Cabbage and Potsticker Stir-Fry Recipe

Course Main Course

Cuisine Japanese

Keyword cabbage, potstickers

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 460kcal

15 frozen potstickers (pork, chicken, or vegetable)
4 tablespoons canola or peanut oil, divided
6 cups roughly chopped napa cabbage
2 medium carrots, peeled and cut into matchstick pieces
1 red bell pepper, cored, seeded, and cut into matchstick pieces
6 green onions, white and green parts diagonally cut into ¾-inch pieces
3 garlic cloves, minced or pressed
2 tablespoons minced fresh ginger
1-2 red Thai chilies, cored, seeded, and minced (depending on your heat preference)
1 tablespoon toasted sesame seeds

Brown, steam, then crisp the potstickers. Heat 2 tablespoons canola oil in a large non-stick skillet over medium-high and place 15 frozen potstickers in a single layer, flat-side down. Fry for 2–3 minutes, nudging and swirling the potstickers around so they cook evenly, until the bottoms are golden brown.
Carefully pour in enough water to submerge the bottom third of the dumplings, and immediately cover with a tight-fitting lid. Steam until the water evaporates, 5-8 minutes.
Remove the lid and cook for 1-2 more minutes for the bottoms to get crispy. Transfer to a plate and loosely tent with foil.
Prepare the sauce. In a small bowl, whisk together ⅓ cup soy sauce, ⅓ cup seasoned rice vinegar, 2 tablespoons toasted sesame oil, and 1 teaspoon sugar, and set aside.
Stir-fry the veggies. Heat 2 tablespoons canola oil in the non-stick skillet over high until nearly smoking. Add 6 cups chopped cabbage, 2 matchstick-sliced carrots, 1 matchstick-sliced bell pepper, and 6 sliced green onions. Stir-fry until barely tender, 2-3 minutes.
Add 3 pressed garlic cloves, 2 tablespoons minced ginger, and 1-2 minced Thai chiles. Stir-fry for another 2-3 minutes.
Add the sauce and potstickers to finish the dish. Pour the soy sauce mixture into the skillet and stir-fry for another 1-2 minutes. Nestle the cooked potstickers in the skillet with the veggies, garnish with toasted sesame seeds and more chopped chiles if desired.