Potsticker Soup (Printer-Friendly Version)
# What You'll Need:
→ For the Soup Base
01 -
1 tbsp sesame oil or vegetable oil
02 -
2 cloves garlic, minced
03 -
1 tsp fresh ginger, grated
04 -
6 cups chicken or vegetable broth
05 -
1 tbsp soy sauce
06 -
1 tsp rice vinegar (optional)
07 -
1/2 tsp chili garlic sauce or sriracha (optional)
→ For the Filling
08 -
12-15 frozen potstickers or dumplings
09 -
1 cup mushrooms, sliced
10 -
1 cup baby spinach or bok choy
11 -
2 green onions, thinly sliced
12 -
Salt and pepper, to taste
# Let's Cook!:
01 -
Heat sesame oil in large pot over medium heat. Add garlic and ginger, sautéing until fragrant, about 1 minute.
02 -
Pour in broth, soy sauce, and rice vinegar. Add chili garlic sauce if using. Bring to gentle simmer.
03 -
Add frozen potstickers directly into simmering broth. Cook 5-7 minutes until tender and heated through.
04 -
Add mushrooms and cook for another 2 minutes. Stir in spinach or bok choy and cook until just wilted.
05 -
Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with green onions.
# Cook's Notes:
01 -
Can use fresh potstickers with adjusted cooking time
02 -
Add vegetables like carrots, snow peas, or zucchini for variety
03 -
A drizzle of toasted sesame oil enhances flavor