Easy Potsticker Soup with Ginger, Bok Choy, and Green Onion
Warm potsticker soup feels like a hug in a bowl. This recipe uses simple pantry items and frozen or homemade potstickers to make a fast, tasty meal. It cooks in about 20 minutes and fits busy nights.
why make this recipe
Make this potsticker soup when you want a fast, healthy dinner that still feels special. The ginger and garlic add bright, warm flavor. The bok choy and carrots add color and crunch. If you want a fuller plate, pair it with a side like this high-protein chicken salad for a rounded meal.
how to make Potsticker Soup
You simmer a simple broth with ginger and garlic, add potstickers until they float, then add the vegetables and soy sauce. The soup takes little hands-on time and lets the potstickers keep their texture.
Ingredients :
- 12 frozen or homemade potstickers
- 4 cups low-sodium chicken broth
- 1 tablespoon fresh ginger, grated
- 3 garlic cloves, minced
- 2 green onions, chopped (plus extra for garnish)
- 2 tablespoons low-sodium soy sauce
- 1 cup sliced carrots
- 2 cups chopped bok choy
- 1 teaspoon sesame oil
Directions :
- In a large pot over medium heat, pour in the chicken broth, then add grated ginger and minced garlic. Simmer for about 5 minutes.
- Carefully add the potstickers to the bubbling broth. Cook until they float, approximately 5-7 minutes.
- Stir in sliced carrots and bok choy; cook for an additional 3-5 minutes until veggies are tender but vibrant.
- Season with soy sauce to taste. Adjust seasoning as needed.
- Just before serving, sprinkle with chopped green onions and drizzle sesame oil on top.
how to serve Potsticker Soup
Serve the soup hot in deep bowls. Add extra green onions on top for color. If you want a heartier meal, serve it with a small side like crispy garlic chicken fried rice. Offer a small dish of soy sauce or chili oil for people who like more heat.
how to store Potsticker Soup
Let the soup cool to room temperature before storing. Move it to an airtight container and refrigerate up to 3 days. Reheat gently on the stove over low heat. If you plan to freeze, remove potstickers first and freeze the broth and veggies only; freeze up to 2 months. Cook fresh potstickers and add when you reheat the broth.
tips to make Potsticker Soup
- Use low-sodium broth so you can control salt with the soy sauce.
- Add potstickers straight from frozen to keep them from falling apart.
- Slice ginger thin or grate it for a smooth flavor.
- Do not overcook the bok choy; it should stay bright and slightly crisp.
- Taste the broth before serving and adjust soy sauce or a squeeze of lime if you want more brightness.
variation (if any)
- Make it vegetarian: use vegetable broth and vegetable potstickers.
- Add mushrooms or baby spinach for extra greens.
- Use shrimp or pork potstickers for a different protein.
- Turn it spicy by adding a spoon of chili crisp or a few red pepper flakes.
FAQs
Q: Can I use any kind of potsticker?
A: Yes. Frozen store potstickers or homemade ones both work. Adjust cook time if the potstickers are larger.
Q: Do I need to pan-fry potstickers first?
A: No. You can add frozen potstickers straight to the simmering broth. If you like a crisp bottom, pan-fry then add to the broth at the end.
Q: How do I keep the vegetables from getting mushy?
A: Add the carrots and bok choy near the end and cook only until they are tender but still bright.
Q: Can I make this without soy sauce?
A: Yes. Use tamari or coconut aminos for a gluten-free option, or just salt to taste.
Q: Is this safe to store with potstickers inside?
A: It is safe for short storage, but potstickers can soften in the broth. For best texture, store broth and cook potstickers fresh before serving.
Potsticker Soup
Ingredients
For the Soup
- 12 pieces frozen or homemade potstickers Use frozen potstickers straight from the freezer.
- 4 cups low-sodium chicken broth Use low-sodium to control salt levels.
- 1 tablespoon fresh ginger, grated Slice thin or grate for smooth flavor.
- 3 cloves garlic, minced
- 2 pieces green onions, chopped (plus extra for garnish) Reserve extra for garnish.
- 2 tablespoons low-sodium soy sauce Or use tamari for a gluten-free option.
- 1 cup sliced carrots Add towards the end to keep them vibrant.
- 2 cups chopped bok choy Don't overcook; it should stay bright and slightly crisp.
- 1 teaspoon sesame oil Drizzle on top before serving.
Instructions
Preparation
- In a large pot over medium heat, pour in the chicken broth, then add grated ginger and minced garlic. Simmer for about 5 minutes.
- Carefully add the potstickers to the bubbling broth. Cook until they float, approximately 5-7 minutes.
- Stir in sliced carrots and bok choy; cook for an additional 3-5 minutes until veggies are tender but vibrant.
- Season with soy sauce to taste. Adjust seasoning as needed.
- Just before serving, sprinkle with chopped green onions and drizzle sesame oil on top.