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20 Minute Potstickers in Red Curry Garlic Broth. Sesame oil, scallions, garlic, ginger, and chili flakes, all cooked together to create a flavorful, mildly spicy garlic oil. Mix with fresh Thai basil, cilantro, tamari, and a couple of cups of broth. Add frozen potstickers, and suddenly you have a restaurant worthy dinner in 20 minutes. These are the most delicious, saucy potstickers. We all love them!
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I feel like so many of my recipes start out with a childhood memory. I draw a lot of inspiration from the dishes I enjoy as a kid. And potstickers feel like a classic Jenny Gerard (also my mom) lunch or dinner.
Oftentimes, during the winter, when I was lucky enough to get home before my brothers from school, Mom and I would enjoy an after-snack meal of frozen potstickers. She probably picked hers up from Sam’s Club or our local grocery store, Marc’s, where we used to shop.
Who knows what was really in those, but we certainly loved them doused in soy sauce.
We don’t eat potstickers very often. Probably because I have to make them by hand. I just don’t love the options at our local grocery store (sadly, we don’t have a Trader Joe’s but I hear their frozen dumplings are top-notch!).
When I make the potstickers at home, I always make simple chicken potstickers, then throw a batch or two in the freezer for easy dinners later on.
I love to make this saucy oil/broth anytime I have frozen potstickers handy! This is everyone’s favorite. They love when I serve these potstickers for dinner!
Ok, these are the details
Ingredients
- salted butter
- sesame oil
- fresh scallions
- Thai red curry paste
- fresh ginger
- chili flakes
- roasted peanuts – omit if you don’t enjoy
- toasted sesame seeds
- tamari/soy sauce
- broth
- Thai basil
- fresh cilantro
- your favorite frozen potstickers/dumplings – again, I’ve heard Trader Joe’s has yummy ones
Special Tools
There’s not much you’ll need, just a skillet and pot for boiling.
Steps
Step 1: cook the oil
Start out by making the curry oil. In a skillet, mix butter with sesame oil, scallions, red curry paste, garlic, and ginger. Add chili flakes to your taste.
Set the skillet over medium heat and cook until the oil is sizzling and the garlic is very fragrant.
Step 2: mix in the everything else
Next, reduce the heat and add the peanuts and sesame seeds. Then, the tamari and broth.
Finally, stir in the fresh Thai basil and cilantro.
Step 3: boil the potstickers
The last step is to cook the potstickers according to the package directions.
Stir the steaming potstickers into the curry oil and toss to coat them well!
These potstickers are currently the go-to winter favorite. My family truly loves this recipe!
It’s Mom’s favorite too!
Looking for other family recipes? Here are some favorites:
Crispy Sesame Garlic Chili Oil Noodles
Stir Fried Honey Ginger Sesame Noodles
Creamy Thai Turmeric Chicken and Noodles
Lastly, if you make these 20 Minute Potstickers in Red Curry Garlic Broth, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
20 Minute Potstickers in Red Curry Garlic Oil
Ingredients
- 2 tablespooms salted butter
- 1/3 cup sesame or peanut oil
- 1/3 cup chopped scallions
- 1-3 tablespoons Thai red curry paste
- 6 cloves garlic, chopped
- 1 tablespoon grated ginger
- chili flakes
- 1/4 cup chopped peanuts
- 2 tablespoons toasted sesame seeds
- 1/3 cup tamari or soy sauce
- 1-2 cups broth
- 1/2 cup chopped fresh Thai or regular basil
- 1/4 cup chopped fresh cilantro
- 1 bag frozen potstickers/dumplings, (chicken, pork, or vegetable)
Instructions
- 1. In a skillet, cook the sesame oil, scallions, Thai red curry paste, garlic, ginger, and chili flakes over medium heat until very fragrant and the oil is sizzling, 5 minutes. 2. Reduce the heat to low. Mix in the peanuts, sesame seeds, and tamari. Stir in 1-2 cups broth. Add the basil and cilantro. 3. Cook the potstickers according to package directions, then drain. Toss the potstickers in the hot broth. 4. Serve with fresh basil and scallions.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Delicious! I made them per the recipe using PF Chang’s Pork Pot Stickers and served with some homemade pork fried rice.
One of my goals this year is to try one new recipe every week, and these HBH red curry broth potstickers were a big hit.
Hey Holly,
Amazing! Thank you so much for trying this recipe, I am so glad it turned out well for you! xxT
This is absolutely delicious. My only complaint, which has nothing to do with the recipe, is my potstickers fell apart.
Hey Jenn,
Wonderful! So glad to hear this recipe turned out well for you, thanks a lot for giving it a try! Ahh, sorry to hear about your potstickers! xxT
Hi from Texas. Delicious! Definitely a keeper recipe.
Hey Antoinette,
Wonderful! So glad to hear this recipe turned out well for you, thanks a lot for giving it a try! xxT
I used much less oil, maybe 2 tablespoons max. Also used less chili paste. I decided to use 2 cups of broth, but was confused why a range was listed. Big difference between 1 and 2 cups. I’m not sure if my dish came out as it was supposed to, but we ate it.
