Homemade Potsticker Soup

$- 20 potstickers (homemade or store-bought) - 6 cups chicken or vegetable broth - 2 tablespoons sesame oil - 3 green onions, chopped - 2 cloves garlic, minced - 1 inch ginger, grated - 2 cups bok choy, chopped - 1 cup mushrooms, sliced (shiitake or button) - 1 cup carrots, julienned - 3 tablespoons soy sauce (low sodium) - 1 tablespoon rice vinegar - Fresh cilantro for garnish - Chili oil (optional, for heat) - Salt and pepper to taste In this soup, potstickers are the star. You can use store-bought or make them at home. The broth serves as a base, giving your soup rich flavor. I prefer using chicken broth, but vegetable broth works well too. Aromatics like garlic, ginger, and green onions add depth. They create a warm and inviting scent as you cook. The vegetables bring freshness and crunch. Bok choy gives it a nice green touch. Mushrooms add umami, while carrots bring sweetness. For seasoning, I recommend low-sodium soy sauce. It keeps the salt levels in check. Rice vinegar adds a tangy kick. Fresh cilantro brightens the soup. If you like heat, drizzle chili oil on top. This simple list of ingredients creates a comforting bowl of potsticker soup. Each component plays a role, making every spoonful delightful. {{ingredient_image_1}} To start, heat 2 tablespoons of sesame oil in a large pot over medium heat. Next, add 3 chopped green onions, 2 minced garlic cloves, and 1 inch of grated ginger. Sauté these for about 2 minutes. The smell will be amazing! This step brings out the flavors. It sets a good base for your soup. Now it's time to add some color! Toss in 1 cup of sliced mushrooms and 1 cup of julienned carrots. Cook these for about 3 to 4 minutes. You want the veggies to soften a bit. They will add nutrition and taste to your soup. Next, pour in 6 cups of chicken or vegetable broth. Bring everything to a simmer. This will take just a few minutes. Once it's simmering, add 2 cups of chopped bok choy and your 20 potstickers. Gently stir to mix. Let this cook for 5 to 7 minutes. The potstickers should be heated through. Finish by stirring in 3 tablespoons of low-sodium soy sauce and 1 tablespoon of rice vinegar. Season with salt and pepper to your liking. Your soup is ready to serve! When making potsticker soup, the broth is key. You can use homemade or store-bought broth. Homemade broth has a rich flavor and can be made from scraps. It takes time but is worth it. If you use store-bought, choose low-sodium options. This helps control the salt in your soup. To keep potstickers intact, handle them gently. Add them to the broth once it simmers. Avoid stirring too hard; this could break them. Let them cook for about five to seven minutes. This warms them up without losing shape. You can enhance the flavor of your potsticker soup easily. Try adding a pinch of red pepper flakes for heat. Fresh herbs like basil or mint also add a nice touch. If you want richer flavor, add a teaspoon of hoisin sauce. This sweet sauce pairs well with the savory broth. You can also toss in a splash of fish sauce for depth. Pro Tips Make Your Own Broth: For an extra depth of flavor, consider making your own broth using chicken or vegetable scraps, herbs, and spices. Cooking Potstickers: If using frozen potstickers, do not thaw them before adding to the soup; they will cook perfectly while heating through in the broth. Veggie Variations: Feel free to customize the soup by adding other vegetables like bell peppers, snap peas, or spinach for added nutrition and color. Spice it Up: Adjust the heat level by adding more chili oil or incorporating fresh sliced chilies into the soup for a spicy kick. {{image_2}} You can change the protein in this soup to suit your taste. If you want a lighter option, use tofu. Firm tofu works best. Just cut it into small cubes and add it when you add the potstickers. If you prefer meat, try ground pork or chicken. Cook the meat in the pot before adding the broth. This adds a nice depth of flavor. You can also mix proteins. For example, use half chicken and half mushrooms for a tasty twist. If you want to make this soup vegetarian or vegan, it's easy to swap ingredients. Use vegetable broth instead of chicken broth. Replace potstickers with vegetable ones if you can find them. Make sure all your sauces are vegan. For soy sauce, look for a brand that is labeled vegan. You can also add more veggies, like bell peppers or snow peas, for added nutrition and flavor. If you like heat, you can spice up your potsticker soup. Add chili oil to the broth for a nice kick. Start with one tablespoon and taste. You can always add more if needed. You can also use fresh chili peppers. Slice them thin and add them while cooking the vegetables. This gives a fresh, spicy flavor. Adjust the heat to your liking. Enjoy your soup the way you like it! Store your potsticker soup in an airtight container. Let it cool before sealing. This helps keep the flavors fresh. You can refrigerate the soup for up to three days. If you want to keep it longer, freeze it instead. To freeze, pour the soup into freezer-safe bags. Remove as much air as you can before sealing. When you are ready to eat the leftovers, reheat the soup gently. Use a pot on low heat. Stir often to avoid sticking. This will keep the potstickers from breaking apart. You can also use the microwave. Heat in short intervals, stirring each time. This helps heat it evenly. The soup tastes best when fresh, but it lasts well. In the fridge, consume it within three days. If frozen, it will stay good for about two months. After that, the taste may fade. Always check for off smells or colors before eating. Enjoy your comforting bowl of soup! Yes, you can make potstickers from scratch! First, mix flour and water to create a dough. Then, roll it out thin and cut it into circles. For the filling, combine ground meat or veggies with spices. Place a spoonful of the filling in each circle. Fold and seal the edges tightly. Finally, pan-fry and steam them for a crispy outside and juicy inside. Making potstickers is fun and gives you a fresh taste! If you can't find bok choy, try using other greens. Napa cabbage or Swiss chard works well. You can also use spinach or kale for a different flavor. Just chop them into small pieces like bok choy. Remember that cooking time might change based on the green you choose. Enjoy experimenting with your soup! To make this soup gluten-free, use gluten-free soy sauce. Check the broth too, as some contain gluten. You can also find gluten-free potstickers in stores. If you're making them from scratch, use gluten-free flour for the dough. This way, you can enjoy the soup without worry! This soup is simple and fun to make. You need potstickers, flavor-packed broth, and fresh veggies. Sauté your aromatics and cook the vegetables first. Then, bring it all together for a warm bowl of goodness. Remember, you can adapt this recipe with different proteins and spice levels. Store leftovers properly so they stay fresh. Enjoy the delicious journey of making your own potsticker soup!$

