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A vibrant potsticker stir fry with golden dumplings, red peppers, and shredded cabbage in a wok.

Potsticker Stir Fry

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 16 ounces frozen pork or chicken potstickers
  • 2 tablespoons neutral vegetable oil
  • 12 ounces shredded coleslaw mix (cabbage and carrots)
  • 1 red bell pepper, julienned
  • 2 cloves garlic , minced
  • 1 teaspoon fresh ginger, grated
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 2 green onions , thinly sliced
  • 1 teaspoon toasted sesame seeds

Method
 

  1. Heat 1 tablespoon of vegetable oil in a large heavy-bottomed skillet or wok over medium-high heat.
  2. Arrange potstickers in the pan in a single layer and sear for 3 to 4 minutes until the base is golden brown.
  3. Add 2 tablespoons of water to the pan and immediately cover with a lid to steam for 3 minutes until potstickers are fully cooked.
  4. Remove the potstickers from the skillet and set aside on a warm plate.
  5. Add the remaining 1 tablespoon of oil to the skillet and introduce the julienned bell pepper and coleslaw mix.
  6. Sauté the vegetables for 3 to 5 minutes over high heat until tender-crisp, maintaining structural integrity.
  7. Incorporate the minced garlic and grated ginger, stirring constantly for 60 seconds to prevent burning.
  8. Return the potstickers to the skillet and reduce heat to medium.
  9. Combine soy sauce, rice vinegar, and sesame oil in a small vessel, then pour over the contents of the pan.
  10. Toss the mixture gently for 2 minutes to emulsify the sauce and coat all components evenly.
  11. Finish with a garnish of sliced green onions and toasted sesame seeds.