Potsticker Soup Recipe
This Potsticker Soup Recipe uses potstickers, carrots, ginger, garlic, and broth for a quick, cozy bowl that's full of flavor. Perfect weeknight comfort!
Equipment
- A large soup pot
- A wooden spoon
- A knife and cutting board
- A ladle
- Optional: small skillet to lightly brown potstickers first (adds flavor!)
Ingredients
For the Soup
- 1 tablespoon sesame oil or vegetable oil
- 3 –4 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 6 cups chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili crisp or a pinch of chili flakes optional but delicious
- 2 cups sliced mushrooms shiitake or baby bella
- 1 –2 medium carrots thinly sliced
- 2 cups fresh baby spinach or napa cabbage
- 1 green onion bunch chopped
- Salt and pepper to taste
Potstickers
- 12 –16 frozen potstickers chicken, pork, shrimp, or vegetable
Optional Garnishes
- Sesame seeds
- Extra green onions
- Drizzle of chili oil
- Fresh cilantro
Instructions
Heat your pot and aromatics.
- Add sesame oil to a large pot over medium heat. Toss in garlic and ginger. Cook until fragrant—about 1 minute. Don’t let them brown; just let them bloom.
Add broth and seasonings.
- Pour in chicken or veggie broth. Add soy sauce, rice vinegar, and a little chili crisp if you want a kick. Stir and let it come to a gentle simmer.
Add your vegetables.
- Drop in mushrooms and carrots. Let them cook for 5–7 minutes until softened.
Add the potstickers.
- Add frozen potstickers directly into the broth. No need to thaw—just let them boil gently for about 8–10 minutes, or until they float and become tender.
Add greens.
- Stir in spinach or cabbage. Let it wilt for 1–2 minutes.
Adjust flavors.
- Taste your broth. Add more soy sauce for saltiness, vinegar for brightness, or pepper for warmth.
Garnish and serve hot.
- Ladle into bowls and top with green onions, sesame seeds, or chili oil for extra flavor.