar (¼ cup): Brings a bright, acidic balance to the sweet and savory sauce.
Sugar or honey (1 tablespoon): Sweetens and rounds out the flavor profile.
Fresh ginger (1 teaspoon, grated): Infuses the sauce with warmth and slight spice.
Cornstarch (1 tablespoon): Helps thicken the sauce to cling perfectly to every ingredient.
Cold water (1 tablespoon): Used to create the cornstarch slurry for smooth thickening.

How to Make Potsticker Stir Fry

Step 1: Prepare the Sauce

Start by mixing up the sauce that will bring everything together beautifully. Combine cold water and cornstarch to make a smooth slurry, then whisk in soy sauce, rice wine vinegar, sugar or honey, and grated fresh ginger. Mixing this ahead ensures you can stir it in easily at the end for that perfect glossy coating.

Step 2: Prepare the Vegetables

While the sauce rests, slice your carrot on a bias for an elegant shape that cooks evenly, chop the mushrooms and green beans, and cut broccoli into small florets. The diced onion is ready to go too. Prepping all these vibrant veggies upfront helps speed up cooking, and keeps everything crisp and fresh.

Step 3: Cook the Potstickers

Heat a combo of olive and sesame oil over medium-high heat and place the frozen potstickers in a single layer. Let them fry undisturbed until their bottoms turn that lovely golden brown, about 3–4 minutes. Then add just 2 tablespoons of water and cover the pan to steam the potstickers fully while keeping them crisp. After a few more minutes, take them out and set aside to rest.

Step 4: Cook the Mushrooms and Onion

In the same skillet, add a tablespoon of olive oil and toss in the mushrooms and onion. Sauté until the mushrooms become beautifully browned and fragrant, roughly 3–4 minutes. This step deepens the umami flavors, so don’t rush it. Remove these from the pan once done.

Step 5: Cook Broccoli

Add a teaspoon of sesame oil to your pan and cook the broccoli florets until they reach just the right tender-crisp texture, around 3–4 minutes. This helps them maintain their vivid green color and gentle crunch that balances the dish.

Step 6: Cook Green Beans and Carrots and Combine Vegetables

Next, in the skillet, heat a tablespoon of olive oil and sauté the green beans and carrot slices for three to four minutes, keeping them crisp yet cooked. Then add back in the broccoli, mushrooms, and onions. Stir everything together so those fresh flavors mingle beautifully.

Step 7: Combine Potstickers with Vegetables and Sauce

Return your crispy potstickers to the skillet and pour the prepared sauce over the entire mixture. Stir gently, making sure every piece is evenly coated. Let it cook for an additional 2–3 minutes to allow the sauce to thicken and cling to the ingredients. That’s the moment when the Potsticker Stir Fry really comes alive on your plate.

How to Serve Potsticker Stir Fry

Garnishes

A sprinkle of toasted sesame seeds and thinly sliced green onions give this dish a fresh, nutty finish and a pop of color. These little touches make it look restaurant-worthy and add an irresistible crunch and oniony zest.

Side Dishes

This stir fry shines brightly on its own, but serving it alongside steamed jasmine or brown rice soaks up all that saucy goodness perfectly. For extra indulgence, crispy egg rolls or a simple cucumber salad work beautifully as sides, keeping the meal balanced and exciting.

Creative Ways to Present

For a fun twist, serve the Potsticker Stir Fry in individual shallow bowls or over fluffy noodles instead of rice. You could also plate the potstickers in a circular fan shape around the veggies to impress your guests. A drizzle of sriracha or chili oil adds heat and a vibrant red pop if you like things spicy.

Make Ahead and Storage

Storing Leftovers

Place any leftover Potsticker Stir Fry in an airtight container and refrigerate for up to 3 days. The flavors meld beautifully overnight, making it an even tastier next-day meal. Just be sure to cool to room temperature before sealing and storing.

Freezing

If you want to freeze leftovers, separate the potstickers from the vegetables and sauce first to maintain the best texture. Store potstickers in a single layer wrapped in parchment inside a freezer-safe bag. Vegetables and sauce can go in another container. Frozen components last about 1 month for best quality.

Reheating

To reheat, warm the stir fry gently in a skillet over medium heat, stirring carefully so the sauce loosens and everything heats through evenly. Avoid microwaving if possible to keep the potstickers crispy on the bottom—reheating in a skillet is always worth the little extra effort.

FAQs

Can I use fresh potstickers instead of frozen?

Fresh potstickers can be trickier in this recipe because they’re more delicate; frying them from frozen helps create that perfect crispy bottom without tearing. If using fresh, be very gentle and consider steaming first to avoid breaking.

