Cozy Potsticker Soup Recipe
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.