Okay, here we go! Let’s dive into one of my absolute favorite comfort foods – Potsticker Soup!
There’s just something so incredibly satisfying about a warm bowl of Potsticker Soup, especially on a chilly evening. You know, it’s funny, this recipe actually came about because of a total freezer clean-out! I had a bag of frozen potstickers, some leftover broth from a roast chicken (I always save my broth!), and a bunch of veggies that were on their last legs. I thought, “Hmm, what can I whip up with this?” And that’s how my family’s beloved Potsticker Soup was born!
The first time I made it, let’s just say it wasn’t exactly a culinary masterpiece. I overcooked the potstickers, and they turned into mushy little dumplings. The broth was bland, and the whole thing was just… bleh. But, I’m not one to give up easily! I tweaked the recipe, experimented with different seasonings, and finally landed on a version that my family begs for. Now, this Potsticker Soup is a regular in our dinner rotation. It’s quick, easy, and uses ingredients I usually have on hand.
It’s a lifesaver on those crazy weeknights when I’m juggling work, school pick-ups, and after-school activities. Seriously, some nights I feel like I’m running a marathon! But knowing I can throw together a comforting bowl of Potsticker Soup in under 30 minutes? That’s a win in my book. It’s the perfect way to get a delicious, filling meal on the table without spending hours in the kitchen. And the kids absolutely adore it! They love chasing the potstickers around with their spoons, and I love that they’re getting a good dose of veggies without even realizing it. It is also super similar to dumpling soup, but a bit more fun!
Over the years, I’ve perfected my Potsticker Soup recipe, adding little touches and tricks that I’ve learned along the way. It’s evolved from a simple freezer clean-out meal into a flavorful and satisfying dish that’s become a true family favorite. If you’re looking for a quick, easy, and delicious meal that will warm you from the inside out, then look no further! I promise, this Potsticker Soup will become a staple in your home too. If you are looking for another great soup to try, check out this Pumpkin Wild Rice Soup.
So, grab your apron, and let’s get cooking! You’re going to love this Potsticker Soup as much as my family does!
What You’ll Need for This Potsticker Soup
Okay, let’s talk ingredients! This Potsticker Soup is super versatile, so feel free to adjust things based on what you have on hand. But here’s my go-to list for the perfect bowl of Potsticker Soup:
- 1 tablespoon olive oil: This is my go-to for sautéing the veggies. I always use extra virgin olive oil for my Potsticker Soup because I love the flavor it adds.
- 1 medium onion, chopped: Yellow or white onion works best.
- 2 cloves garlic, minced: Fresh garlic is a must for that authentic flavor!
- 4 cups chicken broth: I always use low-sodium chicken broth so I can control the saltiness of the Potsticker Soup.
- 2 cups water: This helps to stretch the broth and keeps the Potsticker Soup from being too concentrated.
- 1 cup sliced carrots: Adds a touch of sweetness and color.
- 1 cup sliced celery: For that classic soup flavor.
- 1 cup chopped bok choy: I love the mild flavor and texture of bok choy in this Potsticker Soup.
- 1 package (about 20) frozen potstickers: I usually use pork potstickers for my Pork Potsticker Soup, but vegetable or chicken potstickers work great too! I tend to grab these at my local Asian market – it’s always fun browsing and trying something new.
- 2 tablespoons soy sauce: Adds a salty, savory flavor.
- 1 tablespoon rice vinegar: For a touch of acidity.
- 1 teaspoon sesame oil: This adds a wonderful aroma and flavor to the Potsticker Soup.
- 1/4 cup chopped green onions: For garnish.
- Optional: Sriracha or chili garlic sauce: For a little kick!
When making Potsticker Soup, you can find most of these ingredients at your local grocery store. But for the potstickers themselves, I recommend checking out an Asian market. They usually have a much wider variety to choose from, and the prices are often better.
Here’s a Potsticker Soup trick I learned from my mom: if you want to save time, you can buy pre-chopped veggies at the grocery store. It’s a great shortcut for busy weeknights!
Speaking of busy weeknights, here’s a cost-saving tip: I like to make a big batch of chicken broth on the weekends and freeze it in individual portions. That way, I always have homemade broth on hand for my Potsticker Soup.
As for storing leftover ingredients, I always wrap my veggies tightly in plastic wrap and store them in the fridge. And if I have any leftover potstickers (which is rare!), I store them in an airtight container in the freezer. If you like this, you will enjoy my Broccoli Cheddar Soup!
