Description
A comforting bowl of potsticker soup filled with savory dumplings, fresh greens, and aromatic broth, perfect for quick weeknight dinners.
Ingredients
Scale
- 16 potstickers (fresh or frozen — pork, chicken, or vegetable)
- 4 cups (960 ml) chicken or vegetable broth (low-sodium recommended)
- 2 cloves garlic, minced
- 1 inch (2.5 cm) fresh ginger, peeled and grated
- 1 cup chopped greens (bok choy, spinach, or napa cabbage), packed
- 2 green onions, thinly sliced
- 2 tbsp soy sauce, or to taste
- Salt and freshly ground black pepper, to taste
- 1 tsp sesame oil (optional)
- 1 tbsp rice vinegar or lemon juice (optional)
- Chili oil or Sriracha (optional)
Instructions
- Prepare aromatics: Mince the garlic and grate the ginger; chop greens and slice green onions.
- Heat the broth: In a large pot over medium heat, bring the 4 cups of broth to a gentle simmer.
- Add aromatics: Stir in the garlic and grated ginger and simmer for about 4–5 minutes.
- Cook the potstickers: Add the potstickers to the simmering broth and cook according to package instructions (6–8 minutes for frozen potstickers).
- Wilt the greens: Add the chopped greens and simmer another 2–3 minutes until wilted.
- Season: Stir in soy sauce and adjust with salt, pepper, or optional sesame oil/rice vinegar.
- Serve: Ladle hot soup into bowls and garnish with sliced green onions and chili oil if desired.
Notes
Don’t overboil the potstickers. For a vegan version, use vegetable broth and potstickers. Adjust sodium by using low-sodium broth and soy sauce.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 30mg