Can I use fresh dumplings instead of frozen ones?

Yes, fresh dumplings work just as well! However, they may cook faster than frozen ones, so reduce the simmering time to avoid overcooking.

What are the best vegetables to add to this soup?

Baby bok choy, spinach, mushrooms, carrots, and bell peppers all work great. Feel free to use whatever veggies you have on hand.

How do I prevent the potstickers from falling apart?

Avoid overcooking them. Add the dumplings just a few minutes before serving so they stay intact and don’t become too soft.

Can I make this soup vegetarian?

Absolutely! Use vegetable broth and opt for vegetarian potstickers or dumplings. You can also add tofu for extra protein.

Cozy Potsticker Soup Recipe

Name: Cozy Potsticker Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-inspired
Ingredients: 2 tablespoons olive oil, divided; 8 ounces shiitake mushrooms, thinly sliced; 2 tablespoons grated or minced fresh ginger; 4 cloves garlic, 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, leaves separated; 2 teaspoons toasted sesame oil; Freshly ground black pepper, to taste; Optional toppings: chili crisp, toasted sesame seeds, furikake, fried garlic

Description

This quick and cozy Potsticker Soup is a 30-minute one-pot meal featuring tender dumplings in a flavorful garlic-ginger broth. It’s perfect for chilly nights, easy to customize, and great for beginner cooks.

Ingredients

Scale

2 tablespoons olive oil, divided
8 ounces shiitake mushrooms, thinly sliced
2 tablespoons grated or minced fresh ginger
4 cloves garlic, 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, leaves separated
2 teaspoons toasted sesame oil
Freshly ground black pepper, to taste
Optional toppings: chili crisp, toasted sesame seeds, furikake, fried garlic

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Instructions

Sauté the mushrooms: Heat 1 tablespoon of oil in a large pot over medium-high heat. Add the sliced mushrooms and cook until they become golden brown, stirring occasionally.
Add the aromatics: Pour in the remaining tablespoon of oil, then add the minced garlic and grated ginger. Stir constantly for about a minute until fragrant.
Build the broth: Add the vegetable broth and soy sauce to the pot. Stir everything together and bring the mixture to a boil, allowing the flavors to meld for a few minutes.
Cook the potstickers and vegetables: Gently place the frozen potstickers into the broth along with half of the sliced scallions and the bok choy. Let the soup simmer for 3 to 5 minutes until the dumplings are fully cooked and floating.
Finish with seasoning: Drizzle in the toasted sesame oil and season with freshly ground black pepper to taste. Stir well to combine.
Serve and garnish: Ladle the soup into bowls and top with the remaining scallions. For extra flavor, add chili crisp, sesame seeds, or any other preferred toppings. Enjoy hot!

Notes

If using fresh dumplings, reduce the cooking time to prevent them from becoming too soft.
For a richer broth, add a spoonful of miso paste or a splash of rice vinegar.
Want extra protein? Stir in cooked chicken, shrimp, or tofu.
To make the soup spicy, add sriracha, chili oil, or red pepper flakes.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Soup
Method: Stovetop
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 3g
Sodium: 800mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 4g
Protein: 9g
Cholesterol: 10mg