Name: Potsticker Stir-Fry Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 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; 12 frozen pot stickers or 16 frozen gyoza (about 12 ounces total, do not thaw); 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 diagonally into 1/4-inch-thick ovals; 1 tablespoon finely chopped peeled fresh ginger; 2 medium scallions, thinly sliced

Jump to Recipe· 4.3 from 7 reviews

I’m so excited to share this Potsticker Stir-Fry Recipe with you because it’s become one of my all-time favorite quick dinners. The way crispy, golden potstickers mingle with tender-crisp veggies and a glossy, flavorful sauce just hits all the right notes every time. It’s a fantastic blend of textures and tastes that makes simple ingredients feel truly special. Whether you’re feeding two or looking to impress guests, this stir-fry brings instant satisfaction that’s both comforting and vibrant.

Why You’ll Love This Potsticker Stir-Fry Recipe

One of the things I adore most about this Potsticker Stir-Fry Recipe is how it masterfully balances flavors. You get the savory richness from the soy sauce, a subtle tang from the vinegar, and just a hint of sweetness and nuttiness that tie everything together. The potstickers themselves provide that delicious crispy bottom with a juicy filling inside, while the fresh vegetables add a lovely contrast—bright, crunchy, and earthy all at once. Every bite feels like a little celebration for your taste buds.

Beyond the flavor, I love how approachable this recipe is. It’s perfect for a busy weeknight because it uses frozen potstickers that cook quickly and transform into something so much better with just a few fresh veggies and a speedy homemade sauce. Honestly, it feels like you’re getting restaurant-quality food without the fuss. I always find it great for casual dinners but it’s also impressive enough for when friends drop by unexpectedly. It stands out because it’s easy, flavorful, and just downright satisfying in every way.

Ingredients You’ll Need

A white bowl filled with a dark broth containing various layers of food, including thin layers of light beige mushroom-like pieces floating on top, bright green leafy vegetables scattered throughout, and pieces of pale yellow bamboo shoots. Small round green peas or seeds are spread across the soup surface. The bowl rests on a white marbled surface with a brown cloth peeking from underneath on one side. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe is in its simplicity and freshness. Each ingredient plays an important role—from the crispy potstickers and earthy mushrooms to the crisp asparagus and sweet carrots, all coated in a silky, tangy sauce that brings everything together. These ingredients are straightforward but deliver a harmony of textures and flavors that make this stir-fry unforgettable.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Rice vinegar or Chinese black vinegar: This adds a bright, tangy punch that livens up the sauce beautifully.
Soy sauce: Provides that essential salty umami depth to marry all the flavors.
Cornstarch: Helps thicken the sauce so it perfectly coats every morsel.
Frozen potstickers or gyoza: The star of the dish, delivering that irresistible mix of crispy and tender.
Cremini mushrooms: Earthy and meaty, they add wonderful texture and richness.
Asparagus: Offers a fresh crunch and lovely green color.
Carrots: Bring a touch of natural sweetness and vibrant orange hues.
Ginger: Adds a fragrant zest that brightens the whole dish.
Scallions: Sprinkle fresh slices at the end for a mild oniony pop and pretty garnish.
Vegetable oil: Used for frying and stir-frying to get that perfect golden crust and tender veggies.

Directions

Step 1: First, mix together the sauce ingredients in a small bowl — rice vinegar, soy sauce, water, cornstarch, sugar, and sesame oil — whisking until smooth and the cornstarch is fully dissolved. Set this aside to let the flavors meld while you cook the stir-fry.

Step 2: Heat 2 tablespoons of vegetable oil in a large nonstick frying pan over medium-high heat until it’s shimmering. Arrange your frozen potstickers or gyoza in a single layer, pleat side up. Let them fry undisturbed for about 3 minutes until the bottoms are a gorgeous light golden brown.

Step 3: Carefully pour in 1/4 cup of water—the oil may spatter, so watch out! Immediately cover the pan to steam the potstickers for 3 minutes. This step cooks the filling through and softens the wrappers while maintaining crisp bottoms.

Step 4: Remove the lid and use tongs to flip the potstickers onto their unpleated sides. Cook uncovered for another 3 minutes, or until the water evaporates and the dumplings have golden-brown surfaces on both sides. Then transfer them to a large plate, leaving the pan ready for the veggies.

Step 5: Drizzle 1 teaspoon of oil into the pan, add the sliced cremini mushrooms, and sprinkle with a pinch of kosher salt. Stir-fry for 2 to 3 minutes until the mushrooms are nicely browned and softened, then move them to the plate with the potstickers.

Step 6: Add another teaspoon of oil, then toss in the asparagus and carrot slices, seasoning with salt. Stir-fry those for about 2 minutes so they stay crisp-tender. Add the finely chopped fresh ginger and stir-fry for 30 seconds more until fragrant.

Step 7: Return the potstickers and mushrooms along with any juices back to the pan. Give the sauce a quick whisk to recombine, then pour it over everything. Stir-fry for about 30 seconds until the sauce thickens and envelopes all the ingredients in a glossy coating.

Step 8: Transfer the stir-fry to your serving dish and sprinkle the thinly sliced scallions on top. Serve immediately and enjoy that wonderful blend of crispy, tender, tangy, and fresh!

Servings and Timing

This Potsticker Stir-Fry Recipe serves 2 people generously—perfect for a cozy dinner or sharing with a loved one. Prep time is about 10 minutes since the ingredients mostly involve slicing and mixing the sauce. Cooking takes around 15 minutes, including the frying and stir-frying. All together, you’ll have a delicious meal on the table in roughly 25 minutes with no resting or cooling needed, making it ideal for quick weeknight lunches or dinners.

