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My potsticker soup is what you make when you’re busy, hungry, and need something quick that still tastes really good. All it takes is some frozen potstickers, a simple broth, and a handful of veggies!
Why This One’s Worth Making
- Better Texture: Instead of dropping dumplings straight into broth, the potstickers are browned first. This adds flavor, and they don’t get all mushy.
- Fast and family-friendly: Frozen potstickers and simple ingredients keep prep minimal. It’s warm, filling, and quick to make. Perfect for weeknights!
- Customizable: You can use any type of potstickers and swap the veggies or broth for whatever you have.
Potsticker Soup Ingredients
- Potstickers: Wontons, potstickers, gyoza, or any kind of frozen dumpling will work. Use one with your favorite filling. Sear the outside to get them caramelized and crispy.
- Vegetables: Switch up the veggies depending on what you have on hand. Bok choy, kale, white mushrooms, and leeks all work great.
- Broth: You can use chicken, beef, bone broth, or vegetable broth, or whatever you prefer.
How to Make Potsticker Soup
Most potsticker soup recipes drop the dumplings straight into the broth and call it good. I like to crisp mine in the pan before adding the broth. You get better texture, more umami flavor, and a soup that isn’t soggy!
- Crisp Up Potstickers: Heat olive oil in a large pot over medium heat. Add frozen potstickers and cook for a few minutes on each side until they are lightly browned.
- Sauté Veggies: Add sesame oil, minced garlic, fresh ginger, shredded green cabbage, shredded carrots, and green onions. Cook for 2-3 minutes, until the vegetables begin to soften.
- Simmer: Pour in chicken broth and soy sauce, then bring the soup to a boil, then reduce to a simmer. Let simmer for 5 minutes.
- Add Spinach and Serve: Turn off the heat and stir in baby spinach. Serve potsticker soup hot and garnish with sesame seeds and more green onions if desired.
Alyssa’s Pro Tip
If you want to add some heat, drizzle in some chili crisp or sriracha for flavor and a little kick!
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Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 (24-ounce) bag frozen potstickers and cook for a few minutes on each side until lightly browned.
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To the pot, add 1 tablespoon sesame oil, 3 teaspoons minced garlic, 2 teaspoons fresh grated ginger, 1 ½ cups shredded green cabbage, 1 cup shredded carrots, and 4 sliced green onions. Cook for 2-3 minutes, until the vegetables begin to soften.
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Pour in 8 cups chicken broth and ¼ cup soy sauce. Bring the soup to a boil, then reduce to a simmer. Let simmer for 5 minutes.
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Turn off the heat and stir in 3 cups baby spinach. Serve hot and garnish with sesame seeds and more green onions if desired.
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Reheat in the microwave or on the stovetop until heated through.
- Freezer: Freezing is not recommended.
Calories: 421kcalCarbohydrates: 58gProtein: 14gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 3158mgPotassium: 434mgFiber: 6gSugar: 10gVitamin A: 7611IUVitamin C: 34mgCalcium: 121mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
More Asian-Inspired Soup Recipes
If you love Asian soup, you are going to love these other favorites!
This story originally appeared on TheRecipeCritic
