Easy Asian Dumpling Potsticker Soup Recipe

Introduction

This Easy Asian Dumpling Potsticker Soup is a warm and comforting dish perfect for any day. Filled with savory broth, tender vegetables, and delicious dumplings, it’s a simple recipe that brings authentic flavors to your kitchen.

Ingredients

• 1 tablespoon sesame oil
• 2 teaspoons fresh ginger, minced
• 3 garlic cloves, minced
• 6 cups low-sodium vegetable broth
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon chili garlic sauce (optional)
• 1 cup mushrooms, sliced (shiitake or cremini preferred)
• 3 cups baby bok choy or spinach, chopped
• 12–16 frozen dumplings or potstickers
• 2 green onions, chopped
• 1 tablespoon toasted sesame seeds
• Black pepper, to taste
• Red pepper flakes (optional)

Instructions

1. Step 1: Heat sesame oil in a large pot over medium heat. Add minced ginger and garlic, and sauté for 1–2 minutes until fragrant.
2. Step 2: Stir in the vegetable broth, soy sauce, rice vinegar, and chili garlic sauce if using. Bring the mixture to a gentle boil.
3. Step 3: Add the sliced mushrooms and simmer for 3–4 minutes until they become tender.
4. Step 4: Stir in the chopped baby bok choy or spinach and simmer for another 2–3 minutes until the greens are wilted.
5. Step 5: Gently add the frozen dumplings or potstickers to the pot and simmer for 5–7 minutes until they are cooked through.
6. Step 6: Serve the soup hot, topping each bowl with chopped green onions, toasted sesame seeds, black pepper, and optional red pepper flakes.

Tips & Variations

• Use vegetable or chicken broth depending on your preference for a different flavor base.
• Substitute bok choy with napa cabbage or kale for a different texture.
• Add tofu cubes or shredded chicken for extra protein.
• Adjust the chili garlic sauce and red pepper flakes to control the soup’s spiciness.
• For a richer broth, add a splash of toasted sesame oil just before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid overcooking the dumplings or greens. It’s best enjoyed fresh but can be frozen without the dumplings and added fresh when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh dumplings instead of frozen?

Yes, fresh dumplings can be used and will cook faster, usually in 3–4 minutes. Watch them closely to avoid overcooking.

What can I substitute for soy sauce?

If you need a soy-free option, tamari or coconut aminos work well and provide similar salty, umami flavor.

Easy Asian Dumpling Potsticker Soup Recipe

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★★★★★

4.7 from 98 reviews

This Easy Asian Dumpling Potsticker Soup is a comforting and flavorful meal that combines tender dumplings with fresh vegetables in a savory broth. Infused with ginger, garlic, and a touch of chili garlic sauce, this soup is quick to prepare, making it perfect for a cozy weeknight dinner or a light lunch. The addition of mushrooms and bok choy adds texture and nutrients, while sesame oil and toasted sesame seeds provide a delicious nutty aroma.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian
• Diet: Low Fat

Ingredients

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Sauce and Broth

• 1 tablespoon sesame oil
• 6 cups low-sodium vegetable broth
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon chili garlic sauce (optional)

Fresh Ingredients

• 2 teaspoons fresh ginger, minced
• 3 garlic cloves, minced
• 1 cup mushrooms, sliced (shiitake or cremini preferred)
• 3 cups baby bok choy or spinach, chopped
• 2 green onions, chopped

Dumplings and Garnishes

• 12–16 frozen dumplings or potstickers
• 1 tablespoon toasted sesame seeds
• Black pepper, to taste
• Red pepper flakes (optional)

Instructions

1. Heat the aromatics: Heat sesame oil in a large pot over medium heat. Add the minced ginger and garlic, and sauté for 1–2 minutes until fragrant to build the base flavor for the soup.
2. Add broth and seasonings: Stir in the vegetable broth, low-sodium soy sauce, rice vinegar, and optional chili garlic sauce. Bring the mixture to a gentle boil to combine all the flavors.
3. Cook the mushrooms: Add the sliced mushrooms to the pot and simmer for 3–4 minutes until they become tender and release their umami flavor into the broth.
4. Add greens: Stir in the chopped baby bok choy or spinach and continue to simmer for 2–3 minutes until the greens wilt and soften.
5. Cook the dumplings: Gently add the frozen dumplings or potstickers to the pot. Simmer for 5–7 minutes, or until the dumplings are cooked through and heated completely.
6. Serve and garnish: Ladle the soup into bowls and top with chopped green onions, toasted sesame seeds, freshly ground black pepper, and optional red pepper flakes for an extra kick. Serve hot.

Notes

• You can substitute chicken or beef broth if preferred instead of vegetable broth.
• Frozen dumplings can be any variety such as pork, chicken, or vegetarian depending on dietary preferences.
• For a spicier soup, increase the amount of chili garlic sauce or red pepper flakes.
• To add more protein, include cooked shredded chicken or tofu before adding the greens.
• This soup reheats well in the microwave or on the stovetop for up to 2 days.

Keywords: Asian Dumpling Soup, Potsticker Soup, Easy Soup Recipe, Healthy Soup, Vegetable Dumpling Soup, Bok Choy Soup, Comfort Food