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
Scale
- 6 cups chicken or vegetable broth (low-sodium preferred)
- 1 tablespoon sesame oil
- 3 garlic cloves, 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
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Heat sesame oil in a stockpot over medium heat. Add garlic and ginger, cooking until fragrant.
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Stir in broth and soy sauce, then bring to a gentle simmer.
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Add mushrooms and carrots; cook until vegetables begin to soften.
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Gently add frozen potstickers to the simmering broth and cook for 6–8 minutes until tender.
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Stir in spinach or bok choy and let it wilt.
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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