Can I use homemade potstickers?

Yes, but pre-cook them before stir frying.

Is this kid-friendly?

Absolutely—use mild vegetables and adjust sauce sweetness.

Yes, substitute tamari for soy sauce and use gluten-free dumplings.

Potstickers: 12–16 frozen potstickers (pork, chicken, shrimp, or veggie)
Vegetables: 1 cup mushrooms (sliced), 1 cup broccoli florets, 1 cup green beans (trimmed), 1 carrot (sliced), 1 small onion (sliced)
Sauce: 3 tbsp soy sauce (or tamari), 1 tbsp rice vinegar, 1 tbsp sugar or honey, 1 tsp fresh grated ginger, 1 tbsp cornstarch mixed with 2 tbsp water
Finish & Garnish: 1 tbsp sesame oil (optional), sesame seeds, sliced green onions
Oil for searing: neutral oil with high smoke point (canola, vegetable, or peanut)

Make the sauce: Whisk soy sauce, rice vinegar, sugar/honey, ginger and cornstarch slurry in a small bowl. Set aside.
Sear potstickers: Heat oil in a large skillet or wok over medium-high. Arrange frozen potstickers flat-side down, sear until golden. Add a splash of water and cover to steam briefly. Remove and set aside.
Stir-fry vegetables: In the same pan, cook mushrooms and onions first, then add broccoli. Finish with carrots and green beans so everything cooks evenly and stays crisp-tender.
Combine & finish: Return potstickers to the pan, pour in the sauce, toss until glossy and thickened. Drizzle sesame oil if using.
Serve: Sprinkle sesame seeds and sliced green onions. Serve hot over steamed rice or noodles.

Use a wok or large skillet and cook on high heat for the best texture.
Cook vegetables in stages so each keeps its bite—don’t overcrowd the pan.
Keep ingredients dry (pat vegetables) so potstickers and veggies crisp instead of steam.
Adjust sauce balance: add more vinegar for tang or more sweetener for caramel notes.