Here’s a cozy, flavorful Potsticker Soup—all the comfort of dumplings in a light broth 🥟🍲
Potsticker Soup
Ingredients (serves 4)
- 12–16 frozen or fresh potstickers (pork, chicken, or vegetable)
- 6 cups chicken or vegetable broth
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, sliced or grated
- 2 carrots, thinly sliced
- 3–4 baby bok choy leaves, chopped (or spinach)
- 2 green onions, sliced
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp sesame oil
- Optional: mushrooms, snow peas, or corn
- Optional garnish: sesame seeds, extra green onions, or sriracha
Instructions
- Prepare the broth
- In a large pot, bring broth to a gentle simmer.
- Add garlic, ginger, and carrots; simmer 5–7 minutes until carrots are tender.
- Cook potstickers
- Add frozen potstickers directly to simmering broth.
- Cook according to package instructions (usually 5–7 minutes), until dumplings float and are heated through.
- Add greens & seasoning
- Stir in bok choy or spinach and soy sauce.
- Drizzle sesame oil over the soup.
- Serve
- Ladle into bowls and garnish with green onions, sesame seeds, or sriracha if desired.
Tips & Variations
- Crispier dumplings: Pan-fry potstickers separately and add to the soup just before serving.
- Spicy version: Add chili garlic sauce or a few red pepper flakes.
- Extra flavor: Include mushrooms, bamboo shoots, or water chestnuts.
- Meal prep: Store broth separately from dumplings; reheat and cook dumplings fresh to avoid sogginess.
If you want, I can make a slow-cooker potsticker soup version where everything simmers together for easy weeknight prep, with instructions for adding frozen dumplings at the right time.
Do you want me to do that?
