12–15 frozen potstickers (store-bought or homemade)
4 cups chicken broth (or vegetable broth for vegetarian option)
1 tablespoon soy sauce
1 tablespoon sesame oil
2 teaspoons grated ginger
2 cloves garlic, minced
Vegetables (Optional)
1/2 cup sliced mushrooms
1/2 cup spinach or bok choy
For Serving & Flavor
2–3 green onions, chopped (for garnish)
1 tablespoon rice vinegar (optional)
Salt and pepper to taste
1 teaspoon chili oil or red pepper flakes (optional)
Instructions
Prepare the Broth: Heat sesame oil in a large pot set over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until aromatic and just beginning to soften. Add the chicken or vegetable broth, soy sauce, and optional rice vinegar. Bring the mixture to a gentle simmer and allow to cook for 5–10 minutes so the flavors can meld.
Cook the Potstickers and Vegetables: Carefully add the frozen potstickers to the simmering broth. Let them cook for 5–7 minutes, or until they’re fully heated through and tender. For extra nutrition and flavor, stir in the mushrooms or spinach during the last 2–3 minutes of cooking, allowing them to wilt or soften.
Season the Soup: Taste the broth and adjust the seasoning with salt, pepper, and chili oil or red pepper flakes if you’d like a little heat. Once seasoned to your liking, remove the pot from the heat.
Serve and Garnish: Ladle the hot soup into serving bowls, making sure each portion contains a generous mix of broth, dumplings, and vegetables. Finish with a sprinkle of chopped green onions and an extra drizzle of sesame oil, if desired, for added aroma and richness.
Notes
For a vegetarian version, substitute chicken broth with vegetable broth and ensure potstickers are vegetarian-friendly.
Add mushrooms or leafy greens like spinach or bok choy to boost nutrition and flavor.
Adjust chili oil or red pepper flakes to suit your preferred spice level.
Use fresh grated ginger and garlic for the best aromatic flavor.
Potstickers can be store-bought or homemade depending on preference and time.
