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Potsticker soup in a bowl with beef dumplings, fresh greens, and chopped green onion garnish

Potsticker Soup

A quick and comforting beef potsticker soup with a rich ginger-garlic broth, tender dumplings, and fresh greens ready in 30 minutes.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course, Soup
Cuisine: Asian, Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz beef potstickers frozen, added directly to broth without thawing
  • 4 cups low-sodium chicken broth
  • 1 tbsp fresh ginger grated
  • 3 cloves garlic minced
  • 2 cups fresh spinach or baby bok choy roughly chopped
  • 2 tbsp soy sauce
  • 1 tsp sesame oil added off heat to preserve aroma
  • 2 green onions chopped, for garnish

Equipment

  • Medium pot
  • Ladle

Method
 

  1. Add chicken broth, grated ginger, and minced garlic to a medium pot. Bring to a gentle simmer over medium-high heat.
  2. Reduce heat to low and cover the pot. Let the broth simmer for 10 to 15 minutes until deeply infused and aromatic.
  3. Drop frozen potstickers into the simmering broth one at a time, making sure they are fully submerged. Cook for 6 to 8 minutes until they float and the filling is cooked through.
  4. Add spinach or baby bok choy to the pot. Stir gently and cook for 2 to 3 minutes just until wilted and tender. Remove from heat immediately once greens soften.
  5. Stir in soy sauce and sesame oil off the heat. Taste and adjust seasoning. Add a small splash of rice vinegar if desired for brightness.
  6. Ladle into bowls ensuring each serving has a generous portion of potstickers and greens. Top with chopped green onions and serve immediately.

Notes

Chicken, pork, or vegetable potstickers all work in place of beef. For a spicier broth, add red pepper flakes or a drizzle of chili crisp at serving. Store leftovers in an airtight container for up to 2 days and reheat gently on the stovetop with a splash of fresh broth.