Description
This comforting potsticker soup is perfect for cozy evenings at home or casual weeknight dinners. Packed with tender dumplings, fresh vegetables, and a flavorful broth, it’s simple to make yet full of rich, satisfying taste. Inspired by classic Asian flavors, this soup is quick to prepare and versatile, making it a go-to meal for the whole family.
Ingredients
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6 cups chicken or vegetable broth
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2 cups water
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2 tablespoons soy sauce
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1 tablespoon sesame oil
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1 tablespoon minced ginger
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2 cloves garlic, minced
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2 teaspoons rice vinegar
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1/2 teaspoon crushed red pepper flakes (optional)
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12–15 frozen or fresh chicken, vegetable, or shrimp potstickers
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1 tablespoon vegetable oil (for pan-frying, optional)
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2 cups baby spinach or bok choy, chopped
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1 cup shredded carrots
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1 cup sliced mushrooms
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3 green onions, thinly sliced
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1 tablespoon fresh cilantro, chopped (optional)
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1 teaspoon sesame seeds (optional)
Instructions
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In a large pot over medium heat, combine the broth and water. Add soy sauce, sesame oil, ginger, garlic, rice vinegar, and red pepper flakes. Stir to combine.
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Bring the broth to a gentle simmer, then reduce heat to low.
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Cook potstickers according to package instructions, either boiling or pan-frying briefly in vegetable oil.
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Add chopped spinach, shredded carrots, and mushrooms to the simmering broth. Cook 3–5 minutes until vegetables are tender.
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Gently add cooked potstickers to the soup and simmer 2–3 minutes to absorb flavors.
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Stir in green onions, cilantro, and sesame seeds if desired.
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Serve immediately in bowls with a few potstickers and plenty of vegetables.
Notes
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Adjust spice levels with red pepper flakes or sriracha.
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Fresh herbs like cilantro add brightness and aroma.
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Store leftovers in the refrigerator for up to 2 days, keeping potstickers separate if possible.
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Serve with rice or flatbread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes