Potsticker Frittata

If I have any life advice to give, it’s to always have a bag of potstickers in the freezer. From childhood until now, this has been the case for me. I can go to bed at night feeling OK about my life knowing they’re there. Give in and let them be there for you too, waiting to be coaxed into steaming juicy tenderness in a piping-hot pan. Adding eggs to the pan near the end of the cooking process yields the best of both worlds—succulent potstickers sitting amid a tender lake of eggs, all with a golden-brown bottom—turning this snack into a main course that’s perfect for lunch or brunch or truly anytime.

INGREDIENTS

• 4 or 5 large eggs

• 2 scallions, thinly sliced, divided

  Family Style: Elegant Everyday Recipes Inspired by Home and Heritage Peter Som- HarperCollins Publishers

• Kosher salt

• Freshly ground black pepper

• 2 tablespoons neutral oil

• 8 frozen potstickers

• Mixed soft herbs, such as basil, mint, chives, and/or cilantro, for garnish (optional)

• Furikake, for finishing

• Soy sauce, for serving

• Chili oil, for serving (optional)

DIRECTIONS 

Whisk the eggs in a small bowl, then stir in half the scallions, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

In a large nonstick skillet, heat the oil over medium-high heat and swirl to coat. Arrange the potstickers in a sunburst formation around the pan, ensuring that they are evenly spaced and sit firmly on their bottom flat side. Let cook for 1 minute, then pour 1/2 cup water into the center of the pan (leaving the potstickers undisturbed) and cover. Turn the heat down to medium and let them steam for 4 minutes (there will still be some water in the pan).

Carefully lift the lid and pour the beaten eggs into the pan, ensuring you don’t pour them on top of the dumplings. Cover and continue to cook for 4 to 5 minutes, or until the eggs are set and start to pull away from the sides of the pan, the bottom is golden brown, and the dumplings are cooked through. 

Garnish with remaining scallions and herbs (if using), finish with a sprinkle of furikake, and serve right from the pan with soy sauce and chili oil (if using) alongside. Alternatively, you can carefully slide onto a plate to serve. 

Hot Tip Top with anything you like—sliced avocado, baby kale, diced ham, and so much more.

Excerpted from the book FAMILY STYLE by Peter Som. Copyright © 2025 by Peter Som. From Harvest, an imprint of HarperCollins Publishers. Reprinted with permission.

When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you!