Potsticker Soup

Comforting potsticker soup made with store-bought dumplings in a fragrant ginger-garlic broth, perfect for busy weeknights.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Asian, Comfort Food

Calories: 290

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

4 cups chicken or vegetable broth Use low-sodium if planning to add soy sauce.
2 cloves garlic, minced Fresh garlic enhances flavor.
1 inch piece ginger, grated Use fresh ginger for best results.
2 cups bok choy or spinach, chopped Baby bok choy works well.
2 pieces green onions, sliced Sliced on the bias for presentation.
soy sauce, to taste To season the soup.
sesame oil, for sautéing and finishing Adds flavor and aroma.
salt and pepper, to taste For seasoning.
1 package store-bought dumplings (potstickers) Fresh or frozen, check packaging for cooking instructions.

Method

Preparation

Heat a drizzle of sesame oil in a large pot over medium heat.
Add the minced garlic and grated ginger. Sauté for 1 to 2 minutes until fragrant but not browned.
Pour in the chicken or vegetable broth and bring the pot to a gentle simmer.
Add the store-bought dumplings to the simmering broth. Cook them according to the package instructions, usually 3 to 5 minutes for frozen varieties.
When the dumplings are cooked through and floating, stir in the chopped bok choy or spinach and the sliced green onions. Cook just until greens wilt, about 1 minute.
Taste the soup and season with soy sauce, salt, and pepper to your liking. Finish with a few drops of sesame oil for aroma.
Ladle into bowls and serve hot.

Nutrition

Serving: 1Calories: 290kcalCarbohydrates: 40gProtein: 10gFat: 8gSaturated Fat: 1.5gSodium: 800mgFiber: 2gSugar: 2g

Notes

For a vegetarian option, use vegetable broth and vegetable-filled dumplings. Store leftovers in an airtight container for up to 3 days. Freeze only the broth (without dumplings) for up to 3 months.

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