Dump rock-hard frozen pork potstickers in the baking dish and 4 other simple ingredients to get a meal so wildly delicious, your friends will be begging for more!

This is the kind of weeknight dish I lean on when I’m staring at a bag of rock-hard frozen pork potstickers and need dinner on the table with almost no effort. Instead of fussing with pan-frying in batches, we tuck the frozen dumplings straight into a glass baking dish, surround them with a savory, slightly sticky sauce, and let the oven do all the work. While potstickers (or jiaozi) are traditionally pan-fried or steamed, this baked approach borrows the same flavors and turns them into a hands-off, family-style meal that feels a little indulgent without requiring a sink full of dishes.

Serve these oven-baked pork potstickers straight from the hot baking dish with plenty of the glossy sauce spooned over the top. They’re lovely over a bed of steamed jasmine or brown rice to soak up the juices, or alongside a simple bowl of garlicky sautéed greens, such as bok choy or spinach. A quick cucumber salad with rice vinegar and sesame oil offers a cool, crisp contrast, and if you like heat, set out chili crisp or sriracha at the table so everyone can customize their own plate.

Servings: 4

1 (24-ounce) bag frozen pork potstickers (keep completely frozen; do not thaw)

Preheat your oven to 400°F (200°C). Position a rack in the center of the oven so the heat circulates evenly around the baking dish.

Place the rock-hard frozen pork potstickers in a single layer in a 9x13-inch oven-safe glass baking dish. Tuck them in snugly so they mostly fill the bottom of the dish, but avoid stacking; overlapping a little at the edges is fine.

In a medium bowl or large measuring cup, whisk together the soy sauce, honey, rice vinegar, and toasted sesame oil until the honey is fully dissolved and the mixture looks smooth and glossy.

Pour the sauce mixture evenly over the frozen potstickers in the glass baking dish. Tilt the dish gently if needed so the liquid runs underneath and around the dumplings; most of them should be sitting in a shallow pool of sauce.

Cover the baking dish tightly with aluminum foil. This traps steam, helping the rock-hard frozen potstickers cook through gently without drying out.

Bake, covered, for 25 minutes. During this time, the potstickers will steam in the sauce and go from frozen solid to tender and hot in the center.

Carefully remove the foil (watch for hot steam), then return the uncovered baking dish to the oven. Bake for another 10 to 15 minutes, or until the sauce has thickened slightly, the edges of the potstickers look a bit caramelized, and the internal temperature of a dumpling reaches at least 165°F (74°C) when checked with an instant-read thermometer.

Remove the baking dish from the oven and let the potstickers rest for 3 to 5 minutes. The sauce will thicken a touch more as it cools, turning into a rich glaze that clings to the dumplings.

Serve the potstickers straight from the glass baking dish, spooning plenty of the sauce over the top of each portion. If desired, garnish with sliced scallions or sesame seeds (optional extras that don’t count toward the core five ingredients).

To keep this firmly in the 5-ingredient lane, the base recipe is intentionally streamlined, but there’s lots of room to play. For extra heat, whisk 1 to 2 teaspoons of chili garlic sauce, gochujang, or sriracha into the soy-honey mixture. If you prefer a less sweet profile, reduce the honey to 1/4 cup and add 2 tablespoons of water to keep the sauce volume similar. You can also swap the honey for maple syrup or packed light brown sugar; just whisk a bit longer so the sugar dissolves. For a punchier, more aromatic version, stir in finely grated fresh ginger or minced garlic to the sauce before baking, or scatter sliced scallions over the dish right after it comes out of the oven. If you’re cooking for a crowd, use two glass baking dishes and rotate them halfway through baking so everything cooks evenly. Food safety notes: Always start with fully frozen, commercially prepared pork potstickers and keep them frozen until the moment they go into the baking dish; do not leave them at room temperature for extended periods. Bake until the internal temperature of the pork filling reaches at least 165°F (74°C) to ensure it is safe to eat. Refrigerate leftovers within 2 hours of cooking and reheat thoroughly in a 350°F (175°C) oven until hot in the center. Because glass can crack with sudden temperature changes, avoid placing a cold glass baking dish directly into a very hot oven; assemble the dish while the oven preheats so the glass warms gradually.