Delicious Dumpling Potsticker Soup for a Cozy Night In

This Dumpling Potsticker Soup is a comforting, umami-packed dish perfect for a cozy night in.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 tablespoon Sesame Oil Adds a nutty flavor; optional for modifying richness.
2 teaspoons Fresh Ginger, minced Provides aromatic spiciness and warmth; can substitute with ground ginger.
3 cloves Garlic, minced Enhances the broth’s aromatic quality; no direct substitute but garlic powder can work.
6 cups Low-sodium Vegetable Broth The soup's base, ensuring a hearty flavor; chicken broth can be used for a richer taste.
2 tablespoons Low-sodium Soy Sauce Adds umami and saltiness; use tamari for a gluten-free option.
1 tablespoon Rice Vinegar Brings acidity and balance; substitutable with white vinegar.
1 teaspoon Chili Garlic Sauce Adds heat; omit if spice isn’t desired.

For the Vegetables

1 cup Mushrooms, sliced Shiitake or cremini preferred; button or oyster mushrooms can be used instead.
3 cups Baby Bok Choy or Spinach, chopped Adds nutrition and color; substitute with other leafy greens if needed.

For the Dumplings and Garnishing

12-16 pieces Frozen Potstickers Main protein component of the soup; ensure they are sealed tightly for boiling.
2 pieces Green Onions, chopped For garnish, adding a fresh, sharp flavor.
1 tablespoon Toasted Sesame Seeds For garnish and crunch.
to taste Black Pepper Enhances flavor; adjust according to preference.
Red Pepper Flakes Optional for additional heat; omit if the spice is not desired.

Equipment

Large pot

Method

Step-by-Step Instructions

In a large pot, heat 1 tablespoon of sesame oil over medium heat. Once the oil shimmers, add 3 minced garlic cloves and 2 teaspoons of minced ginger. Sauté for 1-2 minutes until aromatic and slightly golden.
Pour in 6 cups of low-sodium vegetable broth, along with 2 tablespoons of low-sodium soy sauce and 1 tablespoon of rice vinegar. If you enjoy a splash of heat, stir in 1 teaspoon of chili garlic sauce. Increase the heat to bring this mixture to a gentle boil, then reduce it to medium-low and simmer for 5 minutes.
Stir in 1 cup of sliced mushrooms into the simmering broth. Let the mixture cook for an additional 3-4 minutes, allowing the mushrooms to soften.
Fold in 3 cups of chopped baby bok choy or spinach into the pot. Simmer for about 2-3 minutes until the greens are wilted and tender.
Gently drop 12-16 frozen potstickers into the pot and stir carefully to combine. Allow them to simmer for 5-7 minutes until they are heated through.
Remove the pot from heat and ladle the soup into bowls. Top with chopped green onions, toasted sesame seeds, and a dash of black pepper. Add red pepper flakes if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 100IUVitamin C: 80mgCalcium: 10mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently over low heat. For longer storage, freeze in individual portions for up to 3 months.

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