Sheet Pan Potstickers with Ginger Dipping Sauce
These Sheet Pan Potstickers with Ginger Dipping Sauce turn frozen potstickers into an easy, crispy appetizer or quick meal. They bake straight from frozen and are served with a savory, slightly sweet homemade dipping sauce flavored with fresh ginger, sesame oil, soy sauce, and sweet chili sauce.
Equipment
- Sheet pan
- Parchment paper
- Small mixing bowl
- Whisk
- Tongs
- Small serving bowl
Ingredients
- 18 frozen potstickers
- 2 tablespoons vegetable oil
- 1/2 head green cabbage chopped
- 3 large carrots sliced
GINGER DIPPING SAUCE
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger grated
- 1/3 cup soy sauce
- 2 tablespoons sweet chili sauce
- 1 tablespoon rice vinegar
- 1 tablespoon light brown sugar
- 2 tablespoons green onion minced
Instructions
- Preheat the oven to 425°F. Lightly coat a large sheet pan with 1 tablespoon of the vegetable oil.
- Spread the chopped cabbage and sliced carrots over the sheet pan. Drizzle with some of the remaining oil and toss lightly to coat.
- Arrange the frozen potstickers in a single layer among the cabbage and carrots. Brush or lightly coat the potstickers with the remaining vegetable oil.
- Bake for 10 minutes. Remove the pan from the oven, carefully flip the potstickers, and stir the cabbage and carrots so they cook evenly.
- Return the sheet pan to the oven and bake for another 10–12 minutes, or until the potstickers are hot and golden and the vegetables are tender and beginning to brown around the edges.
- While the potstickers bake, heat the sesame oil in a small skillet over medium heat. Add the grated ginger and cook for 1–2 minutes, just until fragrant.
- Transfer the ginger and sesame oil to a small bowl. Whisk in the soy sauce, sweet chili sauce, rice vinegar, brown sugar, and green onion until well combined.
- Serve the hot potstickers with the roasted cabbage and carrots and ginger dipping sauce on the side.
Notes
Frozen potstickers: Cook according to the package directions for food safety and doneness, since cooking times can vary by brand and filling.
Vegetables: Slice the carrots fairly thin so they become tender in the same amount of time as the potstickers.
For crispier potstickers: Give everything plenty of room on the sheet pan and flip the potstickers halfway through baking.
Ginger sauce: The dipping sauce can be prepared up to 2 days ahead and refrigerated in an airtight container. Stir well before serving.
Leftovers: Store the cooked potstickers and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for the best texture.
Vegetables: Slice the carrots fairly thin so they become tender in the same amount of time as the potstickers.
For crispier potstickers: Give everything plenty of room on the sheet pan and flip the potstickers halfway through baking.
Ginger sauce: The dipping sauce can be prepared up to 2 days ahead and refrigerated in an airtight container. Stir well before serving.
Leftovers: Store the cooked potstickers and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for the best texture.