Ah, potsticker soup—it’s like a warm hug in a bowl, especially when the world outside turns to a chilly mess. Imagine the steam rising, carrying whispers of ginger and garlic, as you curl up on the couch with a comforting bowl. I tried this recipe on a whim during a rainy afternoon, and now it’s a staple—perfect for those lazy evenings when you crave something both easy and soothing.
Steps
- Begin by heating a tablespoon of oil in a large stockpot over medium-high heat. Add the sliced mushrooms and sauté them, stirring occasionally, until they are browned. Then, add the remaining oil along with the garlic and ginger, and continue to sauté for an additional 1-2 minutes until fragrant.
- Pour in the vegetable broth and soy sauce, stirring to mix well. Bring the broth to a boil, then add the frozen potstickers, half of the sliced scallions, and the bok choy. Stir everything together and let it cook for 3-4 minutes, or until the potstickers are fully cooked.
- Drizzle in the toasted sesame oil and add a few twists of freshly-ground black pepper. Taste the soup and adjust the seasoning with more soy sauce or black pepper if desired. Serve the soup immediately, generously garnished with the remaining scallions and any additional toppings you prefer.
Ingredients
- 2 tablespoons olive oil, divided
- 8 ounces shiitake mushrooms, thinly sliced
- 2 tablespoons fresh ginger, grated or minced
- 4 cloves garlic, pressed or minced
- 6 cups vegetable broth
- 2 tablespoons soy sauce
- 16 to 20 ounces frozen potstickers
- 5 scallions, thinly sliced and divided
- 3 baby bok choy, ends trimmed and leaves separated
- 2 teaspoons toasted sesame oil
- Freshly-ground black pepper
- Optional toppings: chili crisp, toasted sesame seeds, furikake seasoning, fried garlic
FAQ
- Can I use a different type of dumpling for this soup?
- Absolutely! Feel free to select any frozen dumplings you prefer, whether they’re filled with vegetables or meat. Gyoza or wontons work particularly well.
- How can I prevent the potstickers from falling apart in the soup?
- To keep the potstickers intact, add them to the soup just a few minutes before serving. This will prevent them from overcooking and breaking down.
- What can I use as a substitute for baby bok choy?
- If baby bok choy isn’t available or to your taste, fresh baby spinach is a great alternative that will still provide a pop of color and a mild flavor.
- Can I add more flavors to the broth?
- Yes, you can easily enhance the broth by adding ingredients like chili crisp, miso, curry paste, or other seasonings to suit your taste preferences.
- Is it possible to include more proteins in the soup?
- Certainly! If you’re using vegetable dumplings, consider adding sautéed ground pork or chicken to boost the protein content.
Tips
- Avoid Overcooking Dumplings: To maintain the integrity of the potstickers, add them to the soup just a few minutes before serving. This helps prevent the dumpling wrappers from breaking down too much.
- Customize the Broth: Feel free to adjust the broth to your taste by experimenting with different seasonings or adding extra ingredients like miso or chili paste for added flavor.
- Generous Toppings: Enhance the flavor and texture of your soup by generously topping it with sliced scallions and other toppings like chili crisp or toasted sesame seeds.
- Experiment with Variations: Try different variations by adding proteins like sautéed ground pork or chicken, or extra vegetables such as carrots or broccoli to make the soup heartier and more nutritious.
Equipment
- Large Stockpot – Essential for sautéing ingredients and simmering the soup.
- Garlic Press or Ginger Grater – Useful for efficiently mincing or grating fresh garlic and ginger.
- Ladle – Useful for serving the soup.
