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–+ servings
Asian Dumpling Potsticker Soup

Asian Dumpling Potsticker Soup for Cozy Nights In

A heartwarming bowl of Asian Dumpling Potsticker Soup packed with umami flavors and fresh ingredients, perfect for cozy nights in.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 2 tablespoons sesame oil Use vegetable oil if unavailable.
  • 1 tablespoon fresh ginger, minced Substitute with ground ginger if needed.
  • 3 cloves garlic, minced Fresh is recommended for the best taste.
  • 4 cups vegetable broth Chicken broth can be used for more richness.
  • 3 tablespoons low-sodium soy sauce Opt for tamari for a gluten-free alternative.
  • 2 tablespoons rice vinegar Can be substituted with apple cider vinegar.
  • 1 tablespoon chili garlic sauce (optional) Adjust quantity or omit based on spice preference.
For the Dumplings and Greens
  • 8 ounces mushrooms, sliced (shiitake or cremini preferred) Button or oyster mushrooms are suitable alternatives.
  • 2 cups baby bok choy or spinach, chopped Any leafy green works as a substitute.
  • 12-16 pieces frozen dumplings or potstickers Ensure they are sealed tightly.
For Garnishing
  • 2 tablespoons green onions, chopped Substitute with chives if necessary.
  • 1 tablespoon toasted sesame seeds Omit if unavailable.
  • 1 teaspoon black pepper Use white pepper for a milder taste.
  • 1 teaspoon red pepper flakes (optional) Adjust based on preference.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of sesame oil in a large pot over medium heat. Add minced garlic and ginger, sauté for 1-2 minutes until fragrant.
  2. Pour in 4 cups of vegetable broth, followed by 3 tablespoons of low-sodium soy sauce, 2 tablespoons of rice vinegar, and 1 tablespoon of chili garlic sauce. Stir and bring to a gentle boil. Reduce heat and simmer for 5 minutes.
  3. Introduce sliced mushrooms to the pot. Stir gently and simmer for another 3-4 minutes until the mushrooms soften.
  4. Add 2 cups of chopped baby bok choy or spinach. Continue to simmer for an additional 2-3 minutes until the greens are just wilted.
  5. Carefully drop in 12-16 frozen dumplings into the soup. Simmer for 5-7 minutes until cooked through.
  6. Ladle the soup into bowls, garnishing with chopped green onions, toasted sesame seeds, black pepper, and optional red pepper flakes. Serve immediately.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 12gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 800mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 1500IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Customize the soup by adding cooked chicken or tofu. Store leftovers for up to 3 days in the fridge or freeze for up to 2 months.

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