This warm and comforting soup features tasty potstickers swimming in a flavorful broth. It’s like your favorite dumplings took a delightful dip!
On a chilly day, this soup is perfect to warm you up. I love slurping the broth and finishing off the dumplings—all while cozying up on the couch! 😄
Key Ingredients & Substitutions
Vegetable Oil: This is used for sautéing the garlic and ginger. You can substitute with olive oil or any neutral oil if needed. I prefer using sesame oil for added flavor when available.
Broth: Low-sodium chicken or vegetable broth ensures a balanced flavor. If you’re vegetarian, stick with the vegetable broth. Homemade broth is delicious but store-bought works just fine!
Potstickers: Frozen potstickers are super convenient. If you can’t find them, you can use wontons or any dumpling you enjoy. If making from scratch, consider using wrappers that suit your dietary preferences.
Bok Choy: Baby bok choy gives a fresh crunch. If you don’t have it, feel free to replace it with spinach or napa cabbage. Both options will work well!
Ginger: Fresh ginger enhances flavor. In a pinch, powdered ginger can be used, but fresh is definitely better in this dish.
How Do I Get the Best Flavor from the Soup?
Getting the flavors right is key to a great potsticker soup. Start with sautéing garlic and ginger in oil; this builds a strong base for your broth. Keep the heat at medium to avoid burning these delicate ingredients!
- Once they’re fragrant, pour in broth and water. Bring to a gentle boil—this helps meld the flavors together.
- Add the soy sauce and sesame oil to enhance the umami taste, then mix in your vegetables.
- Don’t rush the simmer; let everything cook together for about 5 minutes before adding potstickers. This ensures veggies are cooked perfectly.
- To finish, taste your broth before serving. Adjust the seasoning with salt and pepper to your liking!
This method really helps bring out all the lovely flavors in your potsticker soup, making it a hit every time!
Asian Dumpling Potsticker Soup
Ingredients You’ll Need:
- 1 tablespoon vegetable oil
- 4 cups low-sodium chicken or vegetable broth
- 2 cups water
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 1 cup baby bok choy, chopped
- 1/2 cup shredded carrots
- 3 green onions, sliced (reserve some for garnish)
- 12-15 frozen or fresh Asian potstickers (pork, chicken, or vegetable)
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and pepper to taste
- Fresh cilantro or additional green onions for garnish
How Much Time Will You Need?
This soup recipe takes about 10 minutes for preparation and around 20 minutes of cooking time. In total, expect to need around 30 minutes from start to finish. It’s a quick and satisfying dish perfect for any night of the week!
Step-by-Step Instructions:
1. Preparing the Base:
Begin by heating 1 tablespoon of vegetable oil in a large pot over medium heat. Once the oil is warm, add the minced garlic and freshly grated ginger. Sauté these for about 1 minute until they become fragrant, but be careful not to let them burn!
2. Making the Broth:
Next, pour in 4 cups of low-sodium chicken or vegetable broth along with 2 cups of water. Increase the heat slightly and bring the mixture to a gentle boil. This will form the delicious base of your soup.
3. Adding Flavor:
Stir in 1 tablespoon of soy sauce and 1 teaspoon of sesame oil to the broth. If you like a bit of spice, add in 1/2 teaspoon of crushed red pepper flakes here. Give it all a good stir!
4. Adding Vegetables:
Now, it’s time to add your veggies! Toss in 1 cup of chopped baby bok choy, 1/2 cup of shredded carrots, and most of the sliced green onions (save a few for later garnish). Let this simmer for about 5 minutes, allowing the vegetables to soften.
5. Cooking the Potstickers:
Carefully add 12 to 15 frozen or fresh potstickers directly into the pot. Let everything simmer together for another 6-8 minutes, or until the potstickers are cooked through and float to the top. Follow the package instructions if you are using frozen ones.
6. Final Seasoning:
Taste your broth and add salt and pepper as needed. Adjust the seasoning according to your preference for the perfect flavor!
7. Serving It Up:
Once everything is cooked, ladle the soup with potstickers into bowls. Garnish with the remaining sliced green onions and fresh cilantro for an extra touch of freshness.
8. Dig In:
Serve your delicious Asian Dumpling Potsticker Soup hot and enjoy every warming spoonful! This dish is full of comforting flavors and makes for a delightful meal.
Happy cooking! 🥟🥣
Can I Use Frozen Potstickers in This Recipe?
Absolutely! Frozen potstickers work perfectly for this soup. Just add them directly to the simmering broth without thawing, and they will cook through beautifully within 6-8 minutes!
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, simply use vegetable broth and opt for vegetable potstickers. This way, you’ll keep all the flavors while sticking to a plant-based version.
Can I Store Leftover Soup?
Yes, you can store leftovers! Cool the soup completely and then transfer it to an airtight container. It will keep in the refrigerator for up to 3 days. Reheat gently before serving, but be mindful that the potstickers may become softer upon reheating.
What Other Vegetables Can I Add?
Feel free to get creative with veggies! Great alternatives include sliced mushrooms, snap peas, or bell peppers. Just ensure to chop them into bite-sized pieces and add them to the broth when you add the bok choy and carrots. Enjoy experimenting!