Description
A comforting and quick potsticker soup made with frozen pork dumplings simmered in a ginger-garlic broth with mixed vegetables.
Ingredients
- 12 frozen pork dumplings (potstickers)
- 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 2 green onions, thinly sliced (for garnish)
- 1 teaspoon sesame oil
- 1 cup mixed vegetables (bok choy, shredded carrots, baby spinach, or snap peas)
Instructions
- Place a large pot over medium heat and pour in 4 cups of low-sodium chicken broth. Bring to a gentle simmer.
- Add the 12 frozen dumplings directly into the simmering broth. Simmer for 4–6 minutes, stirring gently so they don’t stick together or to the bottom.
- After the dumplings are cooked through, stir in the minced garlic and ginger and let them infuse for about 1 minute.
- Add 1 cup mixed vegetables and simmer another 2–3 minutes until vegetables are tender-crisp.
- Drizzle in 1 teaspoon sesame oil. Taste the broth and adjust seasoning with salt or soy sauce as needed.
- Ladle the soup into bowls and garnish with sliced green onions. Serve immediately hot.
Notes
Store leftovers in an airtight container for 3-4 days. Dumplings may absorb broth over time. Cooked soup can be frozen but texture changes. Reheat gently on stove.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian