Quick Potsticker Soup (Print-Friendly Version)
A hearty soup with flavorful dumplings and rich herbs. Comes together fast, perfect for cold-weather comfort.
# Ingredients:
→ Core Ingredients
01 -
12-15 frozen dumplings - grab store-bought or use ones you've made yourself
02 -
4 cups broth (chicken or veggie - your pick!)
03 -
1 tablespoon soy sauce - regular is fine
04 -
1 tablespoon sesame oil for that lovely nutty touch
→ Veggies & Flavor Boosters
05 -
2 teaspoons grated fresh ginger - you’ll notice the difference!
06 -
2 garlic cloves, finely chopped
07 -
2-3 green onions, sliced for topping
08 -
1/2 cup spinach or bok choy - whichever you like
09 -
1/2 cup mushrooms (optional but adds a nice bite)
→ Seasonings & Extras
10 -
1 tablespoon rice vinegar for a tangy kick (optional)
11 -
Salt and pepper to taste
12 -
1 teaspoon chili oil or red pepper flakes if you'd like some spice
# Steps:
01 -
Pour sesame oil into a big pot and warm it over medium heat. Toss in the garlic and ginger, and let them sizzle for a minute until they're fragrant. Add your broth, then stir in soy sauce and vinegar (if you're using it). Simmer for 5-10 minutes to blend all the flavors together.
02 -
Gently place your dumplings into the simmering broth and cook for 5-7 minutes. Add in the mushrooms and leafy greens towards the end - they don’t need much time to soften.
03 -
Taste the soup and adjust the salt and pepper. If you’re craving a bit of heat, mix in chili oil or pepper flakes. Remove from heat when it tastes just right.
04 -
Scoop some dumplings, broth, and veggies into bowls. Top it all off with green onions and maybe an extra drizzle of sesame oil if you want to get fancy.
# Notes:
01 -
Add a richer flavor with a splash of tamari or a few drops of fish sauce
02 -
Want a heartier meal? Stir in extra veggies or cooked noodles
03 -
To make it vegan, swap in vegetable broth and vegan dumplings. Simple!