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Potsticker casserole is all the tasty fun of potstickers in a warm, baked dish. Soft dumplings, fresh veggies, and a rich sauce cook together for a fast, easy, and filling meal.
All the Reasons You’ll Be Hooked
- Big Taste, No Stress: Get the yum of fried potstickers without standing by the stove.
- Veggies That Crunch: I love the bright, fresh veggies that add snap, taste, and make me feel like I’m making healthy life choices for me and my family!
- Loved by All: A warm, easy meal that works great for busy nights or chill weekends.
- One Pan Magic: Little work, quick clean up, and lots of flavor in one dish.
Ingredients for Potsticker Casserole
- Try Dumplings Instead: Swap the potstickers for your fave frozen dumplings! I love the cilantro chicken ones from Costco.
- Add Veggies: Use crisp bok choy, kale, peppers, mushrooms, snow peas, carrots, or bamboo shoots. Mix and match to your liking!
- Frozen Works Best: Frozen potstickers cook great here! If you use thawed ones, cut the bake time by about 10 minutes for the best bite.
How to Make Potsticker Casserole
Craving takeout potstickers? This easy casserole delivers all the flavor with just 10 minutes of prep. Trust me, you’ll love how simple and delicious this casserole is! Check out more casseroles like Chicken Alfredo and Taco Casserole.
- Make the Sauce: Preheat the oven to 375ºF, then spray a 9 x 13-inch casserole dish with nonstick cooking spray and set it aside. Add the coconut milk, soy sauce, curry paste, rice vinegar, ginger, cilantro, green onions, sesame oil, sugar, and garlic to a small bowl, then stir to combine.
- Arrange the Potstickers and Veggies: Arrange the potstickers in an even layer at the bottom of the baking dish, then distribute your choice of veggies over the top.
- Bake: Pour the sauce over the potstickers, then cover with aluminum foil. Place in the oven and bake for 25-30 minutes, until the potstickers are fully thawed and heated through. Garnish with additional cilantro, green onions, red pepper flakes, and toasted sesame seeds as desired. Serve potsticker casserole immediately.
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Preheat the oven to 375 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray and set it aside.
Combine 1 cup full-fat coconut milk, ¼ cup soy sauce, 1-2 tablespoons red curry paste, 1 ½ tablespoons rice vinegar, 1 tablespoon minced fresh ginger, 1 tablespoon chopped fresh cilantro, 1 tablespoon sliced fresh green onions, 2 teaspoons sesame oil, 2 teaspoons granulated sugar, and 2 teaspoons minced garlic in a small bowl.
Arrange 20-25 frozen potstickers in an even layer at the bottom of the baking dish, and evenly distribute 2 cups chopped fresh vegetables of your choice over the top of them. Pour the sauce over the potstickers and cover the pan with aluminum foil.
Bake for 25-30 minutes, until the potstickers are fully thawed and heated through. Garnish with additional cilantro, green onions, a drizzle of chili crisp oil, and sesame seeds as desired and serve immediately.
Leftover Instructions
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- In the Refrigerator: Store leftovers in the fridge in an airtight container or covered tightly with plastic wrap for up to 5 days.
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- To Reheat: Reheat in the microwave in 30-60 second increments until fully heated through.
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- Make Ahead: You can prepare this casserole the night before baking it, but you will want to reduce the bake time by about 10 minutes to account for the potstickers thawing overnight in the refrigerator.
Calories: 303kcalCarbohydrates: 39gProtein: 8gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 884mgPotassium: 244mgFiber: 4gSugar: 5gVitamin A: 3489IUVitamin C: 15mgCalcium: 54mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
More One-Pan Casseroles
If you loved my potsticker casserole, I’ve got plenty more where that came from! For a link to all of my casseroles, click here.
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