Potsticker Soup
A soothing bowl of potsticker soup featuring tender dumplings in a fragrant ginger-garlic broth, brightened with fresh spinach and scallions.
Ingredients
Aromatics
- 1 Tbsp olive oil
- 3 cloves garlic minced
- 1 Tbsp ginger minced
- 3 stalks green onions white parts sliced, greens reserved
Broth
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 Tbsp soy sauce
- 1 Tbsp rice wine vinegar
Add-ins & Garnish
- 14 oz frozen potstickers no need to thaw
- 3 cups baby spinach
- salt and pepper to taste
- sesame seeds for garnish
- sriracha optional for heat
Instructions
Aromatics
- Heat olive oil over medium heat, then add garlic, ginger, and the white parts of the green onions; sauté 1–2 minutes until fragrant.1 Tbsp olive oil, 3 cloves garlic, 1 Tbsp ginger, 3 stalks green onions
Broth
- Pour in chicken broth, water, soy sauce, and rice wine vinegar; bring to a rolling boil.4 cups low-sodium chicken broth, 2 cups water, 2 Tbsp soy sauce
Add-ins & Garnish
- Gently add frozen potstickers in a single layer; cover and simmer 5–6 minutes until the wrappers are tender.1 Tbsp rice wine vinegar
- Stir in baby spinach and reserved green onion slices; cook 1 minute until leaves are wilted.3 stalks green onions
- Season with salt and pepper, then serve topped with sesame seeds and sriracha if desired.14 oz frozen potstickers, 3 cups baby spinach, salt and pepper, sesame seeds
Notes
Prep Note: Mincing the ginger extra fine helps it blend seamlessly into the broth.
Cooking Note: Letting the garlic brown just a touch adds a toasty undertone without bitterness.
Storage Note: When reheating, add a splash of broth to restore the soup’s silky texture.