Ever had one of those days when you just need a warm hug in a bowl? That’s where my potsticker soup comes into play, bringing all the cozy vibes with minimal effort. Perfect for when you’re craving something comforting yet a little adventurous!
I feel uplifted with every flavorful spoonful of my potsticker soup. The luscious broth of this soup is vibrant with the flavors of not just one, but two alliums—garlic and ginger, both of which are packed with bioactive compounds that make them quite healthy for you.
The dumplings in this soup are also quite healthy. They have a mother sauce of soy sauce and a base of ground chicken that’s chock-full of mushrooms (also good for you) that have been puréed to make a smooth filler.
I’ll come to the dumpling part of this soup next.
Ingredients
- Garlic: Packed with antioxidants, garlic enhances flavors with its savory depth.
- Ginger: Offers a spicy kick and is known for its anti-inflammatory properties.
- Chicken Broth: Provides a savory base, rich in protein and minerals.
- Vegetable Broth: Light and savory, a versatile vegan option.
- Hoisin Sauce: Adds sweetness and umami, enriching the soup’s depth.
- Potstickers: Protein-packed, offer a hearty bite and texture.
- Baby Spinach: Provides nutrients like iron and a fresh, leafy contrast.
- Sesame Oil: Infuses the soup with a nutty aroma and subtle richness.
Ingredient Quantities
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 6 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 16-20 frozen potstickers or dumplings
- 1 cup shredded carrots
- 1 cup sliced mushrooms
- 2 cups baby spinach leaves
- 2 green onions, sliced
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Optional: fresh cilantro and sesame seeds for garnish
How to Make this
1. In a large pot, over medium heat, warm the vegetable oil. To the oil, add the minced garlic and ginger, and sauté them for 1-2 minutes, until they are quite aromatic.
2. Add the chicken or vegetable broth, and heat it gently until it is simmering.
3. Combine soy sauce, rice vinegar, and hoisin sauce in a bowl. Stir well to mix.
4. Add the frozen potstickers or dumplings to the broth that is simmering. Cook them according to the directions on the package, which will probably say to cook them for 5-7 minutes. When you pull them out, they should be heated through and tender.
5. Include the shredded carrots and sliced mushrooms in the pot, and simmer for another 3-4 minutes, until the veggies are just tender.
6. Add the baby spinach leaves and green onions. Cook for an additional 1 to 2 minutes until the spinach wilts.
7. Add sesame oil to the soup and mix it in. For flavoring, sprinkle in salt and pepper, or if you’re like me and enjoy a bit more kick, use some cayenne. Stir again.
8. Serve the hot potsticker soup, garnishing it with fresh cilantro and sesame seeds if desired.
9. Savor the delicious, warm potsticker soup!
10. Alter seasonings as necessary before serving to obtain a taste that is just right for you.
Equipment Needed
1. Large pot
2. Medium-sized bowl
3. Measuring spoons
4. Cutting board
5. Chef’s knife
6. Stirring spoon
7. Ladle
FAQ
- Can I make this soup vegetarian?Absolutely, utilize vegetable consomme and make sure your potstickers are made from vegetables.
- Can I use fresh potstickers instead of frozen?Of course, simply change the cooking duration as necessary because fresh potstickers may require less time.
- How can I add more spice to the soup?Think about throwing in a dash of chili oil or a sprinkle of red pepper flakes for an extra burst of flavor.
- What type of mushrooms work best?Shiitake and button mushrooms are great, but feel free to use your favorite mushroom.
- Can I use another type of oil instead of vegetable oil?You may prefer to use canola or olive oil, and that’s perfectly fine.
- How do I store leftovers?Allow to cool thoroughly, then store in an airtight container in the refrigerator for up to 3 days.
- Can I make this soup in advance?Certainly! You can include spinach and green onions, but add them right before serving to preserve their freshness.
Potsticker Soup Recipe Substitutions and Variations
1 tablespoon vegetable oil can be substituted with olive oil or avocado oil.
Three cloves of garlic, minced, can be substituted with 1 teaspoon of garlic powder.
Five milliliters of soy sauce can be substituted with one tablespoon of tamari sauce or coconut aminos for a gluten-free version of this dish.
1 tablespoon of hoisin sauce can be replaced with oyster sauce or a concoction of soy sauce and honey.
1 cup of shredded carrots can be replaced with thinly sliced bell peppers or zucchini.
Pro Tips
1. Sauté for Extra Flavor: When sautéing the garlic and ginger, consider adding a pinch of crushed red pepper flakes for a bit of heat and enhanced aroma.
2. Broth Enrichment: To deepen the flavor of the broth, add a splash of fish sauce or a teaspoon of miso paste while it’s simmering. This will add umami richness to the soup.
3. Dumpling Perfection: Before adding the frozen potstickers to the broth, lightly pan-fry them in a separate pan with a little oil to give them a crispy texture on the outside. Then add them to the soup to finish cooking.
4. Vegetable Variations: For added texture and flavor, you can include other vegetables such as bok choy, napa cabbage, or bell peppers when adding the carrots and mushrooms.
5. Flavor Infusion: For a more robust flavor, let the soup sit for an hour after it’s done cooking and then reheat before serving. This allows the flavors to meld and deepen.
Potsticker Soup Recipe
My favorite Potsticker Soup Recipe
Equipment Needed:
1. Large pot
2. Medium-sized bowl
3. Measuring spoons
4. Cutting board
5. Chef’s knife
6. Stirring spoon
7. Ladle
Ingredients:
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 6 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 16-20 frozen potstickers or dumplings
- 1 cup shredded carrots
- 1 cup sliced mushrooms
- 2 cups baby spinach leaves
- 2 green onions, sliced
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Optional: fresh cilantro and sesame seeds for garnish
Instructions:
1. In a large pot, over medium heat, warm the vegetable oil. To the oil, add the minced garlic and ginger, and sauté them for 1-2 minutes, until they are quite aromatic.
2. Add the chicken or vegetable broth, and heat it gently until it is simmering.
3. Combine soy sauce, rice vinegar, and hoisin sauce in a bowl. Stir well to mix.
4. Add the frozen potstickers or dumplings to the broth that is simmering. Cook them according to the directions on the package, which will probably say to cook them for 5-7 minutes. When you pull them out, they should be heated through and tender.
5. Include the shredded carrots and sliced mushrooms in the pot, and simmer for another 3-4 minutes, until the veggies are just tender.
6. Add the baby spinach leaves and green onions. Cook for an additional 1 to 2 minutes until the spinach wilts.
7. Add sesame oil to the soup and mix it in. For flavoring, sprinkle in salt and pepper, or if you’re like me and enjoy a bit more kick, use some cayenne. Stir again.
8. Serve the hot potsticker soup, garnishing it with fresh cilantro and sesame seeds if desired.
9. Savor the delicious, warm potsticker soup!
10. Alter seasonings as necessary before serving to obtain a taste that is just right for you.
