Introduction

Oh, friends, do you ever have those nights where the dinner bell rings, and your brain just… empties? You want something delicious, something satisfying, something that feels like a cozy hug in a bowl, but the thought of a whole production in the kitchen is just too much? I feel you! This Potsticker Stir Fry is my absolute go-to for exactly those moments. It’s like magic, turning simple frozen potstickers and a handful of veggies into a restaurant-worthy meal in practically no time at all. Seriously, it’s so easy, you’ll be making this on repeat!

Why You’ll Love This Recipe

Lightning Fast: We’re talking dinner on the table in under 30 minutes. Perfect for busy weeknights!
Super Simple: No fancy techniques required. If you can chop a vegetable and stir a pan, you can make this!
Perfect for Gifting (or Sharing!): Made a double batch? This stir fry packs beautifully and makes an amazing meal to bring to a friend.
A Total Crowd-Pleaser: Picky eaters and seasoned foodies alike will gobble this up. The combination of tender potstickers and crisp-tender veggies is irresistible.

Ingredients

Let’s gather our goodies! Don’t worry, most of these are probably already in your pantry or fridge.

10-12 frozen potstickers or gyoza: The star of the show! No need to thaw these little flavor bombs.
¼ cup water: Just a splash to help steam those potstickers perfectly.
4-5 white button mushrooms, sliced: Earthy and delicious, they soak up all that amazing sauce.
1 cup broccoli florets: My favorite green! It gets wonderfully tender-crisp in the stir fry.
20 green beans, sliced into thirds: They add a lovely snap and fresh flavor.
1 large carrot, sliced thin on a bias: For a touch of sweetness and beautiful color. Slicing on the bias just means at an angle – it looks pretty and cooks evenly!
¼ cup small diced onion: A little onion goes a long way in building flavor.
1 tablespoon sesame oil: This gives our stir fry that signature nutty, toasty aroma.
1 tablespoon extra virgin olive oil: For sautéing and ensuring everything cooks beautifully.
Sesame seeds for garnish: A sprinkle of these adds a delightful crunch and visual appeal.
Green onions for garnish: Fresh, bright, and a perfect finishing touch.

For the Delicious Sauce:

¼ cup reduced-sodium soy sauce: The salty, savory base of our sauce.
¼ cup rice wine vinegar: For a little tang to balance out the richness.
1 tablespoon sugar or honey: To add a hint of sweetness and help it thicken up.
1 teaspoon grated fresh ginger: This is where the magic really happens! It brings warmth and a lovely zing.
1 tablespoon cornstarch: Our secret weapon for a wonderfully thick and glossy sauce.
1 tablespoon cold water: To help the cornstarch dissolve smoothly.

How to Make It

Alright, let’s get cooking! It’s going to be so much fun.

Whip up that amazing sauce: In a small bowl, whisk together all the sauce ingredients until everything is nice and combined. Set this little flavor powerhouse aside while we work on the rest.
Heat things up: Get your large skillet or wok nice and warm over medium-high heat. Add both the sesame oil and the extra virgin olive oil.
Brown those potstickers: Carefully place your frozen potstickers in a single layer in the hot skillet. Let them get a gorgeous golden-brown on the bottom for about 2-3 minutes. It’s like giving them a little crispy base!
Steam them to perfection: Now, very carefully, pour in the ¼ cup of water. Don’t worry about the sizzle! Immediately cover the skillet with a lid and let them steam for 5-7 minutes. You want them cooked all the way through and for that water to disappear.
Set aside the stars: Once they’re beautifully cooked, remove the potstickers from the skillet and pop them onto a plate for a moment. They’ve earned a little break!
Veggies in the spotlight: Now, into that same skillet (no need to clean it!), add your sliced mushrooms, broccoli florets, green beans, sliced carrot, and diced onion.
Stir-fry until tender-crisp: Keep stirring and tossing those veggies for about 5-7 minutes. You want them to be tender, but still have a little bit of a bite to them. That’s what we call “tender-crisp”!
Sauce time! Pour that wonderful sauce you mixed up earlier right over the vegetables. Give everything a good stir to make sure every single piece of vegetable gets coated in that glossy goodness.
Let it thicken: Let it bubble and cook for another 1-2 minutes. You’ll see the sauce start to thicken up beautifully, clinging to the vegetables.
Bring it all together: Gently return those perfectly cooked potstickers to the skillet with the saucy vegetables. Toss everything together very lightly, just to coat the potstickers and combine all those amazing flavors.
Serve and enjoy! Dish it up hot into bowls, and don’t forget to sprinkle those sesame seeds and fresh green onions on top. It’s a feast for the eyes and the taste buds!

