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15-Minute Potsticker Soup

A quick and comforting Asian-inspired soup using frozen dumplings, fresh vegetables, and a savory ginger-garlic broth. Ready in under 20 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 Bowls
Course: Main Course, Soup
Cuisine: Asian, Fusion
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 tbsp sesame oil
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 6 cups chicken or vegetable broth
  • 2 tbsp soy sauce low sodium preferred
Add-ins
  • 1 cup carrots sliced into rounds
  • 1 cup mushrooms sliced (shiitake or cremini)
  • 1 lb frozen potstickers (approx 20 dumplings)
  • 2 cups baby bok choy or spinach
Garnish
  • 2 stalks green onions chopped
  • 1 tsp sesame seeds
  • 1 tsp chili oil optional

Equipment

  • Large Soup Pot
  • Knife
  • Cutting board
  • Ladle

Method
 

  1. Heat sesame oil in a large pot over medium heat. Add minced garlic and grated ginger (and white parts of green onions). Sauté for 1-2 minutes until fragrant.
  2. Add sliced carrots and mushrooms to the pot. Sauté for another 2-3 minutes to soften slightly.
  3. Pour in the broth and soy sauce. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.
  4. Gently add the frozen potstickers to the soup. Simmer for 3-5 minutes (or according to package instructions) until dumplings float and wrappers are tender.
  5. Stir in the baby bok choy or spinach and cook for 1 minute until wilted.
  6. Ladle into bowls and garnish with chopped green onions, sesame seeds, and chili oil if desired.

Notes

Leftovers can be stored in the fridge, but dumplings may soften over time. Add chili garlic sauce for heat.