Potsticker Soup

Here’s a comforting and easy Potsticker Soup recipe — perfect for using frozen dumplings or potstickers and packed with flavor!

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🥟 Potsticker Soup Recipe

🥣 Ingredients:

• 1 tbsp sesame oil (or neutral oil)

• 3 cloves garlic, minced

• 1-inch piece fresh ginger, grated or minced

• 6 cups low-sodium chicken or vegetable broth

• 1–2 tbsp soy sauce (to taste)

• 1 tbsp rice vinegar or lime juice (optional, for brightness)

• 12–16 frozen potstickers (pork, chicken, or veggie)

• 2 cups baby spinach or napa cabbage (optional greens)

• 2 green onions, sliced

• 1 small carrot, julienned or thinly sliced

• Optional garnish: chili oil, sesame seeds, cilantro

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🔪 Instructions:

1. Sauté Aromatics:
   Heat sesame oil in a large pot over medium heat. Add garlic and ginger, sauté until fragrant (about 1 minute).

2. Add Broth:
   Pour in the chicken or veggie broth. Bring to a simmer.

3. Season:
   Stir in soy sauce and vinegar (if using). Adjust saltiness to your liking.

4. Cook Potstickers:
   Add frozen potstickers directly into the simmering broth. Cook uncovered for 6–8 minutes or until potstickers are fully heated through and floating.

5. Add Veggies:
   In the last 1–2 minutes of cooking, stir in spinach or cabbage, carrots, and most of the green onions.

6. Serve:
   Ladle into bowls and garnish with remaining green onions, a drizzle of chili oil, or sesame seeds if desired.

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🥢 Tips & Variations:

• Spicy version: Add chili flakes, sriracha, or a spoonful of chili crisp.

• More protein: Add tofu cubes, shredded rotisserie chicken, or a soft-boiled egg.

• Thicker soup: Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) to slightly thicken the broth.

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Want a vegetarian-only version or a miso-based twist?