Substitutions & Additions

This recipe is so forgiving, and you can totally make it your own! Here are some ideas:

Veggie Swap: Don’t have green beans? Try snap peas! No mushrooms? Zucchini or bell peppers would be fantastic. Feel free to use whatever fresh or frozen veggies you have on hand.
Spice It Up: Love a little heat? Add a pinch of red pepper flakes to the sauce, or a drizzle of sriracha at the end.
Protein Boost: If you want to add more protein, cooked chicken, shrimp, or even some pan-fried tofu would be delicious additions. Stir them in with the vegetables.
Noodle Love: For an even more substantial meal, you could cook some ramen noodles or udon noodles separately and toss them in with the potstickers and veggies.
Nutty Crunch: A handful of cashews or peanuts stirred in at the end adds a delightful crunch.

Tips for Success

A few little secrets to make your Potsticker Stir Fry absolutely perfect every time!

Don’t Overcrowd the Pan: When you’re browning the potstickers, make sure they have a little space between them. This helps them get that nice crispy bottom instead of steaming.
Prep Your Sauce First: Having the sauce ready to go before you start cooking makes the whole process smooth and stress-free.
Tender-Crisp is Key: Don’t overcook your vegetables! You want them to have a little bite for the best texture.
Prep Ahead: You can chop all your vegetables and mix your sauce the day before and store them in the fridge. Then, dinner is literally just a few minutes of cooking away!
Cornstarch Slurry: If your sauce isn’t thickening up enough, you can mix another tablespoon of cornstarch with a tablespoon of cold water and stir it into the simmering sauce. Let it cook for another minute.

How to Store It

Leftovers are a good thing, especially with this stir fry!

In the Fridge: Let the stir fry cool down completely, then transfer it to an airtight container. It should stay delicious in the refrigerator for up to 3 days.

Reheating: You can gently reheat it in a skillet over medium-low heat with a splash of water or broth, or pop it in the microwave. I find the stovetop method keeps the veggies from getting too mushy.

FAQs

Can I use fresh potstickers instead of frozen?

Yes, you can! However, you’ll need to adjust the cooking time. Pan-fry them until golden brown on both sides and cooked through, then proceed with the recipe. They might not need the steaming step.

Is this recipe spicy?

By itself, this recipe is not spicy. The sauce has a savory, tangy, and slightly sweet flavor profile. You can easily add chili flakes or sriracha if you like things hot!

What kind of potstickers work best?

Any brand of frozen potstickers or gyoza you find at your grocery store will work wonderfully. They are designed to be cooked from frozen!

Can I make this gluten-free?

To make this gluten-free, be sure to use gluten-free tamari instead of soy sauce and ensure your potstickers are also gluten-free. The rest of the ingredients are typically gluten-free.

Easiest Potsticker Stir Fry

A quick and simple potsticker stir fry that's ready in under 30 minutes, featuring frozen potstickers and a medley of crisp-tender vegetables coated in a savory sauce.

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Prep Time 10

Cook Time 20

Servings 4

Equipment

Large skillet or wok
Small bowl
lid for the skillet

Ingredients

Main ingredients

12 frozen potstickers or gyoza no need to thaw
0.25 cup water for steaming
5 white button mushrooms sliced
1 cup broccoli florets
20 green beans sliced into thirds
1 large carrot sliced thin on a bias
0.25 cup onion small diced
1 tablespoon sesame oil
1 tablespoon extra virgin olive oil
sesame seeds for garnish
green onions for garnish

Delicious Sauce

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

Instructions

In a small bowl, whisk together all the sauce ingredients until everything is nice and combined. Set this little flavor powerhouse aside while we work on the rest.
Get your large skillet or wok nice and warm over medium-high heat. Add both the sesame oil and the extra virgin olive oil.
Carefully place your frozen potstickers in a single layer in the hot skillet. Let them get a gorgeous golden-brown on the bottom for about 2-3 minutes. It’s like giving them a little crispy base!
Now, very carefully, pour in the ¼ cup of water. Don't worry about the sizzle! Immediately cover the skillet with a lid and let them steam for 5-7 minutes. You want them cooked all the way through and for that water to disappear.
Once they're beautifully cooked, remove the potstickers from the skillet and pop them onto a plate for a moment. They've earned a little break!
Now, into that same skillet (no need to clean it!), add your sliced mushrooms, broccoli florets, green beans, sliced carrot, and diced onion.
Keep stirring and tossing those veggies for about 5-7 minutes. You want them to be tender, but still have a little bit of a bite to them. That's what we call "tender-crisp"!
Pour that wonderful sauce you mixed up earlier right over the vegetables. Give everything a good stir to make sure every single piece of vegetable gets coated in that glossy goodness.
Let it bubble and cook for another 1-2 minutes. You’ll see the sauce start to thicken up beautifully, clinging to the vegetables.
Gently return those perfectly cooked potstickers to the skillet with the saucy vegetables. Toss everything together very lightly, just to coat the potstickers and combine all those amazing flavors.
Dish it up hot into bowls, and don't forget to sprinkle those sesame seeds and fresh green onions on top. It’s a feast for the eyes and the taste buds!

Notes

This recipe is very forgiving and can be customized with different vegetables, added protein, or a spicier kick. For gluten-free, use tamari and ensure potstickers are gluten-free.