Potsticker Soup Recipe

Introduction

This comforting Potsticker Soup combines tender dumplings with savory broth and fresh vegetables for a cozy, flavorful meal. It’s quick to prepare and perfect for warming up on a chilly day.

Ingredients

• 2 tablespoons olive oil, divided
• 8 ounces shiitake mushrooms, thinly sliced
• 2 tablespoons grated or minced fresh ginger
• 4 cloves garlic, pressed or minced
• 6 cups vegetable broth
• 2 tablespoons soy sauce
• 16 to 20 ounces frozen potstickers
• 5 scallions, thinly sliced and divided
• 3 baby bok choy, ends trimmed off and leaves separated
• 2 teaspoons toasted sesame oil
• Freshly-ground black pepper
• Optional toppings: chili crisp, toasted sesame seeds, furikake seasoning, fried garlic

Instructions

1. Step 1: Heat 1 tablespoon of olive oil in a large stockpot over medium-high heat. Add the sliced shiitake mushrooms and sauté, stirring occasionally, until they become browned and tender.
2. Step 2: Add the remaining 1 tablespoon of olive oil, garlic, and ginger to the pot. Continue to sauté for 1-2 minutes until fragrant, stirring occasionally.
3. Step 3: Pour in the vegetable broth and soy sauce, stirring to combine. Bring the broth to a boil over high heat.
4. Step 4: Add the frozen potstickers, half of the sliced scallions, and the separated bok choy leaves to the boiling broth. Stir gently to combine and cook for 3-4 minutes until the potstickers are fully cooked and the bok choy is tender.
5. Step 5: Stir in the toasted sesame oil and season with freshly-ground black pepper to taste. Adjust with additional soy sauce or pepper if desired.
6. Step 6: Serve the soup immediately, garnished with the remaining scallions and any optional toppings you like such as chili crisp or toasted sesame seeds.

Tips & Variations

• For extra heat, add a spoonful of chili crisp or a dash of hot sauce before serving.
• Substitute shiitake mushrooms with cremini or button mushrooms if preferred.
• To make it non-vegetarian, use chicken broth instead of vegetable broth and add cooked shredded chicken.
• If bok choy isn’t available, try substituting with baby spinach or napa cabbage.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over medium heat until warmed through. Potstickers can become soft when reheated, so try to enjoy fresh when possible for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potstickers instead of frozen?

Yes, fresh potstickers can be used and may cook slightly faster. Just adjust the cooking time accordingly, usually 2-3 minutes in simmering broth.

How can I make the soup gluten-free?

Use gluten-free soy sauce and verify that the potstickers are made with gluten-free wrappers. Many brands offer gluten-free dumplings which will work well in this soup.

Potsticker Soup Recipe

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★★★★★

4.9 from 101 reviews

A comforting and flavorful Potsticker Soup featuring sautéed shiitake mushrooms, aromatic ginger and garlic, tender baby bok choy, and savory frozen potstickers simmered in a rich vegetable broth. Finished with toasted sesame oil and fresh scallions, this quick and easy soup makes a perfect weeknight meal.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sauté Base

• 2 tablespoons olive oil, divided
• 8 ounces shiitake mushrooms, thinly sliced
• 2 tablespoons grated or minced fresh ginger
• 4 cloves garlic, pressed or minced

Soup

• 6 cups vegetable broth
• 2 tablespoons soy sauce
• 16 to 20 ounces frozen potstickers
• 5 scallions, thinly sliced and divided
• 3 baby bok choy, ends trimmed off and leaves separated
• 2 teaspoons toasted sesame oil
• Freshly-ground black pepper, to taste

Optional Toppings

• Chili crisp
• Toasted sesame seeds
• Furikake seasoning
• Fried garlic

Instructions

1. Sauté Mushrooms: Heat 1 tablespoon olive oil in a large stockpot over medium-high heat. Add the sliced shiitake mushrooms and sauté, stirring occasionally, until browned and tender.
2. Add Aromatics: Add the remaining 1 tablespoon olive oil, pressed garlic, and grated ginger to the pot. Sauté for 1-2 minutes, stirring occasionally, until fragrant and well combined with the mushrooms.
3. Simmer Broth: Pour in the vegetable broth and soy sauce, stirring to combine. Bring the broth to a boil over medium-high heat.
4. Cook Potstickers and Vegetables: Add the frozen potstickers, half of the sliced scallions, and the separated baby bok choy leaves to the boiling broth. Stir gently to combine. Cook for 3-4 minutes or until the potstickers are fully cooked and the bok choy is tender.
5. Finish Soup: Stir in the toasted sesame oil and season with freshly ground black pepper to taste. Adjust seasoning with additional soy sauce or black pepper if desired.
6. Serve: Ladle the soup into bowls and garnish generously with the remaining sliced scallions and any optional toppings such as chili crisp, toasted sesame seeds, furikake seasoning, or fried garlic for added flavor and texture.

Notes

• You can use chicken or beef broth instead of vegetable broth if preferred.
• Frozen potstickers work best for this recipe, but fresh potstickers can be used if adjusted for cooking time.
• Adjust soy sauce quantity according to your preferred saltiness level.
• Optional toppings add extra texture and flavor but are not necessary.
• This soup is best served immediately as potstickers can get soggy if left to sit too long.

Keywords: Potsticker soup, shiitake mushrooms, ginger garlic soup, vegetarian Asian soup, easy weeknight soup, vegetable broth soup