potsticker soup

This super easy potsticker soup uses frozen potstickers and a flavorful broth. Comes together in about 20 minutes and is delicious!

Embarrassingly Easy Potsticker Soup

olive oil, (coconut oil

mushrooms

garlic cloves, (minced)

ginger

kosher salt and pepper

stock

water

sesame oil

soy sauce

thinly sliced scallions, (plus more for sprinkling)

potstickers

furikake seasoning, (for serving)

Heat the olive oil in a stock pot over medium-low heat. Add in the garlic, ginger and mushrooms. Stir and cook until the mushrooms soften, about 3 to 4 minutes. Sprinkle with a pinch of salt and pepper.

Pour in the stock, water, sesame oil and soy sauce. Bring the mixture to a simmer - I suggest tasting the broth here to see if it has enough flavor. If not, add a pinch of salt until you get the desired savory flavor you want!

Once the broth is simmering, add in the potstickers. Cook for 3 minutes (or longer, if the package directions call for it), until the potstickers are cooked through.

Serve immediately with extra scallions, soy sauce, sesame oil and furikake seasoning for topping.

Note: these leftovers only last about 24 hours in the fridge - because the potstickers begin to break down. This isn’t a great meal to prep ahead of time for that reason!

This easy Potsticker Soup combines Thai Coconut Curry flavors,  potstickers and the freshest ingredients!

Thai Potsticker Soup

olive oil

garlic (minced)

onion (diced)

red bell pepper (diced)

potato

red curry paste

(14 ounce) can unsweetened coconut milk

vegetable stock

(13 ounce) package potstickers

spinach

lime

cilantro (for garnish)

To make the soup, heat olive oil in a large stockpot or Dutch oven over medium- high heat. Add the garlic, onion, red bell pepper and sweet potato. Cook, stirring occasionally, until softened, about 3 to 4 minutes.

Stir in the curry paste and cook for an additional minute. Add the coconut milk and vegetable broth. Whisk to combine.

Bring the mixture to a boil, add the potstickers and reduce heat to a simmer. Cook, until slightly thickened, about 6 to 8 minutes. Add the spinach and lime juice and stir until the spinach is wilted.

Garnish with fresh cilantro and serve immediately.

This easy one-pot potsticker soup transforms frozen dumplings into takeout-worthy comfort food! It’s simple, customizable, and ready in no time.

Potsticker Soup

carrot,

scallions, sliced (white and green parts separated)

garlic,

low-sodium chicken or vegetable broth

rice vinegar

sugar

baby bok choy,

(24 ounce) package frozen potstickers

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.

Stir in the garlic and ginger until fragrant, about 1 minute.

Pour in the chicken broth, soy sauce, rice vinegar, and sugar. Bring to a boil, then carefully add the bok choy and potstickers.

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.

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!

Top 3 potsticker soup recipes from across the web

The most viewed potsticker soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Embarrassingly Easy Potsticker Soup

Thai Potsticker Soup

Potsticker Soup

Top 3 potsticker soup recipes from across the web

The most viewed potsticker soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Embarrassingly Easy Potsticker Soup

Thai Potsticker Soup

Potsticker Soup

The most viewed potsticker soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine