Description
This comforting Potsticker Soup combines savory broth, tender baby spinach, and flavorful dumplings in an easy-to-make Asian-inspired recipe perfect for a cozy meal. Ready in just 25 minutes, it’s a delicious way to warm up with minimal effort.
Ingredients
Scale
Sauté Base
- 1 tablespoon sesame oil
- 3 green onions (sliced, white and green parts separated)
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
Broth and Soup
- 6 cups low-sodium chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili garlic sauce (optional)
- 4 cups baby spinach
- 12–16 frozen potstickers or dumplings (any variety)
- Salt and pepper to taste
Garnish (optional)
- Fresh cilantro
- Sesame seeds
Instructions
- Prepare the aromatics: Heat sesame oil in a large pot over medium heat. Add the white parts of the green onions, minced garlic, and grated ginger. Sauté for 1–2 minutes until fragrant, being careful not to burn the garlic.
- Create the broth base: Pour in the low-sodium chicken broth, soy sauce, rice vinegar, and optional chili garlic sauce. Bring the mixture to a boil to allow the flavors to meld.
- Cook the potstickers: Add the frozen potstickers directly to the boiling broth. Cook according to the package instructions, typically 5–7 minutes, until they are cooked through and tender.
- Add the spinach: Stir in the baby spinach and cook for another 1–2 minutes until the spinach is wilted and tender.
- Season and garnish: Taste and adjust seasoning with salt and pepper. Serve hot, garnished with the green onion tops, fresh cilantro, and sesame seeds if desired.
Notes
- You can use chicken, pork, or vegetable potstickers depending on preference.
- For a vegetarian version, substitute chicken broth with vegetable broth and use vegetable dumplings.
- Add mushrooms or shredded carrots to boost the vegetable content.
- Adjust chili garlic sauce quantity to control heat level.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
