Potsticker Soup

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Potsticker soup is a quick and tasty meal you can make in just 25 minutes. This easy one-pot dish turns frozen dumplings into a comforting soup that’s perfect for busy weeknights. You only need a few simple ingredients to create a flavorful broth filled with veggies and dumplings.

The recipe is easy to customize based on what you have in your kitchen. You can swap out different vegetables or use chicken, pork, or veggie potstickers. The soup reheats well, so you can make extra for leftovers. Give this simple potsticker soup a try for a fast and filling meal the whole family will enjoy.

Exact Ingredients List

Here’s what you’ll need to make this yummy potsticker soup:

• 2 tablespoons olive oil
• 8 ounces cremini or shiitake mushrooms, thinly sliced
• 1 large carrot, cut into strips
• 2 scallions, sliced (white and green parts separated)
• 4 cloves garlic, minced
• 2 tablespoons grated fresh ginger
• 6 cups low-sodium chicken or vegetable broth
• 3 tablespoons soy sauce
• 1 teaspoon rice vinegar
• 1/2 teaspoon granulated sugar
• 3 baby bok choy, trimmed and quartered
• 1 (24 ounce) package frozen potstickers
• 2 tablespoons toasted sesame oil

For extra flavor, you can add toppings like:

• Chili crisp
• Toasted sesame seeds
• Furikake
• Red pepper flakes

These ingredients will make 4 servings of soup. You can easily double the recipe if you’re cooking for more people or want leftovers.

Instructions

Heat a large pot over medium heat and add olive oil. Toss in sliced mushrooms, carrot strips, and white parts of scallions. Cook for 5 minutes, stirring often.

Add minced garlic and grated ginger. Stir for 1 minute until you smell their aroma.

Pour in broth, soy sauce, rice vinegar, and sugar. Bring the mixture to a boil. Carefully add bok choy and frozen potstickers.

Turn heat down to medium-low. Let the soup simmer for 5 minutes. Taste and add salt if needed. Take the pot off the heat and stir in sesame oil.

Serve your soup right away. Top with green scallion parts and extras like chili crisp, sesame seeds, or red pepper flakes. Enjoy your warm, comforting potsticker soup!

Possible Substitutes List

Can’t find all the ingredients? No worries! Here are some easy swaps you can make:

• Mushrooms: Use any type you like – button, portobello, or enoki work great.

• Carrots: Try julienned zucchini or bell peppers for a colorful twist.

• Bok choy: Swap in spinach, kale, or napa cabbage.

• Scallions: Red onions or chives make good alternatives.

• Potstickers: Use any frozen dumplings or wontons you can find.

• Broth: Beef or miso broth can replace chicken or veggie broth.

Don’t have fresh ginger? Use 1/2 teaspoon ground ginger instead. Out of rice vinegar? Try apple cider vinegar or lemon juice.

For the oil, any neutral cooking oil works in place of olive oil. Sesame oil adds great flavor, but you can skip it if needed.

Feel free to add your favorite veggies too! Corn, peas, or sliced water chestnuts would be yummy additions. Get creative and make this soup your own.

How to Make It Diabetes-Friendly

To make this potsticker soup better for people with diabetes, you can try a few easy changes. Use whole wheat or low-carb potstickers instead of regular ones. This helps keep blood sugar steady.

Cut the sugar in half or use a sugar substitute. You can also add more veggies like broccoli or spinach to boost fiber. Fiber slows down how fast your body absorbs carbs.

Try these swaps to lower the carbs and calories:

• Use zucchini noodles instead of extra potstickers
• Pick lean chicken or shrimp potstickers over pork
• Try cauliflower rice as a low-carb topping

Watch your portion size too. Stick to about 1 cup of soup with 4-5 potstickers per serving. This keeps the carb count in check.

For extra protein without many carbs, add some cubed tofu or shredded chicken breast. More protein helps you feel full longer.

Remember to check nutrition info on potsticker packages. Look for lower-carb options with whole grains if possible. Small changes can make this yummy soup work better for your health needs.

Tips, Tricks & Storing

Make this soup your own by swapping ingredients. Try different mushrooms or add extra veggies like snap peas or spinach. You can use pork, chicken, or veggie potstickers – whatever you like best!

For a time-saving trick, prep your veggies ahead. Slice mushrooms, cut carrots, and chop garlic and ginger in advance. Store them in the fridge until you’re ready to cook.

Don’t overcook the potstickers. They only need about 5 minutes in the simmering broth. This keeps them tender and prevents them from falling apart.

Got leftovers? Store your potsticker soup in an airtight container in the fridge for up to 3 days. The flavors will get even better overnight!

When reheating, warm the soup gently on the stove. Avoid the microwave, as it can make the potstickers tough. Add a splash of broth if needed to thin it out.

For a fun twist, try serving the soup with some crunchy wonton strips or crispy fried shallots on top. It adds a nice texture contrast to the soft potstickers.