Hi Alison,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was not enjoyed. I gave a range for the broth just based on personal preference for those who like more or less. Again, my apologies! xx
What to do with the butter?
Hi Sherrie,
You can add the butter to the skillet in step 1. Please let me know if you have any other questions! xT
I think Tieghan is referring to the name that will be written on the package at the store, so people will know what to buy to make this recipe. Thus, it will say Potsticker not dumpling. Sauteeing the potsticker first would make it difficult to cut with a spoon in broth but hey, it’s a free country.
Carolyn, that’s so weird, everything in my grocery store uses “dumpling” and not potsticker.
Did I miss in the instructions regarding sauteeing the potstickers (thus making them potstickers and not dumplings)? Is that a step before the broth goes in?
Hi Kerry,
I did not sauté these for this recipe, but you could if you wanted to. Please let me know if you have any other questions! xx
Can’t wait to try these after a trip to TJs. Do you think an addition of coconut milk would make the sauce more of a soup? And therefore a real meal?
Hey there,
Sure, I suppose that would work. Here are some other recipes you might enjoy:
https://www.halfbakedharvest.com/chicken-dumpling-soup/
https://www.halfbakedharvest.com/french-onion-dumplings/
https://www.halfbakedharvest.com/butternut-squash-dumplings/
I hope this helps! xT
Seems like this would be a good appetizer for Super Bowl party?
Hey Susan,
Totally! Let me know if you give this recipe a try:) xT
Hubby and I made these tonight. Flavor bombs! Very good and just the simple recipe we needed for a busy week night.
Hey Michele,
Thanks so much! So glad to hear this recipe was a hit, I appreciate you making it! Have a great Friday! xxT
When do you use the 2 TBS of salted butter (first listed ingredient)? The recipe directions do not include that ingredient. Also, when printing the recipe, the amount of Thai red curry paste changes to 2 TBS (posted it says 1 – 3 TBS). Unfortunately, I went by the printed version and put in 2 heaping TBS, way too hot! Lastly, I purchased Ling Ling all natural potstickers (approx. 20 per bag) available at local grocery stores. I chose the chicken & vegetable variety, so therefore, I used chicken broth. This was very good, I only knocked off 1 star for the above reasons.
What type of broth do you suggest? Could I use bone broth to up the protein?
Hi Karen.
I hope you don’t mind me chiming in since T didn’t respond. I think bone broth would be yummy here. And, as you said it will up the nutritional value. In my humble opinion, Kirkland’s chicken bone broth is really good and definitely more affordable than the fancy, high end brands at the grocery store. Have a great day.
Hi Karen,
I love using chicken broth for this recipe, but veggie broth or bone broth is also great to use! Please let me know if you have any other questions! xx
1/2 cup of oil/fat and 8 dumplings? What??
Hi Amber,
This recipe serves 4, so you will want to use about 2 dozen potstickers. Please let me know if I can help in any other way! xx
The package you linked to in the recipe has 8 dumplings in it. Might want to update that to avoid confusion.
why must you vilify prepared foods so often? you know what was in them? pork, cabbage, ginger, green onions, and spices, probably. that’s what’s in the bag i have in my freezer. which is what you would also put in them if you were making them from scratch. some of us have jobs, commutes, children, hobbies, and volunteer commitments – we can’t always make everything from scratch all the time, and THAT’S FINE.
Clearly she has time to make things from scratch and prefers to do that. And there’s nothing wrong with that either. No where did she say that it wasn’t fine to take the shortcut sometimes (or all the time, if you prefer). Isn’t that why she made this recipe? She said what she prefers. Doing all the other things you mentioned is more important to you than making things from scratch. Please continue to do whatever makes you happy and feel best.
What? She didn’t vilify them, she just said that the options near her weren’t very good, so she makes her own. I don’t like every single brand of food that my grocery stores offer, so I make a lot of things myself as well. Besides, she did state that Trader Joe’s makes good ones, so you can buy them if you have one near you.
She has stated lots of times to use store-bought items to make things easier and faster in many of her recipes. You don’t HAVE to make everything from scratch. This is a cooking blog, though, so… she typically does. And, in all fairness, a lot of people do have time to make everything from scratch. If you don’t, that’s fine; use your store-bought items. No one is going to judge you for it. Geez. No need to be rude about anything.
Her saying “Who knows what was really in those” is her implying that what was in them is “bad.” She says this kind of thing frequently (especially regarding takeout). The irony of course is that her recipes are purposefully unhealthy, with their unnecessary butter drizzles.
Lol we hate to see a “weird” ingredient in our frozen potstickers [proceeds to pour sweetened condensed milk all over a rosebud that then gets baked into a cookie]
How many premade frozen potstickers should I use in this recipe, it says one bag but they come in multiple sizes. Do you mean a large bag ( 4-5 dozen) or a smaller bag ( 2 dozen)
Looks like the example she shows (from P.F. Chang’s) is 8.2 ounces and 8 dumplings.
8 dumplings is 4 servings?
Hi Sophia,
I used 2 dozen potstickers for this recipe:) Please let me know if you have any other questions! xx
Hi Sophia,
Thanks for your question. I used about 2 dozen potstickers for this recipe. Please let me know if you give this dish a try! xT