BEST POTSTICKER SOUP RECIPE

What You’ll Need: The Ingredients

For the Broth:

• 6 cups chicken broth (low sodium preferred)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 inch ginger, peeled and minced
• 2 cloves garlic, minced
• 1 teaspoon sriracha (optional, for heat)
• 4 green onions, thinly sliced, divided

For the Potstickers:

• 1 pound frozen potstickers (gyoza or dumplings), any flavor
• 1 tablespoon olive oil (if pan-frying potstickers first)

For the Veggies (Get Creative!):

• 1 cup shredded carrots
• 1 cup sliced mushrooms (shiitake, cremini, or white button)
• 1 cup baby spinach or bok choy, chopped
• 1/2 cup water chestnuts, sliced

Optional Garnishes:

• Sesame seeds
• Extra sriracha
• Fresh cilantro, chopped

Let’s Get Cooking: Step-by-Step Instructions

Step 1: Prepare the Broth

1. In a large pot or Dutch oven, combine the chicken broth, soy sauce, rice vinegar, sesame oil, ginger, garlic, and sriracha (if using).
2. Bring the mixture to a simmer over medium heat.

Step 2: Cook the Potstickers (Your Choice!)

You have two options here, and both work great! Choose what you prefer.

• Option 1: Directly in the Soup – Add the frozen potstickers directly to the simmering broth. Cook according to the package directions, usually about 5-7 minutes, or until they are heated through. Be gentle when stirring to avoid breaking them.
• Option 2: Pan-Fry for Extra Crispy Goodness – Heat the olive oil in a large skillet over medium heat. Add the frozen potstickers and cook according to the package directions, usually about 5-7 minutes, turning occasionally, until golden brown and crispy. Then, gently transfer the cooked potstickers to the simmering broth.

Step 3: Add the Veggies

1. Add the shredded carrots, sliced mushrooms, and sliced water chestnuts to the pot.
2. Simmer for about 3-5 minutes, or until the vegetables are tender-crisp.
3. Stir in the baby spinach or chopped bok choy during the last minute of cooking, just until wilted.

Step 4: Serve and Garnish

1. Ladle the Potsticker Soup into bowls.
2. Garnish with sesame seeds, extra sriracha (if desired), fresh cilantro, and the remaining sliced green onions.
3. Serve immediately and enjoy!

Pro Tips for Perfect Potsticker Soup

• Broth Boost: For a richer broth, consider using homemade chicken stock or adding a tablespoon of Better Than Bouillon.
• Potsticker Perfection: Don’t overcrowd the skillet if pan-frying. Cook in batches if necessary to ensure even browning.
• Spice It Up: Adjust the amount of sriracha to your liking. You can also add a pinch of red pepper flakes for extra heat.
• Veggie Variety: Feel free to substitute or add other vegetables, such as edamame, snow peas, or bean sprouts.
• Make Ahead: You can prepare the broth ahead of time and store it in the refrigerator for up to 3 days. Add the potstickers and vegetables just before serving.

Leveling Up: Ingredient Substitutions & Swaps

Feeling Adventurous? Try these variations!

• Protein Power: Add cooked shrimp, tofu, or shredded chicken to the soup for extra protein.
• Noodle Nirvana: For a heartier soup, add cooked noodles, such as ramen or udon, during the last few minutes of cooking.
• Coconut Curry Kick: Replace half of the chicken broth with coconut milk for a creamy and flavorful twist. Add a teaspoon of curry powder for a warm, aromatic spice.
• Vegetarian Delight: Use vegetable broth instead of chicken broth and ensure your potstickers are vegetarian-friendly.

Potsticker Soup vs. Traditional Soups: Why It’s a Winner

Let’s be honest, sometimes you want a soup that’s a little more exciting than the usual suspects. While I adore a classic Minestrone Soup Recipe, and it definitely hits the spot, Potsticker Soup offers a unique combination of textures and flavors that’s hard to resist. The chewy potstickers, the vibrant veggies, and the savory broth create a symphony of deliciousness in every spoonful.

Plus, it’s incredibly versatile! You can easily customize it to your liking by adding different vegetables, proteins, or spices. And let’s not forget the convenience factor – using frozen potstickers makes this a quick and easy meal that’s perfect for busy weeknights.

