Potsticker Soup

5 from 3 votes

This quick potsticker soup starts by crisping the potstickers, then finishes in a simple, flavorful broth with vegetables.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Soup

Cuisine: Asian

Keyword: dumpling soup, potsticker soup, potsticker soup recipe

Servings: servings

Author: Alyssa Rivers

Ingredients

1 tablespoon olive oil
1 (24-ounce) bag frozen potstickers about 20 potstickers
1 tablespoon sesame oil
3 teaspoons minced garlic about 3 cloves
2 teaspoons fresh grated ginger
1 ½ cups shredded green cabbage
1 cup shredded carrots
4 sliced green onions
8 cups chicken broth or any broth
¼ cup soy sauce
3 cups baby spinach

Instructions

Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 (24-ounce) bag frozen potstickers and cook for a few minutes on each side until lightly browned.
To the pot, add 1 tablespoon sesame oil, 3 teaspoons minced garlic, 2 teaspoons fresh grated ginger, 1 ½ cups shredded green cabbage, 1 cup shredded carrots, and 4 sliced green onions. Cook for 2-3 minutes, until the vegetables begin to soften.
Pour in 8 cups chicken broth and ¼ cup soy sauce. Bring the soup to a boil, then reduce to a simmer. Let simmer for 5 minutes.
Turn off the heat and stir in 3 cups baby spinach. Serve hot and garnish with sesame seeds and more green onions if desired.

Video

Notes

Storage & Reheating Instructions

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat: Reheat in the microwave or on the stovetop until heated through.
Freezer: Freezing is not recommended.

Nutrition

QR code

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