Name: Potsticker Stir-Fry Bowls
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb ground pork; 4 stalk green onion; 3 clove garlic; 1 tbsp fresh ginger; 3 tbsp soy sauce; 1 tbsp sesame oil; 1 tbsp rice vinegar; 24 count wonton wrappers; 4 cup napa cabbage; 1 whole bell pepper; 2 cup snap peas; 1 whole carrot; 3 tbsp vegetable oil; 1 cup water; 2 cup cooked white rice

← Recipes · Stir Fry · Potsticker Stir-Fry Bowls

485 cal28g protein42g carbs18g fat820mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch35 min activeShortcut20 min active

Everyday 25nothing beyond the everyday cabinet

Same dinner, two honest roads — pick tonight's. Ingredients, steps, and your grocery list follow whichever you choose.

Potsticker Stir-Fry Bowls

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Stir Fry35 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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ground pork1 lb

green onion4 stalks

garlic3 cloves

fresh gingerminced1 tbsp

soy sauce3 tbsp

sesame oil1 tbsp

rice vinegar1 tbsp

wonton wrappers24 count

napa cabbagechopped4 cups

bell peppersliced1 whole

snap peas2 cups

carrotjulienned1 whole

vegetable oil3 tbsp

water1 cup

cooked white rice2 cups

Cook it to

Ground pork160°F / 71°C

Shrimp145°F / 63°C

Shrimp: opaque and firm. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Mix ground pork with minced green onion (reserve some for garnish), 2 cloves minced garlic, 1 tsp minced ginger, 1 tbsp soy sauce, and a pinch of salt.

2Place 1 tsp filling in the center of each wonton wrapper. Wet the edges with water, fold into a triangle, then bring two corners together to seal.

3Heat 1 tbsp oil in a large skillet over medium-high heat. Working in batches, pan-fry potstickers 2 minutes per side until golden. Transfer to a plate.

4Pour ½ cup water into the skillet, cover, and steam potstickers 3 minutes until cooked through. Set aside.

5Wipe out the skillet, add 2 tbsp oil, and heat over high. Add remaining minced garlic and ginger, cook 30 seconds.

6Add cabbage, bell pepper, snap peas, and carrot. Stir-fry 3–4 minutes until tender-crisp.

7Whisk together 2 tbsp soy sauce, sesame oil, and rice vinegar. Pour over vegetables and toss to coat.

8Divide cooked rice among four bowls. Top with vegetable stir-fry, then arrange warm potstickers on top. Garnish with reserved green onion.