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Potsticker Soup Recipe

Potsticker Soup Recipe
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★★★★★

5.1 from 9 reviews

A warm and comforting Potsticker Soup packed with tender vegetables, flavorful broth, and delicious frozen potstickers. This quick and easy recipe combines sautéed leeks, carrots, garlic, shiitake mushrooms, and baby bok choy in a savory broth enhanced with soy sauce and sesame oil, topped with green onions and sesame seeds for a satisfying meal perfect for any day.

Ingredients

Scale

Vegetables

  • 1 large leek, cleaned and chopped (white and light green parts only)
  • 1/3 cup shaved or chopped carrots
  • 3 garlic cloves, minced
  • 4 shiitake mushroom caps, cleaned and thinly sliced
  • 3 baby bok choy, tender leaves and firm stems chopped separately
  • 1/3 cup thinly sliced green onions (about 2 green onions)

Broth and Seasonings

  • 1 tablespoon vegetable or olive oil
  • 1/4 cup lite soy sauce
  • 5 cups chicken or vegetable broth (two 14 oz cans plus 1 cup water)
  • 2 teaspoons sesame oil
  • 2 teaspoons Better Than Bouillon, chicken or mushroom (optional)

Main Ingredient

  • 1 1/2 pounds frozen potstickers, wontons or dumplings (minis recommended, no need to thaw)

Garnish

  • Sesame seeds for topping

Instructions

  1. Heat the oil: Heat the vegetable or olive oil in a 4-quart Dutch oven or soup pot over medium heat until the oil shimmers, which indicates it is hot enough to start cooking the vegetables.
  2. Sauté vegetables: Add the chopped leeks, carrots, minced garlic, sliced shiitake mushrooms, and the firm chopped baby bok choy stems (reserve the leaves for later) to the pot. Sauté the mixture, stirring occasionally, until the leeks become soft and fragrant, about 5 minutes.
  3. Add liquids and bring to boil: Pour in the lite soy sauce, chicken or vegetable broth (plus any additional water if using) and the sesame oil. Increase the heat and bring the soup to a gentle boil, stirring frequently to combine all flavors.
  4. Add bouillon paste (optional): If using Better Than Bouillon, stir it into the hot broth until completely dissolved to enrich the soup’s flavor.
  5. Cook potstickers: Carefully add the frozen potstickers to the boiling soup. Cook according to the package instructions, usually just a few minutes until they float and are heated through.
  6. Add bok choy leaves and green onions: Reduce heat to low. Stir in the reserved tender baby bok choy leaves and most of the thinly sliced green onions, reserving about a tablespoon of green onions for garnish.
  7. Serve and garnish: Ladle the soup into bowls and garnish with the remaining green onions and a sprinkling of sesame seeds. Serve immediately and enjoy warm.

Notes

  • Mini potstickers are recommended because they cook more evenly and fit nicely into soup bowls.
  • You can substitute vegetable broth to make the soup vegetarian.
  • If Better Than Bouillon is unavailable, adding a bit more soy sauce or a pinch of chicken bouillon powder can enhance flavor.
  • For extra heat, add a few drops of chili oil or sprinkle some red pepper flakes when serving.
  • Sesame seeds can be toasted for a nuttier topping, or substitute with chopped peanuts for an additional crunch.

Nutrition

Keywords: Potsticker soup, Asian soup recipe, frozen dumpling soup, quick potsticker soup, easy soup with potstickers, comfort food, weeknight soup

Find it online: https://platedbyemma.com/potsticker-soup-recipe/