It is 6pm. You are tired. Dinner needs to happen fast.
This potsticker stir fry is your new secret weapon for those busy evenings. It delivers big flavors with very little effort or cleanup.
Why This Recipe Is a Winner
This dish is a lifesaver for busy weeknight dinners. It uses frozen potstickers as a brilliant shortcut for the family. You get all the comfort of dumplings without the hard work.
It is also a high-protein powerhouse thanks to the ground meat. You can feel good about serving this to your kids. It is filling, savory, and ready in just 25 minutes.
Simple Method
Making this stir fry is incredibly simple and doable. You start by searing the frozen dumplings until they are golden and crisp. Then, you brown the meat in the same pan for easy cleanup.
Even if you are a beginner, you can master this. The sauce whisked together in seconds brings everything together beautifully. You will love how fast and easy it feels.
Ingredients You’ll Need
Most of these items are likely in your pantry or freezer right now.
- 16 oz frozen pork or vegetable potstickers
- 1 lb lean ground turkey or beef
- 2 tablespoons toasted sesame oil
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 12 oz bag shredded coleslaw mix
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sriracha
- 1/4 cup green onions, sliced
Step-by-Step Directions
- Heat one tablespoon of sesame oil in a large non-stick skillet or wok over medium-high heat.
- Add frozen potstickers to the skillet and sear for 2 to 3 minutes per side until golden brown and crisp. Remove potstickers from the pan and set aside.
- Add the remaining tablespoon of sesame oil to the same skillet. Add the ground protein and cook, breaking it into small crumbles, until browned and cooked through.
- Incorporate the minced garlic and ginger into the meat and sauté for 60 seconds until fragrant.
- Add the coleslaw mix to the skillet and stir-fry for 3 to 4 minutes until the cabbage is slightly wilted.
- Whisk together the soy sauce, rice vinegar, honey, and sriracha in a small bowl to create the sauce.
- Return the cooked potstickers to the skillet. Pour the sauce over the ingredients and toss well to coat. Heat for an additional 2 minutes until the sauce thickens slightly.
- Remove from heat and garnish with sliced green onions before serving.
Best Ways to Enjoy It
Serve this warm in large bowls for a cozy family meal. The colors from the green onions make it look beautiful. You can eat it exactly as it is for a low-carb option.
If you want more bulk, serve it over fluffy white rice. It also pairs well with a side of steamed broccoli. Pack the leftovers into containers for a delicious lunch the next day.
How to Store Leftovers
This recipe is excellent for meal prep because it stores so well. Place any leftovers in an airtight container in the fridge. It will stay fresh for up to three days.
To reheat, simply use a microwave for 1-2 minutes. You can also toss it back in a skillet for a few minutes. This helps the potstickers regain a bit of their crispy texture.
Tips for Best Results
- Don’t skip searing the potstickers first for the best texture.
- Use a very large skillet so the ingredients don’t steam.
- Prep your garlic and ginger before you start the heat.
- Swap the ground turkey for ground pork if you want more richness.
- Add an extra squeeze of sriracha if you love a spicy kick.
- Keep the cabbage slightly crunchy for a better mouthfeel.
- Use frozen ginger paste if you are in a real hurry.
Ways to Switch It Up
- Use vegetable potstickers and tofu crumbles for a meatless version.
- Add sliced bell peppers for more color and fresh garden flavor.
- Drizzle with extra toasted sesame oil right before serving.
- Top with toasted sesame seeds for a little extra crunch.
Common Questions
Can I use fresh potstickers instead of frozen?
Yes, you can certainly use fresh ones. They will likely cook even faster than the frozen variety. Just watch them closely so they do not burn while searing.
Is this recipe gluten-free?
Most potstickers contain wheat flour in the wrapper. To make it gluten-free, use tamari instead of soy sauce. You would also need to find specific gluten-free dumplings.
I hope this quick potsticker stir fry makes your busy weeknights a little easier. It is a warm, satisfying meal that your whole family will ask for again. Happy cooking!
— Katie Wood
Ingredients
- 16 oz frozen pork or vegetable potstickers
- 1 lb lean ground turkey or beef
- 2 tablespoons toasted sesame oil
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic , minced
- 12 oz bag shredded coleslaw mix
- 1/4 cup low -sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hone y
- 1 teaspoon srirach a
- 1/4 cup green onions, sliced
Instructions
- Heat one tablespoon of sesame oil in a large non-stick skillet or wok over medium-high heat.
- Add frozen potstickers to the skillet and sear for 2 to 3 minutes per side until golden brown and crisp. Remove potstickers from the pan and set aside.
- Add the remaining tablespoon of sesame oil to the same skillet. Add the ground protein and cook, breaking it into small crumbles, until browned and cooked through.
- Incorporate the minced garlic and ginger into the meat and sauté for 60 seconds until fragrant.
- Add the coleslaw mix to the skillet and stir-fry for 3 to 4 minutes until the cabbage is slightly wilted.
- Whisk together the soy sauce, rice vinegar, honey, and sriracha in a small bowl to create the sauce.
- Return the cooked potstickers to the skillet. Pour the sauce over the ingredients and toss well to coat. Heat for an additional 2 minutes until the sauce thickens slightly.
- Remove from heat and garnish with sliced green onions before serving.
