Description

This Potsticker Stir-Fry is a quick and flavorful dish combining crispy pan-fried potstickers with a medley of fresh vegetables in a savory Asian-inspired sauce. Perfect for a satisfying weeknight meal, it balances the delicious textures of golden dumplings, tender mushrooms, crisp asparagus, and sweet carrots in a tangy, slightly sweet stir-fry sauce.

Ingredients

Scale

For the Sauce

2 tablespoons rice vinegar or 3 tablespoons Chinese black vinegar
2 tablespoons soy sauce
2 tablespoons water
1 teaspoon cornstarch
1 teaspoon granulated sugar
1/2 teaspoon Asian sesame seed oil

For the Stir-Fry

12 frozen potstickers or 16 frozen gyoza (do not thaw, about 12 ounces total)
2 tablespoons plus 2 teaspoons vegetable oil, divided
1/4 cup water
8 ounces cremini mushrooms, sliced 1/4-inch thick
Kosher salt, to taste
8 ounces asparagus (about 1/2 bunch), cut into 1-inch pieces
1 medium carrot, peeled and cut on the diagonal into 1/4-inch-thick ovals
1 tablespoon finely chopped peeled fresh ginger
2 medium scallions, thinly sliced

Instructions

Make the sauce: Whisk all the sauce ingredients together in a small bowl until the cornstarch is completely dissolved. Set the sauce aside while you prepare the stir-fry.
Cook potstickers: Heat 2 tablespoons vegetable oil in a large nonstick frying pan over medium-high heat until shimmering. Arrange the frozen potstickers or gyoza in a single layer pleat-side up. Fry undisturbed until the bottoms are light golden-brown, about 3 minutes.
Steam the potstickers: Carefully add 1/4 cup water to the pan (watch for spattering). Cover and cook for 3 minutes to steam the dumplings through.
Finish cooking potstickers: Remove the cover and use tongs to turn the potstickers onto their unpleated sides. Cook uncovered until the water has completely evaporated, the filling is fully cooked, and the unpleated sides are golden brown, about 3 minutes more. Transfer the cooked potstickers to a large plate.
Cook mushrooms: Drizzle 1 teaspoon of oil into the pan, add sliced mushrooms, season with kosher salt, and stir-fry until browned and softened, about 2 to 3 minutes. Transfer mushrooms to the plate with the potstickers.
Cook asparagus and carrots: Drizzle another teaspoon of oil into the pan, add asparagus and carrots, season with salt, and stir-fry until crisp-tender, about 2 minutes. Add chopped ginger and stir-fry for an additional 30 seconds.
Combine and finish stir-fry: Return potstickers, mushrooms, and any accumulated juices to the pan. Toss gently to combine. Whisk the sauce again to remix and dissolve the cornstarch, then pour it into the pan. Stir-fry everything together until the sauce thickens and evenly coats the ingredients, about 30 seconds.
Serve: Transfer to a serving dish and sprinkle with thinly sliced scallions. Serve immediately while hot.

Notes

Do not thaw potstickers before cooking to ensure proper texture and prevent sticking during pan-frying.
If Chinese black vinegar is unavailable, rice vinegar is a great substitute with a milder flavor.
Adjust the amount of soy sauce to control saltiness based on your preference.
Use a nonstick skillet and medium-high heat to get crispy bottoms on the potstickers without burning.
You can substitute vegetables based on season or availability, such as bell peppers or snap peas.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Chinese

Keywords: potstickers, stir-fry, gyoza, Asian cuisine, quick meal, vegetable stir fry, dumplings