Description
A warm, comforting potsticker soup with dumplings, fragrant broth, and fresh vegetables—perfect for any occasion and easy to make in just 20 minutes.
Ingredients
- 12–15 frozen potstickers (store-bought or homemade)
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tsp grated fresh ginger
- 2 cloves garlic, minced
- 2–3 green onions, chopped (for garnish)
- 1/2 cup sliced mushrooms (optional)
- 1/2 cup spinach or bok choy (optional)
- 1 tbsp rice vinegar (optional)
- Salt and pepper, to taste
- 1 tsp chili oil or red pepper flakes (optional)
Instructions
- Heat sesame oil in a large pot over medium heat.
- Add garlic and ginger, sauté for about 30 seconds until fragrant.
- Pour in the chicken (or vegetable) broth and bring to a gentle simmer.
- Add frozen potstickers and cook according to package directions (about 5–7 minutes).
- Add mushrooms, spinach, or bok choy during the last 2–3 minutes of cooking.
- Stir in soy sauce, rice vinegar (if using), salt, and pepper.
- Taste and adjust seasoning as needed.
- Ladle soup into bowls, garnish with green onions, and drizzle chili oil or sprinkle red pepper flakes if desired.
Notes
- Use high-quality broth for the best flavor.
- Do not overcook the potstickers—follow package timing.
- Add leafy greens at the end to keep them fresh and vibrant.
- Customize flavors with extra soy sauce, vinegar, or spice to suit your taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 250–350
- Sugar: 3g
- Sodium: 900mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg
