This Potsticker Stir Fry is a quick dinner stir fry recipe made with crispy potstickers, fresh vegetables, and a savory soy sesame sauce that tastes like your favorite takeout meal at home. It’s a healthy dinner recipe, ready in under 30 minutes!
This is one of those meals I love to pull out for busy weeknights, lazy weekends, or even those “what’s for dinner?” days when I didn’t really plan ahead. It also works great for family dinners to serve with steamed rice or with a bowl of egg drop soup.
How to Make Potsticker Stir Fry
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Cook the dumplings according to the package; some call for boiling or pan frying, I pan-fried mine.
2. To a large skillet over medium-high heat, add the oil and onions, and cook for 3 minutes while stirring.
2. Add the bell peppers, carrots, broccoli, and snap peas, and stir around; cook for 5 minutes while stirring until they are tender. Add the garlic, sesame oil, rice vinegar, and soy sauce. Stir for 1 minute.
3. Add in the potstickers and gently stir them around to combine for 3-5 minutes to warm them back up. Top with sesame seeds and scallions. (both optional).
Serve & Enjoy!
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Cookware for preparing this recipe
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Important Recipe Notes
- Use frozen potstickers straight from the freezer. No need to thaw them first—they hold their shape better and crisp up nicely when cooked properly.
- Cook potstickers based on package instructions first. Some brands steam, boil, or pan-fry differently, so follow what’s recommended before adding them to the stir fry.
- Don’t overcrowd the pan. This helps the vegetables cook evenly and keeps everything slightly crisp instead of soggy.
- Try to slice the bell peppers, carrots, and broccoli into similar sizes so they cook at the same speed.
- Adjust the sauce to your taste. Add a little more soy sauce for saltiness, or a splash more rice vinegar if you want a bit more tang.
- Add potstickers gently at the end. They are soft and can break apart easily, so fold them in carefully during the last few minutes.
- Serve immediately. This dish tastes best fresh while the potstickers are warm and the vegetables are still crisp-tender.
- Optional add-ins: You can toss in mushrooms, baby corn, or a pinch of chili flakes if you want a little heat or extra texture.
Potsticker Stir Fry
Ingredients
- 16 frozen potstickers
- 2 tbsp of vegetable oil
- 1 onion sliced
- 1 orange bell pepper sliced
- 1 red bell pepper sliced
- 1 carrot julienned
- 2 cups of broccoli florets
- 1 cup of snap peas
- 1 tbsp of garlic minced
- 1 tbsp of sesame oil
- 1 tbsp of rice vinegar
- 3 tbsp of soy sauce
- 1 tbsp of sesame seeds for topping
- 2 tbsp of scallions chopped (for topping)
Instructions
- Cook the dumplings according to the package, some call for boiling or pan fry, i pan fried mine.
- To a large skillet over medium high heat add the oil and onions, cook for 3 minutes while stirring.
- Add the bell peppers, carrots, broccoli and snap peas and stir around, cook for 5 minutes while stirring until they are tender. Add the garlic, sesame oil, rice vinegar and soy sauce. Stir for 1 minute.
- Add in the potstickers and gently stir them around to combine for 3-5 minutes to warm them back up. Top with sesame seeds and scallions. (both optional)
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