Potsticker Stir Fry Recipe by Momma Cuisine
Oh, the potsticker. Crispy and fluffy, stuffed with seafood, meats and vegetables. Pan fried or steamed, potstickers are an obsession of many. My kids love pan fried potstickers. I often have frozen potstickers in the freezer from the local Asian market.
To add some depth to the simply fried dumplings, I turned it into a quick stir fry adding some red bell peppers and chopped cabbage. Of course, sky is the limit to the type of veggies you can put in to your Potsticker Stir Fry recipe.
3 tablespoons vegetable oil
1 cup water
1 pound frozen potstickers, your favorite kind
1 cup chopped red bell peppers
2 cups chopped cabbage, green, savor or Napa
2 tablespoons rice wine
3 tablespoons soy sauce
Bring the frozen potstickers, water and oil up to a boil and bring down a simmer. Gently mix the potstickers until all the water has evaporated and the dumplings start to fry in the oil. Be careful not to break the dumplings. Add more vegetable oil, if needed.
Cook the dumplings until they become golden brown and slightly crispy.
Add the chopped red bell peppers and gently toss for about 1 minute. Add the chopped cabbage and toss with with soy sauce and rice wine. Cook until the cabbage become tender, about 2 minutes.
Serve over brown rice, white rice or noodles.
This is an original recipe by Johanna M. Cook, Momma Cuisine – Great Everyday Meals.