Description
Potsticker Soup is an easy and quick dinner with tender dumplings and crisp vegetables in a savory ginger garlic broth. This simple recipe is one of the best ideas for a cozy weeknight dinner because it feels filling without being heavy. It is a healthy comfort meal with cabbage and carrots and green onions plus satisfying potstickers. Make it for meal prep or a casual party and enjoy a warm bowl that comes together fast with very little fuss too.
Ingredients
- 16 ounces about 20 pieces Frozen potstickers
- 6 cups Chicken broth
- 8 ounces Cremini mushrooms
- 2 medium Carrots
- 3 cups shredded Napa cabbage
- 2 cups Baby spinach
- 4 Green onions
- 3 cloves Garlic
- 1 tablespoon grated Fresh ginger
- 3 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Toasted sesame oil
- 1 tablespoon Neutral cooking oil
- 1 quarter teaspoon Black pepper
- 1 tablespoon Sesame seeds
Instructions
- Slice the 8 ounces of mushrooms into uneven pieces and cut the 2 carrots into thin strips while shredding the 3 cups of napa cabbage and separating the white and green portions of all 4 green onions. Mince the 3 garlic cloves and grate the 1 tablespoon of ginger so the vegetables now appear cut and irregular rather than whole.
- Add the 1 tablespoon neutral oil with all 8 ounces of mushrooms and both carrots and the white portions of the 4 green onions along with the minced garlic and grated ginger so the ingredients become glossy and partially softened. The mushrooms shrink slightly and darken while the carrots relax around the edges and the aromatics become fully mixed through the vegetables.
- Pour in the 6 cups of chicken broth along with the 3 tablespoons soy sauce and 1 tablespoon rice vinegar and 1 quarter teaspoon black pepper so the softened vegetables loosen and spread through the liquid. The broth changes to a deeper amber color while the mushrooms and carrots float in new positions and the aromatics disperse throughout the pot.
- Add all 20 frozen potstickers and the 3 cups shredded napa cabbage to the amber broth so the dumplings settle at different depths and the cabbage begins folding between them. The potstickers become tender and slightly translucent around the wrappers while the cabbage softens and the broth gently moves the dumplings into a loose irregular arrangement.
- Fold in the 2 cups baby spinach and the 1 teaspoon toasted sesame oil so the greens wilt into the hot broth while still keeping patches of bright color. Serve one quarter of the soup in a white bowl with about 5 potstickers and scattered green portions from the 4 green onions plus sesame seeds so the portion looks naturally layered and homemade.
Notes
Pro Tips:
- Keep the broth at a gentle simmer after adding the potstickers so their wrappers stay tender instead of tearing apart.
- Slice the vegetables into similar thin pieces so they soften at the same pace while still keeping a little fresh bite.
- Add the spinach near the end because it wilts quickly and keeps a brighter color when it is not simmered too long.
- For meal prep store cooked potstickers separately from extra broth when possible so the wrappers do not become overly soft.
Storage: Let leftover Potsticker Soup cool before transferring it to an airtight container. Keep it refrigerated for up to 3 days so the broth and vegetables remain safe and flavorful. The dumpling wrappers will continue absorbing broth during storage. For the best texture store extra cooked potstickers separately from the broth whenever possible and combine them when reheating. Reheat the soup gently until steaming throughout. Avoid a hard boil because aggressive bubbling can break the softened wrappers and make the dumplings fall apart. Freezing the finished soup is not ideal because cooked potsticker wrappers can become fragile after thawing. You can freeze the broth and vegetable mixture separately and add fresh frozen potstickers while reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Asian Inspired