That bag of frozen potstickers in your freezer? It’s about to save dinner! This potsticker and rice bake has fluffy rice, tender veggies, and a savory garlic ginger sauce. Just toss everything into one pan and let the oven do the work!
Your Freezer Just Saved Dinner!
Takeout Vibes at Home: All those delicious Asian-inspired flavors you love, made right in your own kitchen with hardly any effort!A Freezer Shortcut You’ll Love: Grab a bag of frozen potstickers and turn them into a complete meal with rice, veggies, and a flavorful sauce.One Pan! No boiling rice or cooking dumplings! Everything bakes together, so you spend less time in the kitchen and have fewer dishes to wash.Ingredients for Potsticker and Rice Bake
Rice: Use long-grain white rice, such as jasmine or basmati, for the best fluffy texture.Other Vegetables: If you don’t have bok choy, use cabbage, spinach, mushrooms, or broccolini. All are delicious options!Spicy Toppings: Add a drizzle of spicy mayo, sriracha, or chili crisp for a little heat.Frozen Potstickers: Use your favorite filling! Gyoza or mandu are great substitutes and work just as well.Dipping Sauce: If your potstickers came with a dipping sauce, drizzle it over the finished bake. If not, make my homemade potsticker sauce!
How to Make Potsticker and Rice Bake
Time to give those frozen potstickers a whole new purpose! If you want, add a crunchy cucumber salad, edamame, or roasted broccoli on the side of your dumpling bake; dinner is set! Here’s how to make it!Stir Ingredients: Preheat the oven to 400ºF, then spray a 9 x 13-inch baking dish with nonstick cooking spray. Add long-grain white rice, cups chicken broth, soy sauce, garlic, ginger, rice vinegar, and sesame oil to the casserole dish, then stir to combine.Add Veggies: Add the chopped bok choy and shredded carrots to the top of the rice mixture.Bake: Place the frozen potstickers on top of the veggies, cover the prepared casserole dish with aluminum foil, then bake for 45 minutes. Remove the foil and check that the rice is fully cooked. If not quite done, cover and continue cooking until the rice is tender.Serve: Drizzle sauce (the one that comes with the potstickers or homemade) over the dumplings, then garnish with green onions and sesame seeds, and serve.
Must Have Tools for This Recipe
9×13-inch Casserole Dish: Perfect for baking the rice, veggies, and potstickers together.Knife: For chopping the bok choy.Cutting Board: Makes prepping the vegetables quick and easy.Measuring Cups: For measuring the rice, broth, and other ingredients.
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Potsticker and Rice Bake
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }Frozen potstickers, tender rice, and fresh veggies bake together in a savory garlic ginger sauce for an easy, flavorful dinner!Course Dinner, Main CourseCuisine Asian AmericanKeyword dumpling and rice bake, dumpling casserole, easy potsticker casserole, potsticker and rice bakePrep Time 15 minutesminutesCook Time 45 minutesminutesTotal Time 1 hourhourServings 6servingsCalories 368kcalAuthor Alyssa RiversIngredients
1 ½cupslong-grain white riceI used jasmine2 ½cupschicken brothcupsoy sauce3clovesminced garlic3teaspoonsminced ginger2teaspoonssesame oil1teaspoonrice vinegar2cupschopped bok choy1cupshredded carrots20-24frozen potstickersInstructions
Preheat the oven to 400 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray. Add 1 ½ cups long-grain white rice2 ½ cups chicken broth¼ cup soy sauce3 cloves minced garlic3 teaspoons minced ginger2 teaspoons sesame oil, and 1 teaspoon rice vinegar to the casserole dish. Stir to combine.Add 2 cups chopped bok choy, and 1 cup shredded carrots to the rice. Place 20-24 frozen potstickers on top of the vegetables.Cover with foil and bake for 45 minutes. Remove the foil and check that the rice is fully cooked. If not quite done, cover and continue cooking until the rice is tender.Drizzle the sauce (from the potsticker package or homemade) over the dumplings. Garnish with green onions and sesame seeds, and serve.Notes
Leftover InstructionsRefrigerator: Store leftovers in an airtight container for 3–4 days. Refrigerate within 2 hours of cooking.Freezer: Freezing isn’t recommended. The rice and potstickers can become mushy.Reheating: Add a splash of broth or water, cover, and microwave until heated through (165°F).Nutrition
Calories: 368kcalCarbohydrates: 68gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 1088mgPotassium: 245mgFiber: 3gSugar: 5gVitamin A: 4609IUVitamin C: 19mgCalcium: 78mgIron: 2mg
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