why make this recipe
This soup is quick, warm, and full of flavor. It uses potstickers you can buy or make ahead. You get a filling meal with broth, greens, and simple spices. It is great for busy nights or a light lunch. For other simple soups, see healthy soups.
introduction
Potsticker Soup mixes dumplings with clear broth and greens. It cooks fast and needs few ingredients. Kids and adults like the soft dumplings and warm broth. You can change the greens or seasonings to your taste.
how to make Potsticker Soup
Make the broth first, then add flavor and dumplings. Use fresh ginger and garlic for good taste. Let the potstickers cook in the simmering broth until done. Add greens at the end so they stay bright and soft. A step-by-step guide is below. If you want more quick ideas, check quick meal soups.
Ingredients :
- potstickers (dumplings)
- 4 cups chicken or vegetable broth
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 cups fresh greens (spinach or bok choy)
- 2 green onions, chopped
- seasonings like soy sauce, salt, and pepper to taste
Directions :
- In a large pot, bring the broth to a simmer.
- Add minced garlic and ginger, and cook for a few minutes until fragrant.
- Add the potstickers and let them simmer until cooked through.
- Stir in the fresh greens and cook until just wilted.
- Season with soy sauce, salt, and pepper.
- Serve hot, garnished with chopped green onions.
how to serve Potsticker Soup
Serve the soup hot in bowls. Add extra soy sauce or a splash of sesame oil if you like. Top with chopped green onions or a few chili flakes for heat. Serve with a side of steamed rice or a small salad.
how to store Potsticker Soup
Cool the soup to room temperature, then put it in an airtight container. Store in the fridge for up to 3 days. Reheat on the stove over low heat until hot. Do not freeze cooked potstickers in broth — they may get soggy.
tips to make Potsticker Soup
- Use frozen potstickers straight from the freezer; add a few more minutes to cooking time.
- If you want deeper flavor, simmer the broth with a piece of ginger longer before adding dumplings.
- Add greens at the end to keep their color and texture.
- For a crisp finish, pan-fry some potstickers separately and add them on top when serving.
- Try another easy soup for inspiration like Bacon Cheddar Gnocchi Soup.
variation
- Make it spicy: add sliced chili or a little chili oil.
- Make it vegetarian: use vegetable broth and vegetable potstickers.
- Add protein: toss in cooked shredded chicken or tofu cubes for more substance.
- Change greens: use napa cabbage, kale, or Swiss chard.
FAQs
Q: Can I use frozen potstickers?
A: Yes. Add them frozen to the simmering broth and cook a few minutes longer until heated through.
Q: How long do potstickers take to cook in soup?
A: Usually 5–8 minutes, depending on size and if they are frozen. Cook until they float and the filling is hot.
Q: Can I make the soup ahead?
A: You can make the broth and keep potstickers separate. Add potstickers and greens right before serving to keep texture.
Q: What if my soup is bland?
A: Add a splash of soy sauce, a pinch of salt, or a little sesame oil. Taste and adjust slowly.
Conclusion
If you want more potsticker soup ideas and recipes, try this detailed version from Gimme Some Oven. For a quick 30-minute take, see the recipe at Skinnytaste. For another easy guide using frozen potstickers, check How Sweet Eats.
Potsticker Soup
Ingredients
- 4 cups chicken or vegetable broth
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 cups fresh greens (spinach or bok choy) Can substitute with napa cabbage, kale, or Swiss chard.
- 1 package potstickers (dumplings) Use frozen if preferred.
- 2 green onions chopped For garnish.
- to taste soy sauce
- to taste salt
- to taste pepper
Method
- In a large pot, bring the broth to a simmer.
- Add minced garlic and ginger, and cook for a few minutes until fragrant.
- Add the potstickers and let them simmer until cooked through.
- Stir in the fresh greens and cook until just wilted.
- Season with soy sauce, salt, and pepper.
- Serve hot, garnished with chopped green onions.
