Potsticker Stir Fry

Hi, I’m Sam from dishfoody.com, where favorite takeout flavors get quick, homemade makeovers. If you’re craving potstickers but don’t want the hassle of wrapping and frying, this Potsticker Stir Fry delivers all the classic ginger-garlic-soy goodness with ground pork, cabbage, and noodles in one speedy skillet.

Perfect for weeknight dinners or Asian-inspired meal prep, it captures potsticker filling flavors with minimal effort. With years of stir-fry expertise, I’ve crafted this recipe for maximum flavor and authentic taste. Here’s your complete guide with ingredients, instructions, variations, and tips.

Why This Recipe Works

• Captures potsticker filling flavors (ground pork, cabbage, ginger, garlic) in stir-fry form
• Napa cabbage mimics dumpling wrapper texture while adding crunch
• Quick-cooking noodles soak up savory sauce for every bite perfection
• Uses simple ingredients with big flavor payoff
• One-pan cooking for easy cleanup
• Faster than takeout with better control over ingredients

Ingredients & Prep

• 1 lb ground pork (or ground chicken/turkey)
• ½ head napa cabbage, thinly sliced (about 6 cups)
• 8 oz rice noodles or udon noodles, cooked according to package
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 green onions, sliced (white and green parts separated)
• 3 tablespoons soy sauce or tamari
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon oyster sauce (optional)
• 2 tablespoons vegetable oil for cooking
• Toasted sesame seeds for garnish

Step-by-Step Instructions

1. Cook noodles according to package directions; drain and toss with 1 tsp sesame oil. Set aside.
2. Heat 1 tbsp vegetable oil in large wok or skillet over medium-high heat. Add ground pork, breaking it up as it cooks until browned and cooked through (5-7 minutes). Remove and set aside.
3. Add remaining oil to skillet. Sauté onion, garlic, ginger, and white parts of green onions until fragrant (1-2 minutes).
4. Add sliced napa cabbage and stir-fry until wilted but still crisp (3-4 minutes).
5. Return pork to skillet. Add soy sauce, rice vinegar, sesame oil, and oyster sauce. Toss to coat.
6. Add cooked noodles and toss everything together until well combined and heated through.
7. Garnish with green onion tops and sesame seeds. Serve immediately.

Flavor Variations

• Add shrimp or tofu for seafood/vegetarian versions.
• Spice it up with gochujang or sriracha in the sauce.
• Use broccoli slaw or bok choy instead of napa cabbage.

Storage Tips

Store in airtight containers in fridge for up to 3 days. Reheat in skillet with a splash of water or broth to loosen noodles.

FAQs

• Can I use spaghetti? Yes, any long noodle works in a pinch.
• Is this gluten-free? Use tamari, gluten-free noodles, and gluten-free oyster sauce.
• Can I make it ahead? Best fresh, but components can be prepped ahead.

Conclusion

Satisfy potsticker cravings with this lightning-fast Potsticker Stir Fry all the flavor without the folding. Perfect for busy nights when you want takeout taste at home. For more Asian-inspired recipes, visit dishfoody.com and try our Easy Potsticker Soup.

Potsticker Stir Fry

Print Recipe

Quick and easy Potsticker Stir Fry featuring frozen potstickers, colorful vegetables, and savory stir-fry sauce. A one-pan meal that captures all the dumpling flavors without the folding!

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 mins
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Asian, Fusion

Ingredients

Scale 1x2x3x

• 12–16 frozen potstickers (any variety)
• 2 tablespoons vegetable oil
• 1 cup shredded cabbage or coleslaw mix
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 3 green onions, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• Sauce:
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon hoisin sauce
• 1 teaspoon cornstarch
• 1/2 teaspoon red pepper flakes (optional)

Instructions

• 1. Whisk together soy sauce, rice vinegar, sesame oil, hoisin, cornstarch, and red pepper flakes. Set aside.
• 2. Heat 1 tablespoon oil in large skillet over medium-high heat. Add frozen potstickers and cook 3-4 minutes until browned on bottom.
• 3. Add remaining oil, cabbage, bell pepper, carrot, garlic, and ginger. Stir-fry 3-4 minutes.
• 4. Pour sauce over everything. Stir and cook 2-3 minutes until sauce thickens and vegetables are crisp-tender.
• 5. Garnish with green onions and serve over rice or noodles.

Notes

• Don’t thaw potstickers before cooking.
• Use any frozen dumplings or gyoza.
• Add protein like ground pork or shrimp.
• Perfect 20-minute weeknight dinner.

Nutrition

• Serving Size: 1 bowl
• Calories: 380
• Sugar: 8g
• Sodium: 1200mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 5g
• Protein: 14g
• Cholesterol: 25mg

Keywords: potsticker stir fry, dumpling stir fry, quick dinner, one pan meal