✨ Dumplings + eggs. Done.
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This potsticker frittata is a fun, creative spin on a classic frittata. I adapted it from Peter Som’s Family Style, which Bon Appétit spotlighted in its Favorite New Cookbooks of 2025 list. (Bon Appétit) We keep a bag of frozen potstickers in the freezer, and that’s the whole point—fast food that still feels special. My husband grabs pork or chicken-and-veg dumplings at the Asian market in Orlando, and they’re always a win.
Quick note, because people ask: all potstickers are dumplings, but potstickers are the dumplings that get that pan-fried, crisp bottom before they steam. (Escoffier) Then you add eggs near the end and suddenly you’ve got succulent potstickers sitting amid a tender lake of eggs, with a golden-brown bottom. Big payoff. Tiny cleanup. Want it spicy? Add chili crisp and a little soy sauce for dipping.
🛒 The Short List
- Frozen potstickers
- Eggs
- Scallions (green onions)
- Neutral oil such as avocado oil
- Salt + black pepper
- Soft herbs for garnish (optional) chives, cilantro, or parsley
- Furikake or gomasio (optional)
- Soy sauce (for serving)
- Chili crisp or homemade Calabrian Chili Crisp (optional)
⚡ One-Pan Game Plan
- Crisp the potstickers in a nonstick skillet
- Add a splash of water, cover, and steam
- Pour eggs around the dumplings
- Cover again until set
- Top, drizzle (or dip), and eat.
🧰 Tools That Help
🔥 Make It Your Own
- Kimchi on top
- Edamame for extra bite
- Avocado for a creamy finish
- Diced ham for a heartier skillet
- Serve with a tossed salad of mixed baby greens
You’re not making a “project” here. You’re making an easy dumpling frittata that tastes like you planned ahead.
Potsticker Frittata (One-Pan Dumpling Egg Skillet)
Ingredients
Equipment
Method
- Whisk the eggs in a small bowl, then stir in half the scallions, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- In a large nonstick skillet, heat the oil over medium-high heat and swirl to coat. Arrange the potstickers in a sunburst formation around the pan, ensuring that they are evenly spaced and sit firmly on their bottom flat side. Let cook for 1 minute, then pour 1/2 cup water into the center of the pan (leaving the potstickers undisturbed) and cover. Turn the heat down to medium and let them steam for 4 minutes (there will still be some water in the pan).
- Carefully lift the lid and pour the beaten eggs into the pan, ensuring you don’t pour them on top of the dumplings. Cover and continue to cook for 4 to 5 minutes, or until the eggs are set and start to pull away from the sides of the pan, the bottom is golden brown, and the dumplings are cooked through.
- Garnish with remaining scallions and herbs (if using), finish with a sprinkle of furikake or gomasio, and serve right from the pan with soy sauce and chili crisp (if using) alongside. Alternatively, you can carefully slide onto a plate to serve.
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✂️ A Few More You Don’t Want to Skip
- Savory Herbed Parmesan Dutch Baby – Easy Cheesy Puff for Brunch, Dinner, or Snacks
- A Savory Tomato Summer Layer Cake
- Eggs Coddled with Spinach, Herbs & Feta
- Bacon & Egg Spaghetti: Creamy One-Pan Dinner with a Fresh Twist
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7 responses to “Potsticker Frittata (One-Pan Dumpling Egg Skillet)”
The potstickers cooking with the eggs is a great idea! This easy-to-do recipe looks delicious. 🙂
Isn’t it though! Thanks, Nancy!
What a great idea! I was wondering if potstickers were the same as gyoza, and I see your packaging that they are. I’ll try this. Maggie
Hey Maggie! I’m so glad I put that photo in. Glad it answered your question. Enjoy and thanks for commenting:) Have a great week!
Yum!!!!!!
Thank you, your regalness:)
Yes, when it comes to food- I don’t hold back 😉