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To make Easy Potsticker Soup, gather these key ingredients: - 1 packet of frozen potstickers (about 12-16 pieces) - 4 cups chicken or vegetable broth - 1 tablespoon soy sauce - 1 teaspoon sesame oil - 1 inch ginger, grated - 2 cloves garlic, minced - 1 cup bok choy, chopped - 1 cup baby spinach - 1 carrot, thinly sliced - 3 green onions, chopped - Salt and pepper to taste These ingredients work together to create rich and tasty soup. You can add a few optional items to enhance your soup: - Chili oil for drizzling - Sesame seeds for garnish These extras bring a touch of flavor and fun to the dish. If you don’t have some ingredients, here are some easy swaps: - Use tofu instead of potstickers for a vegetarian option. - Swap bok choy with kale or Swiss chard for a different green. - Any broth works; try beef broth for a bolder taste. These substitutions make the recipe flexible to your needs. {{ingredient_image_1}} Start by heating a drizzle of sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger. Sauté them for about one minute. You will know they are ready when they smell amazing. This step creates a flavorful base for your soup. Next, pour in four cups of chicken or vegetable broth. Bring it to a gentle simmer. Stir in one tablespoon of soy sauce. Then add the thinly sliced carrots. Let everything cook for five minutes. This allows the carrots to soften and blend into the broth. Now, carefully add the frozen potstickers to the pot. Let them simmer for eight to ten minutes. This will heat them through and make them tender. After that, include one cup of chopped bok choy and one cup of baby spinach. Cook for another two to three minutes. The greens should be tender and bright. Taste your soup and season it with salt and pepper as needed. Ladle the soup into bowls. Top with chopped green onions for freshness. If you like spice, drizzle some chili oil on top. You can also sprinkle sesame seeds for a nice finish. Enjoy this colorful and tasty dish! To boost the flavor of your potsticker soup, consider adding extra ingredients. Here are some ideas: - Mushrooms: Sliced shiitake or button mushrooms add a nice umami taste. - Peppers: Diced bell peppers can add sweetness and color. - Cabbage: Shredded napa cabbage gives a nice crunch. - Fresh herbs: Cilantro or basil can brighten the soup. - Chili oil: A drizzle of chili oil adds heat and depth. Each ingredient adds a unique twist. Feel free to mix and match based on your taste. Cooking potstickers well is key to a great soup. Here are my top tips: - Sauté first: Sauté potstickers in a bit of oil before adding broth. This adds a crispy texture. - Simmer gently: Keep the heat low to avoid breaking the potstickers. A gentle simmer is best. - Don’t overcrowd: Cook in batches if needed. This ensures even cooking. Using these techniques makes for perfectly cooked potstickers in your soup. To make a full meal from your potsticker soup, consider these sides: - Rice: A bowl of steamed jasmine or brown rice complements the soup well. - Salad: A light Asian-style salad with sesame dressing adds freshness. - Spring rolls: These crispy treats are a tasty addition to the meal. These pairings round out your dining experience, making it satisfying and delicious. Enjoy! Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh garlic and ginger instead of pre-minced options. Fresh ingredients will enhance the aroma and taste of your soup. Customize Your Greens: Feel free to swap bok choy and spinach with other greens like kale or Swiss chard for a different flavor profile and added nutrition. Make It Spicy: If you enjoy heat, add some sliced fresh chili peppers or a splash of hot sauce along with the chili oil for an extra kick. Perfect Potsticker Cooking: Ensure not to overcrowd the pot with potstickers; this allows them to heat evenly and maintain their texture without becoming mushy. {{image_2}} You can easily make this soup vegetarian or vegan. Just swap the broth. Use vegetable broth instead of chicken broth. Check the potstickers too. Many brands offer vegetarian options. Look for ones filled with mushrooms, tofu, or veggies. This change keeps all the great flavors while making it plant-based. If you want meat, try different options. Ground pork is a classic choice and brings rich flavor. Chicken, turkey, or even beef potstickers work well too. You can also add cooked shrimp for a seafood twist. Just make sure to adjust the cooking time if you use raw meat. You want everything to cook evenly in the broth. For a gluten-free version, look for gluten-free potstickers. Many brands now offer this option. Use gluten-free soy sauce or tamari, which tastes great. Check the labels on your broth too. Some contain gluten, so read carefully. With these tweaks, you can enjoy a comforting bowl without gluten. After you enjoy your Easy Potsticker Soup, let it cool down. Pour the soup into an airtight container. This helps keep it fresh. Store the container in the fridge for up to three days. If you want to keep it longer, consider freezing it. To reheat your soup, pour it into a pot. Heat it on low to medium heat. Stir occasionally to avoid burning. If you find the soup too thick, add a splash of broth or water. You can also use the microwave. Heat it in a safe bowl. Stir halfway through to warm it evenly. If you want to freeze your soup, do it right after it cools. Use freezer-safe containers. Leave some space at the top. This allows for expansion when the soup freezes. It will stay good for up to three months. When you're ready to eat, thaw it in the fridge overnight. Then reheat as usual. To make potstickers from scratch, you need a few key items. First, prepare the dough. Mix flour and water, then knead until smooth. Let it rest for 30 minutes. Next, make the filling. Use ground meat, chopped vegetables, and seasonings like soy sauce and ginger. Roll out the dough into thin circles. Place a spoonful of filling in the center of each circle. Fold the dough over and pinch the edges to seal. You can pan-fry, steam, or boil them until cooked. This way, you can enjoy fresh potstickers in your soup! Yes, you can use fresh vegetables! Fresh bok choy, spinach, and carrots add great flavor and texture. Just chop them to the same size as the frozen ones. Cook them slightly longer to ensure they’re tender. Fresh veggies give your potsticker soup a bright and crisp taste. The best sides to serve with potsticker soup are light and fresh. Here are some ideas: - Steamed edamame: Simple to prepare and packed with protein. - Cucumber salad: A refreshing crunch that balances the soup's warmth. - Fried rice: Perfect for a filling meal alongside the soup. - Spring rolls: Add an extra layer of flavor and texture. These sides enhance your meal and create a delightful dining experience! In this blog post, we explored how to make potsticker soup. I shared essential ingredients, optional garnishes, and substitutions to suit your taste. The step-by-step instructions cover preparing aromatics, simmering broth, and cooking potstickers. We also looked at tips for enhancing flavor, cooking techniques, and pairing suggestions. You can try variations like vegetarian options or gluten-free adjustments. Finally, I provided storage and reheating tips for leftovers. Enjoy your cooking adventure!

