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- 20 store-bought or homemade potstickers (vegetable or meat-filled) - 4 cups chicken or vegetable broth - 1 tablespoon sesame oil - 2 garlic cloves, minced - 1-inch piece of ginger, grated - 2 scallions, chopped (white and green parts separated) - 1 cup napa cabbage, thinly sliced - 1 cup baby spinach - 1 tablespoon soy sauce (or tamari for gluten-free) - 1 teaspoon rice vinegar - Fresh cilantro leaves for garnish - Crushed red pepper flakes (optional, for heat) - Salt and pepper to taste You can add extra toppings or ingredients to make your soup unique. Here are a few ideas: - Mushrooms for a rich flavor - Carrots for sweetness and color - Bok choy for extra greens - Tofu for protein and texture If you have dietary needs, you can swap some ingredients: - Use vegetable broth instead of chicken broth for a vegan option. - Tamari works as a great gluten-free alternative to soy sauce. - Use any leafy greens you have on hand, like kale or Swiss chard. These simple swaps keep the soup tasty while meeting your needs. {{ingredient_image_1}} Start by gathering your ingredients. You will need: - 20 potstickers (vegetable or meat-filled) - 4 cups chicken or vegetable broth - 1 tablespoon sesame oil - 2 garlic cloves, minced - 1-inch piece of ginger, grated - 2 scallions, chopped (white and green parts separated) - 1 cup napa cabbage, thinly sliced - 1 cup baby spinach - 1 tablespoon soy sauce (or tamari) - 1 teaspoon rice vinegar - Fresh cilantro leaves for garnish - Crushed red pepper flakes (optional) - Salt and pepper to taste Chop the scallions, mince the garlic, and grate the ginger. Slice the napa cabbage and measure out the spinach. Heat the sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger. Sauté for one minute until fragrant. Next, add the white parts of the scallions and cook for another minute. Pour in the chicken or vegetable broth. Bring it to a gentle simmer. Add the sliced napa cabbage and let it simmer for about five minutes. The cabbage should soften a bit. Now stir in the baby spinach, soy sauce, and rice vinegar. Cook for an additional two to three minutes. Carefully add the potstickers to the soup. Cook them according to the package instructions, usually five to seven minutes. They should heat through and float to the top. Season the soup with salt and pepper to taste. If you like heat, add crushed red pepper flakes. Remove the pot from the heat and garnish your soup with the green parts of the scallions and fresh cilantro leaves. To make the best potstickers, choose high-quality ones. If you want more flavor, try adding herbs or spices to the broth. You can also add more vegetables for extra nutrition. When serving, arrange the potstickers artfully in deep bowls. This makes the dish more appealing. A sprinkle of cilantro and scallions adds color and freshness. Enjoy your delicious potsticker dumpling soup! Start with a clean kitchen. Gather all your ingredients before you cook. This makes cooking smooth. Use measuring cups and spoons for accuracy. Always taste your broth before adding salt. It's easier to add than to fix! Use fresh ginger and garlic for the best taste. They add depth to your soup. Add a splash of soy sauce for umami flavor. Garnish with cilantro and scallions for color. Serve the soup in deep bowls for a nice look. Try adding a squeeze of lime for freshness. Don’t rush the cooking times. Let the broth simmer to build flavor. Avoid overcrowding the pot with potstickers. They need space to cook evenly. Don’t forget to check the potstickers for doneness. They should float when fully cooked. Lastly, always taste before serving. Adjust salt and spice as needed. Pro Tips Fresh Broth: For the best flavor, use homemade chicken or vegetable broth if possible. It will greatly enhance the overall taste of the soup. Potsticker Choice: Choose high-quality potstickers for the best results. If making your own, ensure they are well-sealed to avoid any filling leakage during cooking. Vegetable Variations: Feel free to add other vegetables like bok choy, mushrooms, or carrots for added texture and nutrition. Serving Suggestions: Serve with a side of soy sauce or chili oil for dipping potstickers, enhancing the meal experience. {{image_2}} You can make a great vegetarian or vegan version of this soup. Use vegetable potstickers instead of meat-filled ones. For the broth, choose vegetable broth. You can add mushrooms for a hearty touch. They bring umami flavor that pairs well with the soup. Also, consider adding tofu for extra protein. For a gluten-free soup, use tamari instead of soy sauce. Tamari gives the same great flavor without gluten. You can also check your potstickers for gluten-free options. Many brands offer gluten-free dumplings. This way, you can enjoy the soup without worry. If you want more protein, add cooked chicken or shrimp. These pair nicely with the broth and potstickers. For extra veggies, try adding carrots or bell peppers. They add color and crunch to the dish. You can also toss in some snap peas or broccoli. These additions make the soup more filling. To store leftover potsticker dumpling soup, let it cool first. Transfer the soup into an airtight container. Make sure to keep the potstickers in the soup to stay soft. You can store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. Reheat soup on the stove over low heat. Stir gently to avoid breaking the potstickers. Add a splash of broth or water if it seems too thick. If using a microwave, heat it in short bursts. Stir in between to ensure even heating. This keeps the flavors bright and fresh. To freeze potsticker dumpling soup, first cool it completely. Pour it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Label the bags with the date. It can stay good for up to three months. When ready to enjoy, thaw it in the fridge overnight before reheating. You can use store-bought or homemade potstickers. I often choose vegetable or meat-filled ones. Both options add great flavor. Look for potstickers that are well-made with fresh ingredients. If you have time, making your own can be fun. It lets you control the filling and flavors. Yes, you can make this soup in advance. It tastes great when reheated. Just cook the potstickers separately. Add them to the soup right before serving. This keeps them from getting soggy. Store the soup in a sealed container in the fridge. It will last for about 3 days. To adjust the spice level, add crushed red pepper flakes. Start with a small amount. You can always add more if you want more heat. If you prefer a milder soup, skip the red pepper. You can also use less soy sauce, as it can add saltiness. This article covered Potsticker Dumpling Soup from start to finish. You learned about key ingredients and fun options to customize your soup. I shared easy steps for prep and cooking, plus tips for beginners. We explored flavorful variations and storage methods. In conclusion, this soup is versatile and simple to make. Enjoy trying out different ingredients and flavors to create your unique bowl! Always remember, cooking should be fun and delicious!

