Easy Asian Dumpling Potsticker Soup Recipe

Introduction

Craving something warm and flavorful that’s ready in minutes? This Easy Asian Dumpling Potsticker Soup combines savory broth, tender dumplings, and vibrant greens to create a comforting meal perfect for busy weeknights or relaxing weekends.

Ingredients

• 1 tablespoon sesame oil
• 2 teaspoons fresh ginger, minced
• 3 garlic cloves, minced
• 6 cups low-sodium vegetable broth
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon chili garlic sauce (optional, for heat)
• 1 cup mushrooms, thinly sliced (shiitake or cremini work great)
• 3 cups baby bok choy or spinach, chopped
• 12–16 frozen potstickers or dumplings (vegetable or chicken)
• 2 green onions, chopped
• 1 tablespoon toasted sesame seeds
• Freshly ground black pepper, to taste
• Red pepper flakes (optional, for garnish)

Instructions

1. Step 1: Heat the sesame oil in a large pot over medium heat. Add the minced garlic and ginger, sautéing for 1–2 minutes until fragrant.
2. Step 2: Pour in the vegetable broth, soy sauce, rice vinegar, and chili garlic sauce if using. Stir well and bring to a gentle boil. Reduce heat to medium-low and simmer for 5 minutes.
3. Step 3: Add sliced mushrooms to the pot and simmer for 3–4 minutes until tender. Then stir in the chopped bok choy or spinach and cook for another 2–3 minutes until wilted.
4. Step 4: Gently add the frozen potstickers to the simmering broth. Cook for 5–7 minutes or according to package instructions, stirring occasionally to prevent sticking.
5. Step 5: Turn off the heat. Ladle the soup into bowls and garnish with chopped green onions, toasted sesame seeds, freshly ground black pepper, and red pepper flakes if desired. Serve hot.

Tips & Variations

• Use gluten-free soy sauce and dumplings to make this soup gluten-free.
• Add cooked shredded chicken or cubed tofu with the greens for extra protein.
• For more heat, increase the amount of chili garlic sauce or add extra red pepper flakes when serving.
• Try thin rice noodles or soba noodles added with the dumplings for a heartier soup.
• Handle dumplings gently while stirring and cook them in simmering broth to prevent them from falling apart.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Avoid boiling to keep the dumplings intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade dumplings instead of frozen?

Absolutely! Just ensure they are sealed tightly. Boil them directly in the broth until fully cooked, usually 6–8 minutes.

What type of mushrooms work best?

Shiitake and cremini mushrooms add a deep, earthy flavor, but button mushrooms or oyster mushrooms are great alternatives.

Is this soup spicy?

The base is mild, but you can easily add heat with chili garlic sauce or red pepper flakes to suit your taste.

Can I make this gluten-free?

Yes, simply use gluten-free soy sauce such as tamari and gluten-free dumplings to keep the recipe gluten-free.

How do I keep dumplings from falling apart in the soup?

Handle them gently when stirring and cook in simmering, not boiling, broth to prevent them from breaking apart.

Can I add protein like chicken or tofu?

Definitely. Add cooked shredded chicken or cubed tofu when you add the greens for a more filling soup.

Is it okay to add noodles to this soup?

Yes! Thin rice noodles or soba noodles work well. Add them along with the dumplings or separately depending on preference.

Can I use chicken broth instead of vegetable broth?

Yes, chicken broth adds a richer flavor and is a great option if you prefer a non-vegetarian version.

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