why make this recipe
Potsticker Soup is quick, warm, and easy. It uses store-bought or homemade potstickers and a few simple ingredients. You can make it fast for weeknights or when you want a light, comforting meal.
introduction
This soup mixes broth, garlic, and ginger with potstickers and greens. It tastes fresh and feels filling without being heavy. It works with chicken or vegetable broth and fits many diets. You can change the greens or sauce to match what you like.
how to make Potsticker Soup
Make the broth first, add flavor, then cook the potstickers and greens. Keep the heat gentle so the potstickers warm through but do not break. Finish with soy sauce and a little sesame oil for more taste.
Ingredients :
- potstickers (store-bought or homemade), 4 cups chicken or vegetable broth, 2 cloves garlic, minced, 1 tablespoon ginger, grated, 2 cups greens (like spinach or bok choy), 2 green onions, chopped, soy sauce to taste, sesame oil for drizzling, salt and pepper to taste
Directions :
- In a large pot, heat the chicken or vegetable broth over medium heat.
- Add minced garlic and grated ginger, cooking until fragrant.
- Add the potstickers and bring the soup to a gentle simmer.
- Cook until the potstickers are heated through.
- Stir in the greens and green onions, cooking just until the greens are wilted.
- Season with soy sauce, sesame oil, salt, and pepper to taste.
- Serve hot and enjoy!
how to serve Potsticker Soup
Serve the soup hot in bowls. Add more soy sauce or chili oil at the table. A side of steamed rice or a simple salad works well. Use chopsticks and a spoon to eat the potstickers and broth easily.
how to store Potsticker Soup
Cool the soup to room temperature. Put it in an airtight container and refrigerate for up to 3 days. Reheat on the stove over low heat until warm. Do not freeze potstickers in soup — they can get soggy. If you want to freeze, freeze potstickers and broth separately.
tips to make Potsticker Soup
- Use good broth for the best flavor.
- Add potstickers when the broth is hot but not boiling hard to avoid breaking wrappers.
- Taste and add soy sauce slowly so you do not over-salt.
- Add greens at the end so they stay bright and tender.
- Drizzle a bit of sesame oil at the end for a nutty finish.
variation (if any)
- Add sliced mushrooms or thin carrots for more texture.
- Use tofu or shredded chicken if you want more protein.
- Make it spicy with chili oil, sriracha, or sliced fresh chilies.
- Swap greens: napa cabbage, kale, or Swiss chard work fine.
FAQs
Q: Can I use frozen potstickers?
A: Yes. Add frozen potstickers directly to the hot broth and cook until heated through.
Q: How long do I cook the potstickers in the soup?
A: Cook until they are heated through, usually 4–6 minutes for frozen and a bit less for fresh.
Q: Can I make this vegetarian?
A: Yes. Use vegetable broth and vegetable or tofu potstickers.
Q: Do I need to pan-fry the potstickers first?
A: No. You can add them straight to the broth. Pan-frying gives a crispy side but is optional.
Q: Can I store leftovers in the freezer?
A: It is better to freeze broth and potstickers separately. Potstickers in soup can become soft after freezing.
Conclusion
For more ideas and step-by-step photos, check this Potsticker Soup Recipe | Gimme Some Oven. If you want a quick 30-minute version and calories info, see Potsticker Soup Recipe | Quick 30-Minute Dinner – Skinnytaste. For a simple approach using frozen potstickers, try this Potsticker Soup – Easy Potsticker Soup with Frozen Potstickers.