How to Serve This Potsticker Stir-Fry Recipe

The image shows a close-up of a white plate with a mix of cooked vegetables and dumplings. The vegetables include bright orange carrot slices, green asparagus pieces, chopped green onions, and brown sautéed mushrooms. In the middle of the plate, there are two dumplings with light glossy skin, one of which is torn open to show a light filling inside. A silver fork is placed on the right side of the plate, partly under some vegetables. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

When I serve this Potsticker Stir-Fry Recipe, I love pairing it with steamed jasmine rice or fluffy brown rice to soak up all the luscious sauce. If you’re feeling adventurous, serve with a side of pickled vegetables or a crisp simple salad dressed lightly with sesame oil and rice vinegar to keep the flavors balanced and fresh. The sprinkle of bright scallions at the end not only adds color but also a light oniony kick that elevates the whole dish visually and flavor-wise.

For garnishes, I sometimes add a few toasted sesame seeds or a drizzle of chili oil if I want some extra heat and texture. It’s a meal best enjoyed hot off the stove, but if needed, you can keep it warm on low heat while finishing any sides. It’s fantastic for casual family dinners, weekday meals, or impressing friends during intimate get-togethers. I usually plate the stir-fry in shallow bowls for easy sharing and serve slightly larger portions when I want it to feel like a hearty main.

Beverage-wise, I find this dish pairs beautifully with a light, chilled white wine such as a Sauvignon Blanc or a crisp Riesling that complements the tangy and umami notes. If you prefer cocktails, try a ginger-lime fizz for a refreshing match. For non-alcoholic options, cold green tea or sparkling water with lemon works perfectly to cleanse the palate between bites.

Variations

I love customizing this Potsticker Stir-Fry Recipe depending on what’s in my fridge or dietary preferences. If you want a gluten-free version, swap out the regular soy sauce for tamari or coconut aminos, and make sure to use gluten-free potstickers. For a vegan twist, many brands offer vegetable-filled gyoza, and you can use mushroom or vegetable broth instead of water to enhance the flavor even more.

If you want to experiment with flavor profiles, I sometimes add a splash of hoisin sauce or a sprinkle of crushed red pepper flakes right before serving for a sweeter or spicier kick. You can also switch up the veggies—snap peas, bell peppers, or bok choy are fantastic alternatives that maintain the crispy-tender texture while adding unique colors and tastes.

Cooking method-wise, if you’re short on time, you can bake or pan-fry the potstickers separately until crispy and then toss everything together with quickly sautéed vegetables and sauce at the end. It doesn’t quite have the same steamed-crisp bottom contrast, but it still tastes fantastic and saves a little cleanup.

Storage and Reheating

Storing Leftovers

Leftovers from this Potsticker Stir-Fry Recipe keep wonderfully in an airtight container in the refrigerator for up to 3 days. I recommend using a glass or BPA-free plastic container with a tight seal to maintain freshness. When storing, try to keep the potstickers and vegetables in a shallow layer to cool quickly and avoid sogginess.

Freezing

If you want to freeze leftovers, I suggest separating the potstickers and vegetables first if possible. Potstickers freeze well on their own; just arrange them in a single layer on a baking sheet to flash freeze, then transfer to freezer bags for up to 2 months. Vegetables are trickier but can be frozen if stir-fried lightly without sauce. Reheat from frozen gently to avoid overcooking.

Reheating

To reheat, I prefer a skillet method to keep that crisp texture: heat a bit of oil in a nonstick pan over medium, add the leftovers, and gently stir-fry until heated through and slightly crisp again. Avoid microwaving if you want to preserve the potstickers’ delicate crunch as it can make them soggy. If you must microwave, cover loosely and add a paper towel to absorb moisture, reheating briefly in short bursts.

FAQs

Can I use fresh potstickers instead of frozen?

Absolutely! Fresh potstickers work wonderfully and cook even faster. You’ll want to reduce the steaming time slightly since the filling is already softened. Just watch your potstickers closely during frying to avoid burning the bottoms while achieving that golden crust.

Is it necessary to use both rice vinegar and sesame seed oil in the sauce?

Rice vinegar adds acidity and brightness that balances the rich soy sauce, while sesame seed oil contributes a fantastic nutty aroma and depth. Both together create the signature flavor I love in this Potsticker Stir-Fry Recipe—though if you don’t have sesame oil, you can omit it, and the dish will still taste great.

Can I make this recipe vegan?

Yes! Just make sure to use vegan or vegetable-filled potstickers and confirm any sauces like soy sauce or vinegar are free from animal products. Using vegetable oil works perfectly, and the mushrooms and veggies provide plenty of satisfying umami so you won’t miss the meat at all.

How do I ensure the potstickers turn out crispy and not soggy?

Frying the potstickers first without moving them allows the bottoms to get that perfect golden crunch. Adding water to the pan and covering them steams the fillings but keeps the edges crisp. Make sure not to overcrowd your pan and avoid stirring the potstickers while frying to maintain that delicious contrast in texture.

Can I double this recipe for more servings?

Yes, doubling or even tripling the recipe works well. Just use a larger pan or cook in batches to avoid overcrowding, which can cause the potstickers to steam rather than fry. Adjust the sauce ingredients accordingly, and you’ll have a big batch of this crowd-pleasing Potsticker Stir-Fry ready in no time!

Conclusion

I truly hope you give this Potsticker Stir-Fry Recipe a try because it’s one of those dishes I come back to again and again when I want something flavorful, quick, and comforting. It’s not just about the tasty potstickers but how the fresh veggies and sauce come together to create a perfectly balanced dish. I can’t wait to hear how much you love it and hope it becomes a favorite in your kitchen like it is in mine!