When life gets busy, a warm bowl of Potsticker Soup offers a comforting embrace without the fuss. This recipe transforms frozen potstickers into a vibrant, flavorful meal in mere minutes. It is the perfect weeknight solution, combining speed, simplicity, and delightful customization. You will love how quickly this easy potsticker soup comes together, offering a delicious escape from a hectic day.
Table of Contents
Why You’ll Love This Potsticker Soup Recipe
This delightful Potsticker Soup quickly becomes a family favorite for many reasons:
- Fast: Get dinner on the table in under 20 minutes, perfect for busy evenings.
- Easy: Simple, straightforward steps mean minimal effort and even less cleanup.
- Flavorful: Enjoy an umami-rich, aromatic broth bursting with ginger and garlic.
- Customizable: Easily adapt ingredients and toppings to suit everyone’s preferences.
- Comforting: A warm, hearty bowl of this soup is ideal for any season or mood.
Ingredients for Potsticker Soup
Gathering a few pantry staples and fresh ingredients is all it takes to create this delicious Potsticker Soup. These components combine to build a rich, savory broth that cradles tender dumplings and crisp greens.
- 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
Notes & Substitutions
You can easily adjust this delightful potsticker soup to your family’s liking with these simple swaps.
- Potstickers: Use any frozen variety – pork, chicken, shrimp, or vegetable. Just ensure they are raw before adding to the broth.
- Mushrooms: Cremini or button mushrooms are excellent alternatives if shiitake are unavailable.
- Bok Choy: Spinach, napa cabbage, or even kale can substitute for baby bok choy.
- Broth: Chicken broth works wonderfully in place of vegetable broth for a different depth of flavor.
- Soy Sauce: Opt for low-sodium soy sauce or tamari to control the saltiness.
- Aromatics: Fresh ginger and garlic provide incredible flavor; avoid powdered versions for the best results.
- Toppings: Personalize each bowl with chili crisp, toasted sesame seeds, or a drizzle of sriracha.
Equipment Needed
Making this one-pot meal is truly simple, requiring just a few basic kitchen tools.
How to Make Potsticker Soup
Creating this nourishing and easy potsticker soup is a straightforward process, perfect for any home cook. Follow these steps to enjoy a warm, homemade meal quickly.
- Step 1: Prep your ingredients. Start by thinly slicing the shiitake mushrooms and scallions. Grate or mince your fresh ginger, and press or mince the garlic cloves. Trim the ends of your baby bok choy and separate the leaves for easy cooking.
- Step 2: Sauté the mushrooms. Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium-high heat. Add the sliced mushrooms to the pot and sauté them, stirring occasionally, until they turn beautifully browned and release their moisture. This step builds a foundational layer of umami.
- Step 3: Aromatic infusion. Add the remaining 1 tablespoon of olive oil, along with the minced garlic and grated ginger, to the pot with the mushrooms. Sauté for another 1-2 minutes, stirring occasionally. You will notice a wonderful fragrance filling your kitchen, indicating the aromatics are perfectly cooked.
- Step 4: Build the broth. Pour in the vegetable broth and soy sauce, stirring well to combine all the flavors. Increase the heat and bring the mixture to a rolling boil. This ensures the broth is hot and ready for the dumplings and vegetables.
- Step 5: Add main components. Carefully add the frozen potstickers to the boiling broth. Then, stir in half of the thinly sliced scallions and the separated baby bok choy leaves. Give everything a gentle stir to ensure the potstickers are submerged and cooking evenly.
- Step 6: Simmer to perfection. Reduce the heat slightly and continue to cook for 3-4 minutes, or until the potstickers are cooked through and tender. They should float and be soft when gently pressed. Avoid overcooking to maintain their best texture.
- Step 7: Finish with flavor. Remove the pot from the heat. Stir in the toasted sesame oil and a generous few twists of freshly-ground black pepper. The sesame oil adds a nutty aroma and rich depth to your potsticker soup.
- Step 8: Taste and adjust. Taste the broth and adjust seasonings as needed. You might want a splash more soy sauce for saltiness or additional black pepper for a subtle kick. Remember, you are aiming for a balanced, savory flavor.
- Step 9: Serve and garnish. Ladle the hot soup into individual bowls. Garnish generously with the remaining fresh scallions and any additional toppings you desire, such as chili crisp or toasted sesame seeds. Serve this delightful potsticker soup immediately and enjoy!
Pro Tips for the Best Potsticker Soup
Elevate your homemade potsticker soup with these simple yet effective pro tips.
- Mind the dumplings: Avoid overcooking your potstickers; they become mushy quickly. Cook just until tender, usually 3-4 minutes for frozen ones.
