Charring fresh Ontario peaches over a hot grill or skillet transforms them into a standout appetizer with peaches, turning simple summer fruit into a smoky, sweet counterpoint for pan-fried dumplings. Combining them with a flash-bloomed ginger scallion oil and a drizzle of spicy chili crisp turns a quick box of frozen potstickers into an impressive spread.
The secret to keeping this dish crisp rather than soggy comes down to timing. We sear the peaches quickly at high heat so they mark without breaking down, then layer them alongside freshly fried potstickers right before drizzling. It is quick, vibrant, and built around balancing savoury heat with natural sweetness.
This Crispy Potsticker Appetizer with Charred Peaches recipe was created in partnership with Ontario Tender Fruit. Opinions in this post are always our own.
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Why We Love This Recipe
- Textural Contrast: Combines ultra-crisp pan-fried dumpling bottoms with juicy, firm charred peach wedges.
- Balanced Flavour Profile: Fragrant ginger scallion oil cuts through savoury chicken filling, while chili crisp and lime add heat and brightness.
- Weeknight-Friendly: Uses high-quality frozen potstickers as a shortcut without sacrificing handmade taste.
- Seasonal Peak Produce: Showcases sweet Ontario peaches in a unique, savoury skillet preparation.
What is a Potsticker?
A pan-fried dumpling that is first seared on the bottom to create a crispy crust, then covered and steamed with a small amount of water to cook the filling and soften the top wrapper.
What is Ginger Scallion Oil?
A classic condiment made by pouring high-heat neutral oil over fresh aromatic scallions and grated ginger, which gently cooks the aromatics and extracts their flavour into a spoonable sauce.
Ingredients
Ginger Scallion Oil
- Scallions
- Fresh ginger
- Kosher Salt
- Neutral oil
- Toasted sesame oil
Potstickers
- Chicken potstickers
- Neutral oil
- Water
Charred Ontario Peaches
- Peaches
- Neutral oil
- Kosher Salt
Finishing Touches
- Mild chili crisp
- Toasted sesame seeds
- Fresh cilantro leaves
- Scallions, thinly sliced
- Fresh lime wedges
See recipe card below for quantities.
Instructions
Make the Ginger Scallion Oil
Combine the minced scallions, grated ginger, and Windsor Kosher salt in a heatproof bowl.
Heat the neutral oil in a small saucepan over medium heat until shimmering, roughly 325°F (160°C). It should shimmer without smoking.
Carefully pour the hot oil directly over the scallion mixture to flash-bloom. Stir immediately to evenly bloom the aromatics.
Stir in the toasted sesame oil and set aside to cool while preparing the remaining ingredients.
➡️Flash-Bloom: Pouring hot oil directly over raw ginger and scallions mellows their harsh bite while extracting their natural oils, resulting in a fragrant condiment that complements the fruit.
Char the Peaches
Heat a heavy cast-iron skillet, grill, or grill pan over high heat. (If using a gas grill, preheat one side to 500°F-550°F / 260°C-290°C).
Lightly brush the peach wedges with neutral oil.
Place the peaches cut-side down in the hot pan and cook for 45 to 60 seconds per side (or 30 to 45 seconds on an outdoor grill). Cook just until distinct grill or sear marks form.
Remove the peaches immediately and sprinkle with a pinch of Windsor Kosher salt. They should remain firm and juicy.
Pan-Fry the Potstickers
Heat 2 tablespoon of neutral oil in a large non-stick skillet over medium-high heat.
Arrange the potstickers flat-side down in a single layer. Cook undisturbed for 3 to 5 minutes until the bottoms are deeply golden brown.
Pour in ½ cup (120 ml) of water and immediately cover with a tight-fitting lid. Steam for 4 to 5 minutes, or until the liquid has fully evaporated.
Remove the lid and continue cooking for another 1 to 2 minutes to allow the bottoms to crisp up again.
Assemble & Serve
Arrange the warm, crispy potstickers on a wide serving platter. Nestle the charred peach wedges evenly between the potstickers. Spoon the ginger scallion oil liberally over both the dumplings and peaches. Drizzle with chili crisp.
Garnish with toasted sesame seeds, fresh cilantro leaves, and sliced scallions. Serve immediately with fresh lime wedges on the side.
Tips, Substitutions & Serving Suggestions
Recipe Tips
- Peach Selection: Select peaches that yield slightly to pressure but remain firm. Soft or overripe fruit will release too much juice and soften completely on the heat.
- Potsticker Shortcuts: Frozen potstickers work well because they hold their structure during steaming and frying. There is no need to thaw them before adding them to the skillet.
- Make Ahead: The ginger scallion oil can be prepared up to 24 hours in advance and stored covered at room temperature.
Substitutions
- Protein: Pork, vegetable, or turkey potstickers can be substituted for chicken without changing the cooking method or time.
- Fruit: If Ontario peaches are out of season, nectarines or firm plums work as direct 1:1 substitutes for charring.
- Chili Crisp: Opt for a mild chili crisp so the heat does not mask the sweet floral notes of the peaches.
Serving Suggestions
- Serve on a platter as a crowd-pleasing sharing appetizer.
- Turn it into a complete meal by serving over a bed of steamed jasmine rice or garlic butter glass noodles.
Frequently Asked Questions
A: No, fresh peaches are required for charring. Frozen peaches release too much moisture as they thaw, which causes them to steam instead of searing, leading to a mushy texture.
