Description
This Potsticker Soup is a quick, comforting meal that blends tender dumplings, rich savory broth, and fresh vegetables for an easy weeknight dinner. It delivers all the flavors of your favorite takeout potstickers in a cozy, homemade soup that’s ready in under 30 minutes.
Ingredients
-
1 tablespoon vegetable oil
-
3 cloves garlic, minced
-
1 tablespoon fresh ginger, grated
-
6 cups low-sodium chicken or vegetable broth
-
2 tablespoons soy sauce (or tamari for gluten-free)
-
1 teaspoon sesame oil
-
1 cup sliced mushrooms
-
2 cups chopped baby bok choy or spinach
-
12–16 frozen potstickers (pork, chicken, or vegetable)
-
2 green onions, sliced (for garnish)
-
Salt and black pepper, to taste
-
Optional toppings: chili crisp, sriracha, lime wedges, sesame seeds
Instructions
-
Heat vegetable oil in a large pot over medium heat. Add garlic and ginger, sauté until fragrant (about 30 seconds).
-
Pour in broth, soy sauce, and sesame oil. Bring to a gentle simmer.
-
Add mushrooms and cook for 5 minutes to build flavor.
-
Carefully drop frozen potstickers into the simmering broth. Stir gently to prevent sticking.
-
Simmer uncovered for 8–10 minutes, until potstickers float and are heated through.
-
Add bok choy or spinach during the last minute of cooking.
-
Season to taste with salt and pepper.
-
Serve hot, garnished with green onions and optional toppings.
Notes
-
Use bone broth for extra richness and protein.
-
Avoid boiling vigorously; gentle simmering keeps potstickers from tearing.
-
Store broth and dumplings separately to prevent sogginess.
-
Add chili oil or vinegar for a spicy, tangy flavor boost.