There’s something magical about a comforting bowl of soup that warms you from the inside out. Potsticker soup takes the best parts of your favorite dumplings and transforms them into a hearty, flavorful soup that’s perfect for cozy evenings.
Why We Love This Potsticker Soup
Potsticker soup is one of those dishes that quickly becomes a favorite for many reasons. It’s not just tasty but also incredibly versatile. Here are some reasons why you’ll love this dish:
Comforting and Hearty: The broth is rich and flavorful, while the potstickers add a crispy texture that contrasts perfectly with the soup. It’s a comforting meal that fills you up and keeps you warm, perfect for cold days or a cozy dinner.
Quick and Easy to Make: You don’t need hours in the kitchen to make this soup. It’s ready in less than 30 minutes, making it ideal for weeknight dinners when you want something satisfying but don’t have a lot of time to cook.
Perfect for Any Occasion: Potsticker soup is perfect for family dinners, a quick lunch, or even when you’re hosting guests. It’s a dish that everyone will enjoy and is easy to scale up for larger groups.
Simple Ingredients: You don’t need a long list of ingredients to make this dish. The soup is made with common ingredients you probably already have in your pantry, and the potstickers can be store-bought or homemade.
Customizable: Whether you prefer chicken, pork, or vegetable potstickers, this recipe is flexible enough to accommodate all dietary preferences. You can also adjust the spice level to suit your taste.
Ingredients for Potsticker Soup
When it comes to making potsticker soup, you don’t need to worry about finding hard-to-get ingredients. The beauty of this dish lies in how simple and accessible it is. Below is a list of the essential ingredients you’ll need to create this flavorful soup.
Frozen Potstickers: 1 pack (about 12-15 potstickers, depending on size). You can use store-bought frozen potstickers, or if you’re feeling adventurous, homemade ones work just as well!
Chicken or Vegetable Broth: 4 cups. Go for low-sodium broth to keep the flavors balanced and healthier.
Garlic: 2 cloves, minced. Fresh garlic will infuse the broth with a wonderful aroma.
Ginger: 1-inch piece, peeled and finely grated. The ginger gives the broth a slight kick and freshness that elevates the dish.
Soy Sauce: 2 tablespoons. Use low-sodium soy sauce to control the saltiness and let the other flavors shine through.
Sesame Oil: 1 tablespoon. This ingredient gives the soup a warm, nutty flavor and adds depth to the broth.
Green Onions: 2, chopped (for garnish). Green onions add a fresh crunch and color to the soup.
Cabbage: 1 cup, shredded. Cabbage adds a slight crunch and absorbs the flavors of the broth, making each bite even better.
Carrots: 1 medium, julienned. Carrots bring natural sweetness and vibrant color to the soup.
Spinach (Optional): 2 cups, fresh. Adding spinach increases the nutritional value of the soup while giving it extra texture and flavor.
How to Make Potsticker Soup
Making potsticker soup is easier than you might think. Here’s a simple step-by-step guide to creating this delicious dish:
Prepare the Broth:
In a large pot, heat sesame oil over medium heat. Add minced garlic and grated ginger to the pot and sauté for about 1-2 minutes, or until fragrant. This is where the base of your broth starts to come together.
Pour in the chicken or vegetable broth and add the soy sauce. Bring it to a gentle simmer. Let it cook for about 10 minutes to allow the garlic and ginger to infuse the broth.
Add the Veggies:
Stir in the shredded cabbage and julienned carrots. Continue to simmer for 5-7 minutes until the vegetables soften and start to absorb the flavors of the broth.
Cook the Potstickers:
Carefully drop the frozen or pre-cooked potstickers into the simmering broth. Allow them to cook for about 5-6 minutes or until they float to the top and are fully heated through. This step is quick, and you’ll see the potstickers start to soften and soak up the delicious broth.
Final Touches:
If you’re adding spinach, toss it into the soup and cook for an additional 1-2 minutes until the spinach wilts.
Taste the soup and adjust the seasoning if needed. You can add more soy sauce for saltiness or a dash of pepper for extra flavor.
Serve and Garnish:
Ladle the soup into bowls. Top with fresh green onions and a drizzle of sesame oil for added flavor. Serve hot and enjoy!
