Potsticker Soup (Printer-Friendly Version)
# What You'll Need:
→ For the Soup
01 -
12–15 frozen potstickers (store-bought or homemade)
02 -
4 cups chicken broth (or vegetable broth for vegetarian option)
03 -
1 tablespoon soy sauce
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1 tablespoon sesame oil
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2 teaspoons grated ginger
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2 cloves garlic, minced
07 -
2–3 green onions, chopped (for garnish)
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½ cup sliced mushrooms (optional)
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½ cup spinach or bok choy (optional)
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1 tablespoon rice vinegar (optional)
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Salt and pepper, to taste
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1 teaspoon chili oil or red pepper flakes (optional)
# Let's Cook!:
01 -
Heat sesame oil in a large pot over medium heat. Add garlic and ginger, sautéing for 1 minute until fragrant. Pour in chicken or vegetable broth, soy sauce, and optional rice vinegar. Simmer for 5–10 minutes.
02 -
Add frozen potstickers to the simmering broth, cooking for 5–7 minutes until heated through. Stir in mushrooms or spinach during the last few minutes.
03 -
Adjust seasoning with salt, pepper, and chili oil for a spicy kick. Remove the pot from heat.
04 -
Ladle soup into bowls, ensuring an even mix of broth, potstickers, and vegetables. Garnish with green onions and a drizzle of sesame oil.
# Cook's Notes:
01 -
For a richer flavor, add tamari or fish sauce.
02 -
Customize with your favorite vegetables or cooked noodles for a heartier meal.
03 -
Use vegetable broth and vegan potstickers for a vegan-friendly version.