Potsticker Soup
Potsticker Soup is a cozy, flavor-packed bowl of tender dumplings swimming in a rich, savory broth with fresh greens and mushrooms. It’s quick to prepare and perfect for a comforting weeknight meal or a chilly day!
Ingredients
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 6 cups chicken broth or vegetable broth
- 1 tablespoon soy sauce plus more to taste
- 1 tablespoon rice vinegar
- 12 –16 frozen potstickers chicken, pork, or vegetable
- 2 cups baby spinach or bok choy chopped
- 1 cup sliced mushrooms shiitake or cremini
- 2 green onions thinly sliced
- Optional toppings: sriracha toasted sesame seeds, cilantro
Instructions
- Heat sesame oil in a large pot over medium heat.
- Add garlic and ginger; sauté for 1–2 minutes until fragrant.
- Pour in chicken broth, soy sauce, and rice vinegar. Bring to a simmer.
- Carefully add frozen potstickers to the simmering broth. Cook according to package instructions (typically 6–8 minutes), until tender and heated through.
- Add mushrooms and cook for another 2–3 minutes.
- Stir in spinach or bok choy and cook just until wilted.
- Taste and adjust seasoning with more soy sauce if needed.
- Ladle soup into bowls, top with green onions and your favorite toppings, and serve hot!
Notes
- Use frozen dumplings for convenience—no need to thaw first!
- Customize with your favorite veggies like carrots, snap peas, or baby corn.
- Spice it up with chili oil or red pepper flakes if you like it hot.
- For a heartier soup, stir in noodles or tofu.
- Leftovers store well in the fridge for up to 2 days, but the potstickers may soften slightly.