A cozy, savory potsticker soup made with tender dumplings simmered in a flavorful broth of garlic, ginger, and sesame oil.

Scale

12–15 frozen potstickers (store-bought or homemade)

4 cups chicken broth (or vegetable broth)

1 tablespoon soy sauce

1 tablespoon sesame oil

2 teaspoons grated ginger

2 cloves garlic, minced

2–3 green onions, chopped

1/2 cup sliced mushrooms (optional)

1/2 cup spinach or bok choy (optional)

1 tablespoon rice vinegar (optional)

Salt and pepper to taste

1 teaspoon chili oil or red pepper flakes (optional)

1. Heat sesame oil in a pot, add garlic and ginger, sauté for 1 minute.

2. Add broth, soy sauce, and vinegar, then simmer for 5–10 minutes.

3. Add frozen potstickers and cook 5–7 minutes.

4. Stir in mushrooms or spinach near the end.

5. Season with salt, pepper, and chili oil.

6. Serve and garnish with green onions.

Store leftovers for 2 days max.

Reheat gently to avoid breaking dumplings.

Use vegetable broth for a vegetarian version.

Keywords: Potsticker Soup, dumpling soup, potsticker broth soup