Crispy Potsticker Appetizer with Charred Peaches

Jump to Recipe Jump to Video Print Recipe

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.

A crispy potsticker appetizer with charred peaches on a large oval platter. A portion is served with a lime wedge and extra scallion oil and fresh peaches are in this image. — Crispy Potsticker Appetizer with Peaches

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.

Jump to:

Why We Love This Recipe
What is a Potsticker?
What is Ginger Scallion Oil?
Ingredients
Instructions
Tips, Substitutions & Serving Suggestions
Frequently Asked Questions
Love This Appetizer With Charred Peaches? Try These Recipes Next:
📖 Recipe

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.

Steps for making ginger-scallion oil. Chop the scallions finely, add them to a heat-proof bowl with the other ingredients, then pour over the hot oil, mix, then add the toasted sesame oil.

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.

Steps on how to char or the peaches for this appetizer. Brush each peach wedge with olive oil, then place on the grill until they soften and have grill marks.

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.

Steps on how to pan-fry potstickers. Place the potstickers in the pan, flat side down. When the bottoms brown, add water to steam and place a lid over top until the water has evaporated.

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

Q: Can I use frozen peaches for charring?

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.

Q: How do I keep potstickers from sticking to the pan?

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.

Q: Is ginger scallion oil spicy?

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:

📖 Recipe

Crispy Potsticker Appetizer with Charred Peaches

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.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Appetizer, Lunch

Cuisine Asian Fusion

Servings