Potsticker Soup Recipe

There is something incredibly comforting and irresistible about a warm bowl of Potsticker Soup, where tender, savory dumplings swim in a fragrant broth bursting with fresh vegetables and subtle Asian-inspired flavors. This hearty yet light dish brings together the chewy texture of potstickers, the earthiness of shiitake mushrooms, and the crisp freshness of bok choy in a perfectly balanced harmony, making it an all-time favorite for cozy nights or anytime you crave some soul-soothing goodness.

Ingredients You’ll Need

Gathering your ingredients for Potsticker Soup is refreshingly simple, yet each one plays a crucial role in crafting that unforgettable blend of flavors and textures. From the hearty potstickers that provide the dish’s heart to the bright green bok choy that adds freshness, every element works together beautifully.

• 1 tablespoon vegetable or olive oil: This is your soup’s flavor base for sautéing veggies, adding richness without overpowering.
• 1 large leek, cleaned and chopped (white and light green parts only): Offers a mild onion flavor that’s sweeter and more delicate than regular onions.
• 1/3 cup shaved or chopped carrots: Adds natural sweetness and a lovely pop of orange color.
• 3 garlic cloves, minced: A vital aromatic that deepens the soup’s flavor with just the right amount of bite.
• 4 shiitake mushroom caps, cleaned and thinly sliced: Brings an earthy, umami richness that amplifies the broth’s depth.
• 3 baby bok choy, stalks and leaves separated and chopped: The firm stems add crunch, while the tender leaves provide freshness and vibrant green color.
• 1/4 cup lite soy sauce: Adds savory saltiness and a hint of sweetness, enhancing all the ingredients.
• 5 cups chicken or vegetable broth (two 14 oz cans plus 1 cup water): The soul of the soup, delivering warmth and comforting flavor.
• 2 teaspoons sesame oil: Just a dash for that iconic nutty aroma and flavor that takes the soup to the next level.
• 2 teaspoons Better Than Bouillon (chicken or mushroom, optional): Intensifies the broth’s umami notes for a richer experience.
• 1 1/2 pounds frozen potstickers (minis recommended, no need to thaw): The showstopper: tender dumplings that soak up the broth’s goodness.
• 1/3 cup thinly sliced green onions (about 2 green onions): Adds a fresh crunch and bright flavor to finish the soup.
• Sesame seeds for topping: Provides a toasty, nutty garnish and a delightful textural contrast.

How to Make Potsticker Soup

Step 1: Sauté the Aromatics and Vegetables

Begin by heating your vegetable or olive oil in a large Dutch oven or soup pot until it shimmers gently over medium heat. This warm oil creates the perfect environment to soften the leeks, carrots, garlic, shiitake mushrooms, and the firmer bok choy stems. As these ingredients sauté, their natural flavors deepen and mingle, creating a fragrant and savory foundation for your Potsticker Soup. You’ll want to cook them about five minutes until the leeks are soft and everything starts to smell irresistible.

Step 2: Build the Broth

Next, pour in your lite soy sauce, chicken or vegetable broth, and sesame oil. Increasing the heat, bring the pot to a gentle boil, stirring often to encourage the flavors to blend smoothly. This is the magic moment when your soup begins to develop its signature umami soul. If you’re using Better Than Bouillon, stir in the paste now and make sure it fully dissolves; it gives the broth extra richness that’s totally worth it.

Step 3: Cook the Potstickers

Carefully add the frozen potstickers directly into the boiling broth — no need to thaw! Cooking them right in the soup pot not only saves time but also infuses them with all the delicious flavors you’ve built so far. Follow the instructions on your potstickers’ packaging for boiling times, usually just a few minutes until they’re tender and heated through.

Step 4: Add the Baby Bok Choy Leaves and Green Onions

Once the potstickers are cooked, gently reduce the heat to low. Stir in the tender bok choy leaves along with most of the sliced green onions, leaving a little aside for garnish. This final addition keeps everything crisp and fresh without overcooking the delicate greens, preserving both color and texture to brighten up your Potsticker Soup bowl.

How to Serve Potsticker Soup

Garnishes

Serving Potsticker Soup is an opportunity to add your personal flair with garnishes that enhance both flavor and appearance. Sprinkle toasted sesame seeds generously on top to introduce a nutty crunch that contrasts beautifully with the soft dumplings. Additional green onion slices add a fresh, peppery snap. You can also add a few drops of chili oil or a wedge of lime for a little zing if you like your soup with some spice and acidity.

Side Dishes

Potsticker Soup is comforting and filling on its own, but pairing it with light sides can elevate your meal. Think simple steamed jasmine rice to soak up any extra broth, or a crisp cucumber salad dressed with rice vinegar and a touch of sugar to balance the warm savoriness. Pickled vegetables, like kimchi or radish, also complement the soup wonderfully by introducing a tangy crunch that refreshes the palate.

Creative Ways to Present

Want to impress your guests or spice up your weekly dinner? Serve the Potsticker Soup in individual deep bowls garnished artfully with green onions and sesame seeds. Drizzle a little chili oil in a pretty swirl on the top for color contrast and a hint of heat. For a fun twist, you could plate the dumplings separately on a platter with dipping sauces alongside, allowing everyone to customize their experience before adding them to the broth.

Make Ahead and Storage

Storing Leftovers

Potsticker Soup makes fantastic leftover comfort food, but keep in mind that the potstickers soak up liquid over time. Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you reheat, you might want to add a splash of broth or water to loosen it back up and brighten the flavors.

Freezing

Freezing Potsticker Soup is possible but best done with some care. If you plan to freeze, consider cooking the potstickers separately and adding them when reheating to prevent sogginess. Freeze the broth and vegetables in a sturdy container for up to 2 months. Thaw overnight in the refrigerator before warming gently on the stove.

Reheating

Reheat your Potsticker Soup gently on the stovetop over medium-low heat, stirring occasionally. Adding a touch of extra broth or water can help bring back its fresh, light consistency. Avoid microwave reheating for the best texture, especially for the potstickers and vegetables, which can become rubbery or mushy if overheated.

FAQs

Can I use fresh potstickers instead of frozen?

Absolutely! Fresh potstickers will work beautifully and often cook even faster in the soup. Just add them at the end and keep an eye on them to avoid overcooking.

Is there a vegetarian version of Potsticker Soup?

Yes! Simply swap chicken broth for vegetable broth and use mushroom-flavored Better Than Bouillon if desired. Choose vegetarian or vegan potstickers to keep it fully plant-based without sacrificing flavor.

Can I prepare Potsticker Soup without a Dutch oven?

Of course. Any large, heavy-bottomed soup pot will do the job well. The key is even heat distribution to sauté the veggies properly and maintain a gentle simmer.

What if I don’t have baby bok choy?

Substitute with other leafy greens like Napa cabbage, spinach, or Swiss chard. Just add them toward the end to preserve their texture and color.

How can I add more spice to my Potsticker Soup?

Try stirring in chili oil, sriracha, or a pinch of red pepper flakes while cooking or as a garnish. Fresh ginger added during the sauté step also brings a warm, spicy kick.

Final Thoughts

If you’re looking for a dish that feels like a warm hug in a bowl, Potsticker Soup is a must-try. It’s a gorgeous blend of textures and flavors that works for any season and any occasion. Once you taste how those tender dumplings meld with the rich broth and fresh veggies, this recipe will quickly become one of your favorites to share and savor again and again.

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