Potsticker Soup

ByDeShawn Ellis
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Why Make This Recipe

Potsticker Soup is a delightful dish that brings comfort on chilly days or when you crave something warm and satisfying. It combines the tasty flavors of dumplings, fresh vegetables, and a savory broth. This recipe is easy to prepare and can quickly become a favorite in your household. Whether you are cooking for yourself or sharing with family, it’s a meal that everyone will love.

How to Make Potsticker Soup

Ingredients:

  • 1 package (12 oz) pork or chicken dumplings
  • 4 cups low-sodium chicken broth
  • 1 tbsp fresh ginger, grated
  • 3 garlic cloves, minced
  • 2 green onions, chopped (for garnish)
  • 2 cups fresh spinach or bok choy
  • 2 tbsp soy sauce
  • 1 tsp sesame oil

Directions:

  1. Gather all your ingredients to streamline the cooking process.
  2. In a large pot over medium heat, add a splash of oil and sauté minced garlic and grated ginger until fragrant (about 1 minute).
  3. Pour in the chicken broth and bring to a gentle boil. Add the dumplings and cook until they are tender.
  4. Stir in fresh spinach or bok choy along with soy sauce, cooking until the greens are wilted (2-3 minutes).
  5. Drizzle sesame oil before serving for enhanced flavor.
  6. Ladle into bowls and garnish with chopped green onions.

How to Serve Potsticker Soup

Serve Potsticker Soup hot, right after you finish cooking. You can enjoy it on its own or alongside some crunchy spring rolls or a simple salad. A warm bowl of this soup is perfect for a cozy dinner or a comforting lunch.

How to Store Potsticker Soup

If you have leftover soup, let it cool to room temperature before storing it. Place it in an airtight container in the fridge, where it will stay good for up to 3 days. To reheat, simply warm it on the stove or in the microwave until it’s hot again. Keep in mind that dumplings may get a bit softer after being stored.

Tips to Make Potsticker Soup

  • If you want a bit more spice, add some red pepper flakes or chili oil.
  • Feel free to use frozen dumplings; just adjust the cooking time according to the package instructions.
  • For a vegetarian option, use vegetable dumplings and vegetable broth.

Variation

You can customize this soup by adding other vegetables such as mushrooms, carrots, or bell peppers. Feel free to experiment with different types of greens or dumplings based on your preference.

FAQs

Can I use homemade dumplings for this recipe?
Yes, homemade dumplings can add a personal touch to the soup. Just ensure they are cooked properly before adding them to the broth.

Is it okay to freeze the soup?
While it’s best to enjoy the soup fresh, you can freeze it without the dumplings. Add cooked dumplings when you reheat the soup for the best texture.

Can I make this soup ahead of time?
Yes, you can make the broth and cook the dumplings in advance. Store everything separately in the fridge and combine them when you are ready to eat.

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Potsticker Soup

  • Author: admin
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Non-Vegetarian
Print Recipe

Description

A comforting soup featuring pork or chicken dumplings, fresh vegetables, and a savory broth, perfect for chilly days.

Ingredients

Scale
  • 1 package (12 oz) pork or chicken dumplings
  • 4 cups low-sodium chicken broth
  • 1 tbsp fresh ginger, grated
  • 3 garlic cloves, minced
  • 2 green onions, chopped (for garnish)
  • 2 cups fresh spinach or bok choy
  • 2 tbsp soy sauce
  • 1 tsp sesame oil

Instructions

  1. Gather all your ingredients to streamline the cooking process.
  2. In a large pot over medium heat, add a splash of oil and sauté minced garlic and grated ginger until fragrant (about 1 minute).
  3. Pour in the chicken broth and bring to a gentle boil. Add the dumplings and cook until they are tender.
  4. Stir in fresh spinach or bok choy along with soy sauce, cooking until the greens are wilted (2-3 minutes).
  5. Drizzle sesame oil before serving for enhanced flavor.
  6. Ladle into bowls and garnish with chopped green onions.

Notes

For added spice, consider red pepper flakes or chili oil. Use frozen dumplings if preferred.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Boiling
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 3g
  • Sodium: 700mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 15g
  • Cholesterol: 50mg

Keywords: soup, potsticker, dumplings, comfort food, Asian cuisine

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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