Potsticker Soup is a comforting, flavorful dish that combines the satisfying texture of potstickers with the warmth and richness of a savory broth. It’s perfect for cozy evenings or whenever I’m craving something hearty yet light. The dumplings add a delicate bite, while the broth, infused with ginger and garlic, brings a delightful depth of flavor. Whether I enjoy it as a light lunch or a full dinner, this soup is guaranteed to hit the spot.
Why You’ll Love This Recipe
I love this recipe because it’s the perfect blend of flavors and textures. The potstickers themselves are soft on the inside with a slight crispy edge, and they soak up the savory broth, creating an irresistible contrast. The broth is soothing and aromatic, with a rich depth of flavor from ginger, garlic, and soy sauce. It’s a simple yet satisfying dish that feels both comforting and special. Plus, it’s easy to customize depending on what I have on hand, making it perfect for a weeknight meal.
Ingredients
- 1 package of frozen potstickers (about 12-15 pieces)
- 4 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, minced
- 2 garlic cloves, minced
- ½ cup green onions, sliced
- ½ cup mushrooms, sliced (optional)
- ¼ cup baby spinach (optional)
- ¼ teaspoon red pepper flakes (optional for some heat)
- Salt and pepper to taste
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
- Heat sesame oil in a large pot over medium heat. Add the minced ginger and garlic, sautéing for about 1-2 minutes until fragrant.
- Add the chicken or vegetable broth to the pot and bring to a simmer.
- Stir in the soy sauce, green onions, and red pepper flakes (if using). Allow the broth to simmer for another 5 minutes to combine the flavors.
- Gently drop the frozen potstickers into the broth. Allow them to cook for about 5-7 minutes, until they float to the surface and are heated through.
- If using mushrooms, add them to the soup and cook for an additional 2-3 minutes.
- For an extra boost of flavor and nutrition, add the spinach at the end and stir until wilted.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with additional green onions if desired.
Servings and Timing
This recipe yields about 4 servings. It takes around 20-25 minutes to prepare and cook from start to finish, making it a perfect quick and easy meal.
Variations
I love how versatile this recipe is! Here are a few variations I like to try:
- Add protein: Sometimes, I’ll toss in some cooked chicken, shrimp, or tofu to make the soup heartier.
- Make it spicy: If I’m in the mood for some heat, I add more red pepper flakes or a dash of chili oil to the broth.
- Use different vegetables: Feel free to swap out the mushrooms and spinach for other vegetables like bok choy, baby corn, or carrots for a unique twist.
- Homemade potstickers: If I have extra time, I’ll make my own potstickers from scratch. They add an extra touch of freshness to the soup.
Storage/Reheating
If I have leftovers, I store the soup in an airtight container in the fridge for up to 3 days. The potstickers may become a little softer when reheated, but the flavors will still be delicious. To reheat, I simply warm the soup over medium heat in a pot until it’s heated through. If I’ve stored the potstickers separately, I just reheat them in a skillet or air fryer to get them crispy again before adding them back to the soup.
FAQs
Can I use fresh potstickers instead of frozen?
Absolutely! I often use fresh potstickers if I have them. Just be sure to adjust the cooking time slightly since fresh potstickers may cook faster than frozen ones.
Can I make the broth ahead of time?
Yes, I can prepare the broth in advance and store it in the fridge for up to 3 days. When I’m ready to make the soup, I just heat the broth and add the potstickers and any additional vegetables.
What other seasonings can I add to the soup?
I like to experiment with different seasonings depending on the mood. Some options I’ve used include hoisin sauce for sweetness, a splash of rice vinegar for acidity, or even a bit of five-spice powder for a more complex flavor profile.
Is this recipe gluten-free?
This recipe can be made gluten-free by using gluten-free soy sauce and checking the labels of the potstickers. Some frozen potstickers contain gluten, so I’d choose a gluten-free variety or make my own.
Can I freeze the soup?
Yes, the soup can be frozen, but the texture of the potstickers may change after freezing and reheating. If I plan to freeze it, I typically store the broth separately from the potstickers and add the potstickers just before serving.
Conclusion
Potsticker Soup is one of my go-to comfort meals when I want something simple but satisfying. It’s a quick, flavorful dish that brings the joy of potstickers into a cozy, aromatic broth. With endless ways to customize it, I can always make it my own depending on the ingredients I have on hand. Whether I’m having it for lunch or dinner, this soup never fails to hit the spot!
Potsticker Soup
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Description
Potsticker Soup is a quick and flavorful recipe that combines tender dumplings with a rich, savory broth. Perfect for cozy evenings, this customizable dish is easy to prepare using store-bought or homemade potstickers. Add vegetables, spices, or noodles for a satisfying, comforting meal that everyone will love. :contentReference[oaicite:0]{index=0}
Ingredients
- 12–15 frozen potstickers (store-bought or homemade)
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons grated ginger
- 2 cloves garlic, minced
- 2–3 green onions, chopped (for garnish)
- ½ cup sliced mushrooms (optional)
- ½ cup spinach or bok choy (optional)
- 1 tablespoon rice vinegar (optional)
- Salt and pepper to taste
- 1 teaspoon chili oil or red pepper flakes (optional)
Instructions
- Prepare the Broth: 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.
- Cook the Potstickers and Vegetables: 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.
- Season the Soup: Adjust seasoning with salt, pepper, and chili oil for a spicy kick. Remove the pot from heat.
- Serve and Garnish: Ladle soup into bowls, ensuring an even mix of broth, potstickers, and vegetables. Garnish with green onions and a drizzle of sesame oil.
Notes
- For a richer flavor, add tamari or fish sauce.
- Customize with your favorite vegetables or cooked noodles for a heartier meal.
- Use vegetable broth and vegan potstickers for a vegan-friendly version.
Nutrition
- Serving Size: 1 serving (¼ recipe) :contentReference[oaicite:9]{index=9}
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