Ingredients
Scale
- 6 cups low-sodium chicken or vegetable broth
- 1 (16-ounce) package frozen chicken or chicken potstickers
- 1 tablespoon fresh ginger, minced
- 2 tablespoons low-sodium soy sauce (plus more to taste)
- 1 teaspoon toasted sesame oil
- 3 cups baby spinach or thinly sliced Napa cabbage
- 2 scallions (green onions), thinly sliced, for garnish
Instructions
- Step 1: In a large pot or Dutch oven, combine the chicken broth and minced ginger. Bring the mixture to a rolling boil over medium-high heat.
- Step 2: Once boiling, stir in the soy sauce. Carefully add the frozen potstickers to the broth, ensuring they do not stick to the bottom of the pot.
- Step 3: Reduce the heat slightly and simmer the potstickers for 5 to 8 minutes, or until they are cooked through and have floated to the surface.
- Step 4: Stir in the baby spinach or Napa cabbage during the last minute of cooking, allowing the greens to wilt completely into the hot broth.
- Step 5: Remove the soup from the heat and stir in the 1 teaspoon of toasted sesame oil. Ladle the soup and dumplings into bowls, then garnish generously with the sliced scallions before serving.
Notes
- To prevent mushy dumplings, store leftover potstickers and broth separately in airtight containers; the broth lasts up to three days in the refrigerator.
- When reheating leftovers, gently simmer the broth and add a small splash of fresh soy sauce or a drop of sesame oil to revive the aromatic flavors.
- For an extra flavor kick and textural contrast, serve the soup with a side dish of spicy chili crisp or sriracha.
- After adding the frozen potstickers, scrape the bottom of the pot vigorously for the first minute to ensure they do not fuse to the pot surface as they thaw.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American