Potsticker and Rice Bake

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.

Rice, broth and other sauces added to the baking dish.

Crisp bok choy and shredded carrots added to the top of the rice and broth mixture.

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.

Potsticker and Rice Bake

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Frozen potstickers, tender rice, and fresh veggies bake together in a savory garlic ginger sauce for an easy, flavorful dinner!

Course Dinner, Main Course

Cuisine Asian American

Keyword dumpling and rice bake, dumpling casserole, easy potsticker casserole, potsticker and rice bake

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 368kcal

Author Alyssa Rivers

Ingredients

1 ½ cups long-grain white rice I used jasmine
2 ½ cups chicken broth
¼ cup soy sauce
3 cloves minced garlic
3 teaspoons minced ginger
2 teaspoons sesame oil
1 teaspoon rice vinegar
2 cups chopped bok choy
1 cup shredded carrots
20-24 frozen potstickers

Instructions

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 rice, 2 ½ cups chicken broth, ¼ cup soy sauce, 3 cloves minced garlic, 3 teaspoons minced ginger, 2 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 Instructions

Refrigerator: 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).