Description
A flavorful and quick Potsticker Stir-Fry featuring crispy pan-fried potstickers tossed with sautéed mushrooms, asparagus, and carrots in a savory homemade sauce. Perfect for a satisfying weeknight meal that combines texture and bold Asian-inspired flavors.
Ingredients
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 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
Instructions
- Make the sauce: Whisk together rice vinegar or Chinese black vinegar, soy sauce, water, cornstarch, granulated sugar, and Asian sesame seed oil in a small bowl until the cornstarch is fully dissolved. Set aside.
- Cook the potstickers: Heat 2 tablespoons of vegetable oil in a large nonstick frying pan over medium-high heat until shimmering. Arrange frozen potstickers or gyoza pleat-side up in a single layer. Fry undisturbed until the bottoms turn light golden-brown, about 3 minutes.
- Steam the potstickers: Carefully add 1/4 cup water to the pan (watch for oil spatter), cover with a lid, and let cook for 3 minutes. Uncover and use tongs to turn the dumplings onto their flat unpleated sides. Continue cooking uncovered until the water evaporates, the filling is cooked through, and the unpleated sides are golden brown, about 3 minutes more. Transfer to a large plate.
- Cook the mushrooms: Add 1 teaspoon of vegetable oil to the same pan, add sliced cremini mushrooms, sprinkle with kosher salt, and stir-fry until softened and browned, 2 to 3 minutes. Transfer mushrooms to the plate with the potstickers.
- Cook the vegetables: Drizzle another teaspoon of vegetable oil into the pan, add asparagus pieces and carrot slices, and season lightly with kosher salt. Stir-fry vegetables until crisp-tender, about 2 minutes. Add chopped ginger and stir-fry for an additional 30 seconds.
- Combine and finish: Return the cooked potstickers and mushrooms along with any juices back into the pan with the vegetables. Whisk the prepared sauce again to recombine and pour it over the ingredients. Stir-fry everything together until the sauce thickens and evenly coats all the components, about 30 seconds.
- Serve: Transfer the stir-fry to a serving dish, sprinkle with thinly sliced scallions, and serve immediately while hot.
Notes
- Do not thaw the potstickers before cooking for the best texture.
- If you prefer spicier, add chili flakes or a dash of chili oil when stir-frying.
- Use Chinese black vinegar for a richer, more complex flavor in the sauce.
- Adjust salt to taste depending on the saltiness of your soy sauce.
- Fresh vegetables can be swapped or added depending on season and preference.
