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A delicious bowl of Potsticker Soup, featuring savory dumplings in a flavorful broth, is showcased as the featured image.

Quick Potsticker Soup

This quick potsticker soup recipe transforms frozen potstickers into a flavorful and satisfying meal. By sautéing aromatics, building a rich broth, and adding fresh vegetables, this soup delivers a delightful balance of textures and tastes, perfect for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 inch ginger, peeled and minced
  • 4 cups chicken broth low sodium preferred
  • 2 cups water
  • 2 tablespoons soy sauce low sodium
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • 8 ounces shiitake mushrooms, sliced
  • 1 cup shredded carrots
  • 1 cup baby bok choy, chopped
  • 2 green onions, thinly sliced, for garnish
  • Optional: Sriracha or chili garlic sauce, for serving

Equipment

  • Large pot or Dutch oven
  • Measuring spoons
  • Measuring cups
  • knife
  • cutting board
  • Ladle

Method
 

  1. Heat sesame oil in a large pot or Dutch oven over medium heat.
  2. Add garlic and ginger and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
  3. Pour in chicken broth and water. Stir in soy sauce, rice vinegar, sugar, and white pepper. Bring to a simmer.
  4. Add shiitake mushrooms and carrots. Simmer for 5 minutes, or until the carrots are slightly tender.
  5. Gently add the frozen potstickers to the simmering broth. Cook according to package directions, usually about 5-7 minutes, or until heated through and cooked.
  6. Stir in the chopped bok choy during the last minute of cooking.
  7. Ladle the soup into bowls. Garnish with green onions and a drizzle of sriracha or chili garlic sauce, if desired.

Notes

For a spicier soup, add more sriracha or chili garlic sauce. You can also add other vegetables such as bean sprouts or spinach. Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simmer on the stovetop or microwave until heated through.