Easy Asian Dumpling Potsticker Soup
A warm, cozy, and flavor-packed soup that comes together in under 30 minutes! This Asian-style dumpling soup combines savory broth, aromatic ginger and garlic, tender vegetables, and juicy potstickers for a quick yet satisfying meal. Ideal for busy weeknights or a light comfort lunch.
Ingredients
- 8 –10 frozen potstickers (pork, chicken, veggie, or your choice)
- 6 cups low-sodium chicken brothor vegetable broth for a vegetarian version
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil toasted for extra depth
- 2 teaspoons fresh ginger finely grated
- 3 garlic cloves minced
- 1 ½ cups baby bok choy chopped
- 1 cup mushrooms thinly sliced (shiitake or cremini work beautifully)
- 4 scallions chopped (reserve some for garnish)
Instructions
- Heat 1 teaspoon sesame oil over medium heat in a large soup pot. Add garlic and ginger, sauté for 1–2 minutes until fragrant.
- Pour in 6 cups broth, stir in soy sauce, and bring to a simmer. Adjust seasoning.
- Add sliced mushrooms to broth and simmer for 3–5 minutes.
- Add frozen dumplings and cook for 6–8 minutes, stirring gently.
- Add baby bok choy and scallions. Simmer for 1–2 minutes.
- Garnish with toasted sesame seeds, red pepper flakes, and scallions. Serve hot.
Notes
- Dumpling Variety: Pork, shrimp, veggie, or chicken potstickers all work well.
- Spice It Up: Add chili oil or sriracha for a spicy version.
- Broth Tip: Add a dash of rice vinegar or lime juice for a tangy twist.
- Storage: Best enjoyed fresh, but leftovers can be refrigerated for up to 2 days.