What to Serve With Your Potsticker Soup

Potsticker Soup is a complete meal in itself, but if you’re looking to round out your dinner, here are a few suggestions:

• Side Salad: A simple green salad with a light vinaigrette will add a refreshing contrast to the savory soup.
• Spring Rolls: Crispy spring rolls are a classic Asian appetizer that pairs perfectly with Potsticker Soup.
• Edamame: Steamed edamame with a sprinkle of sea salt is a healthy and satisfying side dish.

Consider serving it alongside Egg Roll In A Bowl for a full experience.

Storing and Reheating Leftover Potsticker Soup

Got leftovers? Lucky you!

• Storage: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
• Reheating: Reheat the soup in a pot over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be sure to use a microwave-safe bowl and heat in 1-minute intervals, stirring in between, until heated through.
• Note: The potstickers may become a little softer upon reheating, but they will still be delicious!

Potsticker Soup: A Deliciously Simple Dinner Solution

In the realm of quick and satisfying meals, Potsticker Soup reigns supreme. It’s a flavorful, customizable, and comforting dish that’s sure to become a family favorite. And with these tips and tricks, you’ll be whipping up the best Potsticker Soup in no time. Don’t forget that you can also pair it with Chinese Beef And Broccoli for a complete meal!

Best Potsticker Soup

This Potsticker Soup recipe delivers a comforting and flavorful bowl of soup, brimming with juicy potstickers and vibrant veggies in a savory broth. It’s a quick and customizable meal perfect for busy weeknights, offering a delightful combination of textures and tastes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 6 cups chicken broth low sodium preferred
• 1 pound frozen potstickers gyoza or dumplings
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 inch ginger, peeled and minced
• 2 cloves garlic, minced
• 1 teaspoon sriracha optional, for heat
• 4 green onions, thinly sliced, divided
• 1 tablespoon olive oil if pan-frying potstickers first
• 1 cup shredded carrots
• 1 cup sliced mushrooms shiitake, cremini, or white button
• 1 cup baby spinach or bok choy, chopped
• 1/2 cup water chestnuts, sliced
• Sesame seeds for garnish
• Extra sriracha for garnish
• Fresh cilantro, chopped for garnish

Equipment

• Large pot or Dutch oven
• Skillet (optional, for pan-frying potstickers)
• measuring cups and spoons
• knife
• cutting board
• Ladle
• Bowls

Method

 

1. In a large pot or Dutch oven, combine the chicken broth, soy sauce, rice vinegar, sesame oil, ginger, garlic, and sriracha (if using).
2. Bring the mixture to a simmer over medium heat.
3. Add the frozen potstickers directly to the simmering broth. Cook according to the package directions, usually about 5-7 minutes, or until they are heated through. Be gentle when stirring to avoid breaking them. OR Heat the olive oil in a large skillet over medium heat. Add the frozen potstickers and cook according to the package directions, usually about 5-7 minutes, turning occasionally, until golden brown and crispy. Then, gently transfer the cooked potstickers to the simmering broth.
4. Add the shredded carrots, sliced mushrooms, and sliced water chestnuts to the pot.
5. Simmer for about 3-5 minutes, or until the vegetables are tender-crisp.
6. Stir in the baby spinach or chopped bok choy during the last minute of cooking, just until wilted.
7. Ladle the Potsticker Soup into bowls.
8. Garnish with sesame seeds, extra sriracha (if desired), fresh cilantro, and the remaining sliced green onions.
9. Serve immediately and enjoy!

Notes

For a richer broth, consider using homemade chicken stock or adding a tablespoon of Better Than Bouillon. Don’t overcrowd the skillet if pan-frying potstickers. Adjust the amount of sriracha to your liking. Feel free to substitute or add other vegetables, such as edamame, snow peas, or bean sprouts. You can prepare the broth ahead of time and store it in the refrigerator for up to 3 days. Add the potstickers and vegetables just before serving. Add cooked shrimp, tofu, or shredded chicken to the soup for extra protein. For a heartier soup, add cooked noodles, such as ramen or udon, during the last few minutes of cooking. Replace half of the chicken broth with coconut milk for a creamy and flavorful twist. Add a teaspoon of curry powder for a warm, aromatic spice. Use vegetable broth instead of chicken broth and ensure your potstickers are vegetarian-friendly. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pot over medium heat or in the microwave.