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A bowl of flavorful Potsticker Soup is presented as a featured image.

Ultimate Potsticker Soup

This Potsticker Soup recipe is a quick and easy comfort food that combines savory potstickers with a flavorful broth. Perfect for a weeknight dinner or a soothing meal when feeling under the weather, this customizable soup is sure to satisfy your cravings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 6 cups chicken broth low sodium
  • 2 tablespoons soy sauce low sodium
  • 1 pound frozen potstickers pork, chicken, or vegetable
  • 2 cups chopped vegetables bok choy, spinach, carrots, mushrooms, etc.
  • 2 green onions, sliced, for garnish
  • Sriracha or chili garlic sauce, for serving optional
  • Sesame seeds, for garnish optional

Equipment

  • Large pot or Dutch oven
  • knife
  • cutting board
  • Grater
  • Measuring spoons
  • Measuring cups
  • Ladle

Method
 

  1. Heat sesame oil in a large pot or Dutch oven over medium heat.
  2. Add garlic and ginger and sauté for 30 seconds, until fragrant.
  3. Pour in chicken broth and soy sauce. Bring to a simmer.
  4. Add vegetables (if using) and cook until tender.
  5. Gently add potstickers to the simmering broth. Cook according to package directions, usually about 5-7 minutes, or until cooked through.
  6. Taste and adjust seasoning as needed.
  7. Ladle soup into bowls and garnish with green onions, sriracha (optional), and sesame seeds (optional).
  8. Serve immediately and enjoy!

Notes

For a spicier soup, add a pinch of red pepper flakes or a drizzle of sriracha to the broth. Feel free to customize the vegetables to your liking. If you're using fresh potstickers, reduce the cooking time by a few minutes. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months. Add potstickers when reheating to avoid sogginess.