If you want to switch it up, you can use gyoza soup potstickers instead!
Let’s Make This Potsticker Soup Together
Alright, let’s get down to business! This Potsticker Soup recipe is so easy, I promise you’ll be a pro in no time. Just follow these simple steps, and you’ll have a delicious and comforting meal on the table in under 30 minutes.
- Sauté the veggies: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. I learned the hard way with Potsticker Soup that you don’t want to burn the garlic – it’ll make the whole soup taste bitter!
- Add the broth and water: Pour in the chicken broth and water. Bring to a simmer.
- Add the carrots and celery: Stir in the sliced carrots and celery. Simmer for about 10 minutes, or until the vegetables are tender. In my kitchen, Potsticker Soup usually takes about 10 minutes to cook the carrots and celery, but it might take a little longer depending on your stove.
- Add the bok choy and potstickers: Add the chopped bok choy and frozen potstickers to the pot. Cook according to the potsticker package instructions, usually about 5-7 minutes, or until the potstickers are heated through and cooked. Don’t worry if your Potsticker Soup looks a little crowded at this point – the bok choy will wilt down as it cooks.
- Season the soup: Stir in the soy sauce, rice vinegar, and sesame oil. Taste and adjust seasonings as needed. I always add a pinch of salt and pepper to my Potsticker Soup to bring out the flavors.
- Garnish and serve: Ladle the Potsticker Soup into bowls and garnish with chopped green onions. If you like a little heat, drizzle with sriracha or chili garlic sauce.
While the Potsticker Soup is cooking, I usually like to set the table and get everything ready. Sometimes, I’ll even put on some music and have a little dance party in the kitchen! It’s all about making cooking fun, right?
Your Potsticker Soup should smell like a delicious combination of savory broth, fragrant garlic, and slightly sweet vegetables. And the potstickers should be plump and juicy.
If you’re short on time, you can use pre-cooked potstickers. Just add them to the soup in the last few minutes of cooking to heat them through.
Want to make this even easier? You can use store-bought chicken broth instead of making your own. Just be sure to use low-sodium broth so you can control the saltiness of the Potsticker Soup.
You might want to consider using wonton soup wrappers as a base for this!
How I Love to Serve This Potsticker Soup
Now, let’s talk about serving! This Potsticker Soup is delicious on its own, but it’s even better when paired with the right side dishes.
My family loves this **Potsticker Soup** when I serve it with a side of steamed rice. The rice soaks up all the delicious broth, and it’s a perfect complement to the savory potstickers.
I also like to serve this **Potsticker Soup** with a simple side salad. A mix of greens, cucumbers, and tomatoes with a light vinaigrette is a refreshing contrast to the warm and comforting soup. Check out Easy Dumpling Soup for another great take on this recipe!
This **Potsticker Soup** is perfect for a cozy weeknight dinner, a casual lunch with friends, or even a potluck. It’s also a great way to warm up on a cold winter day.
For presentation, I like to ladle the **Potsticker Soup** into bowls and garnish with a generous sprinkle of green onions. I also like to add a few drops of sesame oil for extra flavor and aroma.
If you have extra **Potsticker Soup**, you can store it in an airtight container in the fridge for up to 3 days. When reheating, you may need to add a little extra broth or water to thin it out. You might even consider making a big batch of this **gyoza soup**!
I’ve also tried making a seasonal variation of this **Potsticker Soup** by adding some shredded cabbage and edamame in the spring. It’s a great way to use up seasonal produce and add some extra nutrients.
Friends always ask for this **Potsticker Soup** recipe when I make it for them. They love how easy and delicious it is, and they’re always impressed by the depth of flavor.
I have had people ask for this with a **gyoza soup** base, and I am happy to oblige!
Your Potsticker Soup Questions Answered
Okay, let’s tackle some of the most common questions I get about this **Potsticker Soup**. I’ve made this recipe countless times, so I’ve definitely learned a few things along the way!
Q: Can I use vegetable broth instead of chicken broth?
A: Absolutely! Vegetable broth works great in this **Potsticker Soup**. Just be sure to use a good quality broth with a lot of flavor. You know what I do when my **Potsticker Soup** is too bland? I add a splash of soy sauce or some extra seasonings to boost the flavor.
Q: Can I use different kinds of potstickers?
A: Of course! I’ve used pork, chicken, and vegetable potstickers in this **Potsticker Soup**, and they all taste delicious. Feel free to experiment with different flavors and find your favorite. Some people prefer pork potsticker soup, while others like chicken or veggie.
