Potsticker Soup Recipe – Asian Special
Potsticker soup is a comforting Asian dish that combines tender dumplings simmered in rich, aromatic broth with veggies like mushrooms, carrots, and spinach. Garlic, ginger, soy sauce, and a dash of rice vinegar give the broth deeper flavor, while potstickers add satisfying texture. Whether you’re craving something nourishing for a weeknight or need a cozy bowl to soothe the soul, this soup delivers warmth, flavor, and ease—all in about 30 minutes.
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
Potsticker Soup Ingredients:
- 12-16 potstickers (store-bought or homemade; pork, chicken, or veggie)
- 4 cups chicken or vegetable broth
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated or finely chopped
- 1 tbsp rice vinegar
- 2 green onions, sliced (for garnish)
- 1/2 cup mushrooms, sliced (shiitake or button mushrooms work well)
- 1 small carrot, julienned or thinly sliced
- 1/2 cup baby spinach or bok choy (optional for added greens)
- 1/4 cup cilantro (optional, for garnish)
- Red chili flakes (optional, for heat)
How to make Potsticker Soup:
Prepare the broth:In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
Add liquids and flavorings:Pour in the chicken or vegetable broth, soy sauce, and rice vinegar. Stir to combine. Bring the mixture to a simmer over medium heat. Taste the broth and adjust seasoning if necessary, adding more soy sauce for saltiness or a splash of rice vinegar for extra tang.
Add vegetables:Add the sliced mushrooms and carrot to the broth. Let the soup simmer for 5-7 minutes, or until the vegetables are tender. If you’re using spinach or bok choy, add them during the last 2 minutes of simmering.
Cook the potstickers:Gently add the potstickers to the simmering broth. Be careful not to overcrowd the pot if you’re using frozen potstickers. Cook according to the package instructions (usually around 5-7 minutes for frozen potstickers). If using homemade potstickers, ensure they cook through and are heated thoroughly.
Serve:Once the potstickers are cooked, ladle the soup into bowls. Garnish with green onions, cilantro, and a sprinkle of red chili flakes for a little heat if desired.
Enjoy:Serve the soup hot, and enjoy the comforting flavors of potstickers in a savory broth!
Recipe Notes:
Potsticker Type: Frozen or homemade (pork, chicken, or veggie) both work; just cook frozen directly in the broth to save time.
Broth Enhancements: Use homemade broth for richer taste; add a splash of fish sauce or extra soy sauce for umami kick.
Vegetable Variations: Swap or add napa cabbage, bok choy, mushrooms, or carrots to suit what you have on hand and for more texture.
Heat & Spice Adjustments: Increase red chili flakes, fresh chili paste, or sriracha if you like things spicy; reduce for milder flavor.
Serving Suggestion: Garnish with green onions and cilantro to freshen the bowl; serve hot to maintain the dumpling texture and cozy warmth.
