Name: Potsticker Soup: Quick & Easy Delicious Dumpling Broth Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, finely chopped; 2 cloves garlic, minced; 1 inch ginger, peeled and minced; 4 cups chicken broth (low sodium preferred); 2 cups water; 1 tablespoon soy sauce (low sodium preferred); 1 teaspoon sesame oil; 1/2 teaspoon red pepper flakes (optional); 1 package (approximately 1 pound) frozen potstickers (gyoza or dumplings); 1 cup shredded carrots; 1 cup chopped bok choy (or other leafy green like spinach or kale); 2 green onions, thinly sliced, for garnish; Sesame seeds, for garnish (optional); Sriracha or chili garlic sauce, for serving (optional)

Ingredients

1 tablespoon olive oil

1 small yellow onion, finely chopped

2 cloves garlic, minced

1 inch ginger, peeled and minced

4 cups chicken broth (low sodium preferred)

2 cups water

1 tablespoon soy sauce (low sodium preferred)

1 teaspoon sesame oil

1/2 teaspoon red pepper flakes (optional)

1 package (approximately 1 pound) frozen potstickers (gyoza or dumplings)

1 cup shredded carrots

1 cup chopped bok choy (or other leafy green like spinach or kale)

2 green onions, thinly sliced, for garnish

Sesame seeds, for garnish (optional)

Sriracha or chili garlic sauce, for serving (optional)

Instructions

Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent and softened, about 5-7 minutes. Add minced garlic and ginger, cooking for 1 minute until fragrant without burning the garlic.

Step 2: Pour in the chicken broth and water. Stir in soy sauce, sesame oil, and red pepper flakes if using. Bring the mixture to a simmer, then reduce the heat to low and let it simmer gently for 10 minutes to develop the flavors.

Step 3: Carefully add the frozen potstickers to the simmering broth. Cook according to package instructions, usually 5-7 minutes, until they are cooked through and heated. Stir occasionally to prevent them from sticking. Add shredded carrots and cook for 2-3 minutes until slightly softened. Finally, add the chopped bok choy or other leafy greens and cook for 1-2 minutes until wilted and tender.

Step 4: Taste the soup and adjust seasoning as needed—add more soy sauce for saltiness, a splash of rice vinegar for acidity, or a pinch of sugar for sweetness. Serve hot, garnished with sliced green onions and sesame seeds if desired. Offer sriracha or chili garlic sauce on the side for added heat.

Tips & Variations

Use vegetable broth instead of chicken broth to make this soup vegetarian-friendly, substituting vegetable broth and adding extra tofu or mushrooms for protein.

For a gluten-free version, choose gluten-free potstickers and tamari instead of soy sauce.

Add a soft-boiled egg on top for extra richness and texture.

Swap bok choy with spinach, kale, or napa cabbage depending on preference and availability.

FAQs

Can I use fresh potstickers instead of frozen?

Yes, fresh potstickers can be used. Add them to the simmering broth and cook according to their package instructions or until the wrappers are tender and filling is cooked through, usually 3-5 minutes.

How can I make this soup spicier?

Increase the amount of red pepper flakes or add more sriracha or chili garlic sauce when serving. You can also include sliced fresh chili peppers for extra heat.