Potsticker Soup
Warm up with this quick and flavorful Potsticker Soup—perfect for chilly nights and easy dinners!
Ingredients
- 12 –15 frozen potstickers store-bought or homemade
- 4 cups chicken broth or vegetable broth for a vegetarian version
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons grated ginger
- 2 cloves garlic minced
- 2 –3 green onions chopped (for garnish)
- ½ cup sliced mushrooms optional
- ½ cup spinach or bok choy optional
- 1 tablespoon rice vinegar optional, for brightness
- Salt and pepper to taste
- 1 teaspoon chili oil or red pepper flakes optional, for heat
Instructions
Step 1: Build the Broth
- In a large pot over medium heat, warm the sesame oil until shimmering. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant but not browned.
- Pour in the chicken or vegetable broth, soy sauce, and rice vinegar (if using). Bring to a gentle simmer and let it infuse for 5–10 minutes.
Step 2: Cook Potstickers and Add Vegetables
- Add the frozen potstickers directly into the simmering broth. Let them cook for 5–7 minutes or until heated through and tender. If you’re adding mushrooms or greens like spinach or bok choy, stir them in during the last 2–3 minutes of cooking.
Step 3: Season to Taste
- Add salt and pepper to your liking. For a little kick, drizzle in chili oil or sprinkle in red pepper flakes.
Step 4: Serve and Garnish
- Ladle the soup into bowls, making sure each serving gets an even amount of broth, vegetables, and potstickers. Garnish with chopped green onions and an extra drizzle of sesame oil for a silky finish.