Got 10 Minutes? Try this Cozy Potsticker Soup! Chicken broth, veggies, herbs, and store-bought potstickers are all it takes to feed your family a meal full of flavor, nutrition and love. Yeah, you got this!
We add big, bold flavors to the broth that the frozen potstickers simmer in soy sauce, fresh ginger, garlic—and when the potstickers are cooked, the soup is done. It’s warm, comforting, satisfying and oh-so incredible!
INGREDIENTS YOU WILL NEED?
You will need just few ingredients,
- Sesame oil
- Ginger, garlic and green onions.
- Soy sauce or tamari.
- Stock (chicken or veggie)
- Frozen potstickers
- Carrots and cabbage (you can always play around with other veggies you’d like to add)
WHAT BROTH CAN WE USE IN VEGETABLE AND STARS SOUP?
You can use homemade broth or store-bought broth in this recipe.
Here, I’m use Aneto Chicken Broth but you can use Aneto Vegetable Broth or Fish Broth too. I personally love this Aneto Broths as its prepared with the best and freshest natural ingredients and, of course, no additives, no concentrates, no dehydrates, no preservatives and no added flavorings. Just as you would make it at home.
WHAT ARE POTSTICKERS?
Potstickers are a type of Asian dumpling, with a thin wrapper that fries up delightfully in the pan. They’re then stuffed with a variety of fillings, from pork or chicken to cabbage to a chop of other vegetables.
They’re usually pan-fried or steamed. But for Potsticker Soup, we’re going to skip both and cook them directly in the soup from frozen.
HOW TO MAKE THIS POTSTICKER SOUP?
This potsticker soup is easily the best meal you can make in ten minutes. It’s so fast and easy and here’s how to cook potsticker soup:
- Sauté garlic, ginger and green onions in a little sesame oil.
- Create your soup base! Add stock, soy sauce, cabbage, carrots and salt.
- Dumpling time! Gently add the frozen dumplings and let the soup boil for a few minutes.
- And the soup is ready!
OTHER VEGETABLES & GREENS YOU CAN ADD TO THE SOUP:
While I kept things pretty pared down with this recipe, using carrots, and cabbage, the sky is really the limit, although using just a few keeps the soup simple and the flavors clean.
Here are some other vegetables that I’ve used successfully in Potsticker Soup:
- onion
- broccoli
- cauliflower
- spinach
- kale
- bell peppers
- sugar snap or snow peas
- bok choy
- mushroom
HOW TO SERVE THIS POTSTICKER SOUP?
This quick and delicious soup shouldn’t be left at room temperature for more than 2 hours. If you want to keep it out longer continue simmering soup in a large soup pot over low heat, and everyone can ladle the soup from the pot.
You might also like this,
Autumn Vegetable Linguine Soup
Creamy Carrot and Chickpeas Soup
Kollu Rasam/ Horse gram Soup/Ulavalu Rasam
Are you making this recipe? Then don’t forget to like and leave your comments for this recipe! I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara
Reach out to me at blendofspicesbysara@gmail.com and also you can follow me on FACEBOOK, INSTAGRAM ,PINTEREST,TWITTER to see what’s latest in my kitchen!
Potsticker Soup
Ingredients
- 1 tbsp sesame oil
- 1 tbsp fresh ginger minced
- 2 garlic cloves minced
- 1/4 bunch green onions thinly sliced
- 4 cups chicken stock
- 2 tbsp soy sauce
- 1/2 cup carrots julienned
- 1/2 cup cabbage chopped
- 1/2 tsp sea salt
- 10-15 frozen potstickers
Instructions
- Heat sesame oil in a heavy bottom pan and add the garlic, ginger, green onions and sauté until fragrant.
- Add carrot, cabbage and saute for a minute.
- Add chicken stock, soy sauce and salt to the pot and bring to a boil. Add the dumpling (potstickers) to the pot and bring back up to a boil. Cook for 5 minutes.
- Remove from heat and topped with fresh green onions.
- You can easily add vegetables to this broth as well: baby bok choy, spinach, broccoli etc. If adding, add the vegetables after the dumplings.
