Potsticker Soup Recipe
This comforting Potsticker Soup is a flavorful and easy-to-make dish featuring tender potstickers simmered in a fragrant broth infused with garlic, ginger, soy sauce, and sesame oil. Enhanced with fresh mushrooms and leafy greens, it’s a perfect light meal or appetizer that combines warm, savory flavors with nutritious vegetables and a touch of spice for complexity.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Halal
Ingredients
Scale
Soup Base
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons grated ginger
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar (optional)
- Salt and pepper to taste
Vegetables
- 1/2 cup sliced mushrooms
- 1/2 cup spinach or bok choy
- 2–3 green onions, chopped (for garnish)
Other
- 12–15 frozen potstickers (store-bought or homemade)
- 1 teaspoon chili oil or red pepper flakes (optional)
Instructions
- Prepare the Broth: Heat sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until aromatic and just beginning to soften. Pour in the chicken or vegetable broth, soy sauce, and optional rice vinegar. Bring the mixture to a gentle simmer and cook for 5–10 minutes to let the flavors meld.
- Cook the Potstickers and Vegetables: Carefully add the frozen potstickers to the simmering broth. Let them cook for 5–7 minutes, or until fully heated through and tender. During the last 2–3 minutes, stir in the sliced mushrooms and spinach or bok choy to allow them to wilt and soften.
- Season the Soup: Taste the broth and adjust seasoning with salt and pepper. Add chili oil or red pepper flakes if you prefer some heat. Stir to combine and then remove the pot from heat.
- Serve and Garnish: Ladle the hot soup into serving bowls, ensuring each bowl has a good mix of broth, potstickers, and vegetables. Sprinkle with chopped green onions and optionally drizzle extra sesame oil for enhanced aroma and flavor.
Notes
- You can substitute chicken broth with vegetable broth to make this recipe vegetarian.
- For a spicy kick, add more chili oil or red pepper flakes to taste.
- Fresh potstickers can be used instead of frozen; adjust cooking time accordingly.
- Feel free to swap spinach with bok choy or other leafy greens depending on availability and preference.
- Rice vinegar is optional but adds a subtle tang that brightens the broth.
Keywords: Potsticker soup, dumpling soup, Asian soup, easy soup recipe, comfort food
Find it online: https://leofoster.com/potsticker-soup-recipe/
