Potsticker Soup

A comforting and flavorful dish combining potstickers with a hearty broth and fresh vegetables, perfect for busy weeknights.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Asian

Calories: 350

For the Soup

12 pieces frozen or homemade potstickers
4 cups low-sodium chicken broth Can substitute with vegetable broth for vegetarian option.
1 tablespoon fresh ginger, grated
3 cloves garlic, minced
2 pieces green onions, chopped Plus extra for garnish.
2 tablespoons low-sodium soy sauce Substitute with tamari for gluten-free.
1 cup sliced carrots
2 cups chopped bok choy
1 teaspoon sesame oil

Build the Broth

In a large pot over medium heat, add chicken broth, grated ginger, and minced garlic. Simmer for about 5 minutes to infuse the flavors.

Cook Potstickers & Veggies

Gently add potstickers to the simmering broth and cook 5–7 minutes until they float.
Stir in sliced carrots and bok choy, cooking 3–5 minutes more until tender but still bright.

Finish & Serve

Season with soy sauce to taste. Before serving, top with chopped green onions and a drizzle of sesame oil. Serve hot.

Feel free to use other vegetables and add spice if desired. Store leftovers in an airtight container for up to 3 days.