Ingredients
Scale
- 12–15 frozen potstickers (chicken, beef, or shrimp)
- 6 cups chicken or vegetable broth
- 2 garlic cloves, minced
- 1-inch piece of ginger, peeled and sliced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sesame oil
- 1 cup sliced mushrooms
- 1 cup chopped bok choy or spinach
- 1 carrot, julienned
- 2 green onions, sliced
- 1–2 red chilies, sliced (optional)
- Fresh cilantro and lime wedges for garnish
Instructions
- Peel and thinly slice the ginger. Mince the garlic cloves. Set aside.
- Pour the chicken or vegetable broth into a large pot and bring to a gentle boil over medium heat.
- Add the sliced ginger and minced garlic to the simmering broth to infuse flavor.
- Stir in soy sauce, fish sauce, and sesame oil. Taste and adjust seasoning if necessary.
- Add the mushrooms, julienned carrot, and chopped bok choy or spinach. Simmer for 3–5 minutes until vegetables are tender but crisp.
- Gently place the frozen potstickers into the broth. Cook for 6–8 minutes, stirring occasionally, until potstickers are heated through and tender.
- Optional: Add sliced red chilies or a small amount of chili oil for extra spice.
- Remove from heat and stir in chopped green onions and fresh cilantro.
- Serve immediately in bowls, garnished with lime wedges. Ensure each serving has a balanced mix of broth, vegetables, and dumplings.
- Enjoy hot. Customize by adding extra vegetables or adjusting spice levels to your preference.
Notes
Use pre-sliced vegetables to reduce prep time.
Frozen potstickers do not need thawing before cooking.
Adjust soy sauce or fish sauce to taste for a balanced broth.
For a vegetarian version, use vegetable broth and plant-based dumplings.
Soup is best served immediately; potstickers may become soggy if left in the broth too long.
- Prep Time: 10
- Cook Time: 20