Potsticker Soup Recipe

A comforting soup featuring tender potstickers in a savory broth, complemented by fresh vegetables and aromatic spices for a satisfying and hearty meal.

Ingredients

• 2 tablespoons olive oil, divided
• 8 ounces shiitake mushrooms, thinly sliced
• 2 tablespoons grated or minced fresh ginger
• 4 cloves garlic, pressed or minced
• 6 cups vegetable broth
• 2 tablespoons soy sauce
• 16 to 20 ounces frozen potstickers
• 5 scallions, thinly sliced and divided
• 3 baby bok choy, ends trimmed off and leaves separated
• 2 teaspoons toasted sesame oil
• freshly ground black pepper
• optional toppings: chili crisp
• optional toppings: toasted sesame seeds
• optional toppings: furikake seasoning
• optional toppings: fried garlic

Instructions

1. Step 1: Sauté the Mushrooms
   Begin by heating up a tablespoon of olive oil in a large stockpot over medium-high flame. Once the oil shimmers, toss in the sliced shiitake mushrooms. Let them cook, stirring them every now and then, until they've achieved a delightful golden brown hue. This usually takes about five minutes, and you’ll know they're ready when they give off a rich, earthy aroma.

2. Step 2: Infuse with Garlic and Ginger
   Add the remaining tablespoon of olive oil to the pot, then introduce the freshly grated ginger and minced garlic. Allow these flavors to mingle for a minute or two, stirring occasionally. You'll know it's time to move on when the kitchen is filled with the warm, spicy scent of ginger and garlic.

3. Step 3: Build the Broth
   Pour the vegetable broth into the pot, followed by the soy sauce. Give it all a good stir to ensure everything's well mixed. Then, let the broth slowly heat up until it starts to boil. This is where the magic really starts to happen as the flavors meld together beautifully.

4. Step 4: Cook the Potstickers
   Once your broth is boiling, gently add the frozen potstickers along with half of your sliced scallions and the separated bok choy leaves. Stir them together gently, ensuring that the potstickers are submerged. Let them cook for about 3-4 minutes until they're warmed through and tender. Keep an eye on the potstickers as they can overcook easily and become mushy.

5. Step 5: Add the Final Touches
   As your pot finishes cooking, drizzle in the toasted sesame oil and add a few grinds of fresh black pepper. Stir everything gently, then take a little taste. This is your chance to adjust the seasoning, adding more soy sauce or pepper if you think it needs a little extra kick.

6. Step 6: Garnish and Serve
   Time to serve up your delicious creation. Ladle the soup into bowls, ensuring that each serving gets a good mix of broth, potstickers, and veggies. Scatter the remaining scallions over the top for a burst of fresh flavor. For an extra layer of deliciousness, feel free to top with chili crisp, toasted sesame seeds, furikake, or fried garlic. Enjoy your cozy bowl of potsticker soup!

Notes

Forgetting to sauté the mushrooms until they're golden can make your soup taste bland. Let them brown beautifully for that umami punch.

Skipping the ginger and garlic sauté? Big no-no. Their aromas are key to a flavorful broth.

Adding potstickers to boiling broth might seem harmless, but gently simmering prevents them from becoming too soft.

Mind the baby bok choy—overcooking turns them mushy. A brief dunk keeps them crisp and vibrant.

Lastly, taste before serving. Adjustable seasoning is your secret weapon for perfection!