Savory Asian Dumpling Soup

This potsticker soup transforms humble dumplings into a warming, flavorful broth-based meal that's perfect for busy weeknights. The aromatic ginger-infused broth bathes tender potstickers and crisp vegetables in a light yet satisfying Asian-inspired soup that comes together in under 30 minutes.

I first created this soup during a particularly cold January when I wanted something cozy but didn't have time for a lengthy simmer. Now it's my go to solution when I need dinner on the table quickly but still want something that feels homemade and nourishing.

Ingredients

• Frozen potstickers: Provide the hearty element while saving prep time look for varieties with clean ingredients
• Low sodium chicken broth: Forms the base and allows you to control the saltiness
• Fresh ginger: Brings warmth and digestive benefits use a microplane for easy grating
• Garlic cloves: Add depth to the broth and immune boosting properties
• Green onions: Offer mild onion flavor and bright color reserve some for garnishing
• Low sodium soy sauce: Adds umami richness without overwhelming saltiness
• Carrots: Provide sweetness and texture choose bright orange specimens for best flavor
• Bok choy: Brings fresh crunch and nutritional value look for crisp leaves and firm stalks
• Sesame oil: Finishes the dish with authentic Asian flavor a little goes a long way

Step-by-Step Instructions

Create the Aromatic Broth:

Pour chicken broth into a large pot over medium heat. Add freshly grated ginger and minced garlic cloves. Allow these aromatics to infuse the broth while simmering gently for 5 minutes. The broth should be steaming but not rapidly boiling. This gentle approach extracts maximum flavor from the aromatics without reducing too much liquid.

Cook the Potstickers:

When your broth is fragrant and flavorful, carefully slide the potstickers into the liquid. The key is maintaining a gentle simmer allowing the dumplings to cook through without breaking apart. Look for them to float to the surface as an indicator of doneness, which typically takes 5 to 7 minutes. The potstickers will plump slightly as they absorb some broth.

Add the Vegetables:

Introduce the sliced carrots and chopped bok choy to the pot. Stir gently to avoid breaking the potstickers. The vegetables should cook for just 3 to 5 minutes until they become tender but maintain their vibrant colors and some crispness. The bok choy leaves will wilt quickly while the stems retain a pleasant crunch.

Season and Finish:

Carefully stir in the soy sauce, tasting and adjusting as needed to achieve the perfect balance of salt and umami. Just before serving, scatter the reserved chopped green onions over the soup and drizzle with sesame oil. This final touch adds aromatic complexity and authentic Asian flavor that pulls the whole dish together.

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You Must Know

• Contains just 250 calories per serving making it a lighter meal option
• Can be made vegetarian by using veggie broth and vegetable potstickers
• Boasts 4g of fiber per serving supporting digestive health

The sesame oil drizzled at the end is my secret weapon in this soup. I learned from my Chinese neighbor that adding it at the finish rather than cooking with it preserves its delicate flavor and creates an aromatic experience that transports you straight to an authentic Asian kitchen. Just a scant teaspoon transforms the entire pot.

Make It Your Own

This potsticker soup welcomes customization based on your preferences and what's in your refrigerator. Try adding sliced mushrooms for earthiness, spinach for extra nutrition, or a handful of frozen peas for sweetness and color. The broth serves as a canvas for your creativity while the potstickers remain the star.

Storage and Reheating

Store leftover soup in an airtight container in the refrigerator for up to three days. The potstickers will continue absorbing broth as they sit, so when reheating, you may need to add a splash of additional chicken broth or water to reach your desired consistency. Warm gently on the stovetop to prevent the potstickers from becoming tough.

Spice It Up

For those who enjoy heat, this soup adapts beautifully to spicy additions. Try stirring in a teaspoon of chili oil, a tablespoon of sambal oelek, or a few dashes of sriracha just before serving. For a more subtle approach, add a few thin slices of fresh jalapeño or a pinch of red pepper flakes to the simmering broth.

Recipe FAQs

→ Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth works perfectly as a substitute for chicken broth in this potsticker soup, making it suitable for vegetarians. Just ensure you're using vegetable potstickers as well for a completely meat-free version.

→ What can I substitute for bok choy?

If bok choy isn't available, you can substitute with spinach, napa cabbage, or even kale. Each will provide a similar nutritional profile while maintaining the soup's Asian-inspired flavor profile.

→ How do I store leftover potsticker soup?

Store leftover soup in an airtight container in the refrigerator for up to 3 days. The potstickers may absorb some broth and become softer, but the flavor will remain delicious. Reheat gently on the stovetop or microwave until just hot.

→ Can I add protein to this soup?

Absolutely! This versatile soup can be enhanced with additional protein such as shredded chicken, thinly sliced beef, cubed tofu, or shrimp. Add pre-cooked proteins in the final few minutes of cooking just to heat through.

→ Is this soup spicy?

The basic recipe isn't spicy, but you can easily adjust the heat level to your preference. Add sriracha, chili oil, or red pepper flakes either during cooking or as a tableside condiment for those who enjoy some heat.

→ What other vegetables work well in this soup?

This soup is quite adaptable. Try adding mushrooms, snow peas, bean sprouts, or thinly sliced bell peppers. For a heartier version, consider adding some cooked rice noodles or a small portion of cooked rice.