Savory Asian Dumpling Potsticker Soup for Cozy Nights

This Asian Dumpling Potsticker Soup is a comforting and satisfying dish perfect for busy evenings, brimming with savory dumplings and vibrant greens.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 bowls

Course: Soups

Cuisine: Asian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup

2 tablespoons sesame oil Adds nuttiness and depth to the broth; substitute with olive oil if needed.
2 teaspoons fresh ginger, minced Provides warmth and an aromatic kick.
3 cloves garlic, minced Complements the ginger with savory notes.
6 cups vegetable broth, low-sodium The flavorful base of your soup; chicken broth works for a non-vegetarian twist.
2 tablespoons soy sauce, low-sodium Infuses a salty umami flavor into the mix.
1 tablespoon rice vinegar Balances the soup’s flavors with a touch of acidity.
1 teaspoon chili garlic sauce Introduces a delightful heat to your soup; optional.
1 cup mushrooms, sliced Shiitate or cremini preferred, adds texture and an earthy flavor.
3 cups baby bok choy or spinach, chopped Brings nutritional benefits and vibrant color.
12-16 frozen dumplings or potstickers The heart of the soup; choose your favorite variety for a comforting meal.
1 tablespoon green onions, chopped Enhances presentation and provides a fresh flavor boost.
1 tablespoon toasted sesame seeds Adds crunch and a visual pop.
to taste black pepper For that perfect finishing touch of seasoning.
to taste red pepper flakes For an extra spicy kick if desired.

Equipment

Large pot

Method

Step-by-Step Instructions

Heat 2 tablespoons of sesame oil in a large pot over medium heat until shimmers, about 2 minutes. Add 2 teaspoons of minced ginger and 3 cloves of minced garlic. Sauté for 1–2 minutes until fragrant.
Stir in 6 cups of low-sodium vegetable broth, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and, if desired, 1 teaspoon of chili garlic sauce. Bring to a gentle boil for about 5 minutes.
Add 1 cup of sliced mushrooms, reduce heat to medium and let it simmer for 3–4 minutes until tender.
Add 3 cups of chopped baby bok choy or spinach. Simmer for another 2–3 minutes until vibrant.
Carefully add 12-16 frozen dumplings, stir to ensure they're submerged. Simmer for 5–7 minutes until cooked through.
Ladle the soup into bowls, topping each with chopped green onions and 1 tablespoon of toasted sesame seeds.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 700mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 2000IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, do not freeze dumplings already in the soup. Reheat gently on the stove, adding a splash of broth if necessary.

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