My potstickers soup is what you make when you are busy, hungry, and I still need something quick It tastes really good. All you need are some frozen potstickers, a simple broth, and a handful of veggies!
Because it’s worth doing
- Best plot: Instead of dropping the dumplings directly into the broth, the potstickers are browned first. This adds flavor and they don’t get all mushy.
- Fast and family friendly: Frozen potstickers and simple ingredients keep prep to a minimum. It’s hot, filling and quick to prepare. Perfect for weekdays!
- Customizable: You can use any type of potsticker and replace the vegetables or broth with whatever you have.
Ingredients for potsticker soup
- Potstickers: Wontons, potstickers, gyoza or any type of frozen dumpling will work. Use one with your favorite filling. Brown the outside to caramelize and crisp.
- Vegetables: Switch up the vegetables depending on what you have on hand. Bok choy, cabbage, white mushrooms and leeks all work great.
- Broth: You can use chicken, beef, bone, or vegetable broth, or whatever you like.
How to make potsticker soup
Most potsticker soup recipes throw the dumplings directly into the broth and call it good. I like to crisp them up in the pan before adding the broth. You get better texture, more umami flavor, and a soup that isn’t soggy!
- Crispy Potstickers: Heat the olive oil in a large pot over medium heat. Add the frozen potstickers and cook for a few minutes on each side until lightly browned.
- Stir-fried vegetables: Add sesame oil, minced garlic, fresh ginger, shredded green cabbage, shredded carrots, and green onions. Cook for 2-3 minutes, until the vegetables begin to soften.
- Simmer: Pour in the chicken broth and soy sauce, then bring the soup to a boil, then reduce to a simmer. Leave to cook for 5 minutes.
- Add the spinach and serve: Turn off the heat and add the baby spinach. Serve the potsticker soup hot and garnish with sesame seeds and more green onions if desired.
Alyssa’s expert advice
If you want to add a little heat, add some chili crunch or sriracha for flavor and kick!
Press
Potsticker Soup
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Ingredients
- 1 table spoon olive oil
- 1 (24 ounces) bag of frozen potstickers about 20 potstickers
- 1 table spoon sesame oil
- 3 teaspoons minced garlic about 3 segments
- 2 teaspoons grated fresh ginger
- 1 ½ cups chopped green cabbage
- 1 cup chopped carrots
- 4 sliced green onions
- 8 cups chicken broth or any broth
- ¼ cup I’m willow
- 3 cups new spinach
Instructions
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Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 bag (24 ounces) of frozen potstickers and cook for a few minutes on each side until they are lightly golden.
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To the pot, add 1 tablespoon sesame oil, 3 teaspoons minced garlic, 2 teaspoons grated fresh ginger, 1 ½ cups chopped green cabbage, 1 cup chopped carrotsAND 4 green onions, sliced. Cook for 2-3 minutes, until the vegetables begin to soften.
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Pour in 8 cups chicken broth AND ¼ cup soy sauce. Bring the soup to a boil, then reduce to a simmer. Leave to cook for 5 minutes.
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Turn off the heat and stir 3 cups baby spinach. Serve hot and garnish with sesame seeds and more green onions if desired.
Notes
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Heat: Reheat in the microwave or on the stovetop until thoroughly heated.
- Freezer: Freezing is not recommended.
Nutrition
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