Description
A quick and comforting potsticker soup featuring savory dumplings simmered in a flavorful broth with fresh vegetables, garlic, and ginger. Ready in under 30 minutes, it’s customizable, cozy, and perfect for weeknight dinners.
Ingredients
6 cups chicken or vegetable broth (low-sodium preferred)
1 tablespoon sesame oil
3 cloves garlic, finely minced
1 teaspoon fresh ginger, grated
2 tablespoons soy sauce (or tamari for gluten-free)
12–15 frozen potstickers or dumplings (any filling)
2 cups baby spinach or bok choy, chopped
1 cup mushrooms, sliced
1 cup carrots, thinly sliced
3 green onions, chopped (for garnish)
1 teaspoon rice vinegar (optional)
Cracked black pepper, to taste
Instructions
Heat sesame oil in a stockpot over medium heat. Add garlic and ginger, cooking until fragrant.
Stir in broth and soy sauce, then bring to a gentle simmer.
Add mushrooms and carrots; cook until vegetables begin to soften.
Gently add frozen potstickers to the simmering broth and cook for 6–8 minutes until tender.
Stir in spinach or bok choy and let it wilt.
Finish with rice vinegar, black pepper, and garnish with green onions before serving.
Notes
Add chili oil or sriracha for a spicier broth.
For a heartier soup, toss in peas, corn, or zucchini.
To prevent dumplings from falling apart, avoid boiling at high heat.
Best served fresh, but broth can be stored separately and reheated with new dumplings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: ~320
- Sugar: ~4 g
- Sodium: ~820 mg
- Fat: ~12 g
- Saturated Fat: ~2 g
- Unsaturated Fat: ~9 g
- Trans Fat: ~0 g
- Carbohydrates: ~38 g
- Fiber: ~4 g
- Protein: ~12 g
- Cholesterol: ~25 mg