Description
Potsticker Soup is a cozy, flavorful dish combining crispy dumplings with a savory, aromatic broth. Perfect for chilly nights, it delivers warmth, texture, and rich taste in every bowl.
Ingredients
- 12–16 frozen potstickers (store-bought or homemade)
- 6 cups chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- 1-inch piece of fresh ginger, sliced thin
- 2 green onions, chopped (for garnish)
- 1 cup bok choy or spinach, chopped
- 1 carrot, julienned
- 1 tablespoon hoisin sauce (optional)
- 1 tablespoon chili paste (optional)
Instructions
1. Heat a large skillet or wok over medium-high heat. Add a bit of oil and arrange the frozen potstickers in the skillet.
2. Cook for about 2–3 minutes on each side until golden brown and crispy. Set aside on a plate.
3. In a large pot, heat sesame oil over medium heat. Add minced garlic and sliced ginger, and sauté for 1–2 minutes until fragrant.
4. Pour in the chicken or vegetable broth. Stir in soy sauce, rice vinegar, hoisin sauce (if using), and chili paste (if desired).
5. Bring the broth to a gentle simmer and cook for 5–7 minutes to let the flavors meld.
6. Stir in chopped bok choy or spinach and julienned carrot. Simmer for 3–4 minutes until the vegetables are tender.
7. Carefully add the cooked potstickers to the soup. Heat for 2–3 more minutes.
8. Ladle the soup into bowls, garnish with chopped green onions, and serve hot.
Notes
Customize the spice level by adjusting the amount of chili paste.
For extra protein, add tofu or cooked shredded chicken.
Use vegetable broth and plant-based potstickers to make the dish vegetarian.
Leftover soup can be stored in the fridge for up to 2 days, but add the potstickers fresh for the best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: dinner
- Method: stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl