One day, we got a weird idea for a sort of mega potsticker, out of a bunch of little potstickers – much like Potstickers with a Crispy Skirt – but decided to kick the flavor up a few notches with some fried garlic, onion, and bok choy, and accidentally created our newest obsession: this Fried Potsticker and Bok Choy Pancake that we're calling a Crunch Cake! We're going to fry up this potsticker dish with a ton of flavor, and top it all in a crunchy chili crisp glaze.

While this recipe is simple (you can use frozen potstickers, let them thaw for best results), there are a couple steps that can be a bit tricky (the pan flip requires blind confidence), but can be made by anyone – with a few helpful tips we're adding below.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Crispy Potsticker Pancake with Chili Crisp Glaze

This recipe is fairly easy if you follow the steps – the only tricky part is the actual flipping. go in order and not skip steps for the absolute best results.

Potsticker Pancake Ingredients

To make this recipe, you will need the following ingredients:

Avocado or olive oil (2 tbsp) – neutral or lightly fruity fat for sautéing; helps develop flavor and prevents sticking.
Premade potstickers (20–30, thawed) – the hearty, savory base of the dish; their fillings add instant flavor and texture.
Onion (sliced thin) – brings sweetness and depth as it caramelizes, balancing salty and spicy notes.
Garlic (4–6 cloves, sliced or minced) – adds pungency and warmth that infuses the sauce and aromatics.
Bok choy (1 baby or 4–5 large pieces, chopped) – provides freshness, crunch, and a slightly bitter green element to balance the rich sauce.
Chili crisp (2+ tbsp) – delivers heat, crunch, and umami with a mix of chilies, garlic, and crispy bits.
Soy sauce (1/3 cup) – the salty, savory backbone of the sauce; deepens umami.
Rice vinegar (¼ cup) – adds brightness and tang to cut through the richness and heat.
Sesame oil (1 tbsp) – nutty, aromatic finishing oil that enhances depth and warmth.
Grated ginger (1 tsp) – zesty, fresh spice that sharpens the flavors and balances soy sauce richness.
Cornstarch (3 tbsp) – for a cornstarch slurry that works to bind the pancake together, like crispy skirt potstickers, as well as give additional crunch.
Water (3 tbsp) – for the cornstarch slurry, always add water in a 1:1 ratio for a slurry.
Sesame seeds (to garnish) – add crunch and a nutty finishing touch.
Fresh chopped scallions (to garnish) – bring a bright, oniony freshness that lifts the whole dish.

Crispy Fried Potsticker Pancake Steps

Once you've gathered your ingredients, we will use the following steps:

Brown Vegetables

Add thinly sliced vegetables to pan with oil and soften until lightly browned. Remove from pan and set aside when lightly browned, about 6 minutes.

Add Potstickers

With vegetables off to side, add more oil to pan and arrange potstickers inside. Let cook for 3-5 minutes.

Add Vegetables back

Add browned vegetables back on top of potstickers.

Make Cornstarch Slurry

Pour slurry over potstickers and vegetables.

Flip

Place a pan that has the same diameter on top of the skillet, and with a quick motion, flip the potsticker skillet. Don't hesitate to ensure the potsticker pancake flips together.

Top With Sauce

Pour sauce over pancake and let cook until the edges are extra crispy, another 2-3 minutes. Top with scallions and sesame seeds.

Enjoy

Slide onto a large platter to serve and enjoy!

Kitchen notes

Slurry Everywhere: This recipe does call for a large amount of cornstarch slurry to help crisp and bind the potstickers together.

Let It Crisp: Don't rush this recipe – since we're layering a lot into the pans, you want to let potstickers crisp well.

Use Thawed Potstickers: To get potstickers to stick together better, it helps for them to be soft when adding to a pan – you want them packed in tight, and it helps to have them pliable – plus it cooks better. If potstickers are a bit frozen still, no worries – the dough should be pliable and soft though.

Check Potsticker Temp: Use a digital thermometer to ensure potstickers are over 165 degrees if chicken, 145 if pork.

Potsticker Crunch Cake Recipe FAQs

Can we use frozen potstickers?

Yes! thaw them first so they cook evenly and crisp up properly in the pan.

What vegetables should we use in a fried potsticker crunch cake?

Bok choy, cabbage, onions, bell peppers, or mushrooms all work well. Use vegetables that soften and caramelize quickly.

Do we need a cornstarch slurry?

Yes, the slurry helps bind the potstickers and vegetables into a cohesive pancake while also crisping the edges. Without it, the dish will still taste good but won't hold together as neatly.

How Do we flip the pancake?

Use a plate or pan that's the same size as your skillet. Place it on top, flip quickly and confidently, then slide the pancake back into the skillet. Hesitation can cause sticking or tearing.

Can we make this recipe gluten-free?

Can we make this recipe gluten-free?
Yes—use gluten-free potstickers and substitute tamari or coconut aminos for soy sauce. Double-check your chili crisp for hidden gluten.

What Can we use intead of chili crisp?

If you don't have chili crisp, use sriracha or another chili sauce, but note that you'll miss the crunchy, garlicky bits that make chili crisp unique.

Can we make this recipe ahead of time?

It's best served fresh for maximum crispiness. You can prep the sauce and vegetables ahead of time, but cook and assemble before serving.

How Do we reheat leftovers?

Reheat in a skillet over medium heat until warmed through and crispy again—avoid microwaving, as it will make the pancake soggy.

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Ingredients

2 tbsp avocado or olive oil
20 premade potstickers, thawed
1 onion, sliced thin
6 cloves garlic, sliced or minced
1 baby bok choy, or 4–5 large leaves, chopped
2 + tbsp chili crisp
⅓ cup soy sauce
¼ cup rice vinegar
1 tbsp sesame oil
1 tsp grated ginger
3 tbsp cornstarch
3 tbsp water
Sesame seeds, for garnish
Fresh chopped scallions, for garnish

Method

In a small bowl, whisk together cornstarch and water until smooth. Set aside.
Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add thinly sliced vegetables and sauté until softened and lightly browned, about 6 minutes. Remove vegetables from the pan and set aside.
Add remaining oil to the skillet. Arrange potstickers in a single layer and cover. Cook for 3–5 minutes, until the bottoms are golden brown.
Return the browned vegetables to the skillet, spreading them evenly over the potstickers.
Pour the cornstarch slurry evenly over the potstickers and vegetables.
Place a pan or plate of the same diameter on top of the skillet. With a quick motion, flip the entire skillet so the potsticker pancake turns out in one piece. Carefully slide it back into the skillet.
Pour sauce over the pancake and cook for another 2–3 minutes, until the edges are extra crispy.
Sprinkle with scallions and sesame seeds. Slide the pancake onto a large platter, cut into wedges, and enjoy!