Potsticker soup’s secret weapon? Don’t just drop those potstickers in; lightly pan-fry them first for an unbeatable crispy-bottomed, tender-topped texture that holds up beautifully in the broth.
This small step transforms the entire soup, creating a delightful contrast and preventing soggy dumplings. It elevates a simple soup into something truly special. Prepare to have your potsticker soup game changed forever.
Why You Need This Version
- Bold Flavor Depth: The combination of ginger, garlic, and soy sauce creates a rich, umami-packed broth that complements the potstickers perfectly.
- Bold Crispy Potstickers: Pan-frying the potstickers before adding them to the soup gives them a delightful crispy bottom and prevents them from becoming mushy.
- Bold Customizable: This recipe is incredibly versatile, allowing you to easily adapt it to your liking by adding different vegetables, proteins, or sauces.
The Essential Components
The key to a truly outstanding potsticker soup lies in using fresh, high-quality ingredients. This ensures a depth of flavor that elevates the entire dish. Don’t skimp on the little things – they make a big difference.
- Potstickers (frozen or homemade, your choice!)
- Chicken broth (low sodium, for better control over saltiness)
- Soy sauce (low sodium, adds umami and depth of flavor)
- Sesame oil (toasted, a little goes a long way)
- Fresh ginger (adds warmth and spice)
- Garlic (essential for savory flavor)
- Green onions (for garnish and a fresh bite)
- Baby bok choy (or spinach, for added nutrients and texture)
- Shiitake mushrooms (optional, but highly recommended for umami)
Swaps & Alternatives
- Vegetable Broth: For a vegetarian option, substitute chicken broth with vegetable broth.
- Different Greens: If you don’t have bok choy, spinach, kale, or even chopped cabbage will work well.
- Gluten-Free Soy Sauce (Tamari): A great option for those with gluten sensitivities.
- Other Proteins: Add shredded chicken, shrimp, or tofu for extra protein.
- Different Dumplings: Feel free to use other types of dumplings, such as wontons or even tortellini, if you prefer.
Level Up This Recipe
Want to take your potsticker soup to the next level? Here are a few creative add-ins and twists to consider:
- Chili Garlic Sauce: Add a spoonful of chili garlic sauce for a spicy kick.
- Rice Vinegar: A splash of rice vinegar brightens the flavors and adds a touch of acidity.
- Poached Egg: Top each bowl with a soft-poached egg for added richness and protein, similar to what you might find in some ramen dishes.
- Sriracha Mayo Drizzle: Drizzle a mixture of sriracha and mayonnaise over the soup for a creamy, spicy finish.
The Method: Step-by-Step
Follow these simple steps to create the perfect potsticker soup, with crispy potstickers and a flavorful broth.
Step 1: Prepare the Potstickers
Heat a tablespoon of sesame oil in a large skillet over medium heat. Arrange the potstickers in a single layer in the skillet and cook for 2-3 minutes, or until the bottoms are golden brown and crispy.
Add 1/4 cup of water to the skillet, immediately cover with a lid, and steam for 5-7 minutes, or until the potstickers are cooked through. Remove from skillet and set aside.
Step 2: Sauté Aromatics
In a large pot or Dutch oven, heat the remaining tablespoon of sesame oil over medium heat. Add the minced ginger and garlic and sauté for 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
Step 3: Build the Broth
Pour in the chicken broth and soy sauce. Bring to a simmer and add the sliced shiitake mushrooms (if using) and baby bok choy. Simmer for 5-7 minutes, or until the bok choy is tender. This step would also be great if you wanted to make Chicken Mushroom Soup or Italian Ground Chicken Soup.
Step 4: Combine and Serve
Gently add the cooked potstickers to the soup. Simmer for another 2-3 minutes to heat them through. Garnish with chopped green onions and serve immediately. Consider making Gyoza Soup using a similar method, but different ingredients.
Common Mistakes to Avoid
Serving Ideas
Potsticker soup is a complete meal on its own, but here are some ideas to enhance your dining experience:
- Side of Kimchi: A small dish of kimchi adds a spicy, fermented kick that complements the soup beautifully.
- Crusty Bread: Serve with a slice of crusty bread for dipping into the flavorful broth.
- Citrus Garnish: A wedge of lime or lemon can brighten the flavors of the soup and add a refreshing touch.
- Extra Green Onions: Don’t be shy with the green onions! A generous sprinkle adds freshness and a pop of color. This dish is a lighter alternative to making Lasagna Soup.
Thanks for stopping by! I hope this dish brings joy to your table.
Why is it important to pan-fry the potstickers before adding them to the soup?
Pan-frying the potstickers creates a crispy bottom and tender top, which prevents them from becoming soggy in the broth and adds a delightful texture contrast to the soup.
What are some ingredient substitutions I can make in this potsticker soup recipe?
You can substitute chicken broth with vegetable broth for a vegetarian option, use spinach or kale instead of bok choy, use gluten-free soy sauce (tamari), add different proteins like shredded chicken or shrimp, or use other types of dumplings like wontons.
What is a common mistake to avoid when making potsticker soup?
Adding the potstickers too early in the simmering process will cause them to become soggy. Add them just before serving to maintain their texture.
What are some ways to level up the flavor of my potsticker soup?
You can add a spoonful of chili garlic sauce for a spicy kick, a splash of rice vinegar to brighten the flavors, top with a poached egg for richness, or drizzle with sriracha mayo for a creamy, spicy finish.
Easy Potsticker Soup
Ingredients
Equipment
Method
- Heat a tablespoon of sesame oil in a large skillet over medium heat. Arrange the potstickers in a single layer in the skillet and cook for 2-3 minutes, or until the bottoms are golden brown and crispy.
- Add 1/4 cup of water to the skillet, immediately cover with a lid, and steam for 5-7 minutes, or until the potstickers are cooked through. Remove from skillet and set aside.
- In a large pot or Dutch oven, heat the remaining tablespoon of sesame oil over medium heat. Add the minced ginger and garlic and sauté for 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
- Pour in the chicken broth and soy sauce. Bring to a simmer and add the sliced shiitake mushrooms (if using) and baby bok choy. Simmer for 5-7 minutes, or until the bok choy is tender.
- Gently add the cooked potstickers to the soup. Simmer for another 2-3 minutes to heat them through.
- Garnish with chopped green onions and serve immediately.
