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!

This quick and easy Thai Potsticker Soup combines creamy coconut curry flavors with hearty vegetables, fresh spinach, and delicious potstickers for a flavorful and comforting meal.

onion, diced

red bell pepper, diced

potato,

coconut milk

(13-ounce) package potstickers (vegetarian

cilantro,

Sauté the Vegetables:

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, for 3–4 minutes, or until the vegetables are softened.

Build the Broth:

Stir in the red curry paste and cook for 1 minute until fragrant.

Add the coconut milk and vegetable stock, whisking to combine.

Cook the Potstickers:

Bring the mixture to a boil, then add the potstickers.

Reduce the heat to a simmer and cook for 6–8 minutes, or until the soup is slightly thickened and the potstickers are cooked through.

Add Spinach and Lime:

Stir in the fresh spinach and lime juice. Cook for 1–2 minutes, or until the spinach is wilted.

Garnish and Serve:

Ladle the soup into bowls and garnish with fresh cilantro.

Experience a delicious medley of flavors in this savory potsticker soup, where tender dumplings meet a rich, aromatic broth filled with fresh vegetables.

Savory Asian Potsticker Soup with Flavorful Broth

vegetable oil

green onions, divided

inch ginger, grated

broth

miso paste

red pepper flakes (adjust

oz . potstickers (fresh

bok choy, chopped

shiitake mushrooms, sliced

baby carrots, julienned

Salt and pepper

cilantro green onions

Heat the vegetable oil in a large pot over medium heat. Once hot, add half of the chopped green onions (reserve the other half for garnish) and sauté until fragrant, about 2 minutes.

Add the minced garlic and grated ginger to the pot. Sauté for another minute, being careful not to burn them.

Pour in the chicken or vegetable broth, and stir in the soy sauce, sesame oil, rice vinegar, miso paste, and red pepper flakes. Bring the mixture to a gentle boil.

Once boiling, lower the heat and add the potstickers. Cook according to package instructions, usually for about 5-7 minutes if they&#39;re frozen, and 3-5 minutes if they are fresh.

While the potstickers are cooking, add the bok choy, shiitake mushrooms, and julienned carrots to the soup. Let them cook in the broth for 2-3 minutes until the vegetables are tender yet still vibrant.

Taste the broth and adjust the seasoning with salt and pepper as needed, bearing in mind that the soy sauce adds saltiness.

Ladle the soup into bowls, ensuring an even distribution of potstickers and vegetables in each serving.

Garnish with the reserved chopped green onions and fresh cilantro before serving.

Slow Cooker Potsticker Soup is an easy one-pot meal made with a flavorful homemade broth, plenty of vegetables, and frozen potstickers. It&#039;s a simple, delicious dinner with very little prep work!

Slow Cooker Potsticker Soup

chicken broth

green cabbage

carrots (match stick carrots) (or you can pre-shredded carrots)

Tbsp. finely grated fresh ginger

Tbsp. rice vinegar

black pepper

frozen pork and vegetable potstickers

green onions (thinly sliced)

sesame seeds

sriracha, chili crisp or chili oil

Add the chicken broth, shredded cabbage, carrots, mushrooms, garlic, ginger, soy sauce, rice vinegar, sesame oil, and black pepper to a 6-quart slow cooker. Stir to combine.

Cover and cook on LOW for 3-4 hours, or until the vegetables are tender and the broth is flavorful.

Add the frozen potstickers directly to the slow cooker and gently stir. Switch to HIGH, cover, and cook for about 30 minutes, or until the potstickers are fully cooked. Cooking time may vary by brand. If the filling contains raw ground pork, make sure it reaches 160°F.

Ladle the soup into bowls and garnish with sliced green onions and sesame seeds. Serve with sriracha or chili crisp for those who prefer a little heat.

Top 6 potsticker soup recipes from across the web

The most viewed potsticker soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Embarrassingly Easy Potsticker Soup

Thai Potsticker Soup

Potsticker Soup

Thai Potsticker Soup

Savory Asian Potsticker Soup with F...

Slow Cooker Potsticker Soup

Top 6 potsticker soup recipes from across the web

The most viewed potsticker soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Embarrassingly Easy Potsticker Soup

Thai Potsticker Soup

Potsticker Soup

Thai Potsticker Soup

Savory Asian Potsticker Soup with F...

Slow Cooker Potsticker Soup

The most viewed potsticker soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine