Potstickers are a popular, easy-to-find freezer staple, but why limit yourself to just dipping them in sauce? This Potsticker Stir-Fry takes frozen potstickers (or gyoza) to the next level by combining them with sautéed vegetables and a tangy, savory sauce. With mushrooms, asparagus, carrots, and the added punch of fresh ginger, this dish is colorful, full of texture, and bursting with flavor. Ready in just about 30 minutes, this stir-fry is perfect for a quick weeknight dinner or a fun twist on a classic favorite.
Ingredients:
For the Sauce:
- 2 tbsp rice vinegar (or 3 tbsp Chinese black vinegar)
- 2 tbsp soy sauce
- 2 tbsp water
- 1 tsp cornstarch
- 1 tsp granulated sugar
- ½ tsp Asian sesame seed oil
For the Stir-Fry:
- 12 frozen potstickers (or 16 frozen gyoza; about 12 ounces total, do not thaw)
- 2 tbsp plus 2 tsp vegetable oil, divided
- ¼ cup water
- 8 oz cremini mushrooms, sliced ¼-inch thick
- Kosher salt, to taste
- 8 oz asparagus (about ½ bunch), cut into 1-inch pieces
- 1 medium carrot, peeled and cut on the diagonal into ¼-inch thick ovals
- 1 tbsp finely chopped fresh ginger, peeled
- 2 medium scallions, thinly sliced
Instructions:
1. Prepare the Sauce:
- In a small bowl, whisk together the rice vinegar (or Chinese black vinegar), soy sauce, water, cornstarch, granulated sugar, and sesame oil.
- Set aside for later use.
2. Cook the Potstickers:
- Heat 2 tablespoons of vegetable oil in a large non-stick skillet or wok over medium-high heat.
- Add the frozen potstickers in a single layer.
- Cook for 2-3 minutes, undisturbed, until the bottoms are golden brown and crispy.
- Add ¼ cup of water to the pan, cover immediately, and let the potstickers steam for another 3-4 minutes, or until the water evaporates and the potstickers are cooked through.
- Transfer the potstickers to a plate and set aside.
3. Stir-Fry the Vegetables:
- In the same skillet, add the remaining 2 teaspoons of vegetable oil over medium-high heat. Add the sliced mushrooms and a pinch of kosher salt.
- Cook for 3-4 minutes until they start to soften and brown.
- Add the asparagus and carrots to the skillet.
- Stir-fry for an additional 3-4 minutes, until the vegetables are crisp-tender but still vibrant.
- Add the chopped fresh ginger and cook for another minute until fragrant.
4. Combine the Stir-Fry and Potstickers:
- Return the cooked potstickers to the skillet with the stir-fried vegetables.
- Pour the prepared sauce over the potstickers and vegetables, stirring gently to coat everything evenly.
- Cook for another 1-2 minutes, allowing the sauce to thicken slightly and cling to the ingredients.
5. Garnish and Serve:
- Remove from heat and garnish with thinly sliced scallions.
- Serve immediately, either on its own or with steamed rice for a more filling meal.
Conclusion:
This Potsticker Stir-Fry is a delicious and easy way to elevate frozen potstickers into a full meal. With a balance of crunchy vegetables, savory potstickers, and a tangy sauce, this dish is both satisfying and simple to prepare. Perfect for busy weeknights, this stir-fry is sure to become a go-to favorite in your kitchen!
Potsticker Stir-Fry: A Quick and Flavorful Weeknight Meal
A quick and easy stir-fry featuring frozenpotstickers, sautéed vegetables, and a tangy homemade sauce, perfect for aweeknight meal.
Ingredients
For the Sauce:
- 2 tbsp rice vinegar or 3 tbsp Chinese black vinegar
- 2 tbsp soy sauce
- 2 tbsp water
- 1 tsp cornstarch
- 1 tsp granulated sugar
- ½ tsp Asian sesame seed oil
For the Stir-Fry:
- 12 frozen potstickers or 16 frozen gyoza; about 12 ounces total, do not thaw
- 2 tbsp plus 2 tsp vegetable oil divided
- ¼ cup water
- 8 oz cremini mushrooms sliced ¼-inch thick
- Kosher salt to taste
- 8 oz asparagus about ½ bunch, cut into 1-inch pieces
- 1 medium carrot peeled and cut on the diagonal into ¼-inch thick ovals
- 1 tbsp finely chopped fresh ginger peeled
- 2 medium scallions thinly sliced
Instructions
Prepare the Sauce:
- In a small bowl, whisk together the rice vinegar (or Chinese black vinegar), soy sauce, water, cornstarch, granulated sugar, and sesame oil.
- Set aside for later use.
Cook the Potstickers:
- Heat 2 tablespoons of vegetable oil in a large non-stick skillet or wok over medium-high heat.
- Add the frozen potstickers in a single layer.
- Cook for 2-3 minutes, undisturbed, until the bottoms are golden brown and crispy.
- Add ¼ cup of water to the pan, cover immediately, and let the potstickers steam for another 3-4 minutes, or until the water evaporates and the potstickers are cooked through.
- Transfer the potstickers to a plate and set aside.
Stir-Fry the Vegetables:
- In the same skillet, add the remaining 2 teaspoons of vegetable oil over medium-high heat. Add the sliced mushrooms and a pinch of kosher salt.
- Cook for 3-4 minutes until they start to soften and brown.
- Add the asparagus and carrots to the skillet.
- Stir-fry for an additional 3-4 minutes, until the vegetables are crisp-tender but still vibrant.
- Add the chopped fresh ginger and cook for another minute until fragrant.
Combine the Stir-Fry and Potstickers:
- Return the cooked potstickers to the skillet with the stir-fried vegetables.
- Pour the prepared sauce over the potstickers and vegetables, stirring gently to coat everything evenly.
- Cook for another 1-2 minutes, allowing the sauce to thicken slightly and cling to the ingredients.
Garnish and Serve:
- Remove from heat and garnish with thinly sliced scallions.
- Serve immediately, either on its own or with steamed rice for a more filling meal.