Expert Tips for the Perfect Potsticker Soup
To make sure your potsticker soup turns out perfectly every time, here are some expert tips:
Use High-Quality Broth: The broth is the foundation of your soup, so don’t skimp on it. Opt for a high-quality, low-sodium broth to keep things flavorful but not too salty.
Avoid Overcrowding the Potstickers: If you’re making a big batch, cook the potstickers in batches. This ensures they don’t stick together and cook evenly.
Use Fresh Ingredients: The fresher your vegetables, the better the soup will taste. Opt for fresh cabbage, carrots, and spinach for the best texture and flavor.
Adjust the Flavor to Your Liking: If you prefer a more savory broth, increase the amount of soy sauce. For extra warmth, a dash of chili oil or sriracha can give your soup a spicy kick.
Make it Ahead of Time: Potsticker soup stores well in the fridge for a few days, so feel free to make a big batch and enjoy it throughout the week. You can even freeze it for later.
Variations of Potsticker Soup
One of the best things about potsticker soup is how customizable it is. You can tweak the ingredients and flavors to suit your preferences. Here are some variations to consider:
Vegan Potsticker Soup: Swap out the meat-filled potstickers for vegetable ones, and use vegetable broth to make this soup entirely plant-based.
Spicy Potsticker Soup: If you love a bit of heat, add red pepper flakes or a spoonful of sriracha to the broth. It’ll take the flavor to the next level.
Curry Potsticker Soup: For a twist on the traditional flavor profile, add curry powder or even a little coconut milk to the soup. This gives the soup a creamy texture and a warm, exotic flavor.
Low-Carb Version: To make the soup keto-friendly, skip the potstickers and replace them with cauliflower rice or zucchini noodles for a lighter alternative.
How to Serve Potsticker Soup
Serve with Rice or Noodles: This soup pairs wonderfully with a side of steamed white rice or noodles, making it even more filling.
Side of Steamed Veggies: Serve the soup with a simple side of steamed veggies like bok choy, broccoli, or snap peas for a well-rounded meal.
Garnishes: Top your soup with fresh herbs like cilantro or basil, sesame seeds, or a squeeze of lime to bring some fresh brightness to the dish.
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FAQs About Potsticker Soup
What are potstickers?
Potstickers are Chinese dumplings typically filled with meat or vegetables and pan-fried to create a crispy bottom. They are then steamed or boiled to finish cooking, making them tender on the inside with a crisp exterior.
Can I use frozen potstickers in this soup?
Yes, frozen potstickers are perfect for this soup. Just drop them into the simmering broth directly from the freezer. They’ll cook through as the broth simmers.
How can I make potsticker soup spicier?
If you like your soup with a little more heat, you can add chili flakes, sriracha, or fresh chopped chilies to the broth. Adjust the amount to your spice tolerance.
Can I make this soup in advance?
Yes, potsticker soup can be made ahead of time and stored in the fridge for 2-3 days. If you want to freeze it, just freeze the broth and potstickers separately, then combine them when reheating.
Is potsticker soup gluten-free?
To make this soup gluten-free, use gluten-free potstickers and tamari instead of soy sauce.
Potsticker Soup
Equipment
- Large Pot
Ingredients
- 1 pack Frozen Potstickers 12-15 potstickers
- 4 cups Chicken or Vegetable Broth low-sodium
- 2 cloves Garlic minced
- 1 inch Ginger peeled and grated
- 2 tablespoons Soy Sauce low-sodium
- 1 tablespoon Sesame Oil
- 2 stalks Green Onions chopped (for garnish)
- 1 cup Cabbage shredded
- 1 medium Carrots julienned
- 2 cups Spinach fresh (optional)
Instructions
- Heat sesame oil in a large pot over medium heat. Add garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
- Pour in the broth and soy sauce. Bring to a simmer and cook for about 10 minutes to let the flavors meld.
- Stir in the cabbage and carrots. Simmer for 5-7 minutes until the vegetables soften.
- Carefully add frozen potstickers to the pot. Cook for 5-6 minutes until they float to the top and are fully heated.
- If using spinach, add it now and cook for another 1-2 minutes until wilted.
- Taste the soup and adjust seasoning with more soy sauce or pepper, if needed. Serve hot, garnished with green onions and a drizzle of sesame oil.