Description
Potsticker Soup Recipe: Dumplings, veggies, and savory broth come together in this comforting and flavorful crowd-pleaser. Easy to make and perfect for any occasion.
Ingredients
Scale
- 1 pound (450g) frozen potstickers/dumplings (chicken, or vegetable)
- 8 cups (2 liters) chicken or vegetable broth, low-sodium preferred
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon fresh ginger, grated
- 1 medium onion, thinly sliced (about 1 cup)
- 2 medium carrots, julienned (about 1 cup)
- 8 oz (225g) mushrooms, thinly sliced (shiitake preferred)
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 3 cups baby spinach or bok choy, roughly chopped
- 4 green onions, sliced thinly
- Optional: 1-2 teaspoons chili oil or sriracha for heat
Instructions
- Step 1: Prepare the Aromatics Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the sliced onions and cook for 2-3 minutes until they begin to soften. Add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant but not browned. This aromatic base will infuse your entire Potsticker Soup with classic Asian flavors.
- Step 2: Build the Broth Pour in the 8 cups of broth, add the soy sauce, and bring the mixture to a gentle boil. Reduce heat to maintain a steady simmer, then add the julienned carrots. Allow these harder vegetables to cook for about 3-4 minutes until they begin to soften but still maintain some bite.
- Step 3: Add Mushrooms Add the sliced mushrooms to the simmering broth and continue cooking for another 3 minutes. As the mushrooms cook, they’ll release their earthy flavor into the broth, adding depth to your potsticker dumpling soup.
- Step 4: Cook the Potstickers Gently slide the frozen potstickers into the simmering broth. Avoid stirring vigorously as this may break the dumplings. Instead, push them down gently with a spoon to submerge them in the hot liquid. Allow them to cook according to package directions, typically 6-8 minutes until they float and are heated through.
- Step 5: Finish the Soup When the potstickers are almost done, add the rice vinegar, sesame oil, and baby spinach or bok choy. Stir gently until the greens wilt, which should take only 1-2 minutes. Taste the broth and adjust seasonings as needed with additional soy sauce or a pinch of salt.
- Step 6: Serve and Garnish Ladle your finished Potsticker Soup into bowls, ensuring each serving gets a generous amount of potstickers and vegetables. Garnish with sliced green onions and optional chili oil for those who enjoy some heat. Serve immediately while piping hot for the best flavor and texture experience.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 calories
- Sugar: 6 grams
- Sodium: 1200 mg
- Fat: 14 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 3 grams
- Protein: 15 grams
- Cholesterol: 30 mg