Potsticker Soup
This easy one-pot potsticker soup transforms frozen dumplings into takeout-worthy comfort food! It’s simple, customizable, and ready in no time.
Ingredients
- 2 tablespoons olive oil
- 8 ounces cremini or shiitake mushrooms, thinly sliced
- 1 large carrot, cut into strips
- 2 scallions, sliced (white and green parts separated)
- 4 cloves garlic, minced
- 2 tablespoons grated fresh ginger
- 6 cups low-sodium chicken or vegetable broth
- 3 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon granulated sugar
- 3 baby bok choy, trimmed and quartered
- 1 (24 ounce) package frozen potstickers
- 2 tablespoons toasted sesame oil
Directions
- 1
Warm the oil in a large pot or Dutch oven over medium heat. Add the mushrooms, carrots, and the white parts of green onions. Stir and cook until softened, about 5 minutes.
- 2
Stir in the garlic and ginger until fragrant, about 1 minute.
- 3
Pour in the chicken broth, soy sauce, rice vinegar, and sugar. Bring to a boil, then carefully add the bok choy and potstickers.
- 4
Reduce the heat to medium-low and simmer for about 5 minutes. Taste and adjust with salt, if needed. Remove the pot from the heat and stir in the toasted sesame oil.
- 5
Serve immediately with the green parts of the scallions and any desired toppings, such as chili crisp, toasted sesame seeds, furikake, or red pepper flakes. Enjoy!