There’s something incredibly soothing about a warm bowl of soup, especially during those chilly evenings when you want to curl up on the couch. Living in Morocco, I often blend local spices and ingredients with my love for comfort food from around the world. This Potsticker Soup is one of my go-to recipes when I crave a mix of familiar and exotic flavors. Plus, the first time I made it, I misread the dumpling cooking time and ended up with a tasty mishap perfectly edible, just a little overcooked! But that’s how we grow in the kitchen, right?
What Makes This So Good
- Quick and Easy: A perfect weeknight meal that can be prepared in just 30 minutes.
- Comforting Flavors: A warm, delightful broth with tender dumplings and vibrant greens.
- Versatile: Customize with whatever greens or proteins you have on hand.
Ingredients
- 1 package (12 oz) pork or chicken dumplings
- 4 cups (960 ml) low-sodium chicken broth
- 1 tbsp fresh ginger, grated
- 3 garlic cloves, minced
- 2 green onions, chopped (for garnish)
- 2 cups (60 g) fresh spinach or bok choy
- 2 tbsp soy sauce
- 1 tsp sesame oil
Smart Swaps
- Dumplings: Use vegetable dumplings for a vegetarian option.
- Greens: Kale or Swiss chard can be used in place of spinach or bok choy.
- Broth: Vegetable broth works well for a vegan version.
Sourcing Tips
Look for fresh dumplings in the freezer section of your grocery store. If using fresh greens, choose vibrant options without wilting for the best flavor.
Directions
- Gather all your ingredients to streamline the cooking process.
- In a large pot over medium heat, add a splash of oil. Sauté minced garlic and grated ginger until fragrant, about 1 minute.
- Pour in the chicken broth and bring to a gentle boil.
- Add the dumplings and cook until they are tender, typically about 5-7 minutes (cook until they float and are hot in the center).
- Stir in fresh spinach or bok choy along with soy sauce, cooking until the greens are wilted, 2-3 minutes.
- Drizzle sesame oil before serving for enhanced flavor.
- Ladle into bowls and garnish with chopped green onions.
Pro Tips
- Make-Ahead: You can prepare the broth and cook the dumplings in advance, storing them separately, and combine them when ready to serve.
- Transport: For lunch on the go, pack the soup in a thermos to keep it warm.
- Re-Crisping Dumplings: If you prefer a crispy texture, quickly sauté the dumplings in a pan after they’re cooked in the broth.
Variations
- Spicy Version: Add a dash of chili oil or red pepper flakes for a kick.
- Herb Infusion: Toss in some fresh cilantro or basil for an aromatic touch.
- Noodle Upgrade: Include cooked rice noodles for extra heartiness.
Serving Ideas
This Potsticker Soup pairs wonderfully with a side of crusty sourdough bread or a light salad. It’s a delightful dish for family gatherings or a cozy weeknight dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stove over medium heat until the soup is heated through, adding a splash of broth if it thickens too much.
FAQs
Can I freeze the soup?
While it’s best enjoyed fresh, you can freeze the dumplings and broth separately for up to 2 months. Thaw in the fridge overnight before reheating.
What can I substitute for ginger?
Ground ginger can work in a pinch, but fresh ginger provides a more vibrant flavor.
How do I know if the dumplings are cooked properly?
They should float to the top of the broth and be hot throughout. An internal temperature of 165°F (74°C) is safe for meat dumplings.
Potsticker Soup: A Comforting Delight
A quick and easy potsticker soup filled with tender dumplings, vibrant greens, and comforting broth.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 1 package (12 oz) pork or chicken dumplings
- 4 cups (960 ml) low-sodium chicken broth
- 1 tbsp fresh ginger, grated
- 3 garlic cloves, minced
- 2 green onions, chopped (for garnish)
- 2 cups (60 g) fresh spinach or bok choy
- 2 tbsp soy sauce
- 1 tsp sesame oil
Instructions
- Gather all your ingredients to streamline the cooking process.
- In a large pot over medium heat, add a splash of oil. Sauté minced garlic and grated ginger until fragrant, about 1 minute.
- Pour in the chicken broth and bring to a gentle boil.
- Add the dumplings and cook until they are tender, typically about 5-7 minutes (cook until they float and are hot in the center).
- Stir in fresh spinach or bok choy along with soy sauce, cooking until the greens are wilted, 2-3 minutes.
- Drizzle sesame oil before serving for enhanced flavor.
- Ladle into bowls and garnish with chopped green onions.
Notes
Make-Ahead: You can prepare the broth and cook the dumplings in advance, storing them separately, and combine them when ready to serve. For lunch on the go, pack the soup in a thermos to keep it warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: None