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–+ servings
Asian Dumpling Potsticker Soup

Cozy Up with Asian Dumpling Potsticker Soup Tonight

This Asian Dumpling Potsticker Soup is a cozy embrace, combining tender dumplings, savory broth, and vibrant greens, ready in about 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 2 tablespoons sesame oil substitute with olive oil or neutral oil if necessary
  • 2 teaspoons fresh ginger, minced provides warmth and complexity
  • 3 cloves garlic, minced boosts flavor and aroma
  • 6 cups low-sodium vegetable broth acts as the soup base
  • 2 tablespoons low-sodium soy sauce adds umami flavor
  • 1 tablespoon rice vinegar provides a touch of acidity
  • 1 teaspoon chili garlic sauce optional, for a spicy kick
For the Vegetables
  • 1 cup mushrooms, sliced shiitake or cremini preferred
  • 3 cups baby bok choy or spinach, chopped contributes nourishment and vibrant color
For the Dumplings
  • 12-16 frozen dumplings or potstickers choose from chicken, vegetable, or shrimp
For Garnishing
  • 1 tablespoon green onions, chopped provides a fresh touch
  • 1 tablespoon toasted sesame seeds offers a delightful crunch
  • black pepper season to taste
  • red pepper flakes optional, for extra spice

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of sesame oil over medium heat until it shimmers, about 1–2 minutes.
  2. Add 2 teaspoons of minced ginger and 3 cloves of minced garlic to the pot. Sauté these for 1–2 minutes until fragrant and slightly golden.
  3. Pour in 6 cups of low-sodium vegetable broth, 2 tablespoons of low-sodium soy sauce, and 1 tablespoon of rice vinegar. Optional: Add 1 teaspoon of chili garlic sauce. Bring to a gentle boil for about 4–5 minutes.
  4. Once boiling, stir in 1 cup of sliced mushrooms and simmer for 3–4 minutes until tender and juicy.
  5. Add 3 cups of chopped baby bok choy or spinach and simmer for an additional 2–3 minutes until wilted and vibrant.
  6. Gently add 12–16 frozen dumplings to the pot and simmer for 5–7 minutes, stirring occasionally until cooked through.
  7. Taste the broth and season with black pepper to your preference. Add red pepper flakes if desired.
  8. Ladle the hot soup into bowls, topping each with 1 tablespoon of chopped green onions and toasted sesame seeds.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 100IUVitamin C: 50mgCalcium: 4mgIron: 10mg

Notes

Use low-sodium ingredients, don't overcook dumplings, and consider adding fresh greens right before serving for best texture.

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