Description
This Potsticker Soup is like a warm hug in a bowl — packed with tender dumplings, crisp vegetables, and a savory broth that comes together easily for a soothing and satisfying meal.
Ingredients
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20–24 frozen potstickers (pork, chicken, or vegetarian)
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1 tablespoon vegetable oil
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1 medium onion, thinly sliced
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2 cloves garlic, minced
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1 tablespoon ginger, minced or grated
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4 cups (960 ml) chicken or vegetable broth
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2 cups water
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1 tablespoon soy sauce
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1 teaspoon sesame oil
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1 medium carrot, sliced or julienned
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1 cup bok choy or napa cabbage, sliced
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1–2 green onions, sliced (for garnish)
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Sesame seeds (optional, for garnish)
Instructions
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Sauté Aromatics
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In a large pot, heat vegetable oil over medium heat.
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Add the onion, garlic, and ginger and cook until softened and fragrant (about 2–3 minutes).
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Add Broth
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Pour in the broth and water. Bring the liquid to a gentle simmer.
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Stir in the soy sauce and sesame oil.
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Cook Potstickers
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Carefully add the frozen potstickers to the simmering broth. Cover and cook for about 6–8 minutes, until the potstickers are cooked through and the wrapper softens.
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Add Vegetables
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Add the carrots and cabbage (or bok choy) to the pot. Cook for another 3–4 minutes until vegetables are tender but still crisp.
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Serve
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Ladle the soup into bowls. Garnish with sliced green onions and a sprinkle of sesame seeds. Serve warm.
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Notes
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Use a pot large enough so the dumplings have space — crowded potstickers can stick.
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Simmer gently; a rolling boil may damage the dumplings.
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Taste the broth before serving and adjust the salt or soy sauce as needed.