Description
A warm, comforting bowl of potsticker soup is perfect for any occasion! This simple yet flavorful dish combines juicy dumplings, fragrant broth, and fresh vegetables for an easy, restaurant-quality meal you can make at home.
Ingredients
Scale
Main Ingredients:
- 12–15 frozen potstickers (store-bought or homemade)
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tsp grated ginger
- 2 cloves garlic, minced
- 2–3 green onions, chopped (for garnish)
- 1/2 cup sliced mushrooms (optional)
- 1/2 cup spinach or bok choy (optional)
- 1 tbsp rice vinegar (optional)
- Salt and pepper, to taste
- 1 tsp chili oil or red pepper flakes (optional, for spice)
Instructions
- Prepare the Broth:
- Heat sesame oil in a large pot over medium heat.
- Add minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
- Pour in the chicken or vegetable broth and bring to a gentle simmer.
- Add the Potstickers and Vegetables:
- Carefully add the frozen potstickers to the simmering broth and cook according to package instructions (usually 5-7 minutes).
- If using mushrooms, spinach, or bok choy, add them in the last 2-3 minutes of cooking.
- Season and Serve:
- Stir in soy sauce, rice vinegar (if using), and a pinch of salt and pepper.
- Taste the broth and adjust the seasoning as needed.
- Ladle the soup into bowls and garnish with chopped green onions.
- For a spicy kick, drizzle with chili oil or sprinkle red pepper flakes on top
Notes
- Use high-quality broth for the best flavor.
- Avoid overcooking potstickers—they should be tender but not falling apart.
- Add leafy greens at the end to keep them fresh and vibrant.
- Adjust soy sauce, vinegar, and spices to match your taste preference.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- For a heartier meal, add cooked shredded chicken, tofu, or noodles.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Soup
- Method: Stovetop
- Cuisine: Asian-inspired