Q: Can I add other vegetables to this soup?
A: Definitely! This **Potsticker Soup** is super versatile, so feel free to add any vegetables you like. Some of my favorites include mushrooms, spinach, and snow peas. My family loves it when I add extra veggies – it makes the soup even more nutritious!
Q: Can I make this soup ahead of time?
A: Yes, you can! This **Potsticker Soup** actually tastes even better the next day, as the flavors have had time to meld together. Just store it in an airtight container in the fridge and reheat it when you’re ready to eat.
Q: My potstickers fell apart in the soup! What did I do wrong?
A: Oh no! We’ve all been there with **Potsticker Soup**. This usually happens when the potstickers are overcooked. Be sure to follow the package instructions and don’t overcook them. I also find that gently simmering the soup helps prevent the potstickers from falling apart.
Q: Can I freeze this soup?
A: Yes, you can freeze this **Potsticker Soup**, but the texture of the potstickers may change slightly. I recommend freezing the soup without the potstickers and adding them when you reheat it. That way, they won’t get mushy.
Q: How can I make this soup spicier?
A: If you like a little heat, you can add some sriracha or chili garlic sauce to the soup. You can also add some red pepper flakes or a pinch of cayenne pepper. My husband loves it when I make this **Potsticker Soup** extra spicy!
My Final Thoughts on This Potsticker Soup
Well, there you have it! My family’s favorite Potsticker Soup recipe. I truly hope you give it a try! This recipe holds a special place in my heart because it’s a reminder of how simple ingredients and a little creativity can come together to create something truly delicious and comforting. It also reminds me of the time that I found the Easy Dumpling Soup (Potsticker Soup) | The Modern Proper recipe that I used for inspiration!
Here are a few of my **Potsticker Soup Pro Tips** that I’ve learned over the years:
- Don’t overcrowd the pot: Make sure you have enough broth to cover the potstickers.
- Don’t overcook the potstickers: Follow the package instructions carefully.
- Taste and adjust seasonings: Don’t be afraid to experiment with different flavors!
Over the years, I’ve experimented with a few different variations of this **Potsticker Soup**. One time, I added some coconut milk and curry powder for a Thai-inspired twist. Another time, I added some ginger and shiitake mushrooms for a more Asian-inspired flavor. And of course, you can always make a dumpling soup with the same base. You can even make a Tortellini Vegetable Soup!
My kids are big fans of the classic **Potsticker Soup** with pork potstickers. My husband loves it when I add extra sriracha for a spicy kick. And I personally love it with vegetable potstickers and lots of bok choy.
I really encourage you to make this **Potsticker Soup** your own! Feel free to adjust the ingredients and seasonings to your liking. After all, cooking should be fun and creative! I hope that your **Potsticker Soup** cooking experience is filled with joy, laughter, and delicious flavors.
I know that sometimes cooking can feel intimidating, but I promise you this **Potsticker Soup** recipe is super easy and foolproof. And even if you make a mistake along the way, don’t worry! Just remember that cooking is all about learning and experimenting.
So, go ahead, grab your apron, and get cooking! I’m confident that you’re going to love this **Potsticker Soup** as much as my family does. And if you do, be sure to share your creations with me on social media!
Potsticker Soup
Enjoy a comforting and flavorful Potsticker Soup featuring tender potstickers simmered in a savory broth with vibrant vegetables. This easy recipe transforms frozen potstickers into a satisfying meal in minutes!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Soup
- Cuisine: Asian
Ingredients
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 6 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon red pepper flakes (optional)
- 1 (16 ounce) package frozen potstickers
- 1 cup shredded carrots
- 1 cup chopped bok choy
- 2 green onions, thinly sliced
- Sesame seeds, for garnish (optional)
Instructions
- Heat sesame oil in a large pot or Dutch oven over medium heat. Add garlic and ginger and cook until fragrant, about 1 minute.
- Pour in chicken broth, soy sauce, rice vinegar, sugar, and red pepper flakes (if using). Bring to a boil.
- Add frozen potstickers, shredded carrots, and chopped bok choy to the pot.
- Reduce heat and simmer for 5-7 minutes, or until potstickers are cooked through and vegetables are tender.
- Ladle soup into bowls and garnish with green onions and sesame seeds, if desired.
- Serve immediately.
Notes
For a spicier soup, add more red pepper flakes or a dash of chili oil. Feel free to customize the vegetables to your liking; spinach, mushrooms, or napa cabbage would also be delicious additions.