A: Use a reliable non-stick skillet or a well-seasoned cast-iron pan. Ensure the pan and oil are fully heated before adding the potstickers, and do not try to move them until they have formed a crisp bottom crust.
A: No, ginger scallion oil is warm and aromatic rather than spicy. The hot oil cooks out the raw bite of the ginger and scallions, creating a savoury, balanced flavour. Heat comes separately from the chili crisp.
Love This Appetizer With Charred Peaches? Try These Recipes Next:
- Hot Honey Peach Puff Pastry with Mascarpone
- Grilled Peach & Tomato Crostini with Whipped Feta
- Air Fryer Peach Coffee Cake
- Stuffed Chicken Breasts with Peach BBQ Sauce
- Peach Strawberry Crisp
- Grilled Peaches with Crumble
📖 Recipe
Crispy Potsticker Appetizer with Charred Peaches
Ingredients
➡️Note About Scaling the Recipe: When scaling to 2X or 3X, the light grey ingredient notes and the instructions remain unchanged. Please adjust as needed.
Ginger Scallion Oil
- 5 scallions finely minced (white and green parts) (~50 g)
- 2 tablespoon finely grated fresh ginger ~30 g
- ½ teaspoon Windsor Kosher Salt or ½ teaspoon Morton Kosher Salt or 1 teaspoon Diamond Crystal Kosher Salt ~3 g
- ⅓ cup 80 ml neutral oil (grapeseed, avocado, or canola) (~75 g)
- 1 teaspoon toasted sesame oil 5 ml / ~5 g
Potstickers
- 24 frozen chicken potstickers or fresh (~450 g total)
- 2 tablespoon neutral oil 30 ml / ~28 g
- ½ cup 120 ml water
Charred Ontario Peaches
- 3 ripe but firm Ontario peaches cut into 8 wedges each (~450 g total)
- 1 tablespoon neutral oil 15 ml / ~14 g
- Salt: 1 pinch Windsor Kosher Salt / Morton / Diamond Crystal ~0.5 g
Finishing Touches
- 2 tablespoon mild chili crisp plus more to taste (30 ml / ~30 g)
- 2 tablespoon toasted sesame seeds ~18 g, we used regular & black seeds
- ¼ cup fresh cilantro leaves ~10 g
- 2 scallions thinly sliced (~20 g)
- Fresh lime wedges
Instructions
Make the Ginger Scallion Oil
- Combine the minced scallions, grated ginger, and kosher salt in a heatproof bowl.
- Heat the neutral oil in a small saucepan over medium heat until shimmering, roughly 325°F (160°C). It should shimmer without smoking.
- Carefully pour the hot oil directly over the scallion mixture to flash-bloom. Stir immediately to evenly bloom the aromatics.
- Stir in the toasted sesame oil and set aside to cool while preparing the remaining ingredients.
Char the Peaches
- Heat a heavy cast-iron skillet, grill, or grill pan over high heat. (If using a gas grill, preheat one side to 500°F-550°F / 260°C-290°C).
- Lightly brush the peach wedges with neutral oil.
- Place the peaches cut-side down in the hot pan and cook for 45 to 60 seconds per side (or 30 to 45 seconds on an outdoor grill). Cook just until distinct grill or sear marks form.
- Remove the peaches immediately and sprinkle with a pinch of salt. They should remain firm and juicy.
Pan-Fry the Potstickers
- Heat 2 tablespoon of neutral oil in a large non-stick skillet over medium-high heat.
- Arrange the potstickers flat-side down in a single layer. Cook undisturbed for 3 to 5 minutes until the bottoms are deeply golden brown.
- Pour in ½ cup (120 ml) of water and immediately cover with a tight-fitting lid. Steam for 4 to 5 minutes, or until the liquid has fully evaporated.
- Remove the lid and continue cooking for another 1 to 2 minutes to allow the bottoms to crisp up again.
Assemble & Serve
- Arrange the warm, crispy potstickers on a wide serving platter. Nestle the charred peach wedges evenly between the potstickers. Spoon the ginger scallion oil liberally over both the dumplings and peaches. Drizzle with chili crisp.
- Garnish with toasted sesame seeds, fresh cilantro leaves, and sliced scallions. Serve immediately with fresh lime wedges on the side.
💬Tried this Recipe?
- We'd really appreciate a rating and quick review! It helps more home cooks find the recipe, and we love hearing what you think.
Notes
Tips, Substitutions & Serving Suggestions
Recipe Tips
- Peach Selection: Select peaches that yield slightly to pressure but remain firm. Soft or overripe fruit will release too much juice and soften completely on the heat.
- Potsticker Shortcuts: Frozen potstickers work well because they hold their structure during steaming and frying. There is no need to thaw them before adding them to the skillet.
- Make Ahead: The ginger scallion oil can be prepared up to 24 hours in advance and stored covered at room temperature.
Substitutions
- Protein: Pork, vegetable, or turkey potstickers can be substituted for chicken without changing the cooking method or time.
- Fruit: If Ontario peaches are out of season, nectarines or firm plums work as direct 1:1 substitutes for charring.
- Chili Crisp: Opt for a mild chili crisp so the heat does not mask the sweet floral notes of the peaches.
Serving Suggestions
- Serve on a platter as a crowd-pleasing sharing appetizer.
- Turn it into a complete meal by serving over a bed of steamed jasmine rice or garlic butter glass noodles.
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