Dumpling Stir Fry With Veggies (Printable)
Tender dumplings and crisp vegetables in savory garlic sauce
# What You’ll Need:
→ Dumplings
01 - 20 frozen or fresh vegetarian dumplings (potstickers or gyoza)
→ Vegetables
02 - 1 cup broccoli florets
03 - 1 red bell pepper, sliced
04 - 1 medium carrot, julienned
05 - 1 cup sugar snap peas, trimmed
06 - 2 green onions, sliced
07 - 2 tablespoons vegetable oil
→ Garlic Sauce
08 - 4 cloves garlic, minced
09 - 2 tablespoons soy sauce
10 - 1 tablespoon oyster sauce (vegetarian if needed)
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon honey or maple syrup
13 - 1 teaspoon sesame oil
14 - 1/4 cup water
15 - 1 teaspoon cornstarch
→ Garnish
16 - 1 tablespoon toasted sesame seeds
17 - Fresh cilantro or scallions, chopped (optional)
# How-to Steps:
01 - Whisk together garlic, soy sauce, oyster sauce, rice vinegar, honey, sesame oil, water, and cornstarch in a small bowl until cornstarch is completely dissolved. Set aside.
02 - Prepare dumplings according to package directions using preferred method (steamed, boiled, or pan-fried). Remove from heat and set aside.
03 - Add vegetable oil to a large skillet or wok and heat over medium-high until shimmering.
04 - Add broccoli, bell pepper, carrot, and sugar snap peas to the hot pan. Stir-fry for 3–4 minutes until vegetables are crisp-tender.
05 - Add minced garlic to the vegetables and sauté for 30 seconds until fragrant, being careful not to burn.
06 - Return cooked dumplings to the pan with the vegetables.
07 - Pour the prepared garlic sauce over the dumplings and vegetables. Gently toss everything together and cook for 2–3 minutes, stirring constantly, until the sauce thickens and coats all ingredients evenly.
08 - Remove from heat. Sprinkle with toasted sesame seeds and garnish with chopped cilantro or scallions if desired. Serve immediately.
# Expert Advice:
01 -
- The sauce comes together in seconds but tastes like you simmered it for hours
- You can use any dumplings you have in your freezer, even the leftovers from takeout
02 -
- Cornstarch needs to be completely dissolved before hitting the hot pan or you will get unpleasant gummy clumps
- The vegetables should still have a snap when you add the dumplings back in
03 -
- Pan-fry your dumplings first instead of boiling them for extra crispy edges that hold up better in the sauce
- Double the sauce recipe and keep half in the refrigerator for quick weeknight stir-fries