Potsticker Rice Bowls

Our Potsticker Rice Bowls are quick, flavour-packed, and endlessly customisable. Featuring potstickers, fresh veggies, and a tasty dressing.

If you’re looking for a weeknight dinner that feels fun and satisfying without a lot of fuss, these Potsticker Rice Bowls are a fantastic option. They’re built around crispy-bottomed potstickers – cooked the traditional pan-fry and steam way – served over parboiled rice and topped with fresh, vibrant vegetables like cucumber, edamame, and creamy avocado.

The sweet and spicy honey soy dressing pulls everything together, adding a punch of flavour with very little effort. Whether you’re craving something comforting or just want to clean out the fridge, this rice bowl is endlessly adaptable to your tastes.

Tips for Best Results

• Cook rice ahead: Using rice that’s had time to cool slightly gives better texture and makes assembly quicker.
• Don’t overcrowd the pan: If making a full bag of potstickers, cook in batches to ensure even crisping.
• Make it meal-prep friendly: Store the rice, veggies, and dressing separately in the fridge. Cook potstickers fresh for best texture.
• Balance the flavours: Adjust the chili crisp to your heat preference and taste the dressing before serving to balance the sweetness, saltiness, and spice.
• Swap the dressing: If you aren’t a fan of heat, try using our sesame ginger dressing instead. It’s absolutely fantastic with potstickers, I always serve it to my youngest daughter since she isn’t a fan of spice.
• Add a protein boost: Top with a soft-boiled egg, crumbled tofu, or shredded chicken for a heartier bowl.

Ingredients and Substitutions

• Frozen potstickers – Use any variety you like, such as pork, chicken, vegetable, or shrimp.
• Parboiled rice – This rice holds up well for bowls, but jasmine, basmati, brown rice, or even cauliflower rice can be used instead.
• Shelled edamame – Adds a pop of colour and protein. Substitute with green peas or sautéed snap peas if preferred.
• Cucumber – Fresh and crisp. Radish, shredded carrots, or bell pepper are great alternatives.
• Avocado – For creaminess. You can leave it out or swap in mango for a sweet, tropical twist.
• Scallions – Thinly sliced for a mild onion flavour. Chives or red onion also work.
• Neutral oil – Used for pan-frying the potstickers. Any neutral oil like canola, vegetable, or avocado oil is fine.
• Soy sauce – Forms the base of the dressing. Use tamari or coconut aminos for a gluten-free option.
• Honey – Balances the salt and spice. Maple syrup or agave can be used as plant-based alternatives.
• Chili crisp – Adds heat and texture to the dressing. Substitute with sriracha, gochujang, or red pepper flakes.
• Sesame oil – Just a touch brings a nutty depth. Optional, but recommended.
• Lime – Served on the side for a bright, fresh finish.
• Sesame seeds – Add a bit of crunch. Toasted or black sesame seeds are both great options.
• Poppy seeds – Optional garnish for texture and visual interest. You can omit or replace with more sesame seeds or hemp hearts.

Looking for More Asian Inspired Recipes?

Check out more of my favourite Asian inspired recipes!

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Savour the taste of homemade ground beef Mongolian noodles. Quick, one-pot meal packed with rich Asian flavours ready in just 30 minutes.

Potsticker Rice Bowls

Yields: 4 servings | Prep time: 15 minutes | Cook time: 15 minutes

Ingredients:

• 1 (16 oz / 454 g) bag frozen potstickers (pork, chicken or vegetable)
• 3 cups cooked parboiled rice
• 1 cup shelled edamame (steamed)
• 1 cucumber, thinly sliced
• 1 avocado, sliced
• 2 scallions, thinly sliced
• 3 tablespoons low sodium soya sauce
• 1 tablespoon honey
• 1–2 teaspoons chili crisp, to taste
• 1 teaspoon sesame oil
• 1–2 limes, cut into wedges
• 1 teaspoon sesame seeds
• 1 teaspoon poppy seeds

Directions

Cook the Potstickers (traditional method):

1. Add 1–2 tablespoons of neutral oil (like vegetable or canola) to a large non-stick or cast iron skillet. Heat over medium-high until shimmering.
2. Arrange frozen potstickers in a single layer, flat-side down, without overcrowding the pan. Let them cook undisturbed for 2–3 minutes, or until the bottoms are golden brown.
3. Carefully pour in about 1/2 cup of water (enough to cover the bottom of the pan) and immediately cover with a tight-fitting lid. Reduce heat to medium and steam for 5–6 minutes, or until the potstickers are heated through and water has mostly evaporated.
4. Remove the lid and let any remaining water evaporate. Let them fry for another 1–2 minutes to re-crisp the bottoms. Remove from heat and set aside.

Make the Dressing:

1. In a small bowl, whisk together the soy sauce, honey, chili crisp, and sesame oil until well combined. Set aside.

Assemble the Bowls:

1. Divide the rice evenly among 4 bowls. Top each with cooked potstickers, edamame, cucumber, avocado, and scallions.
2. Spoon the dressing over each bowl to taste. Sprinkle with sesame seeds and poppy seeds.
3. Serve immediately with lime wedges for squeezing over top.

Continue to Content

Yield: 4 Servings

Potsticker Rice Bowls

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 15 minutes

Our Potsticker Rice Bowls are quick, flavour-packed, and endlessly customisable. Featuring potstickers, fresh veggies, and a tasty dressing.

Print

Ingredients

• 1 (16 oz / 454 g) bag frozen potstickers (pork, chicken or vegetable)
• 3 cups cooked parboiled rice
• 1 cup shelled edamame (steamed)
• 1 cucumber, thinly sliced
• 1 avocado, sliced
• 2 scallions, thinly sliced
• 3 tablespoons low sodium soya sauce
• 1 tablespoon honey
• 1–2 teaspoons chili crisp, to taste
• 1 teaspoon sesame oil
• 1–2 limes, cut into wedges
• 1 teaspoon sesame seeds
• 1 teaspoon poppy seeds

Instructions

1. Add 1–2 tablespoons of neutral oil (like vegetable or canola) to a large non-stick or cast iron skillet. Heat over medium-high until shimmering.
2. Arrange frozen potstickers in a single layer, flat-side down, without overcrowding the pan. Let them cook undisturbed for 2–3 minutes, or until the bottoms are golden brown.
3. Carefully pour in about 1/2 cup of water (enough to cover the bottom of the pan) and immediately cover with a tight-fitting lid. Reduce heat to medium and steam for 5–6 minutes, or until the potstickers are heated through and water has mostly evaporated.
4. Remove the lid and let any remaining water evaporate. Let them fry for another 1–2 minutes to re-crisp the bottoms. Remove from heat and set aside.
5. !Make the Dressing:
   In a small bowl, whisk together the soy sauce, honey, chili crisp, and sesame oil until well combined. Set aside.
6. Divide the rice evenly among 4 bowls. Top each with cooked potstickers, edamame, cucumber, avocado, and scallions.
7. Spoon the dressing over each bowl to taste. Sprinkle with sesame seeds and poppy seeds.
8. Serve immediately with lime wedges for squeezing over top.

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Nutrition Information:

Yield:

4

Serving Size:

1 bowl
Amount Per Serving: Calories: 458Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 6mgSodium: 292mgCarbohydrates: 75gFiber: 13gSugar: 12gProtein: 13g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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