Potsticker Soup

A delightful Asian-inspired dish that combines juicy dumplings with a fragrant broth, aromatic spices, and fresh vegetables. This simple yet flavorful soup brings restaurant-quality taste to your kitchen in just minutes.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 300

Ingredients Equipment Method Notes

Ingredients

12-15 frozen potstickers store-bought or homemade
4 cups chicken broth or vegetable broth for vegetarian option
1 tablespoon sesame oil
2 teaspoons grated ginger fresh is recommended
2 cloves garlic minced
1 tablespoon soy sauce
2-3 green onions chopped
1/2 cup mushrooms sliced (optional)
1/2 cup spinach or bok choy optional
1 tablespoon rice vinegar optional
Salt and pepper to taste
1 teaspoon chili oil or red pepper flakes optional, for heat

Equipment

large pot
ladle
Grater for ginger

Method

Heat sesame oil in a large pot over medium heat.
Add minced garlic and grated ginger. Saute for about 30 seconds until fragrant.
Pour in the chicken or vegetable broth and bring to a gentle simmer.
Carefully add the frozen potstickers to the simmering broth. 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.
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 best flavor. Don't overcook potstickers or they will fall apart. Fresh potstickers cook faster (3-5 minutes). Add leafy greens at the end to retain freshness. Use gluten-free potstickers and tamari for gluten-free version.