Potsticker Soup

Potsticker Soup is a comforting, hearty dish that combines the savory flavors of potstickers with a rich, flavorful broth.

Packed with vegetables and aromatic seasonings, this soup is a quick and easy way to enjoy the taste of potstickers in a warm, cozy bowl. Perfect for chilly evenings or when you’re craving something satisfying yet simple to prepare!

Kitchen Equipment Needed

• Large soup pot or Dutch oven
• Cutting board
• Chef’s knife
• Wooden spoon or ladle
• Measuring cups and spoons

Ingredients

• 1 tablespoon sesame oil or vegetable oil
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 medium onion, diced
• 1 medium carrot, peeled and sliced
• 1 red bell pepper, diced
• 4 cups chicken or vegetable broth
• 2 cups water
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon chili garlic sauce (optional, for heat)
• 1 (10-12 oz) package frozen potstickers or dumplings
• 2 cups baby spinach or bok choy, chopped
• 2 green onions, sliced for garnish
• Sesame seeds for garnish (optional)

Directions

1. Sauté Aromatics:
   • Heat sesame oil in a large soup pot over medium heat. Add minced garlic, grated ginger, and diced onion. Sauté for 2–3 minutes until fragrant and the onion becomes translucent.
2. Add Vegetables:
   • Add the sliced carrot and diced bell pepper. Cook for another 3–4 minutes until slightly softened.
3. Prepare the Broth:
   • Pour in chicken or vegetable broth and water. Stir in soy sauce, rice vinegar, and chili garlic sauce if using. Bring the mixture to a gentle boil.
4. Cook the Potstickers:
   • Add the frozen potstickers to the simmering broth. Cook according to the package instructions, usually 5–7 minutes, until they are heated through and tender.
5. Add Greens:
   • Stir in the baby spinach or bok choy during the last 2 minutes of cooking. Allow the greens to wilt in the hot broth.
6. Serve:
   • Ladle the soup into bowls and garnish with sliced green onions and sesame seeds if desired. Serve hot and enjoy!

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Nutrition (Per Serving – Serves 4)

• Calories: 320
• Protein: 12g
• Carbohydrates: 34g
• Fat: 14g
• Fiber: 4g
• Sodium: 900mg

Expert Tips

• Flavor Boost: Add a splash of fish sauce or a few drops of sesame oil at the end for an extra depth of flavor.
• Customize Veggies: Use mushrooms, zucchini, or snap peas for variety.
• Spice Control: Adjust the chili garlic sauce to your desired spice level.

FAQs

Can I use homemade potstickers?
Absolutely! Just adjust the cooking time to ensure they’re fully cooked in the soup.

Can I make this vegetarian?
Yes, use vegetable broth and vegetarian potstickers.

Can I freeze the soup?
It’s best to freeze the broth and vegetables separately. Add fresh potstickers when reheating, as they may become soggy if frozen.

Storing & Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat on the stovetop over medium heat until warmed through. Add a splash of water or broth if needed.

Substitutions & Variations

• Broth Alternatives: Use miso or dashi broth for a Japanese-inspired twist.
• Low-Sodium: Opt for low-sodium soy sauce and broth to control salt content.
• Add Protein: Include shredded chicken or tofu for an extra protein boost.

Potsticker Soup

Potsticker Soup is a comforting, hearty dish that combines the savory flavors of potstickers with a rich, flavorful broth. Packed with vegetables and aromatic seasonings, this soup is a quick and easy way to enjoy the taste of potstickers in a warm, cozy bowl.

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Ingredients Equipment Method

Ingredients

  

• - 1 tablespoon sesame oil or vegetable oil
• - 2 garlic cloves minced
• - 1 tablespoon ginger grated
• - 1 medium onion diced
• - 1 medium carrot peeled and sliced
• - 1 red bell pepper diced
• - 4 cups chicken or vegetable broth
• - 2 cups water
• - 2 tablespoons soy sauce
• - 1 tablespoon rice vinegar
• - 1 teaspoon chili garlic sauce optional, for heat
• - 1 10-12 oz package frozen potstickers or dumplings
• - 2 cups baby spinach or bok choy chopped
• - 2 green onions sliced for garnish
• - Sesame seeds for garnish optional

Equipment

• - Large soup pot or Dutch oven
• - Cutting board
• - Chef’s knife
• - Wooden spoon or ladle
• Measuring cups and spoons

Method

 

1. **Sauté Aromatics:**
2. - Heat sesame oil in a large soup pot over medium heat. Add minced garlic, grated ginger, and diced onion. Sauté for 2–3 minutes until fragrant and the onion becomes translucent.
3. **Add Vegetables:**
4. - Add the sliced carrot and diced bell pepper. Cook for another 3–4 minutes until slightly softened.
5. **Prepare the Broth:**
6. - Pour in chicken or vegetable broth and water. Stir in soy sauce, rice vinegar, and chili garlic sauce if using. Bring the mixture to a gentle boil.
7. **Cook the Potstickers:**
8. - Add the frozen potstickers to the simmering broth. Cook according to the package instructions, usually 5–7 minutes, until they are heated through and tender.
9. **Add Greens:**
10. - Stir in the baby spinach or bok choy during the last 2 minutes of cooking. Allow the greens to wilt in the hot broth.
11. **Serve:**
12. - Ladle the soup into bowls and garnish with sliced green onions and sesame seeds if desired. Serve hot and enjoy!