IRRESISTIBLE POTSTICKER SOUP RECIPE

Craving something warm, savory, and utterly satisfying? Imagine biting into plump, juicy potstickers swimming in a flavorful broth, bursting with umami goodness and vibrant vegetables – that’s Potsticker Soup! This isn’t just soup; it’s a comforting hug in a bowl, ready in under 30 minutes, and I promise you’ll be coming back for seconds (and thirds!).

The Dream Team: Ingredients You’ll Need

For the Soup Base:

• 6 cups chicken broth (low sodium preferred)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional, for heat)

For the Potstickers:

• 1 pound frozen potstickers (gyoza or dumplings), any flavor you like!

For the Veggies & Garnishes:

• 1 cup sliced mushrooms (shiitake, cremini, or button)
• 1 cup shredded carrots
• 1 cup baby spinach (or chopped bok choy)
• 2 green onions, thinly sliced (for garnish)
• Optional: Sesame seeds, sriracha, extra soy sauce for serving

Let’s Talk Potsticker Selection!

Okay, friend, let’s be honest, the potstickers are the star of the show, right? Don’t be afraid to experiment! I usually grab a bag of pork potstickers, but chicken, shrimp, or even veggie potstickers work wonderfully. I’ve even used Korean Mandu (dumplings) before! The important thing is to choose something you love. You can find frozen potstickers in most grocery stores in the frozen Asian foods section. If you’re feeling ambitious, you could even make your own from scratch, but for a quick weeknight meal, frozen is your best friend.

Gear Up: Essential Equipment

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons

Step-by-Step Instructions: Soup Perfection

Getting Started: Building the Flavor Base

1. In your large pot or Dutch oven, combine the chicken broth, soy sauce, sesame oil, rice vinegar, grated ginger, minced garlic, and red pepper flakes (if using).
2. Bring the mixture to a simmer over medium heat. Simmering helps the flavors meld together beautifully.

Adding the Veggies: A Nutritional Boost

3. Add the sliced mushrooms and shredded carrots to the simmering broth. Cook for about 5 minutes, or until the carrots are slightly softened. This gives them a head start before we add the potstickers.

The Star of the Show: Cooking the Potstickers

4. Gently add the frozen potstickers to the simmering soup. Cook according to the package instructions, usually about 5-7 minutes, or until they are heated through and cooked. This is where you need to pay attention! You want the potstickers to be cooked through but not falling apart.

Greens Galore: Finishing Touches

5. Stir in the baby spinach (or chopped bok choy) during the last minute of cooking. The spinach will wilt quickly, adding a pop of color and freshness.

Serve it Up: Garnish and Enjoy!

6. Ladle the Potsticker Soup into bowls. Garnish with sliced green onions, sesame seeds, and a drizzle of sriracha (if you like it spicy). Serve immediately and enjoy!

Troubleshooting Tips: No Soup Snafus Allowed!

Alright, let’s anticipate some common questions and tackle them head-on:

• “My potstickers are sticking together!” Don’t overcrowd the pot! Cook them in batches if necessary. You can also gently nudge them apart with a spoon as they cook.
• “My soup is too salty!” Use low-sodium chicken broth and adjust the soy sauce to your taste. You can also add a squeeze of lemon juice to balance the flavors.
• “My soup is too bland!” Taste as you go! Add more soy sauce, ginger, or garlic to boost the flavor. A little extra sesame oil can also work wonders.
• “Can I use different vegetables?” Absolutely! Feel free to add other veggies like snow peas, edamame, or water chestnuts.

Variations: Let’s Get Creative!

This Potsticker Soup recipe is incredibly versatile. Here are a few ideas to get your creative juices flowing:

• Spicy Potsticker Soup: Add more red pepper flakes or a dash of your favorite chili oil.
• Coconut Curry Potsticker Soup: Use coconut milk instead of chicken broth for a creamy, fragrant soup. Add a spoonful of red curry paste for extra flavor.
• Miso Potsticker Soup: Add a tablespoon or two of miso paste to the broth for a rich, umami flavor.
• Shrimp Potsticker Soup: Use shrimp potstickers and add some cooked shrimp to the soup for a seafood twist.

