Tasty Potsticker Soup

This Dumpling Soup packs amazing flavors and makes the perfect quick dinner option. The tasty garlic-ginger broth surrounds soft dumplings, earthy shiitakes, and crisp bok choy for a soup that's healthy and soul-warming. Finished with aromatic sesame oil and savory soy, with fresh green onions sprinkled on top, it's a bowl of comfort you'll crave. Great on its own or as part of a bigger meal, this soup brings cozy Asian-inspired flavors right to your home.

INGREDIENTS

• Vegetable broth: 6 cups, as your soup foundation
• Baby bok choy: 3, split into individual leaves for crunch
• Frozen potstickers: 16-20 oz, the star ingredient
• Garlic cloves: 4, finely chopped
• Black pepper: Freshly ground, as needed
• Scallions: 5, cut into thin slices for topping
• Toasted sesame oil: 2 tsp, for rich flavor
• Soy sauce: 2 tbsp, adding umami goodness
• Fresh ginger: 2 tbsp, finely chopped
• Olive oil: 2 tbsp, split in half
• Shiitake mushrooms: 8 oz, sliced thin

INSTRUCTIONS

Step 5:

Mix in the sesame oil and add extra soy sauce and black pepper to match your taste preferences.

Step 4:

Drop in the frozen dumplings, half the green onions, and all bok choy. Let everything bubble gently for 3-4 minutes.

Step 3:

Add the broth and soy sauce, then heat until bubbling.

Step 2:

Toss in the last tablespoon of oil plus the chopped garlic and ginger. Cook for about 1-2 minutes until fragrant.

Step 1:

Warm 1 tbsp olive oil in a large pot over medium-high. Cook shiitake mushrooms until they turn golden brown.

Serving and Storage Tips

• Reheat slowly on the stove so you don't turn your dumplings mushy.
• Tastes amazing when fresh but keeps in a sealed container in your fridge for up to 3 days.

Helpful Notes

• Spice fans can jazz it up with a dash of hot sauce or some chili oil.
• Want something more filling? Throw in some cubed tofu or leftover chicken.

Tips from Well-Known Chefs

• Chef's Tip: Brown your dumplings a bit before they go in the soup. You'll get awesome crispy bits and more flavor.

Perfect Pairings for Potsticker Soup

This soup works great with a side of steamed dumplings, a bowl of rice, or a simple cucumber salad to round out your meal. The light broth balances stronger flavors and adds nice variety.

Customizing Your Potsticker Soup

Try swapping veggies—spinach, kale or napa cabbage all work great. Go with different dumpling flavors like pork, chicken or veggie options. Make it as mild or spicy as you want with a bit more chili sauce.

FAQs

Can I make it gluten-free?

Just grab some gluten-free dumplings and swap the soy sauce for tamari.

What broth alternatives can I use?

Chicken broth or bone broth will give you a deeper, more savory taste.

How do I store leftovers?

Pop it in an airtight container and keep in your fridge for up to 3 days. Warm it up on the stove.

Can I use fresh potstickers?

Absolutely! Fresh ones will cook a bit faster than frozen, so keep an eye on them.

Pin it

Conclusion

This dish is quick to make, blending garlicky broth with juicy potstickers, sautéed mushrooms, and fresh bok choy. The flavors meld beautifully, with potstickers adding substance and sesame oil rounding it all out. Top with scallions or spice for a cozy, fuss-free dinner.