Stir-Fried Salt and Pepper Dumplings

By Hetty Lui McKinnon

Updated February 2, 2026

  • Andrew Bui for The New York Times. Food Stylist: Kaitlin Wayne.
Media 1 of 1
Ready In
25 min
Rating
5(1,007)
Comments
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Frozen potstickers get the stir-fry treatment in this speedy, comforting weeknight dinner that comes together in one pan. A wok, with its curved sides and excellent ability to distribute heat, is always the superior stir-fry vessel, and for this recipe, it allows for the dumplings to be tossed easily and cooked evenly. A large, preferably nonstick, skillet will also do the job, but make sure to handle the dumplings gently, shaking the pan to keep them moving. The Cantonese salt and pepper seasoning, more commonly used in dishes like salt and pepper tofu, is not a typical seasoning for dumplings, but it injects an aromatic salty-sweet note that makes earthy green beans and the pillowy dumplings feel fresh and new. 

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Ingredients

Yield:4 servings

For the Salt and Pepper Seasoning

  • 2 teaspoons salt

  • ½ teaspoon sugar

  • ½ teaspoon ground white pepper

  • ½ teaspoon five-spice powder

  • ¼ teaspoon ground ginger

For the Dumplings

  • 4 scallions

  • 2 tablespoons canola or grapeseed oil

  • 1 pound frozen potsticker dumplings (not thawed)

  • 10 ounces green beans, trimmed and cut into 1-inch pieces 

  • 1 (1-inch) piece fresh ginger, peeled and finely chopped

  • ½ to 1 Fresno or Thai chile, roughly chopped

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

8 grams carbs; 97 calories; 1 gram monosaturated fat; 5 grams polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 3 grams fiber; 244 milligrams sodium; 2 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

    1. Step 1

      Prepare the salt and pepper seasoning: Combine the salt, sugar, white pepper, five-spice powder and ground ginger in a small bowl and stir to combine. Set aside.

    2. Step 2

      Prepare the dumplings: Separate the white and green parts of the scallions. Cut the white parts of the scallions into 1-inch pieces. Thinly slice the green parts. 

    3. Step 3

      Heat a wok or large (12-inch) nonstick skillet over medium-high. When hot, add the oil and the potstickers, and gently stir-fry for 1 minute, shaking the pan and tossing them gently, just to soften them slightly.

    4. Step 4

      Add the green beans, white parts of the scallions and the ginger; season with salt and toss to combine. Add 3 tablespoons of water, cover (a sheet pan works here) and cook for 2 to 3 minutes. (If your dumplings contain meat, cook for an extra 1 to 2 minutes, or according to packet instructions, adding a tablespoon or two more water if the skillet is dry.)

    5. Step 5

      Uncover and, using a flat spatula, gently lift the dumplings off the surface of the pan to loosen them from the pan. Add the green parts of the scallions, the chile and 2 teaspoons of the salt and pepper seasoning and shake the pan, tossing gently to coat. 

    6. Step 6

      Carefully transfer the dumplings and green beans among bowls and top with more of the salt and pepper seasoning. The seasoning is punchy and salty, so add as little or as much as you like.

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Ratings

5 out of 5
1,007 user ratings
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Comments

jenny

My husband used to make these for the kids on the night that I was at school. Well, just the frozen potstickers frying up in a pan used to call them botofoti. Burnt on the outside, frozen on the inside.

Andrew B

Costco has some great ones, I think they are called Ling Ling frozen potstickers.

T FOXE

Really wonderful and super simple but I hate green beans and substituted asparagus. There were no left-overs after the wrestling match for what little was left in the wok.

Violet

I haven't made this recipe yet, though I certainly plan to do so soon. I am confused as to the red color shown in the photo; was a powdered red pepper used that is not shown in the recipe? Can I use Aleppo pepper? Aleppo is mild in flavor and spiciness, and the chopped Thai or Fresno chiles already provide heat to the recipe. Should I use paprika? I love the look of the red substance.

winter f

I used bibigo pork and vegetable wontons. there were some casualties that stuck to the pan but not too bad. I added snap peas as well to get my ideal green-to-beige ratio. tasty! will make again when I have frozen dumplings to spare

BerkeleyMom

Excellent and delicious easy weeknight meal. Big hit with our 10 year-old.

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