The Potsticker Soup is your new go-to for an easy yet deeply satisfying meal. It combines the heartiness of dumplings with the warmth of a garlicky-ginger broth, perfect for chilly evenings or when you’re craving takeout-level flavor at home. Using frozen potstickers makes this dish incredibly convenient without sacrificing taste or comfort. What makes this soup extra special is how adaptable it is. Vegetarian? Use veggie broth and meatless dumplings. Want more heat? Add extra chili garlic sauce. From busy weeknights to lazy Sundays, this soup brings everything you need: convenience, warmth, and rich, savory satisfaction in every spoonful.
Full Recipe:
Ingredients:
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 6 cups chicken broth (or vegetable broth for vegetarian)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili garlic sauce (optional)
- 12 frozen potstickers (pork, chicken, or veggie)
- 2 cups baby spinach
- 1/2 cup shredded carrots
- 2 green onions, sliced
- Salt and pepper to taste
- Sesame seeds and extra green onions for garnish
- Directions:
- In a large pot, heat sesame oil over medium heat. Add garlic and ginger, sauté for 1–2 minutes until fragrant.
- Pour in chicken broth and bring to a gentle boil. Stir in soy sauce, rice vinegar, and chili garlic sauce if using.
- Carefully add frozen potstickers to the simmering broth. Cook for 6–8 minutes or until the potstickers are cooked through and tender.
- Stir in spinach and carrots. Simmer for an additional 1–2 minutes until spinach is wilted.
- Taste and adjust seasoning with salt and pepper.
- Serve hot, garnished with green onions and sesame seeds.
- Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 20 minutes
- Kcal: 230 kcal | Servings: 4 servings