Potsticker Soup (Frozen Potstickers)
This potsticker soup drops frozen dumplings into a savory ginger and garlic broth for a cozy, one-pot dinner ready in under 20 minutes!
Equipment
Ingredients
- 1 tablespoon olive oil
- 3 garlic cloves, minced or finely grated
- 2 teaspoons grated ginger
- 1 cup finely diced carrot
- 1 quart chicken broth (or vegetable broth)
- 2 cups water
- 12 ounces frozen potstickers (or gyoza dumplings)
To Add at the End
- 4 cups chopped baby bok choy
- 2 tablespoons soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon sesame oil
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the garlic, ginger, and carrot, and cook for three minutes, stirring frequently.
- Add the stock and water, stirring to combine. Cover and bring to a boil.
- Add the potstickers, reduce the heat to a simmer, and cook until the dumplings are just barely cooked, about 4 minutes.
- Turn off the heat and stir in the bok choy, tamari, lime juice and sesame oil. Taste and add additional tamari or lime juice if desired. Top with green onions and chili garlic paste, if using.
Notes
- For a vegetarian version, be sure to use vegetarian potstickers and vegetable stock.
- If not vegetarian, any type of potsticker can be used, including pork, chicken, or shrimp.
- The dumplings will continue to cook after you turn the heat off and add the other ingredients, so I recommend slightly undercooking them during step three.
- Optional serving suggestions: chili garlic paste, chopped green onion.
Nutrition
Serving: 1 (of 4) | Calories: 359kcal | Carbohydrates: 47g | Protein: 14g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 751mg | Potassium: 343mg | Fiber: 6g | Sugar: 8g | Vitamin A: 15876IU | Vitamin C: 119mg | Calcium: 321mg | Iron: 4mg
