Description
A comforting and quick potsticker soup ready in under 20 minutes with savory broth, tender dumplings, and fresh greens.
Ingredients
- 12–16 potstickers (frozen or fresh)
- 4 cups low-sodium chicken or vegetable broth
- 2 cloves garlic, minced
- 1 inch fresh ginger, peeled and minced
- 2 cups fresh greens (spinach, baby bok choy, or kale)
- 2 green onions, thinly sliced
- Soy sauce, to taste
- Sesame oil, for drizzling
- Freshly ground black pepper, to taste
Instructions
- Place a large pot over medium heat and pour in 4 cups of broth. Bring to a gentle simmer.
- Stir in the minced garlic and grated ginger. Cook for 1–2 minutes until fragrant.
- Add the potstickers to the pot and cook for 5–8 minutes if using pre-cooked, or longer if they are raw frozen.
- Once potstickers float and look plump, stir in the fresh greens and cook just until wilted.
- Taste the broth and season with soy sauce and black pepper.
- Ladle the soup into bowls and top each with sliced green onions and a drizzle of sesame oil. Serve hot.
Notes
For a gluten-free version, use gluten-free potstickers and tamari. For additional protein, consider adding shredded rotisserie chicken or a soft-boiled egg.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Asian