Easy Asian Dumpling Potsticker Soup

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Warm, flavorful, and soul-soothing — this Easy Asian Dumpling Potsticker Soup brings the comfort of a cozy noodle bowl and the excitement of a street food favorite right into your kitchen. With tender dumplings floating in a rich, umami-packed broth, each spoonful bursts with flavor and texture. It’s a one-bowl meal that’s hearty enough for dinner yet simple enough for a weekday lunch.

This recipe blends savory soy sauce, fragrant garlic and ginger, and the earthy richness of mushrooms with fresh greens and potstickers, creating a vibrant and nourishing dish. Whether you’re looking to warm up on a chilly day or need a fast, satisfying meal, this soup delivers big taste with minimal fuss.

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Ingredients for Easy Asian Dumpling Potsticker Soup

• 1 tablespoon sesame oil
• 2 teaspoons fresh ginger, minced
• 3 garlic cloves, minced
• 6 cups low-sodium vegetable broth
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon chili garlic sauce (optional, for heat)
• 1 cup mushrooms, thinly sliced (shiitake or cremini work great)
• 3 cups baby bok choy or spinach, chopped
• 12–16 frozen potstickers or dumplings (vegetable or chicken)
• 2 green onions, chopped
• 1 tablespoon toasted sesame seeds
• Freshly ground black pepper, to taste
• Red pepper flakes (optional, for garnish)

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Step 1: Sauté the Aromatics

Begin by heating the sesame oil in a large pot over medium heat. Add the minced garlic and ginger, sautéing for about 1–2 minutes until fragrant. This forms the aromatic base of your broth and infuses it with rich, warming flavor.

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Step 2: Build the Broth

Pour in the vegetable broth, soy sauce, rice vinegar, and chili garlic sauce (if using). Stir well and bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low and let it simmer for 5 minutes to allow the flavors to meld.

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Step 3: Add the Mushrooms and Greens

Toss in the sliced mushrooms and let them simmer for 3–4 minutes until tender. Then add the chopped baby bok choy or spinach. Continue to simmer for another 2–3 minutes until the greens are wilted but still vibrant.

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Step 4: Cook the Potstickers

Gently drop the frozen potstickers into the hot broth. Simmer for 5–7 minutes (or according to package instructions) until the dumplings are cooked through and tender. Stir occasionally to ensure they don’t stick to the bottom.

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Step 5: Finish and Garnish

Once the potstickers are cooked, turn off the heat. Ladle the soup into bowls and top with chopped green onions, a sprinkle of toasted sesame seeds, a few cracks of black pepper, and optional red pepper flakes for extra heat. Serve hot and enjoy!

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Estimated Nutrition

(Per serving – based on 4 servings total, using vegetable potstickers)

• Calories: ~280
• Protein: 9g
• Carbohydrates: 35g
• Fat: 11g
• Fiber: 3g
• Sugar: 4g
• Sodium: 850mg

Note: Nutrition values may vary based on the type of dumplings used.

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Frequently Asked Questions

1. Can I use homemade dumplings instead of frozen?

Absolutely! Just be sure they’re sealed tightly. Boil them directly in the broth until fully cooked — usually 6–8 minutes.

2. What type of mushrooms work best?

Shiitake and cremini mushrooms add a deep, earthy flavor, but button mushrooms or oyster mushrooms are great alternatives.

3. Is this soup spicy?

It can be! The base is mild, but you can easily dial up the heat with chili garlic sauce or red pepper flakes.

4. Can I make this gluten-free?

Yes, use gluten-free soy sauce (like tamari) and gluten-free dumplings to make the soup fully gluten-free.

5. How do I keep dumplings from falling apart in the soup?

Handle them gently when stirring and avoid overcooking. Cooking them in simmering (not boiling) broth also helps.

6. Can I add protein like chicken or tofu?

Definitely. Add cooked shredded chicken or cubed tofu when you add the greens for a more filling version.

7. Is it okay to add noodles to this soup?

Sure! Thin rice noodles or soba noodles make a delicious addition. Add them with the dumplings or separately.

8. Can I use chicken broth instead of vegetable broth?

Yes, chicken broth adds a richer flavor and works perfectly if you’re not keeping it vegetarian.

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