Description
Potsticker Soup is a warm and comforting dish that combines flavorful broth, tender mixed vegetables, and crispy steamed potstickers. This easy-to-make soup balances savory, aromatic ingredients like ginger, garlic, and sesame oil with the satisfying texture of pan-fried dumplings, making it perfect for a cozy meal any day of the week.
Ingredients
Scale
For the Soup:
- 6 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 inch piece of ginger, grated or minced
- 2 cloves garlic, minced
- 2 cups mixed vegetables (such as bok choy, carrots, and mushrooms)
- Salt and pepper, to taste
- 2 green onions, sliced (for garnish)
- Fresh cilantro (optional, for garnish)
For the Potstickers:
- 1 package (about 12-16) frozen potstickers (chicken, pork, or vegetable)
- 1 tablespoon vegetable oil
Instructions
- Heat the Broth: In a large pot, bring 6 cups of chicken or vegetable broth to a simmer over medium heat to prepare the soup base.
- Add Flavorings: Stir in 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 inch of grated ginger, and 2 cloves minced garlic. Allow the broth to simmer for about 5 minutes to infuse the flavors deeply.
- Add Vegetables: Add 2 cups of mixed vegetables such as bok choy, carrots, and mushrooms to the broth. Cook for an additional 5-7 minutes until the vegetables are tender but still vibrant.
- Heat Oil: In a separate skillet, heat 1 tablespoon of vegetable oil over medium heat, preparing to cook the potstickers.
- Fry Potstickers: Place frozen potstickers in a single layer in the skillet. Cook for 2-3 minutes until the bottoms are golden brown and crispy.
- Steam Potstickers: Add about 1/4 cup water to the skillet and cover immediately. Steam the potstickers for 5-7 minutes, or until cooked through and the water has evaporated, ensuring tender and juicy dumplings.
- Combine: Carefully transfer the cooked potstickers into the pot of broth and vegetables, incorporating them into the soup.
- Season: Taste the soup and adjust the seasoning with additional soy sauce, salt, or pepper as desired for the perfect balance.
- Garnish and Serve: Ladle the soup into bowls and garnish with sliced green onions and fresh cilantro if you like, adding a fresh, vibrant touch before serving.
Notes
- You can substitute the mixed vegetables with any seasonal vegetables you prefer for added variety.
- If you want a vegetarian version, use vegetable broth and vegetable potstickers.
- Make sure to add water carefully while steaming potstickers to avoid splattering oil.
- Leftover soup can be refrigerated for up to 2 days and reheated gently on the stovetop.
- For extra heat, add a dash of chili oil or red pepper flakes when seasoning.