Homemade Potsticker Soup

A comforting and flavorful soup featuring potstickers and fresh vegetables.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Main Course

Cuisine Asian

Servings 4

Calories 250 kcal

Ingredients

20 pieces homemade or store-bought potstickers (chicken or vegetable)
6 cups chicken or vegetable broth
2 tablespoons sesame oil
3 pieces green onions, chopped
2 cloves garlic, minced
1 inch ginger, grated
2 cups bok choy, chopped
1 cup mushrooms, sliced (shiitake or button)
1 cup carrots, julienned
3 tablespoons soy sauce (low sodium)
1 tablespoon rice vinegar
1 bunch fresh cilantro for garnish
1 tablespoon chili oil (optional, for heat)
to taste salt and pepper

Instructions

In a large pot, heat the sesame oil over medium heat. Add the chopped green onions, minced garlic, and grated ginger. Sauté for about 2 minutes until fragrant.
Add the sliced mushrooms and carrots to the pot, cooking for another 3-4 minutes until the vegetables start to soften.
Pour in the chicken or vegetable broth and bring the mixture to a simmer.
Once simmering, add the bok choy and potstickers. Gently stir and let everything cook together for 5-7 minutes, or until the potstickers are heated through.
Stir in the soy sauce and rice vinegar. Season with salt and pepper to taste.
Serve the soup hot in bowls and garnish each serving with fresh cilantro and a drizzle of chili oil if desired.

Notes

Chili oil can be added for extra heat.

Keyword comfort food, potstickers, soup, vegetables