Potsticker Soup Recipe

If you love flavorful, fuss-free meals that feel like a warm hug in a bowl, this POTSTICKER SOUP is sure to become your new weeknight favorite. With savory broth, pillowy dumplings, and crisp-tender vegetables, it’s a dish with all the excitement of takeout (no delivery fee required!). Plus, you can mix and match your favorite dumplings and fresh toppings, making every spoonful a little celebration. Trust me: this soup never fails to bring smiles around the table.

Ingredients You’ll Need

Every ingredient in this POTSTICKER SOUP has a purpose, from the fragrant ginger to the chewy dumplings. You don’t need anything fancy — just a handful of everyday staples and fresh veggies to create a soup that’s as nourishing as it is delicious.

• Olive oil (2 tablespoons): A touch of oil helps sauté the mushrooms and aromatics, adding depth to the base of the soup.
• Shiitake mushrooms (8 ounces, thinly sliced): These mushrooms bring an earthy, savory punch that infuses the broth with umami.
• Fresh ginger (2 tablespoons, grated or minced): Ginger adds warmth and zing, balancing out all the savory notes with a gentle heat.
• Garlic (4 cloves, pressed or minced): Nothing beats the aroma and flavor of fresh garlic to round out the broth.
• Vegetable broth (6 cups): The backbone of POTSTICKER SOUP — use a good-quality broth for the richest flavor.
• Soy sauce (2 tablespoons): Adds salty, savory dimension to the broth and ties all the flavors together.
• Frozen potstickers (16 to 20 ounces): The star of the show! Whether you love veggie, chicken, or pork, your favorite potstickers will work beautifully here.
• Scallions (5, thinly sliced and divided): Scallions add fresh, sharp flavor and gorgeous green color as both a cooked ingredient and a finishing touch.
• Baby bok choy (3, trimmed and leaves separated): Adds freshness and slight crunch, making every bite lively and light.
• Toasted sesame oil (2 teaspoons): Just a drizzle brings rich, unmistakable nutty aroma and depth to the soup at the end.
• Freshly-ground black pepper: Complements the soy sauce and brightens the whole dish with gentle heat.
• Optional toppings: Chili crisp, toasted sesame seeds, furikake, or fried garlic turn each bowl of POTSTICKER SOUP into something extra special.

How to Make POTSTICKER SOUP

Step 1: Sauté the Mushrooms and Aromatics

Start by heating 1 tablespoon of olive oil in a large stockpot over medium-high heat. Once it’s shimmering, add the sliced shiitake mushrooms. Let them sizzle away, stirring occasionally, until they’re beautifully browned and their flavors intensified—this usually takes a few minutes. Next, add the remaining oil, then toss in your freshly grated ginger and minced garlic. Stir and cook for another 1–2 minutes until everything is fragrant and irresistible. This sets the foundation for flavor in your POTSTICKER SOUP.

Step 2: Simmer the Broth and Potstickers

Pour in the vegetable broth and soy sauce, scraping up any delicious bits stuck to the bottom of the pot. Bring the soup to a boil, then carefully add your frozen potstickers (no need to thaw!), half of the sliced scallions, and all the bok choy leaves. Stir well and let the soup simmer for another 3–4 minutes. As the potstickers soften and the bok choy turns bright green, you’ll know your POTSTICKER SOUP is nearly ready for its grand appearance.

Step 3: Finish and Season

Turn off the heat, then drizzle in the toasted sesame oil for that lovely nutty finish. Crack in some freshly-ground black pepper, give it a final taste, and adjust with more soy sauce or black pepper if you like things saltier or spicier. This quick finishing touch makes the flavors sing, and your kitchen will smell absolutely divine!

Step 4: Ladle and Garnish

Ladle the piping-hot POTSTICKER SOUP into bowls, making sure everyone gets plenty of veggies and dumplings. Scatter the remaining scallions over the top. If you’re feeling fancy, add a spoonful of chili crisp, a sprinkle of sesame seeds, or a dusting of furikake or fried garlic. There’s no wrong way to finish your soup — just go with what makes you happiest.

How to Serve POTSTICKER SOUP

Garnishes

A generous handful of fresh scallions is just the beginning. POTSTICKER SOUP practically begs for some creative toppings! Try a drizzle of chili crisp for heat, a sprinkle of toasted sesame seeds for crunch, or a lively shake of furikake seasoning for an extra burst of umami. Finish with crispy fried garlic if you like a punch of richness on your soup.

Side Dishes

Since this soup is so hearty, you don’t need much on the side. But for a truly comforting spread, serve POTSTICKER SOUP alongside warm jasmine rice, a light cucumber salad, or sautéed greens. A quick plate of steamed edamame or pickled radishes is also a refreshing way to round out your meal.

Creative Ways to Present

For a fun twist, serve your POTSTICKER SOUP family-style in a large soup tureen, letting everyone scoop their own portions and add their favorite toppings. Or, try filling individual bowls with a nest of bok choy leaves on the bottom before ladling in the soup for a lovely visual effect. Tiny dipping bowls of chili oil or extra soy sauce on the table let people customize every bite.

Make Ahead and Storage

Storing Leftovers

Let your leftover POTSTICKER SOUP cool completely before transferring it to airtight containers. Store it in the refrigerator for up to 3 days. The potstickers will soften as they sit, but the soup will still be absolutely slurp-worthy.

Freezing

If you’d like to freeze POTSTICKER SOUP, it’s best to freeze the broth and vegetables separately from the potstickers if possible. Potstickers can become mushy when thawed, but the broth freezes beautifully for up to 2 months. Add fresh or frozen potstickers when you reheat for the best texture.

Reheating

To reheat, simply warm the soup gently on the stove over medium heat until hot. If the soup has thickened overnight, add a splash of extra broth or water to loosen it up. If you frozen just the broth, add new potstickers and bok choy as it heats, letting everything simmer until cooked through.

FAQs

Can I use a different type of mushroom?

Absolutely! While shiitake mushrooms bring an earthy depth, feel free to substitute with cremini, button, or even oyster mushrooms. Use whatever you have on hand or prefer — you can’t go wrong.

What kind of potstickers work best for POTSTICKER SOUP?

The beauty of this soup is its flexibility. Vegetable, chicken, pork, or even shrimp dumplings all taste fantastic, so pick your favorite from the freezer section or use homemade if you’re feeling ambitious.

Can I make POTSTICKER SOUP gluten-free?

You sure can! Just use gluten-free soy sauce or tamari, and pick gluten-free potstickers (available at many specialty grocers). Everything else in the recipe is already naturally gluten-free.

Can I add more vegetables?

Of course! This soup is basically a blank canvas for vegetables. Try tossing in thinly sliced carrots, baby spinach, snap peas, or whatever else looks fresh and inviting at the market.

What if I don’t have vegetable broth?

No worries! Chicken broth is a great substitute and adds another layer of flavor. If you only have water available, just be sure to season generously with soy sauce and garlic to amp up the taste.

Final Thoughts

If you’ve been craving comfort in a bowl that doesn’t take all day to make, give this POTSTICKER SOUP a try. It’s easy, endlessly customizable, and always hits the spot. Grab your favorite dumplings and let the cozy flavors bring everyone together — I promise this one’s a keeper!

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