Description
A comforting and flavorful Potsticker Soup that combines tender dumplings with fresh greens in a savory Asian-inspired broth, perfect for a quick and easy dinner.
Ingredients
Scale
Broth and Flavorings
- 1 tablespoon sesame oil
- 6 cups low-sodium chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili garlic sauce (optional for heat)
- Salt and pepper to taste
Aromatics
- 3 green onions (sliced, white and green parts separated)
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
Vegetables and Potstickers
- 12–16 frozen potstickers or dumplings (any variety)
- 3 cups baby spinach or bok choy (chopped)
- 1/2 cup shredded carrots
Garnish
- Chopped cilantro or extra green onions
Instructions
- Heat Aromatics: Heat the sesame oil in a large pot over medium heat. Add the white parts of the green onions, minced garlic, and grated ginger, then sauté for 1–2 minutes until fragrant to build the flavor base.
- Add Broth and Seasonings: Pour in the chicken or vegetable broth, then stir in the soy sauce, rice vinegar, and chili garlic sauce if using. Bring the soup to a gentle boil to combine flavors.
- Cook Potstickers: Add the frozen potstickers to the boiling broth and cook according to package directions, typically 5–8 minutes, until they are fully heated through and tender.
- Add Vegetables: Stir in the shredded carrots and chopped spinach or bok choy. Simmer the soup for another 2–3 minutes until the greens are wilted and tender.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with the green parts of the green onions or chopped cilantro before serving.
Notes
- Use vegetable broth and vegetarian dumplings to make a vegetarian version of this soup.
- Add mushrooms, snap peas, or other quick-cooking vegetables for extra texture and nutrition.
- Leftovers store well and reheat beautifully, making this a great make-ahead meal.
