Cozy Asian Dumpling Potsticker Soup for Comforting Nights

This Asian Dumpling Potsticker Soup is a comforting bowl that combines hearty flavors with the essence of Asian street food.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 bowls

Course: Soups

Cuisine: Asian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

1 tablespoon sesame oil Adds depth and richness; substitute with vegetable oil for a neutral flavor.
2 teaspoons fresh ginger, minced Provides warmth and a zesty kick; can be swapped with ground ginger (use 1/2 teaspoon).
3 garlic cloves, minced Offers aromatic flavors; feel free to increase for more garlic intensity.
6 cups low-sodium vegetable broth Forms the soup base, delivering umami; chicken broth can be used.
2 tablespoons low-sodium soy sauce Adds saltiness and depth; substitute with gluten-free soy sauce for a gluten-free option.
1 tablespoon rice vinegar Introduces acidity and brightness; can replace with apple cider vinegar.
1 teaspoon chili garlic sauce Provides heat and spice; omit for a milder flavor.

For the Soup

1 cup mushrooms, sliced (shiitake or cremini preferred) Adds an earthy depth; button or oyster mushrooms are viable alternatives.
3 cups baby bok choy or spinach, chopped Creates beautiful color and nutrients; kale or Swiss chard can be used instead.
12-16 frozen dumplings or potstickers Ensure they are sealed tightly; alternatively, use fresh dumplings.
2 green onions, chopped For garnish; can substitute with chives.
1 tablespoon toasted sesame seeds Provides crunch and nuttiness for garnishing; omit if not available.
black pepper, to taste Enhances overall flavor.

Equipment

Large pot

Method

Steps

In a large pot, heat 1 tablespoon of sesame oil over medium heat for about 1-2 minutes until shimmering.
Add 2 teaspoons of minced ginger and 3 minced garlic cloves to the pot, sautéing for 1-2 minutes until fragrant.
Pour in 6 cups of low-sodium vegetable broth, followed by 2 tablespoons of low-sodium soy sauce and 1 tablespoon of rice vinegar. Add 1 teaspoon of chili garlic sauce if desired. Stir and bring to a gentle boil for about 5 minutes.
Reduce the heat to low and let the broth simmer for an additional 5 minutes.
Stir in 1 cup of sliced mushrooms and let simmer for about 3-4 minutes.
Add in 3 cups of chopped baby bok choy or spinach and stir, cooking for an additional 2-3 minutes until wilted.
Gently drop 12-16 frozen dumplings into the pot and simmer for about 5-7 minutes until cooked through.
Ladle the soup into bowls, topping with chopped green onions, sesame seeds, and black pepper to taste.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 700mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 2000IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

Customize with ingredients you love; consider adding cooked noodles or protein for a heartier meal.

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