Quick & Easy Potsticker Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked potstickers in a coconut-curry sauce with ginger and cilantro. Quick prep, aromatic, and flavorful with Southeast Asian spices. An easy weeknight main that transforms frozen potstickers into something special.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 20-25 frozen potstickers (more or less, depending on the size)
- 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 (additional for garnish)
- 1 tablespoon sliced fresh green onions (additional for garnish)
- 2 teaspoons sesame oil
- 2 teaspoons granulated sugar (or honey)
- 2 teaspoons minced garlic
- 2 cups chopped fresh vegetables of your choice (I prefer bell peppers, broccoli, and mushrooms)
- sesame seeds (optional for garnish)
- chili crisp oil (optional for garnish)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 821mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 272mg
- Calcium
- 23mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 821MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.