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A bowl of delicious Potsticker Soup is presented as the featured image for a recipe or article.
Lady Maria

Easy Potsticker Soup

This easy potsticker soup recipe features crispy-bottomed potstickers in a flavorful broth. Pan-frying the potstickers before adding them to the soup prevents sogginess and creates a delightful textural contrast. It's a customizable and comforting meal perfect for any day of the week.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon sesame oil, divided
  • 1 pound potstickers, frozen or homemade
  • 6 cups chicken broth, low sodium
  • 2 tablespoons soy sauce, low sodium
  • 1 tablespoon sesame oil, toasted
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 2 green onions, chopped
  • 4 cups baby bok choy, chopped
  • 4 ounces shiitake mushrooms, sliced optional
  • 1/4 cup water

Equipment

  • large skillet
  • Lid for skillet
  • large pot or Dutch oven
  • knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Serving bowls

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Gently add the cooked potstickers to the soup. Simmer for another 2-3 minutes to heat them through.
  6. Garnish with chopped green onions and serve immediately.

Notes

For a vegetarian option, substitute chicken broth with vegetable broth. Spinach, kale, or even chopped cabbage can be used instead of bok choy. Add a spoonful of chili garlic sauce for a spicy kick, or a splash of rice vinegar to brighten the flavors. Top with a poached egg for added richness. Overcrowding the pan when frying potstickers will result in steamed, not crispy, bottoms; cook in batches if necessary. Add potstickers just before serving to prevent them from becoming soggy. Serve with a side of kimchi or crusty bread.