What vegetables can I swap in or out?

Feel free to customize! Snap peas, bell peppers, baby corn, or bok choy all work brilliantly. Just keep the cooking times in mind to keep veggies crisp and vibrant.

Is this recipe spicy?

By itself, no, it’s not spicy, which makes it a great choice for all palates. If you enjoy heat, add chili flakes or drizzle some sriracha during the final garnish step.

Can I make this vegan?

Absolutely! Just substitute the potstickers with vegan or vegetable-filled ones, and ensure that your soy sauce and other ingredients are vegan-friendly. The sauce and veggies are naturally plant-based.

How do I make potstickers from scratch for this stir fry?

Homemade potstickers are amazing but take more time. Prepare your favorite filling, wrap and seal dough circles tightly, then fry and steam as in the recipe. Just be mindful of the cooking times since fresh dough cooks faster.

Final Thoughts

I hope you’re as excited as I am to dive into this Potsticker Stir Fry because it truly is a game-changer for quick, flavorful meals. The combination of crispy potstickers with fresh veggies and that tangy, sweet-savory sauce is such a joyful experience on the palate. Give it a try soon, and it might just become your new favorite weeknight dinner or cozy meal any time you want a little delicious comfort with an Asian twist!

Potsticker Stir Fry Recipe

Print Recipe

★★★★★

4.8 from 14 reviews

This Potsticker Stir Fry recipe combines crispy pan-fried potstickers with vibrant stir-fried vegetables in a savory ginger-soy sauce. Quick, flavorful, and perfect for a satisfying weeknight meal, this dish balances textures and tastes beautifully, garnished with sesame seeds and green onions for an extra punch.

Author: Ella
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Stir Fry and Pan-Fry
Cuisine: Asian Fusion
Diet: Halal

Ingredients

Scale

Stir Fry:

10–12 frozen potstickers or gyoza (do not thaw)
¼ cup water
4–5 white button mushrooms, sliced
1 cup broccoli florets
20 green beans, sliced into thirds
1 large carrot, sliced thin on a bias
¼ cup small diced onion
1 tablespoon sesame oil
1 tablespoon extra virgin olive oil
Sesame seeds for garnish
Green onions for garnish

Sauce:

¼ cup reduced-sodium soy sauce
¼ cup rice wine vinegar
1 tablespoon sugar or honey
1 teaspoon grated fresh ginger
1 tablespoon cornstarch
1 tablespoon cold water

Instructions

Prepare the Sauce: In a small bowl, whisk together the cornstarch and cold water to create a slurry. Then add reduced-sodium soy sauce, rice wine vinegar, sugar or honey, and grated fresh ginger. Whisk everything until well combined and set aside.
Prepare the Vegetables: Slice the carrot thinly on a bias, slice the mushrooms and green beans into thirds, cut the broccoli into small florets, and dice the onion to have all vegetables ready for quick cooking.
Cook the Potstickers: Heat olive oil and sesame oil together in a large skillet over medium-high heat. Place frozen potstickers in a single layer and fry until the bottoms turn golden brown, about 3–4 minutes. Add 2 tablespoons of water to the skillet, cover immediately, and cook for an additional 3–4 minutes until the potstickers are cooked through. Remove from skillet and set aside.
Cook the Mushrooms and Onions: Using the same skillet, add 1 tablespoon olive oil. Add the sliced mushrooms and diced onions, cooking until the mushrooms turn golden brown and onions soften, about 3–4 minutes. Remove and set aside.
Cook the Broccoli: Add 1 teaspoon sesame oil to the skillet. Add broccoli florets and sauté for 3–4 minutes until tender but still crisp. Remove from skillet and set aside.
Cook the Green Beans and Carrots: Add 1 tablespoon olive oil to the skillet. Add the sliced green beans and carrots and stir-fry for 3–4 minutes until tender yet crisp. Return the broccoli, mushrooms, and onions to the skillet and mix everything thoroughly.
Combine and Serve: Add the cooked potstickers back to the skillet. Pour the prepared sauce over all the ingredients and stir gently to coat evenly. Cook for another 2–3 minutes as the sauce thickens and glazes the stir fry. Transfer to a serving dish and garnish with sesame seeds and sliced green onions. Serve immediately with rice for a complete meal.

Notes

Do not thaw potstickers before cooking to get a crispy bottom and tender steamed top.
You can substitute honey with sugar in the sauce according to your preference.
Adjust vegetable quantities and types based on availability.
This dish pairs well with steamed jasmine or basmati rice for a fulfilling meal.
If a spicier version is desired, add chili flakes or a splash of sriracha to the sauce.