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!

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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

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)

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!

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.

Prep Time:10

Cook Time:15

Total Time:25

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)

Servings: 4

Calories: 480kcal

Author: carlycampbell