Description
A comforting and speedy potsticker soup with tender dumplings, fragrant broth, and optional garnishes.
Ingredients
- 12–15 frozen potstickers (store-bought or homemade)
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons grated fresh 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, chopped (optional)
- 1 tablespoon rice vinegar (optional)
- Salt and pepper to taste
- 1 teaspoon chili oil or red pepper flakes (optional)
Instructions
- Heat 1 tablespoon sesame oil in a large pot over medium heat. Add grated ginger and minced garlic, sauté for 30–45 seconds until fragrant.
- Pour in chicken broth and soy sauce, bringing it to a gentle simmer.
- Carefully add the frozen potstickers in a single layer and simmer for 5–8 minutes until heated through.
- If using mushrooms and bok choy or spinach, add them during the final 3–5 minutes.
- Taste and adjust seasoning with salt, pepper, and rice vinegar if desired. Add chili oil or red pepper flakes for heat.
- Ladle into bowls and garnish with chopped green onions. Serve immediately.
Notes
For freshness, use low-sodium broth and adjust seasoning as per taste. Store leftovers submerged in broth for best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian