Description
This Asian dumpling potsticker soup is a quick, cozy, and flavorful one-pot meal made with frozen dumplings, fresh veggies, and a savory broth. Perfect for weeknight dinners or lazy weekends, it comes together in under 30 minutes and is endlessly adaptable to your tastes and pantry.
Ingredients
- 4 cups (950 ml) low-sodium chicken broth or vegetable broth
- 2 cups (480 ml) water
- 2 tablespoons (30 ml) soy sauce (or tamari for gluten-free)
- 1 tablespoon (15 ml) sesame oil
- 1 tablespoon (15 g) fresh ginger, grated
- 2 garlic cloves, minced
- 16 frozen potstickers or dumplings (about 1 lb / 450 g; pork, chicken, shrimp, or veggie)
- 2 heads baby bok choy, chopped (or napa cabbage/spinach)
- 2 carrots, thinly sliced
- 3 green onions, sliced (reserve green tops for garnish)
- 1 cup (70 g) mushrooms, thinly sliced (shiitake, cremini, or button)
- Fresh cilantro or parsley, chopped (optional, for garnish)
- Chili oil or chili flakes (optional, for garnish)
- Lime wedges (optional, for serving)
Instructions
- Wash and chop the baby bok choy, slice the carrots and mushrooms, and slice the green onions (reserve green tops for garnish). Mince the garlic and grate the ginger.
- Heat sesame oil in a large soup pot over medium heat. Add the minced garlic and grated ginger, stirring until fragrant but not browned, about 1-2 minutes.
- Pour in the chicken or vegetable broth and water. Stir in the soy sauce. Bring to a gentle simmer.
- Add the sliced carrots and mushrooms. Simmer for 3-4 minutes until they start to soften.
- Add the frozen potstickers directly from the freezer. Stir gently to prevent sticking. Simmer for 8-10 minutes, or until dumplings are cooked through and float to the top.
- Add the chopped bok choy and most of the sliced green onions (save some green tops for garnish). Cook for another 2 minutes until the greens are wilted but still bright green.
- Taste the broth and adjust seasoning with more soy sauce or a squeeze of lime if desired. Add chili oil for heat if you like.
- Ladle the soup into bowls, ensuring each serving has dumplings and veggies. Garnish with reserved green onions, fresh cilantro, and a drizzle of chili oil if desired. Serve with lime wedges.
Notes
Simmer the soup gently to prevent dumplings from bursting. Add leafy greens at the end to keep them vibrant. For gluten-free, use tamari and gluten-free dumplings. You can swap in any veggies you have on hand. For meal prep, store dumplings separately and add to hot broth when reheating for best texture.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Soup
- Cuisine: Asian
Nutrition
- Serving Size: About 2 cups (480 ml) per serving
- Calories: 280350
- Sugar: 46
- Sodium: 9001200
- Fat: 814
- Saturated Fat: 24
- Carbohydrates: 3540
- Fiber: 46
- Protein: 1015
Keywords: potsticker soup, Asian dumpling soup, easy soup recipe, weeknight dinner, cozy soup, one-pot meal, frozen dumplings, quick Asian soup, comfort food, gluten-free option, vegetarian option