Ingredients
Scale
- 6 cups chicken or vegetable broth
- 12–15 frozen potstickers (pork, chicken, or vegetable)
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon grated fresh ginger (optional)
- 1 teaspoon toasted sesame oil
- 2 cups packed baby spinach
- 1/4 cup sliced green onions (for garnish)
Instructions
- Step 1: Pour the chicken or vegetable broth into a large pot or Dutch oven. Add the soy sauce and grated ginger (if using), and bring the mixture to a rolling boil over high heat.
- Step 2: Carefully add the frozen potstickers to the boiling broth. Reduce the heat to medium-low and allow the potstickers to simmer for 5 to 7 minutes, or until they are fully cooked through and float to the surface.
- Step 3: Stir in the packed baby spinach and continue to cook for 1 to 2 minutes, just until the spinach has fully wilted.
- Step 4: Remove the pot from the heat and stir in the toasted sesame oil. Taste the soup and add extra soy sauce if desired.
- Step 5: Ladle the hot soup, including the potstickers and spinach, into individual bowls and garnish immediately with the fresh sliced green onions.
Notes
- For best results, store any leftover broth and cooked potstickers separately; the potstickers will continue to absorb liquid and may become soft overnight.
- When reheating, use the stovetop on low heat rather than the microwave to prevent the cooked wrappers from tearing or falling apart.
- To boost the final presentation and flavor, serve with a side of chili garlic sauce or a dash of rice vinegar so guests can customize the heat and acidity.
- To ensure the sesame oil flavor truly shines, always stir it in right after removing the soup from the heat, as boiling diminishes its delicate aroma.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American