Potsticker Soup
This quick Potsticker Soup simmers frozen dumplings in a fragrant ginger-garlic broth with crisp Napa cabbage, ready in just 30 minutes for an easy weeknight meal.
Ingredients
Aromatics
- 1 tablespoon olive oil
- 1 medium yellow onion finely diced
- 2 medium carrots sliced
- 2 celery stalks sliced
- 2 cloves garlic minced
- 1 teaspoon freshly grated ginger
Broth & Seasoning
- 6 cups chicken broth
- 3 cups water
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Potstickers & Vegetables
- 1 12-ounce package frozen potstickers (about 18 dumplings)
- 4 cups Napa cabbage shredded
Garnish (Optional)
- 2 scallions thinly sliced
- Sriracha or chili oil for serving
Instructions
Aromatics
- Heat 1 tablespoon olive oil in a large pot over medium heat until shimmering. Add diced onion, sliced carrots, and sliced celery; sauté 5–7 minutes until vegetables soften and develop a tender bite.
- Stir in minced garlic and grated ginger; cook 1 minute until fragrant steam rises.
Build the Broth
- Pour in chicken broth and water. Increase heat to bring to a gentle boil, scraping up any browned bits from the pot bottom.
Cook Potstickers & Cabbage
- Add frozen potstickers and shredded Napa cabbage. Simmer uncovered for 8 minutes, until dumplings float and cabbage wilts tender.
Finish & Serve
- Stir in soy sauce, rice vinegar, and sesame oil. Ladle into bowls and garnish with sliced scallions and a drizzle of sriracha or chili oil if desired.
Notes
Testers: Separate frozen potstickers under cold running water before adding to the broth to prevent sticking.
Leftovers reheat best over gentle stovetop heat to maintain dumpling texture and prevent sogginess.
Nutrition
Serving: 350gCalories: 280kcalCarbohydrates: 24g
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