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Recipe: Potsticker Stir-Fry — Easy Weeknight Dinners

Stir-fries are in my common dinner rotation as a result of they are rapid and I will prepare dinner veggies and proteins in combination multi functional pan. Sooner or later I realized the bag of frozen Asian dumplings that I at all times inventory for speedy lunches and an concept percolated in my head: What about the usage of dumplings as an alternative of meat or tofu in a stir-fry as an alternative? After which a one-pan meal used to be born.

Crunchy at the outdoor, juicy at the inside of, pan-fried dumplings are tossed with crisp-tender veggies and a savory, vinegary sauce that coats the whole thing to shiny perfection. No want to make rice or noodles to move with this stir-fry — with the dumpling wrappers, there may be already a starch integrated!

Potsticker Stir-Fry: Watch the Video

Frozen Asian dumplings are the guts and soul of this stir-fry. You’ll be able to use Chinese language potstickers or smaller Jap gyoza — each paintings superbly. As for filling, it is truly as much as you. Pass with hen, beef, shrimp, or the vegetarian variations full of mushrooms or tofu. This stir-fry chefs the dumplings instantly from the freezer, no want to thaw, despite the fact that you’ll be able to undoubtedly use do-it-yourself dumplings too.

After the dumplings are steam-fried, they get set aside and the similar pan is used to stir-fry mushrooms, asparagus, and carrots. The whole thing will get tossed in conjunction with a sauce impressed through my favourite dumpling dipping sauce: a mix of vinegar (I like Chinese language black vinegar, however unseasoned rice vinegar works neatly right here too), soy sauce, and a marginally of sugar and sesame oil. This straightforward weeknight meal serves two as a major dish however can stretch to serve extra if it is a part of a multi-course meal.

Potsticker Stir-Fry

  • For the sauce:
  • 2 tablespoons

    rice vinegar or three tablespoons Chinese language black vinegar

  • 2 tablespoons

    soy sauce

  • 2 tablespoons


  • 1 teaspoon


  • 1 teaspoon

    granulated sugar

  • 1/2 teaspoon

    Asian sesame seed oil

  • For the stir-fry:
  • 12

    frozen pot stickers or 16 frozen gyoza (don’t thaw, about 12 oz. general)

  • 2 tablespoons

    plus 2 teaspoons vegetable oil, divided

  • 1/Four cup


  • eight oz.

    cremini mushrooms, sliced 1/Four-inch thick

  • Kosher salt

  • eight oz.

    asparagus (about 1/2 bunch), reduce into 1-inch items

  • 1

    medium carrot, peeled and reduce at the diagonal into 1/Four-inch-thick ovals

  • 1 tablespoon

    finely chopped peeled contemporary ginger

  • 2

    medium scallions, thinly sliced

Make the sauce:

Whisk the entire substances in combination in a small bowl till the cornstarch is dissolved; put aside.

Make the stir-fry:

Warmth 2 tablespoons of the oil in a big nonstick frying pan over medium-high warmth till shimmering. Position the potstickers or gyoza pleat-side up in one layer. Fry undisturbed till the bottoms are gentle golden-brown, about three mins.

Moderately upload the water (watch out since the oil would possibly spatter). Quilt and prepare dinner for three mins. Discover and, the usage of tongs, flip the dumplings onto their unpleated facets. Proceed cooking exposed till the entire water has evaporated, the filling is cooked via, and the unpleated facets are golden-brown, about three mins extra. Switch to a big plate.

Drizzle 1 teaspoon of oil into the pan, upload the mushrooms and season with salt. Stir-fry till the mushrooms are browned and softened, 2 to a few mins, then switch to the plate with the dumplings.

Drizzle 1 teaspoon of oil into the pan, upload the asparagus and carrot, and season with salt. Stir-fry till the crisp-tender, about 2 mins. Upload the ginger and stir-fry for 30 seconds.

Go back the reserved potstickers, mushrooms, and any juices again to the pan and toss gently to mix. Whisk the sauce once more to recombine and dissolve the cornstarch, then upload to the pan. Stir-fry till the sauce thickens and coats the whole thing within the pan, about 30 seconds. Switch to a serving dish and sprinkle with the scallions. Serve instantly.

Recipe Notes

Contemporary dumplings: You’ll be able to use contemporary dumplings on this recipe, however stay an in depth eye whilst they’re cooking; they may brown extra temporarily than frozen dumplings.

Garage: Leftovers can also be saved in an hermetic container within the fridge for as much as Four days.

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