Potsticker Soup
This potsticker soup is the cozy, speedy dinner you'll turn to on crisp fall evenings when you want something warm without a long list of steps. Plump, savory potstickers float in a fragrant, Asian-inspired broth alongside tender carrots and fresh green onions, and everything cooks in one pot in about 20 minutes. The bold flavor comes from just two simple seasonings, soy sauce and sesame oil, so there is very little work involved.
Equipment
- Medium-sized pot or Dutch oven A heavy pot maintains a steady, gentle simmer
- Cutting board Place a damp paper towel underneath to prevent sliding
- Chef's knife For slicing carrots and chopping green onions
- Measuring spoons For measuring soy sauce and sesame oil
- Ladle For serving the soup into bowls
- Wooden spoon or spatula For stirring gently to avoid tearing potsticker wrappers
Ingredients
- 20 frozen potstickers pork, chicken, or vegetable all work great; do not thaw
- 4 cups chicken broth 945ml; low-sodium recommended so you can control saltiness
- 1 medium carrot thinly sliced into 1/8-inch rounds
- 2 green onions chopped, with the white parts and green tops separated
- 2 tablespoons soy sauce plus more to taste; less sodium soy sauce works well
- 1 teaspoon toasted sesame oil a little goes a long way; adds a nutty, aromatic note
Instructions
- Peel the carrot if you like, then slice it into thin rounds about 1/8-inch thick. Trim the ends off the green onions, chop them, and separate the white parts from the green tops.
- Place a medium pot or Dutch oven over medium heat and pour in 4 cups of chicken broth. Bring to a gentle simmer, about 3 to 4 minutes, stirring occasionally.
- Stir in 2 tablespoons soy sauce, 1 teaspoon sesame oil, and the white parts of the green onions. Simmer for 2 minutes so the flavors meld.
- Add the sliced carrots and simmer for about 5 minutes, until just tender but still slightly crunchy. Stir occasionally so they cook evenly.
- Carefully add the 20 frozen potstickers one at a time so they don't stick together. Gently stir to submerge, then simmer for 8 to 10 minutes until cooked through and floating.
- Turn off the heat, taste the broth, and add a splash more soy sauce if desired. Ladle into bowls and sprinkle with the chopped green onion tops. Serve immediately.
Notes
- Use high-quality chicken broth for the best flavor, and choose low-sodium so you can control the saltiness yourself.
- Do not thaw the potstickers before cooking. They cook perfectly from frozen and hold their shape better.
- Slice the carrots thinly for even cooking, since thicker slices may need extra time.
- Stir gently after adding the potstickers to prevent tearing their delicate wrappers.
- Avoid a vigorous boil, which can cause the potstickers to break apart. Keep the heat at a steady, gentle simmer.
- Taste the broth before serving and adjust with more soy sauce or sesame oil to suit your preference.
- For a vegetarian version, swap the chicken broth for vegetable broth and use vegetarian or vegan potstickers.
- Add sliced mushrooms, baby bok choy, or spinach during the last 2 to 3 minutes of cooking for extra nutrition and texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Add a splash of chicken broth when reheating if the soup has thickened.
- For a slow cooker version, combine all ingredients except the potstickers and cook on low for 2 to 3 hours, adding the potstickers in the last 30 minutes.
Nutrition
Serving: 1BowlCalories: 300kcalCarbohydrates: 40gProtein: 12gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 1200mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 40IUVitamin C: 6mgCalcium: 4mgIron: 10mg
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