Why You’ll Love This Recipe
- Quick and Easy: Uses store-bought potstickers for convenience.
- Customizable: Add your favorite vegetables, spices, or even noodles for a heartier dish.
- Comforting and Flavorful: The savory broth, ginger, and garlic create a cozy and rich taste.
- Diet-Friendly: Can be made vegetarian or gluten-free with simple substitutions.
Ingredients
- 12-15 frozen potstickers (store-bought or homemade)
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons grated ginger
- 2 cloves garlic, minced
- 2-3 green onions, chopped (for garnish)
- 1/2 cup sliced mushrooms (optional)
- 1/2 cup spinach or bok choy (optional)
- 1 tablespoon rice vinegar (optional, for a little tang)
- Salt and pepper to taste
- 1 teaspoon chili oil or red pepper flakes (optional, for a spicy kick)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Broth: Heat sesame oil in a large pot over medium heat. Add garlic and ginger, sautéing for about a minute until fragrant. Pour in the broth and bring to a simmer. Stir in soy sauce and rice vinegar, letting the flavors develop for 5-10 minutes.
- Cook the Potstickers and Vegetables: Add frozen potstickers to the simmering broth. Cook for 5-7 minutes or until heated through and floating. Add mushrooms or spinach in the last few minutes of cooking.
- Season the Soup: Taste the broth and adjust seasoning with salt, pepper, or chili oil for heat.
- Serve and Garnish: Ladle the soup into bowls, ensuring each portion has a mix of broth, potstickers, and vegetables. Garnish with chopped green onions and a drizzle of sesame oil.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Extra Umami: Add a splash of tamari or fish sauce for deeper flavors.
- Vegetable Boost: Try napa cabbage, shredded carrots, or baby bok choy.
- Spicy Version: Increase chili oil or add fresh sliced chilies.
- Hearty Meal: Stir in cooked noodles like ramen or udon.
- Vegan-Friendly: Use vegetable broth and vegan potstickers.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm the soup gently on the stovetop over low heat to prevent overcooking the potstickers. Add a splash of broth or water if needed.
FAQs
1. How can I prevent potstickers from falling apart in the soup?
Avoid over-stirring once they’re added and cook them according to the package instructions.
2. Can I freeze Potsticker Soup?
The broth can be frozen, but it’s best to add fresh potstickers when reheating to prevent mushiness.
3. What type of potstickers should I use?
You can use any variety—pork, chicken, shrimp, or vegetable-filled potstickers all work well.
4. Can I make this soup gluten-free?
Yes! Use gluten-free potstickers and tamari instead of soy sauce.
5. What side dishes go well with Potsticker Soup?
Pair it with steamed dumplings, spring rolls, or a fresh Asian-inspired salad.
6. How do I add more protein to the soup?
You can add tofu, shredded chicken, or shrimp to make it more filling.
7. What if I don’t have fresh ginger?
You can substitute ½ teaspoon of ground ginger for fresh ginger.
8. Can I make this soup ahead of time?
Yes, prepare the broth in advance and add the potstickers fresh when reheating.
9. How do I make this soup creamier?
A splash of coconut milk can add a creamy texture and mild sweetness.
10. Can I use homemade potstickers?
Absolutely! Homemade potstickers add an extra layer of freshness and customization.
Conclusion
Potsticker Soup is the ultimate comfort meal that combines the heartiness of dumplings with a rich, flavorful broth. Quick to make and endlessly customizable, it’s a dish that suits any occasion. Whether you’re looking for a light meal or a cozy dinner, this soup is sure to become a favorite.
Potsticker Soup Recipe
Potsticker Soup is a warm, comforting dish that combines tender dumplings with a flavorful, aromatic broth. Quick and easy to prepare, this soup is packed with umami, customizable with vegetables and spices, and perfect for a nourishing meal. Whether you prefer it spicy, vegetarian, or loaded with extras, this recipe is a must-try for cozy nights!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup / Asian-Inspired
- Method: Stovetop
- Cuisine: Asian / Fusion
- Diet: Vegetarian
Ingredients
- 12–15 frozen potstickers (store-bought or homemade)
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons grated ginger
- 2 cloves garlic, minced
- 2–3 green onions, chopped (for garnish)
- ½ cup sliced mushrooms (optional)
- ½ cup spinach or bok choy (optional)
- 1 tablespoon rice vinegar (optional, for a little tang)
- Salt and pepper, to taste
- 1 teaspoon chili oil or red pepper flakes (optional, for spice)
Instructions
1️⃣ Prepare the Broth:
Heat sesame oil in a large pot over medium heat. Add garlic and ginger, sautéing for about 1 minute until fragrant.
2️⃣ Simmer the Broth:
Pour in the broth and bring to a simmer. Stir in soy sauce and rice vinegar, letting the flavors develop for 5-10 minutes.
3️⃣ Cook the Potstickers & Vegetables:
Add frozen potstickers to the simmering broth. Cook for 5-7 minutes or until they float and are heated through. Add mushrooms or spinach in the last few minutes of cooking.
4️⃣ Season & Serve:
Taste the broth and adjust seasoning with salt, pepper, or chili oil for heat. Ladle into bowls and garnish with chopped green onions and an extra drizzle of sesame oil.
Notes
- Extra Umami: Add a splash of tamari or fish sauce for deeper flavors.
- Vegetable Boost: Include napa cabbage, shredded carrots, or baby bok choy.
- Make It Spicier: Increase chili oil or add fresh sliced chilies.
- Hearty Meal: Stir in cooked noodles like ramen or udon.
- Vegan-Friendly: Use vegetable broth and vegan potstickers.
