Ingredients
Scale
- 6 cups low-sodium chicken or vegetable broth
- 1 (16-ounce) package frozen turkey or chicken potstickers
- 1/4 cup low-sodium soy sauce
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground)
- 1 teaspoon toasted sesame oil
- 2 cups baby spinach (or chopped bok choy)
- 3 green onions, thinly sliced
Instructions
- Step 1: In a large pot or Dutch oven, combine the chicken broth, low-sodium soy sauce, and grated ginger. Bring the mixture to a rapid boil over medium-high heat.
- Step 2: Once the broth is boiling, carefully add the frozen potstickers to the pot. Reduce the heat immediately to a gentle simmer and cook for 5 to 7 minutes, or until the potstickers float to the surface and are cooked through.
- Step 3: Stir in the baby spinach (or chopped bok choy) and continue to simmer for 1 to 2 minutes, until the greens have fully wilted. Taste the broth and add additional soy sauce if necessary for seasoning.
- Step 4: Remove the pot from the heat and stir in the toasted sesame oil, distributing it throughout the soup base.
- Step 5: Ladle the Easy Potsticker Soup into individual serving bowls and garnish generously with the sliced green onions before serving immediately.
Notes
- If you anticipate leftovers, store the potstickers and the broth separately in airtight containers to prevent the dumpling wrappers from absorbing all the liquid and becoming soggy overnight.
- Reheat the soup gently on the stovetop or in the microwave, adding a splash of fresh water or broth if the base has thickened, but be careful not to boil the potstickers again.
- Elevate the final bowl by adding a swirl of crunchy chili oil or a squeeze of lime juice for brightness, offering a contrasting texture and zing to the savory broth.
- For maximum flavor infusion, lightly smash the piece of fresh ginger before grating it to help release its oils, ensuring the broth is deeply aromatic from the first step.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American