Potsticker Soup
Warm up with this delicious Potsticker Soup featuring frozen dumplings in savory broth with veggies. Ready in just 30 minutes for a quick, comforting meal.
Equipment
- large pot or Dutch oven
- knife
- cutting board
- measuring spoons
- measuring cups
- ladle
Ingredients
Soup Base
- 1 package frozen pork or vegetable potstickers 12-ounce
- 6 cups low-sodium chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon grated fresh ginger
- 2 cloves garlic minced
Vegetables
- 2 cups thinly sliced napa cabbage
- 4 ounces shiitake mushrooms stems removed and thinly sliced
- 2 green onions thinly sliced
- 1 cup fresh spinach leaves
Instructions
- In a large pot or Dutch oven, combine the chicken broth, soy sauce, and sesame oil over medium-high heat.
- Add the grated ginger and minced garlic to the broth and bring the mixture to a gentle boil, which should take about 5 minutes.
- Carefully add the frozen potstickers and sliced mushrooms to the boiling broth, reduce the heat to medium, and simmer for 5 minutes until the potstickers are heated through and start to float.
- Stir in the thinly sliced napa cabbage and continue to simmer for 3 more minutes until the cabbage has wilted and become tender.
- Remove the pot from the heat and gently stir in the fresh spinach and most of the sliced green onions, saving some for garnish, until the spinach is just wilted.
- Ladle the soup into bowls, ensuring each serving gets several potstickers, and garnish with the reserved green onions.
Notes
Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.