Cozy Potsticker Soup Recipe

Table of Contents

This cozy potsticker soup is the perfect comfort meal for chilly days! Imagine tender potstickers floating in a warm, flavorful broth, packed with savory vegetables and a touch of soy sauce for that umami kick. With the delicious combination of crispy, pan-fried potstickers and a delicate, broth-based soup, this dish is both satisfying and nourishing. It’s the ultimate blend of textures and flavors, perfect for a quick weeknight dinner or a weekend indulgence. Whether you’re craving a bowl of something hearty or simply want to try something new, this soup will become a favorite in no time!

Ingredients:

For the Soup:

6 cups chicken broth (or vegetable broth for a vegetarian version)

1 tablespoon sesame oil

2 cloves garlic, minced

1-inch piece of fresh ginger, minced or grated

1 medium onion, diced

2 medium carrots, sliced thinly

2 cups baby bok choy (or spinach), chopped

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon rice vinegar

1 teaspoon sugar (optional, to balance the acidity)

Salt and pepper to taste

1-2 green onions, thinly sliced for garnish

1-2 teaspoons chili paste or sriracha (optional for some heat)

For the Potstickers:

20-25 frozen potstickers (store-bought or homemade)

1 tablespoon oil (vegetable or sesame oil) for pan-frying

Instructions:

Prepare the Potstickers:

Heat 1 tablespoon of oil in a large skillet over medium heat.

Add the frozen potstickers (no need to thaw them) and cook for 2-3 minutes until the bottom is golden brown.

Add about 1/2 cup of water to the skillet, cover, and cook for 5-7 minutes or until the potstickers are cooked through and the water has evaporated. Remove from heat and set aside.

Make the Soup Base:

In a large pot, heat the sesame oil over medium heat.

Add the diced onion, minced garlic, and ginger. Cook for 2-3 minutes until softened and fragrant.

Add the sliced carrots and cook for another 3-4 minutes until they start to soften.

Add the Broth:

Pour in the chicken or vegetable broth, soy sauce, rice vinegar, and sugar. Bring the soup to a simmer, stirring occasionally, for about 10 minutes until the carrots are tender.

Add the Greens:

Stir in the chopped baby bok choy (or spinach) and cook for an additional 2-3 minutes until wilted.

Add Potstickers to the Soup:

Gently add the cooked potstickers to the soup, allowing them to heat through for 3-4 minutes.

Taste and Adjust:

Taste the soup and add salt, pepper, and chili paste or sriracha if you’d like some extra heat.

Serve:

Ladle the soup into bowls, making sure to include a few potstickers in each serving.

Garnish with sliced green onions for a fresh, bright touch.

Tips:

For Homemade Potstickers: If you’re feeling ambitious, you can make your own potstickers and cook them the same way.

Add More Veggies: Feel free to add any additional vegetables, like mushrooms, snow peas, or bell peppers, for extra flavor and texture.

Broth Options: If you prefer a richer broth, you can add a splash of coconut milk or use a miso-based broth.