Easy Potsticker Soup

A comforting and flavorful soup featuring frozen potstickers and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 packet frozen potstickers (about 12-16 pieces)
  • 4 cups chicken or vegetable broth
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 inch ginger, grated
  • 2 cloves garlic, minced
  • 1 cup bok choy, chopped
  • 1 cup baby spinach
  • 1 carrot thinly sliced
  • 3 green onions chopped
  • to taste salt and pepper
  • optional chili oil for drizzling
  • optional sesame seeds for garnish

Instructions
 

  • In a large pot, heat a drizzle of sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
  • Pour in the chicken or vegetable broth and bring to a gentle simmer.
  • Stir in the soy sauce and add the sliced carrots to the simmering broth, cooking for 5 minutes until they begin to soften.
  • Carefully add the frozen potstickers to the pot and simmer for an additional 8-10 minutes, or until the potstickers are heated through.
  • Add the chopped bok choy and baby spinach to the soup, cooking for another 2-3 minutes until the greens are tender.
  • Season the soup with salt and pepper to taste.
  • Ladle the soup into bowls and sprinkle with chopped green onions. Drizzle with chili oil if desired, and garnish with sesame seeds for added crunch.

Notes

Serve the soup in large, shallow bowls to showcase the colorful potstickers and vegetables. You can also place a small dish of chili oil on the side for those who like an extra kick.
Keyword easy recipe, potstickers, soup