This Peachy Potsticker and Tomato Skillet recipe rides squarely on the backs of some handy (super delish) store-bought potstickers. I love any and all manner of Chinese-style dumplings, but perhaps no more than the wonderful potsticker. The mega flavorful ground pork filling is enough to make my whole day, typically, but this new application of the classic dumpling is just fun. Honestly? It’s a good way to enjoy potstickers as a main course, taking them out of the starters and apps category and giving them due time as the main event.

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What you’ll need to make this Peachy Potsticker Skillet

Every major supermarket around carries some manner of potstickers, so just select a kind that looks good to you and you’ll be all set. I created this recipe as both a fun and new way to utilize store-bought potstickers (hello, fellow homemade-ish recipe fans!) and also a new play on the pork + fruit combination that we all know and love. I’ve done it a number of times here on MKL, actually. Like in my Sticky Maple Balsamic Pork Chops with Plums and Pork and Mango Lettuce Wraps.

This quick skillet potstickers recipe comes together in a hurry and relies on some pantry staples to do the heavy flavor lifting. Salty, umami-rich soy sauce, sweet hoisin (like a Chinese barbecue sauce), and spicy chili crisp create a great sauce when melted into the natural juices from the tomatoes and peaches. You can use the sauce packet that comes with your dumplings if you like, or not. I’d taste it first to see what you think (gauge the salt factor) and use it if you want to.

It’s worth noting that all of the ingredients listed here, for the most part, are to be used to taste. Use as much or as little of each thing as you like.

INGREDIENTS

24 ounces frozen pork potstickers (amount is approximate)

½ to ⅔ cup sesame seeds

Vegetable or canola oil for frying

1 teaspoon sesame oil

1 pint cherry tomatoes, halved

2 to 3 ripe peaches, sliced (no need to peel unless you want to)

1 bunch scallions, chopped, white and green parts

2 tablespoons hoisin

Soy sauce, to taste

Chili crisp to taste, (it’s spicy!)

https://www.delightedcooking.com/what-are-potstickers.htm

How to make this Peachy Potsticker and Tomato Skillet

Because we’re going to dip the potstickers in sesame seeds before frying them, we need to thaw them first. This makes the dough sticky, a perfect surface for all those crunchy little seeds to cling to as they fry up in the skillet. This step is a slight departure from the standard package instructions, as most tell you to cook the dumplings from frozen. If you wan to skip the sesame seeds altogether, you can absolutely do that and cook the potstickers from frozen. No harm, no foul there. But also – no crunchy, seedy texture.

DIRECTIONS

About 1 hour before cooking, remove the frozen potstickers from their packaging and separate them. I find this is easier to do when they’re frozen, as the thawed dough tends to tear. Allow them to fully thaw

Pour the sesame seeds onto a small plate. Add a thin layer of cooking oil to a large skillet over medium heat, along with about a teaspoon of sesame oil (swirl to mix a bit). Once thawed, dip the bottom/flat side of each potsticker into the sesame seeds, coating as best you can.

When the oil is hot, place the potstickers, seed side down, into the pan and add a small drizzle of water. Quickly and carefully (the water will splatter, so cover very quickly), put the lid on the pan and let the potstickers steam for a few minutes. Remove the lid and let the remaining moisture cook off, creating a nice browned crust on the potsticker bottoms (note: cook times will vary depending on your brand of dumpling).

Transfer the cooked dumplings to a plate/tray for now and don’t worry about wiping out the pan. With the heat still on medium, add the tomatoes, peaches, and scallion whites. Cook for a minute. If the potstickers came with any doping sauce, you can add that here, or not. Add the hoisin, some soy sauce and chili crisp to taste, and simmer for a few minutes until the tomatoes begin to burst and look juicy.

Pour the saucy peaches and tomatoes onto plates or a platter and top with the crispy potstickers. Sprinkle with the scallion greens and enjoy.