Description
This potsticker soup transforms store-bought dumplings into the coziest meal ever! Skip takeout and ladle up this savory broth packed with tender potstickers instead.
Ingredients
Scale
- 1 lb (454g) store-bought potstickers/dumplings (pork, chicken, or vegetable)
- 8 cups (1.9 liters) chicken or vegetable broth
- 2 tablespoons (30ml) sesame oil
- 1 tablespoon (15ml) vegetable oil
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon (15g) fresh ginger, grated
- 1 medium onion, thinly sliced (about 1 cup)
- 2 medium carrots, julienned (about 1 cup)
- 8 oz (227g) mushrooms, sliced (shiitake preferred)
- 3 tablespoons (45ml) soy sauce
- 1 tablespoon (15ml) rice vinegar
- 2 cups (60g) baby spinach
- 3 green onions, thinly sliced
- Red pepper flakes, to taste (optional)
- Salt and pepper, to taste
Instructions
- Heat sesame oil and vegetable oil in a large pot over medium heat. Add minced garlic, grated ginger, and sliced onions. Sauté for 3-4 minutes until onions begin to soften.
- Add sliced mushrooms and cook for 2-3 minutes until they release their moisture. Pour in broth, soy sauce, and rice vinegar. Bring to a gentle boil, then reduce to simmer. Season with salt and pepper.
- Add julienned carrots to the simmering broth and cook for about 5 minutes until slightly softened.
- Gently add potstickers to the simmering broth. Cook according to package directions (typically 6-8 minutes for frozen, 3-4 minutes for fresh) until they float and are heated through.
- Turn off heat and stir in baby spinach until wilted, about 1 minute. Ladle soup into bowls and garnish with sliced green onions and optional red pepper flakes. Serve immediately.