Ready in: 1 hour · Serves: 6 · Technique: Simmering · Storage: Up to 3 days in the fridge.
Quick Answer
A delightful blend of flavors, this Savory Asian Potsticker Soup is easy to make, perfect for gatherings during the busy holiday season.
The hustle and bustle of New York City during the holiday season creates an ambiance of warmth and anticipation. With Thanksgiving and Christmas just around the corner, I find myself gravitating toward cozy, heartwarming meals that can soothe my soul after a long day. One dish that shines during this festive period is a hearty bowl of Savory Asian Potsticker Soup. This recipe beautifully melds the comforting flavors of potstickers with the aromatic richness of a homemade broth, making it perfect for sharing with family and friends during cozy gatherings.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Comforting and heartwarming: Perfect for cozy gatherings during the holidays.
- Deliciously rich broth: A homemade broth that elevates the flavor of potstickers.
- Customizable: Easily modify the filling to suit your preferences or dietary needs.
- Quick and satisfying: A delightful meal that comes together in under an hour.
- Perfect for leftovers: Store and reheat for a warm meal on busy days.
Ingredients
This savory soup is made with fresh ingredients that combine to create a hearty meal.
For the Potstickers:
- 1 pound ground pork (or chicken)
- 1 cup finely chopped Napa cabbage
- 2 green onions, finely sliced
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 package round dumpling wrappers
For the Soup:
- 6 cups chicken broth (preferably low-sodium)
- 2 cups water
- 2 teaspoons soy sauce
- 1 teaspoon rice vinegar
- 1 tablespoon chili oil (or to taste)
- 2 cups baby bok choy, halved
- Optional garnishes: sliced green onions, sesame seeds, cilantro
How to Make Savory Asian Potsticker Soup (Step-by-Step)
Follow these easy steps to bring this delightful dish to your table.
Step 1: Make the Potstickers
Start by mixing the filling in a large bowl. Combine the ground pork, Napa cabbage, green onions, minced ginger, garlic, soy sauce, and sesame oil. As you blend, the aroma of the cabbage fills the air, adding to the excitement of cooking.
Next, take a package of round dumpling wrappers. With a clean, damp finger, wet the edge of each wrapper. Place about a teaspoon of filling in the center, fold it in half, and pinch the edges to seal. Feel free to create little pleats along the sealed edge for an authentic potsticker look. Repeat until all dumplings are made.
Step 2: Prepare the Broth
In a large pot, mix the chicken broth and water, bringing it to a gentle simmer over medium heat. As the broth warms, the rich aroma envelops your kitchen. Add soy sauce, rice vinegar, and chili oil for an enticing kick that deepens the flavor.
Step 3: Cooking the Potstickers
Once your broth is simmering, gently introduce the potstickers into the pot. Cook them for about 5 minutes, or until they float to the surface, indicating they're fully cooked. Toss in the baby bok choy and let the mixture simmer for an additional 3-5 minutes, ensuring the bok choy turns bright green and tender.
Step 4: Serve and Garnish
Ladle the soup into bowls, making sure each serving has a good number of potstickers and pieces of bok choy. Top with sliced green onions, a sprinkle of sesame seeds, and a few cilantro leaves for a vibrant finish. Enjoy each warm, aromatic sip that envelops both the body and spirit.
Common Mistakes to Avoid
- Overstuffing the Potstickers: Too much filling can cause them to burst while cooking. Stick to about a teaspoon of filling per wrapper.
- Not Sealing Completely: Ensure that the edges of each potsticker are sealed tightly to prevent leaks during cooking.
- Skimming the Broth: Don't skip the seasoning in the broth! Adequate soy sauce and vinegar are essential for deep flavor.
Tips and Tricks for Success
- If you're short on time, use store-bought frozen potstickers. Just add them directly to the broth; adjust cooking time accordingly.
- Experiment with different fillings; shrimp, chicken, or even vegetables work wonderfully.
- For a vegetarian version, substitute ground meat with mushrooms and tofu.
Variations
- Swap ground pork for ground chicken or turkey.
- Use different vegetables like mushrooms or spinach in the filling.
- Replace baby bok choy with napa cabbage or kale.
- Stir in some tofu for added protein if going vegetarian.
How to Serve
- Ladle the soup into bowls, with a generous amount of potstickers.
- Garnish with sliced green onions and sesame seeds.
- Top with fresh cilantro for an added burst of flavor.
- Serve with chili oil on the side for those who enjoy extra heat.
Make Ahead and Storage
- Make Ahead: You can prepare the potstickers in advance and freeze them before cooking.
- Storage: Leftover soup can be stored in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently on the stove; keep the heat low to prevent the potstickers from getting mushy.
- Freezing: The soup can be frozen, but it's best to freeze the broth and potstickers separately for optimal texture.
Recipe Notes / What I Learned
While perfecting this recipe, I realized that the harmony of flavors truly shines through the simplest of ingredients. A well-crafted broth can transform a handful of potstickers into a soul-nourishing dish, reminding me of cozy nights spent at home during the chilly New York winter.
Yield and Serving Size
Yield: 6 servings · Serving Size: 1 bowl
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 18g protein · 30g carbs · 18g fat
Recipe by:
Savory Asian Potsticker Soup for Cozy Gatherings
Ingredients
Equipment
Method
- Start by mixing the filling in a large bowl. Combine the ground pork, Napa cabbage, green onions, minced ginger, garlic, soy sauce, and sesame oil. Wipe the edge of each dumpling wrapper with water, place a teaspoon of filling in the center, fold and pinch to seal. Repeat until all are made.
- In a large pot, mix the chicken broth and water, and bring it to a gentle simmer over medium heat. Add soy sauce, rice vinegar, and chili oil for flavor.
- Once your broth is simmering, gently add the potstickers to the pot. Cook for about 5 minutes until they float. Add baby bok choy and let simmer for 3-5 minutes.
- Ladle the soup into bowls with potstickers and bok choy. Garnish with green onions, sesame seeds, and cilantro. Enjoy the warm soup.
Notes
FAQs
Can I make the potstickers ahead of time?
Yes, you can prepare the potstickers in advance and store them in the freezer. Just make sure to lay them flat on a baking sheet and freeze before transferring them to an airtight container. They can be cooked directly from frozen.
What can I substitute for the ground pork?
You can use ground chicken, turkey, or even a mixture of mushrooms and tofu for a vegetarian option. Each alternative will provide a unique flavor and texture to the potstickers.
Can I use store-bought broth for this recipe?
Yes, store-bought broth is a convenient option. However, for a more homemade taste, consider adding additional seasonings such as soy sauce, rice vinegar, and ginger to enhance the flavor.
