Description
This Easy Asian Dumpling Potsticker Soup is the perfect meal when you crave something comforting, hearty, and flavorful. With tender dumplings, savory broth, and fresh veggies, it brings the warmth and satisfaction of a restaurant-style dish right to your kitchen. This one-pot wonder comes together quickly and is sure to be a family favorite.
Ingredients
Scale
- 8–10 frozen potstickers or dumplings (pork, chicken, veggie, or your choice)
- 6 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)
- 1 tablespoon soy sauce (adjust to taste)
- 1 teaspoon sesame oil (toasted for extra depth)
- 2 teaspoons fresh ginger, finely grated
- 3 garlic cloves, minced
- 1 ½ cups baby bok choy, chopped
- 1 cup mushrooms, thinly sliced (shiitake or cremini work beautifully)
- 4 scallions, chopped (reserve some for garnish)
Garnish (Optional but Recommended):
- Toasted sesame seeds
- Red pepper flakes or chili oil
- Freshly cracked black pepper
- Extra scallions for a fresh, crunchy finish
Instructions
- Sauté the Aromatics: In a large soup pot, heat 1 teaspoon sesame oil over medium heat. Add garlic and ginger, sauté for 1–2 minutes until fragrant.
- Build the Broth: Pour in chicken or vegetable broth, stir in soy sauce, and bring to a gentle simmer. Taste and adjust seasoning if needed.
- Add Mushrooms: Add sliced mushrooms to the broth and simmer for 3–5 minutes until softened.
- Cook the Dumplings: Drop frozen dumplings into the simmering broth. Cook for 6–8 minutes, stirring gently to avoid sticking.
- Add Bok Choy & Scallions: Add chopped bok choy and most of the scallions. Simmer for 1–2 minutes until the greens are tender.
- Garnish and Serve: Ladle soup into bowls and garnish with sesame seeds, red pepper flakes, and the reserved scallions.