Share this Story

Tonight's Dinner: Asian Vegetables and Potstickers

Jennifer is a stay-at-home mom with a passion for writing, vintage clothes, old movies and cooking, especially dinners and desserts. Jennifer loves writing so much that whenever she has a spare moment, she spends it writing fiction or ad...

Turn your appetizer into an entrée

Potstickers are a delicious appetizer before any Chinese dinner: add a few egg rolls and you've got a great spread to keep guests happy before the main event, but add a bag of stir-fry vegetables and a delicious sauce to your potstickers, and that appetizer turns into a delectable entrée.

Turn your appetizer into an entrée

If you're anything like me, you love to get an appetizer or two when you go out for Chinese food. My first choices are always spring rolls and potstickers.

While I prefer chicken or pork potstickers, I'll take vegetable as well. There's nothing better than dipping those little dough-wrapped dumplings in soy sauce and tiding myself over until the cashew chicken shows up. So, you can imagine how thrilled I was when Better Homes and Gardens decided to turn that delightful little appetizer into a full entrée; I was even more excited when I saw how easy it was: a bag of my favorite potstickers, a bag of stir-fry vegetables, an easy sauce, and dinner is served!

Asian Vegetables and Potstickers


  • 1, 16-ounce bag frozen pork, shrimp, or chicken potstickers
  • 1, 16-ounce bag frozen stir-fry vegetables
  • 1, 8-ounce can sliced water chestnuts, drained
  • 1, 14-ounce can beef stock
  • 2 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 teaspoon Chinese-style hot mustard
  • 1 tablespoon sesame seeds


  1. Preheat oven to 350 degrees F. Cook potstickers according to package directions then place them in an ungreased 2 1/2-quart casserole dish; stir in vegetables and water chestnuts and set aside.
  2. In a medium saucepan, combine stock, cornstarch, soy sauce, honey, and mustard; cook and stir over medium heat until thickened and bubbly; pour stock mixture over potstickers in the casserole.
  3. Cover and bake for 40 to 45 minutes, or until heated through; sprinkle with sesame seeds and serve.

>>More Tonight's Dinner Recipes

Other Asian Recipes from She Knows

Asian Chili-Garlic Chicken Wings with Sesame

Early Summer Vegetable Stir-Fry

Southeast Asian Sweet Coffee

New in Food & Recipes

And you'll see personalized content just for you whenever you click the My Feed .

SheKnows is making some changes!

b h e a r d !

Welcome to the new SheKnows Community,

where you can share your stories, ideas

and CONNECT with millions of women.

Get Started