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Potsticker Soup Recipe

A comforting broth filled with tender potstickers, vegetables, and aromatic herbs, perfect for a cozy meal. Quick to prepare and bursting with flavor.

Ingredients

• 1 tablespoon vegetable or olive oil
• 1 large leek, cleaned and chopped (white and light green parts only)
• 1/3 cup shaved or chopped carrots
• 3 garlic cloves, minced
• 4 shiitake mushroom caps, cleaned and thinly sliced
• 3 baby bok choy, tender leaves and firm stems chopped separately
• 1/4 cup lite soy sauce
• 5 cups chicken or vegetable broth (= two 14 oz cans plus 1 cup of water)
• 2 teaspoons sesame oil
• 2 teaspoons Better Than Bouillon, chicken or mushroom (optional but delish)
• 1 1/2 pounds frozen potstickers, wontons or dumplings (minis recommended, see notes) (no need to thaw)
• 1/3 cup thinly sliced green onions (about 2 green onions)
• sesame seeds for topping (see notes for other suggestions)

Instructions

1. Step 1: Begin with Heating the Oil
   Pour the vegetable or olive oil into a 4-quart Dutch oven or soup pot and set it over medium heat. You'll know it's ready when you see a subtle shimmer dancing across the surface. It's like the oil’s little way of saying, "Let's get cooking!"

2. Step 2: Sauté Vegetables
   Toss in the chopped leeks, carrots, minced garlic, shiitake mushrooms, and the firm stems of the baby bok choy. Hold off on the tender leaves for now. Cook everything while stirring occasionally until the leeks soften, about five minutes. The kitchen should start to smell amazing, with the garlic taking the lead.

3. Step 3: Add Flavors to the Pot
   Pour in the soy sauce, the broth (don’t forget the water if you're using it), and a touch of sesame oil. Increase the heat to bring the mixture to a light boil. Keep stirring, and you'll see the broth start to come together into something delicious.

4. Step 4: Boost with Bouillon (Optional)
   If you’ve decided to include the Better Than Bouillon paste for an extra flavor punch, now's the time. Stir it into the simmering soup until it's fully dissolved. Not a must, but trust me, it’s a lovely addition.

5. Step 5: Cook the Potstickers
   Gently add the frozen potstickers straight into the pot. No need to thaw them! Follow the boil instructions on the package, which typically means just a few minutes. Watch them closely as they cook; they’re the stars of our little soup show.

6. Step 6: Finish with Fresh Greens
   Lower the heat and gently stir in those reserved tender baby bok choy leaves along with most of the sliced green onions. Keep a small handful of green onions back for garnishing the soup bowls later. This quick step brightens the soup with fresh color and crunch.

7. Step 7: Serve and Garnish
   Ladle the soup into bowls right away, ensuring each bowl has a fair share of potstickers. Top each serving with the saved green onions and a sprinkle of sesame seeds. Voilà, your potsticker soup is ready to be enjoyed!

Notes

Cooking this delightful potsticker soup might look easy, but even seasoned chefs might stumble. One common hiccup is not thoroughly cleaning the leeks. They can hide grit between their layers, so a good rinse is crucial—it’s like a mini adventure to find all those sneaky dirt bits.

Another slip-up involves the timing with potstickers. Adding them too early can turn them mushy, whereas tossing them in too late means they might not heat through. Follow package instructions to keep things just right.

Remember, soy sauce can be salty, so always taste as you add. A soup too salty? A splash of water or broth can save the day. Bon appétit!