Potsticker Soup
A quick and comforting bowl of potsticker soup, perfect for busy weeknights. With the warmth of a flavorful broth and tender dumplings, it's a flexible and satisfying meal.
Ingredients
Dumplings and Broth
- 1 package potstickers (frozen or homemade) — about 12–16 dumplings Use store-bought or homemade.
- 4 cups chicken or vegetable broth (low-sodium preferred) Use vegetable broth for a vegetarian option.
- 1 tablespoon garlic, minced Fresh garlic gives the best flavor.
- 1 tablespoon ginger, minced (or grated) Use fresh for a brighter taste.
Greens and Garnish
- 2 cups greens (bok choy, baby spinach, or kale — thinly sliced if using larger leaves) Use bok choy for crunch or spinach for quick wilting.
- 2 each green onions, sliced for garnish Add just before serving.
Seasonings
- to taste soy sauce Start with a teaspoon; add more to your preference.
- to taste salt and pepper Season to preference.
Instructions
Preparation
- Pour the broth into a large pot and warm over medium heat. Add the minced garlic and ginger. Bring to a gentle simmer.
Cooking
- Carefully add the potstickers to the simmering broth. Cook according to package directions, usually 5-8 minutes, until the dumplings float and are heated through.
- Add the greens and stir them into the broth. Cook for 2-3 minutes until just wilted.
- Taste and season the soup with soy sauce, salt, and pepper. Add a splash of sesame oil if desired.
Serving
- Ladle the soup into bowls and garnish with sliced green onions. Serve immediately.
Notes
For enhanced flavor, avoid boiling aggressively; a gentle simmer is best to prevent dumplings from tearing. Feel free to customize garnishes and sides, such as chili oil or crispy pan-fried potstickers.