Potsticker Soup
This Potsticker Soup combines the best parts of potstickers (crispy, delicious dumplings) with a warm, savory soup broth. You’ve got all the tasty fillings of a potsticker, but served in a bowl for a hearty, filling meal.
The broth is perfectly seasoned, and the dumplings bring that delicious bite and texture. It’s like eating your favorite dumplings in soup form—and it’s just as satisfying!
What You’ll Need
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 to 6
For the Soup:
- 1 tbsp sesame oil (for depth of flavor)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2-inch piece of ginger, peeled and grated
- 4 cups chicken broth (or vegetable broth for a lighter option)
- 2 cups water
- 1 cup napa cabbage (or bok choy), chopped
- 1 medium carrot, thinly sliced
- 1 cup frozen peas (or edamame for a twist)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar (adds brightness)
- 1 tsp sugar (balances the acidity)
- Salt and pepper to taste
For the Potstickers:
- 20-24 frozen potstickers (store-bought or homemade—your choice! If you’re feeling adventurous, homemade will take a little extra time, but it’s totally worth it!)
Optional Garnishes:
- Chopped green onions
- Chili oil (for a bit of heat)
- Sesame seeds
- Fresh cilantro leaves
How to Make It
1. Cook the Aromatics:
Heat the sesame oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until softened. Add the minced garlic and grated ginger, and cook for another minute or so until fragrant. This will fill your kitchen with amazing smells!
2. Prepare the Broth:
Add the chicken broth and water to the pot, stirring to combine with the aromatics. Bring it to a gentle simmer, then add the soy sauce, rice vinegar, and sugar. Let the broth simmer for about 5-10 minutes so that the flavors can meld together. Taste and adjust with more soy sauce or vinegar if needed to balance the flavors.
3. Add the Veggies:
Once the broth is flavorful, toss in the chopped napa cabbage (or bok choy), sliced carrots, and frozen peas. Let these cook for 3-5 minutes until they’re tender but still vibrant. You want them to retain some crunch and color.
4. Cook the Potstickers:
Carefully drop the frozen potstickers into the simmering soup. Let them cook for about 8-10 minutes. The potstickers will float to the top when they’re done, but make sure you stir gently to keep them from sticking to the bottom.
5. Final Seasoning:
Once the potstickers are cooked through, give the soup a final taste and adjust with more soy sauce, vinegar, or a pinch of salt if needed. If you want more heat, now’s the time to add a little chili oil.
6. Serve:
Ladle the soup into bowls, making sure each one gets a few potstickers. Top with chopped green onions, sesame seeds, and fresh cilantro if you like. A drizzle of chili oil adds a nice kick if you prefer things spicy.
Tips and Tricks for the Best Potsticker Soup
- Use homemade potstickers for extra flavor: If you’ve got the time and energy, homemade potstickers can elevate the soup even more. Whether you fill them with pork, chicken, or vegetables, they’ll be a tasty addition to your broth.
- Frozen potstickers work perfectly: Don’t have time to make your own? No problem! Frozen potstickers work just fine in this soup. Just be sure to check the package instructions to make sure they’re cooked all the way through.
- Vegetable variations: Feel free to add other vegetables like mushrooms, baby corn, or even spinach. Just make sure they’re tender but still have some texture to them in the soup.
- Adjust the broth: If you like a more intense flavor, add a splash of fish sauce or a teaspoon of miso paste to the broth. These ingredients can deepen the umami and add extra complexity to the soup.
- Make it spicier: If you want a bit of heat, chili paste or sriracha can go a long way. A sprinkle of red pepper flakes works, too, if you prefer a more subtle heat.
FAQs You Might Be Thinking About
Q: Can I use fresh potstickers instead of frozen ones?
Absolutely! If you’ve got fresh potstickers, you can use them, but be sure to adjust the cooking time. They may cook a little quicker, so keep an eye on them.
Q: Can I make this soup ahead of time?
You can! The soup base (broth and vegetables) can be made a day ahead and stored in the fridge. Just cook the potstickers fresh before serving to ensure they don’t get too soggy.
Q: What if I don’t have sesame oil?
No worries! You can use vegetable oil or olive oil as a substitute. However, sesame oil adds that distinctive nutty flavor, so if you have it, it’s worth using.
Q: Can I add more protein to the soup?
Definitely! If you want a more filling meal, you can add shredded chicken, pork, or even tofu for some extra protein. Just be sure to adjust the seasoning as needed.
Q: How can I make this soup spicier?
If you like heat, add chili oil to the broth or sprinkle some chili flakes on top before serving. A bit of sriracha or sambal oelek in the broth will also add a nice kick.
And there you have it—a warm, savory, and satisfying Potsticker Soup that’s perfect for any night. Whether you’re looking for something comforting or need a hearty meal, this soup is the way to go. Enjoy the mix of tender potstickers and flavorful broth with a nice crunch from the veggies—it’s sure to become a favorite!
Potsticker Soup
Ingredients
- For the Soup:
- 1 tbsp sesame oil for depth of flavor
- 1 medium onion diced
- 2 cloves garlic minced
- 2- inch piece of ginger peeled and grated
- 4 cups chicken broth or vegetable broth for a lighter option
- 2 cups water
- 1 cup napa cabbage or bok choy, chopped
- 1 medium carrot thinly sliced
- 1 cup frozen peas or edamame for a twist
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tbsp rice vinegar adds brightness
- 1 tsp sugar balances the acidity
- Salt and pepper to taste
- For the Potstickers:
- 20-24 frozen potstickers store-bought or homemade—your choice! If you’re feeling adventurous, homemade will take a little extra time, but it’s totally worth it!
- Optional Garnishes:
- Chopped green onions
- Chili oil for a bit of heat
- Sesame seeds
- Fresh cilantro leaves
Instructions
- Cook the Aromatics
- In a large pot, heat sesame oil over medium heat. Add the diced onion and cook for about 5 minutes until softened. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Prepare the Broth
- Add chicken broth and water to the pot, stirring to combine with the aromatics. Bring the broth to a simmer, then add soy sauce, rice vinegar, and sugar. Let the broth simmer for 5 to 10 minutes to allow the flavors to blend. Taste and adjust the seasoning with more soy sauce or vinegar if necessary.
- Add the Vegetables
- Add the chopped napa cabbage (or bok choy), sliced carrots, and frozen peas to the broth. Cook for 3 to 5 minutes until the vegetables are tender but still vibrant.
- Cook the Potstickers
- Carefully drop the frozen potstickers into the soup. Let them cook for 8 to 10 minutes. The potstickers will float when they are done, but stir gently to prevent sticking.
- Final Seasoning
- Taste the soup and adjust seasoning with more soy sauce, vinegar, or salt if needed. If you like heat, now is the time to add chili oil for extra spice.
- Serve
- Ladle the soup into bowls, making sure each bowl gets a few potstickers. Garnish with chopped green onions, sesame seeds, and fresh cilantro. A drizzle of chili oil adds a spicy kick if desired.
Notes
- Homemade potstickers: If you have time, homemade potstickers will take this soup to the next level. Whether they’re filled with pork, chicken, or veggies, they add extra flavor.
- Frozen potstickers: For convenience, frozen potstickers work perfectly in this recipe. Follow the package instructions to ensure they cook properly.
- Vegetable variations: Feel free to add mushrooms, baby corn, or spinach for extra texture and flavor.
- Adjust the broth: Add a splash of fish sauce or a teaspoon of miso paste for deeper umami.
- Make it spicier: Add chili paste, sriracha, or red pepper flakes to the soup for extra heat.
