Name: Potsticker Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 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; 1 teaspoon chili oil or red pepper flakes (optional); 12–15 frozen potstickers (store-bought or homemade); 1/2 cup sliced mushrooms (optional); 1/2 cup spinach or bok choy (optional); 2–3 green onions, chopped; Drizzle of sesame oil (for serving)

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Introduction

Potsticker Soup is a comforting and flavorful dish that brings together tender dumplings in a savory broth. Perfect for a quick weeknight dinner or a cozy meal on a chilly day, this soup is easy to make and can be customized with your favorite vegetables.

A white bowl filled with clear broth containing eight tortellini dumplings, each with a light beige, smooth dough and slightly wrinkled edges. The broth is dotted with bright green spinach leaves, chopped green onions, and thin slices of orange carrots, floating evenly throughout. The soup has a fresh and inviting look with small bubbles on the surface and visible herbs. The background shows a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 teaspoon chili oil or red pepper flakes (optional)
12–15 frozen potstickers (store-bought or homemade)
1/2 cup sliced mushrooms (optional)
1/2 cup spinach or bok choy (optional)
2–3 green onions, chopped (for garnish)
Drizzle of sesame oil (for serving)

Instructions

Step 1: Heat the sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
Step 2: Pour in the chicken or vegetable broth, soy sauce, and rice vinegar if using. Bring to a simmer and let it cook for 5–10 minutes to blend the flavors.
Step 3: Add the frozen potstickers directly into the simmering broth. Cook for 5–7 minutes until the potstickers are heated through and tender.
Step 4: If using mushrooms or spinach/bok choy, add them during the last 2–3 minutes of cooking so they remain fresh and vibrant.
Step 5: Taste the soup and adjust seasoning with salt, pepper, and chili oil or red pepper flakes if you like it spicy. Remove the pot from heat once everything is cooked.
Step 6: Ladle the soup into bowls, ensuring an even mix of potstickers and vegetables. Garnish with chopped green onions and a drizzle of sesame oil before serving.

Tips & Variations

Use vegetable broth and vegan potstickers to make this soup completely vegan and vegetarian-friendly.
For a richer umami flavor, add a splash of tamari or fish sauce to the broth.
Include cooked noodles or extra greens like kale or napa cabbage for a heartier meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave to avoid overcooking the potstickers, which can become tough with rapid reheating.

How to Serve

The image shows a white bowl filled with a clear soup containing several small, round dumplings that have a slightly wrinkled, soft texture. The dumplings are light beige in color and float among thin slices of bright orange carrots, dark green spinach leaves, and thinly sliced rings of fresh green onions. The broth is transparent with a gentle sheen, revealing the detailed textures of the ingredients. The bowl sits on a white marbled surface, creating a clean and bright setting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potstickers instead of frozen?

Yes, fresh potstickers will work well. Simply adjust cooking time by reducing it slightly, as fresh potstickers cook faster than frozen ones. Keep an eye on the texture to avoid overcooking.

Can I make this soup spicy?

Absolutely! Add chili oil, crushed red pepper flakes, or fresh sliced chili peppers to the broth according to your heat preference. Start with a small amount and adjust to taste.