Savory Potsticker Dumpling Soup

A comforting and flavorful soup featuring potstickers, fresh vegetables, and aromatic broth.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 20 pieces store-bought or homemade potstickers (vegetable or meat-filled)
  • 4 cups chicken or vegetable broth
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 2 pieces scallions, chopped (white and green parts separated)
  • 1 cup napa cabbage, thinly sliced
  • 1 cup baby spinach
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon rice vinegar
  • to taste salt and pepper
  • to taste crushed red pepper flakes (optional, for heat)
  • for garnish fresh cilantro leaves

Instructions
 

  • In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
  • Add the white parts of the scallions to the pot and cook for another minute.
  • Pour in the chicken or vegetable broth, bringing it to a gentle simmer.
  • Add the sliced napa cabbage to the broth and simmer for about 5 minutes, until slightly softened.
  • Stir in the baby spinach, soy sauce, and rice vinegar, cooking for an additional 2-3 minutes.
  • Gently add the potstickers to the soup, allowing them to cook according to package instructions (usually around 5-7 minutes). Ensure they are heated through and floating to the top.
  • Season the soup with salt and pepper to taste, and add crushed red pepper flakes if you like some spice.
  • Remove from heat and garnish with the green parts of the scallions and fresh cilantro leaves before serving.

Notes

Serve in deep bowls with chopsticks or a soup spoon for easy enjoyment.
Keyword dumplings, easy recipe, potstickers, soup