A warm and flavorful potsticker soup made with tender dumplings, rich broth, and fresh vegetables.

Scale

12–15 frozen potstickers

4 cups chicken or vegetable broth

1 tbsp soy sauce

1 tbsp sesame oil

2 tsp grated ginger

2 cloves garlic, minced

2–3 green onions, chopped

1/2 cup sliced mushrooms

1/2 cup spinach or bok choy

1 tbsp rice vinegar

Salt and pepper to taste

1 tsp chili oil or red pepper flakes

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1. Heat sesame oil in a pot over medium heat.

2. Add garlic and ginger; cook 30 seconds.

3. Pour in broth and bring to a simmer.

4. Add frozen potstickers and cook 5–7 minutes.

5. Add mushrooms and greens in the last 2–3 minutes.

6. Stir in soy sauce and rice vinegar.

7. Season with salt and pepper.

8. Serve and top with green onions and chili oil.

Use high-quality broth for best flavor.

Do not overcook the potstickers.

Add greens near the end for freshness.

Adjust spices and soy sauce to taste.

Store leftovers for up to 2 days.