Asian Dumpling Potsticker Soup
This Asian Dumpling Potsticker Soup is a quick, comforting meal featuring pan-fried dumplings, a gingery soy broth, and fresh veggies. It’s perfect for chilly evenings or when you need a cozy, soul-soothing dinner in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Asian
Ingredients
Scale
- 6 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- 2-inch piece fresh ginger, peeled and sliced thin
- 4 garlic cloves, minced
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon white pepper (or black pepper)
- 20 frozen Asian potstickers or dumplings (pork, chicken, or veggie)
- 1 tablespoon neutral oil for pan-frying (canola or avocado oil)
- 2 heads bok choy, chopped (or substitute spinach or napa cabbage)
- 2 medium carrots, julienned or sliced thin
- 4 scallions, sliced (plus extra for garnish)
- Small handful fresh cilantro, chopped (optional)
- Chili oil or Sriracha, for serving (optional)
Instructions
- In a large soup pot, add chicken or vegetable broth, sliced ginger, and minced garlic. Bring to a gentle simmer over medium heat for about 5 minutes.
- Stir in soy sauce, rice vinegar, toasted sesame oil, and white pepper. Simmer for another 5 minutes to let flavors meld. Taste and adjust seasoning as needed.
- Heat neutral oil in a nonstick skillet over medium-high heat. Add frozen potstickers flat side down and fry for 2-3 minutes until bottoms are golden.
- Pour in 1/4 cup water, cover, and steam for 3-4 minutes until dumplings are cooked through. Work in batches if needed.
- Stir bok choy, carrots, and scallions into the simmering broth. Cook for 3 minutes until veggies are just tender.
- Gently transfer pan-fried potstickers into the soup pot. Let them warm in the broth for 2 minutes. Stir gently to avoid tearing.
- Ladle soup into bowls. Top with fresh cilantro, extra scallions, and a drizzle of chili oil or Sriracha if desired. Serve immediately.
Notes
Pan-frying the potstickers before adding to the soup keeps them firm and adds texture. Use fresh ginger and garlic for the best flavor. For gluten-free, use tamari and gluten-free dumplings. Store leftovers with dumplings and broth separate for best texture. Add extra veggies or chili oil to customize.
Nutrition
- Serving Size: About 2 cups (480 ml) per serving
- Calories: 320
- Sugar: 5
- Sodium: 900
- Fat: 8
- Saturated Fat: 1.5
- Carbohydrates: 39
- Fiber: 4
- Protein: 18
Keywords: potsticker soup, dumpling soup, Asian soup, easy soup, comfort food, weeknight dinner, ginger broth, pan-fried dumplings, quick soup, homemade takeout