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Let me share one of my most reliable recipes that's saved dinner countless times. This potsticker soup came about on a cold evening when I had some frozen dumplings and was craving something cozy. Now it's become my go-to recipe when I need something warming and delicious in a hurry.
What Makes This Soup Special
I love how this soup turns simple ingredients into something that tastes like it's been simmering all day. Those tender dumplings swimming in garlicky ginger broth alongside fresh vegetables it's pure comfort in a bowl and ready faster than takeout.
Everything You Need
- Frozen potstickers: 12-16 pieces, use your favorite vegetable or meat-filled dumplings.
- Shiitake mushrooms: 1 cup, thinly sliced, for a deep umami flavor.
- Baby bok choy: 2-3, chopped, for freshness and crunch.
- Scallions: 3-4, thinly sliced, with white and green parts separated.
- Garlic: 3 cloves, minced, for aromatic depth.
- Ginger: 1 tablespoon, freshly grated, for a zingy kick.
- Vegetable broth: 6 cups, or chicken broth for added richness.
- Soy sauce: 2 tablespoons, for umami and seasoning.
- Toasted sesame oil: 1 teaspoon, to finish with nutty flavor.
- Optional toppings: Chili crisp, toasted sesame seeds, or furikake seasoning.
Let's Make Some Soup
We start by building those aromatic flavors sautéing ginger and garlic until your kitchen smells amazing. Then comes the broth vegetables and finally those lovely dumplings. The whole process is so simple but creates something really special.
Dumpling Success
Here's my secret for perfect dumplings: add them just before you're ready to eat. They cook quickly and you want them tender not falling apart. Treat them gently and they'll reward you with the perfect bite.
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Making It Your Own
The broth is your canvas for creativity. Sometimes I add a spoonful of miso paste other times a splash of rice vinegar. When I'm feeling under the weather I'll throw in extra ginger and garlic it's amazing how healing this soup can be.
Mix It Up
One of my favorite things about this soup is how flexible it is. Some nights I'll add ground pork other times I keep it vegetarian. Kimchi adds amazing tang and spice and different vegetables keep it interesting every time.
Topping Magic
The toppings really make each bowl special. I always have scallions and sesame seeds but that chili oil drizzle takes it to another level. Sometimes I'll add crispy fried garlic or shallots for extra crunch.
Keeping Leftovers Fresh
If you manage to have leftovers they'll keep nicely in the fridge. Just remember the dumplings will continue soaking up broth so you might need to add a splash more when reheating.
Freezer Tips
I often make extra broth and freeze it without the dumplings. Then when I need a quick meal I just heat it up add fresh dumplings and dinner is ready in minutes.
Perfect Pairings
While this soup is a meal in itself I love serving it with some steamed buns or a simple cucumber salad. Sometimes I'll make extra broth and serve it over rice it soaks up all those amazing flavors.
Keeping It Veggie
For my vegetarian friends I use veggie dumplings and sometimes add cubed tofu. The mushrooms add such great flavor you really don't miss the meat at all.
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Prep Ahead Tips
When I know I'll be busy I'll chop all my veggies and keep them ready in the fridge. The soup comes together so quickly when everything's prepped ahead.
Pure Comfort
There's something so comforting about this soup. Maybe it's the warming ginger or those tender dumplings but it never fails to make everything feel better especially on cold or rainy days.
Always Different
Every time I make this soup it's slightly different depending on what I have on hand. That's the beauty of it you can use whatever vegetables are in season whatever dumplings you find at the store.
Dumpling Care
Treat your dumplings gently they're delicate little things. Don't stir too vigorously once they're in the pot and serve them right away when they're perfectly tender.
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Going Gluten Free
My gluten free friends can enjoy this too just use tamari instead of soy sauce and look for rice wrapper dumplings. The soup is just as delicious and everyone can enjoy it.
Noodle Addition
Sometimes I'll throw in some rice noodles or udon to make it even more filling. Just cook them separately and add to each bowl so they don't get too soft in the broth.
Kid Friendly Version
My little ones love this soup especially when I let them help drop in the dumplings. I keep their portions mild and they get to choose their own toppings it's become a fun family dinner tradition.
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Quick Dinner Hero
This soup has saved dinner so many times when I'm short on time but want something satisfying. It's faster than takeout tastier than instant noodles and always hits the spot.
Frequently Asked Questions
- → Can I use different types of dumplings?
- You can use any frozen dumplings or potstickers you prefer. Both meat and vegetable varieties work well in this soup recipe.
- → What can I substitute for bok choy?
- You can use spinach, napa cabbage, or regular cabbage instead of bok choy. Any leafy green will work well in this versatile soup.
- → Can I make this soup ahead of time?
- While best served fresh, you can prepare the broth ahead of time. Add the potstickers and bok choy just before serving to prevent them from getting mushy.
- → What if I can't find shiitake mushrooms?
- Regular button mushrooms or baby bella mushrooms make good substitutes. Any mushroom variety will add nice umami flavor to the soup.
- → Is this soup spicy?
- The base soup is not spicy, but you can add chili crisp or other hot sauces to taste. The toppings allow each person to adjust the heat level.