Serving Suggestions: Complete the Meal

Potsticker Soup is delicious on its own, but here are a few ideas to make it a complete meal:

• Serve with a side of steamed rice or noodles.
• Add a simple side salad with a light vinaigrette.
• Pair it with other Asian-inspired dishes like Marry Me Chicken Soup.

Make-Ahead Magic: Prep Like a Pro

Want to get ahead of the game? You can prep the soup base ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to eat, simply bring the soup to a simmer and add the potstickers and spinach. This is a great option for busy weeknights! Alternatively, if you want something with a slightly different flavor profile, you might consider making Italian Penicillin Soup. The base can also be prepped in advance for that one!

More Souper Inspiration: Similar Recipes You’ll Love

If you’re a soup fanatic like me, you’ll definitely want to check out these other delicious soup recipes:

• Autumn Tortellini Soup: A cozy and comforting soup with cheese tortellini and seasonal vegetables.
• Chicken Tortellini Soup: A family-friendly favorite with chicken, tortellini, and a flavorful broth.
• Italian Sausage Ditalini Soup: A hearty and flavorful soup with Italian sausage, ditalini pasta, and vegetables.
• Sausage Tortellini Soup: Another fantastic option featuring sausage and cheese tortellini.

Storage Instructions: Keeping it Fresh

Leftover Potsticker Soup can be stored in an airtight container in the refrigerator for up to 3 days. Keep in mind that the potstickers may become a bit softer as they sit in the broth. To reheat, simply warm the soup in a pot over medium heat or in the microwave. For best results, add a splash of water or broth to prevent the potstickers from drying out.

Final Thoughts: Your New Go-To Soup

See? Making Potsticker Soup is as easy as pie (or should I say, as easy as simmering some potstickers!). It’s the perfect meal for busy weeknights, chilly evenings, or whenever you’re craving a comforting bowl of goodness. I hope you love this recipe as much as I do! Don’t forget to share your creations with me – I can’t wait to see your Potsticker Soup masterpieces!

Irresistible Potsticker Soup

Amelia Chen-Morrison

This comforting and flavorful potsticker soup is ready in under 30 minutes, making it perfect for a quick and satisfying weeknight meal. Plump potstickers swim in a savory broth with vibrant vegetables, creating a delicious and heartwarming experience.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Asian

Servings 4

Calories 450 kcal

Equipment

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups
• Measuring spoons
• Ladle

Ingredients

  

• 6 cups chicken broth low sodium preferred
• 1 pound frozen potstickers gyoza or dumplings
• 1 cup sliced mushrooms shiitake, cremini, or button
• 1 cup shredded carrots
• 1 cup baby spinach or chopped bok choy
• 2 green onions, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• ½ teaspoon red pepper flakes optional, for heat
• Sesame seeds optional, for garnish
• Extra soy sauce optional, for serving

Instructions

 

• In a large pot or Dutch oven, combine the chicken broth, soy sauce, sesame oil, rice vinegar, grated ginger, minced garlic, and red pepper flakes (if using).
• Bring the mixture to a simmer over medium heat.
• Add the sliced mushrooms and shredded carrots to the simmering broth. Cook for about 5 minutes, or until the carrots are slightly softened.
• Gently add the frozen potstickers to the simmering soup. Cook according to the package instructions, usually about 5-7 minutes, or until they are heated through and cooked.
• Stir in the baby spinach (or chopped bok choy) during the last minute of cooking. The spinach will wilt quickly.
• Ladle the Potsticker Soup into bowls. Garnish with sliced green onions, sesame seeds, and a drizzle of sriracha (if desired).
• Serve immediately and enjoy.

Notes

For a spicier soup, add more red pepper flakes or chili oil. Coconut milk can be substituted for chicken broth for a creamy coconut curry version. Miso paste can be added for a richer, umami flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If potstickers stick together, cook them in batches. If the soup is too salty, use low-sodium broth and adjust soy sauce. If the soup is too bland, add more soy sauce, ginger, or garlic.