Irresistible Potsticker Soup
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.
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.