Dumpling Potsticker Soup: Your Ultimate Cozy Comfort Bowl

Discover the warmth of Dumpling Potsticker Soup, a rich and savory bowl perfect for cold evenings.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 bowls

Course: Dinner

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

2 tablespoons Sesame Oil Substitute with vegetable oil for a lighter taste.
2 teaspoons Fresh Ginger, minced Use ground ginger in a pinch, adjusting for intensity.
3 cloves Garlic, minced Garlic powder can be a quick alternative.
6 cups Low-Sodium Vegetable Broth Chicken broth works well if not vegetarian.
2 tablespoons Low-Sodium Soy Sauce Use tamari for a gluten-free option.
1 tablespoon Rice Vinegar Apple cider vinegar or lime juice can be substitutes.
1 teaspoon Chili Garlic Sauce Optional, provides heat and depth; Sriracha can be used.

For the Soup

1 cup Mushrooms, sliced Shiitake or cremini preferred; button or oyster mushrooms can be substituted.
3 cups Baby Bok Choy or Spinach, chopped Kale or Swiss chard can be used as alternatives.
12–16 pieces Frozen Dumplings or Potstickers Ensure they are sealed tightly.
2 pieces Green Onions, chopped Chives can be an alternative.
1 tablespoon Toasted Sesame Seeds Adds crunch and aroma when sprinkled on top.
Black Pepper Season to taste; consider white pepper for a more subtle flavor.
Red Pepper Flakes Optional, offers additional heat to the dish.

Equipment

Large Pot

Method

Cooking Instructions

In a large pot, heat 2 tablespoons of sesame oil over medium heat. Once shimmering, add 3 minced garlic cloves and 2 teaspoons of minced fresh ginger. Sauté for about 1–2 minutes until fragrant.
Pour in 6 cups of low-sodium vegetable broth, 2 tablespoons of low-sodium soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of chili garlic sauce. Increase heat to bring to a gentle boil.
Once boiling, reduce heat to medium-low and simmer for 5 minutes to meld flavors.
Stir in 1 cup of sliced mushrooms, allowing them to soak in the broth for 3–4 minutes.
Add 3 cups of chopped baby bok choy or spinach, and simmer for another 2–3 minutes until wilted.
Gently add 12–16 frozen dumplings, and cook for 5–7 minutes, stirring gently.
Ladle the soup into bowls and garnish with chopped green onions, toasted sesame seeds, and black pepper.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 2500IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

Be gentle when adding dumplings and consider adding protein like chicken or tofu as desired. Adjust spice levels to your preference.

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