Comforting Potsticker Soup Ready in Under 30 Minutes

This Potsticker Soup combines juicy dumplings in a savory broth with vibrant vegetables, ready in under 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: Asian

Calories: 290

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Aromatics

2 tablespoons olive oil substitute with vegetable oil if desired
1 medium yellow onion chopped; shallots can be a milder alternative
3 cloves garlic minced; fresh garlic is best
1 tablespoon ginger freshly grated; ground can be used sparingly

For the Broth

4 cups chicken broth low-sodium recommended; use vegetable broth for vegetarian option
1 cup water
3 tablespoons soy sauce low-sodium preferred; tamari for gluten-free
1 teaspoon sesame oil olive oil can be a substitute
1 pinch red pepper flakes omit for a milder soup

For the Soup Base

12-16 pieces frozen potstickers pre-cooked for convenience
1 cup shredded carrots substitute with bell peppers or snow peas
2 cups bok choy chopped; other greens like spinach or kale work well

For Garnishing

2 tablespoons green onions sliced; can be replaced with chives
sesame seeds optional
sriracha or chili garlic sauce for serving; adjust according to spice preference

Equipment

Large pot

Method

Step-by-Step Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped yellow onion and sauté for 5 to 7 minutes until it turns translucent. Then, mix in 3 minced garlic cloves and 1 tablespoon of freshly grated ginger, cooking for an additional minute until fragrant.
Pour in 4 cups of chicken broth and 1 cup of water, stirring well to combine. Then, add 3 tablespoons of soy sauce, 1 teaspoon of sesame oil, and a pinch of red pepper flakes. Bring to a gentle simmer and cook for 10 minutes.
Gently add 12 to 16 frozen potstickers directly into the simmering broth and follow package instructions for cooking time. Stir in 1 cup of shredded carrots and allow to soften for 2 to 3 minutes, then add 2 cups of chopped bok choy and cook until wilted.
Taste the soup and adjust the seasoning if necessary. Ladle into bowls, finishing with sliced green onions and sesame seeds. Serve with sriracha or chili garlic sauce.

Nutrition

Serving: 1bowlCalories: 290kcalCarbohydrates: 30gProtein: 14gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 950mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 600IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

For optimal flavor, consider adding fresh vegetables like bok choy just before serving after reheating your potsticker soup.

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