One-Pan Potsticker Casserole
One-Pan Potsticker Casserole
Course: dinner, main courseCuisine: AsianDifficulty: easyServings
4
servingsPrep time
15
minutesCooking time
30
minutesCalories
450
kcalTotal time
45
minutesThis One-Pan Potsticker Casserole delivers the comforting essence of Asian dumplings with minimal cleanup, featuring tender potstickers baked in a savory garlic ginger sauce alongside vibrant vegetables. The dish offers a delightful contrast of crispy edges and soft fillings, with aromatic notes that fill your kitchen. It is a satisfying, quick meal perfect for busy weeknights.
Ingredients
1 lb frozen potstickers (about 20 pieces)
2 tbsp vegetable oil
1 cup sliced carrots
1 cup sliced bell peppers
1/2 cup sliced onions
2 cloves garlic minced
1 tbsp fresh ginger grated
1/4 cup soy sauce
2 tbsp sesame oil
1 cup chicken or vegetable broth
1 tbsp cornstarch
2 green onions sliced
1 tbsp sesame seeds
Directions
- 1. Preheat the oven to 190C (375F).
- 2. Heat vegetable oil in a large oven safe skillet over medium heat.
- 3. Add carrots, bell peppers, and onions. Sauté for 5 minutes until softened.
- 4. Stir in garlic and ginger, cook for 1 minute until fragrant.
- 5. In a bowl, mix soy sauce, sesame oil, broth, and cornstarch until smooth.
- 6. Arrange potstickers evenly over the vegetables in the skillet.
- 7. Pour the sauce mixture over the potstickers, then cover with foil.
- 8. Bake for 15 minutes, remove foil, and bake for 10 more minutes until sauce is bubbly and potstickers are cooked through.
- 9. Garnish with green onions and sesame seeds before serving.
Notes
- For a vegetarian version, use vegetable broth and ensure potstickers are meat free. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave until warmed through. Serve this casserole hot with a side of steamed rice or a simple cucumber salad to balance the rich flavors.
