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–+ servings
Asian Dumpling Potsticker Soup

Asian Dumpling Potsticker Soup for Ultimate Cozy Comfort

This Asian Dumpling Potsticker Soup blends comforting dumplings with a flavorful umami broth, perfect for any weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 1 tablespoon Sesame Oil Substitute with olive or canola oil if needed.
  • 2 cloves Garlic (minced) Fresh is best, but powdered garlic works in a pinch.
  • 1 tablespoon Fresh Ginger (minced) Jarred minced ginger can be an easy alternative.
  • 4 cups Low-Sodium Vegetable Broth Chicken broth works if you prefer a non-vegetarian option.
  • 3 tablespoons Low-Sodium Soy Sauce Opt for gluten-free soy sauce (e.g., tamari) to cater to gluten-free diets.
  • 1 tablespoon Rice Vinegar Can be replaced with apple cider vinegar or lemon juice.
  • 1 teaspoon Chili Garlic Sauce (optional) Omit for a milder soup experience.
For the Vegetables
  • 1 cup Mushrooms (sliced, shiitake or cremini preferred) Button mushrooms are a great substitute.
  • 2 cups Baby Bok Choy or Spinach (chopped) Swiss chard or kale can be used as alternatives.
For the Dumplings
  • 12–16 pieces Frozen Dumplings or Potstickers Choose vegetable or meat-filled options depending on your preference.
For Garnish
  • Green Onions (chopped) For brightening up the bowl.
  • Toasted Sesame Seeds Enhance visual appeal and flavor; skip if unavailable.
  • Black Pepper & Red Pepper Flakes (optional) Adjust to taste.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 1 tablespoon of sesame oil over medium heat. Add 2 cloves of minced garlic and 1 tablespoon of minced ginger, sautéing for 1-2 minutes until fragrant and golden.
  2. Pour in 4 cups of low-sodium vegetable broth along with 3 tablespoons of low-sodium soy sauce and 1 tablespoon of rice vinegar. If desired, stir in 1 teaspoon of chili garlic sauce for a spicy kick. Increase the heat and bring the mixture to a gentle boil. Let simmer for 5 minutes.
  3. Add 1 cup of sliced shiitake or cremini mushrooms to the boiling broth, stirring well. Cook for about 3-4 minutes until the mushrooms become tender.
  4. Introduce 2 cups of chopped baby bok choy or spinach into the pot. Gently stir and simmer for an additional 2-3 minutes until the greens are wilted.
  5. Carefully add 12-16 frozen dumplings or potstickers into the pot. Allow the soup to return to a gentle simmer, cooking for about 5-7 minutes or according to package directions.
  6. Ladle the hot soup into bowls and top with finely chopped green onions, toasted sesame seeds, and black pepper or red pepper flakes, if using.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 35gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 15mgCalcium: 120mgIron: 2mg

Notes

Using fresh garlic and ginger elevates the flavors; if substitutes are necessary, use them sparingly for the best experience.

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