- Season carefully: Adjust soy sauce incrementally. It is easier to add more salt than to fix an overly salty broth.
- Quality matters: Use a good quality vegetable or chicken broth. It forms the base of your soup’s flavor.
- Fresh is best: Always opt for fresh ginger and garlic. Their vibrant flavors truly make this simple potsticker soup shine.
- Garnish generously: Fresh scallions and a drizzle of chili crisp add texture, freshness, and a pop of color to each bowl.
Serving, Storage & Variations
This versatile potsticker soup is fantastic on its own, but also shines with a few thoughtful additions or modifications.
Serving Suggestions
Serve this heartwarming potsticker soup immediately while piping hot. Offer a side of chili crisp or a small bowl of extra soy sauce for guests to customize their bowls. A simple side salad with a light vinaigrette or a small serving of steamed white rice can complement the meal beautifully.
Storage & Reheating
Allow any leftover potsticker soup to cool completely before transferring it to an airtight container. Refrigerate promptly and consume within 2-3 days. For best texture, if you anticipate leftovers, you might store cooked potstickers separately from the broth. Reheat gently on the stovetop over medium heat until warmed through, or use the microwave in short intervals.
Variations
Feel free to get creative with your potsticker soup!
- Add protein: Stir in cooked shredded chicken, sliced pork tenderloin, or even small shrimp during the last few minutes.
- Extra vegetables: Bulk up your soup with thinly sliced carrots, a handful of fresh spinach, or a medley of frozen peas and corn.
- Spice it up: For a kick, add a teaspoon of chili oil or a pinch of red pepper flakes with the sesame oil.
- Flavor boosters: Enhance the umami with a tablespoon of white miso paste dissolved in a little broth, or a dash of fish sauce.
- Noodles: Turn this into a heartier meal by adding ramen noodles, rice vermicelli, or udon noodles during the last few minutes of cooking.
Potsticker Soup Nutrition Information
Please note that the following nutrition information is an estimate. It is based on a general recipe and may vary significantly depending on the specific brands, quantities, and types of ingredients used, especially for frozen potstickers which vary widely. For precise nutritional values, we recommend calculating them based on your exact ingredients.
| Nutrient | Per Serving (Estimate) |
|---|---|
| Calories | 250-350 |
| Total Fat | 10-15g |
| Saturated Fat | 2-4g |
| Cholesterol | 20-40mg |
| Sodium | 800-1200mg |
| Carbohydrates | 25-35g |
| Fiber | 3-5g |
| Sugars | 3-5g |
| Protein | 10-15g |
Frequently Asked Questions (FAQ)
Can I make this soup ahead of time?
You can prepare the broth ahead of time, but add the potstickers and bok choy just before serving to prevent them from becoming mushy. This ensures the best texture for your comforting potsticker soup.
Is this recipe vegetarian/vegan?
Yes, this recipe is naturally vegetarian and vegan as written, using vegetable broth and plant-based potstickers. Always double-check your potsticker ingredients to ensure they meet your dietary needs.
What kind of potstickers are best?
Any frozen potstickers will work well, whether they’re pork, chicken, shrimp, or vegetable-filled. Choose your family’s favorite for a personalized and delightful meal.
Can I freeze leftover potsticker soup?
Freezing leftover potsticker soup is possible, but the texture of the potstickers and bok choy might change slightly upon reheating. They tend to become softer, but the flavor will still be enjoyable.
How long do potstickers take to cook in soup?
Frozen potstickers typically cook in about 3-4 minutes in simmering broth. They should float and be tender when gently pressed, indicating they are fully cooked through.
Final Thoughts
This Easy One-Pot Potsticker Soup is more than just a quick meal; it is an invitation to gather and connect. With minimal effort, you create a flavorful, comforting dish that brings warmth and joy to your table. We encourage you to try this simple recipe, experimenting with your favorite toppings and making it uniquely yours. Share the warmth and deliciousness of this delightful potsticker soup with your loved ones tonight!
Easy One-Pot Potsticker Soup Recipe
Ingredients
Equipment
Method
- Heat 1 tablespoon of oil in a large stockpot over medium-high heat, then sauté the mushrooms until browned. Add the remaining 1 tablespoon oil, garlic, and ginger, cooking for 1-2 minutes until fragrant.
- Pour in vegetable broth and soy sauce, stir to combine, and bring the mixture to a boil. Add frozen potstickers, half of the scallions, and bok choy, cooking for 3-4 minutes until the potstickers are done, then stir in sesame oil and black pepper, adjusting seasoning if needed.
- Serve the soup immediately, garnished with the remaining scallions and any preferred optional toppings.
Notes
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
