Easy Potsticker Soup Recipe
Comforting, veggie-packed potsticker soup with tender dumplings in a savory ginger-garlic broth. Ready in about 25 minutes.
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Servings:
Ingredients
Main Ingredients
- 1 tbsp toasted sesame oil
- 1 tbsp fresh ginger, grated
- 2 tsp garlic, minced
- 1.5 cup sliced mushrooms
- 1 cup thinly sliced carrots
- 6 cup low-sodium chicken broth
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 20 oz frozen potstickers (pork or chicken)
- 4 cup baby spinach
- 0.5 cup sliced green onions
- 0.25 tsp ground white pepper
- 0.25 tsp crushed red pepper flakes optional
- 0.5 tsp kosher salt to taste
- 1 cup water use only if broth tastes too strong
- 1 tsp toasted sesame seeds for garnish
- 1 tsp chili oil for serving, optional
Instructions
Preparation Steps
- Prep veggies and aromatics: slice mushrooms, carrots, and green onions; grate ginger and mince garlic.
- Warm sesame oil in a large pot over medium heat.
- Sauté ginger and garlic until fragrant, about 30 seconds.
- Add mushrooms and carrots; cook until slightly softened, 2 to 3 minutes.
- Pour in chicken broth, soy sauce, and rice vinegar; bring to a gentle boil.
- Slide in frozen potstickers; simmer until they float and are heated through, 5 to 7 minutes.
- Stir in spinach and green onions; cook until wilted, about 1 minute.
- Season with white pepper, red pepper, and a pinch of salt. Thin with water if desired.
- Ladle into bowls. Finish with sesame seeds and a drizzle of chili oil.
Notes
Variation: Swap spinach for chopped bok choy or napa cabbage. For extra richness, whisk in a beaten egg while the soup simmers for silky ribbons. Leftovers keep 2 days refrigerated; reheat gently and add a splash of water if the broth concentrates.
This recipe is an original creation inspired by classic Easy Potsticker Soup Recipe flavors. All ingredient ratios and instructions are independently developed.