Description
A comforting potsticker soup filled with flavorful dumplings, fresh vegetables, and aromatic spices, perfect for family gatherings.
Ingredients
- 1 tablespoon sesame oil
- 2 teaspoons fresh ginger, minced
- 3 garlic cloves, minced
- 6 cups low-sodium vegetable broth
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili garlic sauce (optional)
- 1 cup mushrooms, sliced (shiitake or cremini preferred)
- 3 cups baby bok choy or spinach, chopped
- 12–16 frozen dumplings or potstickers
- 2 green onions, chopped
- 1 tablespoon toasted sesame seeds
- Black pepper, to taste
- Red pepper flakes (optional)
Instructions
- Heat sesame oil in a large pot over medium heat. Add minced ginger and garlic, stirring for 1–2 minutes until fragrant.
- Stir in the vegetable broth, soy sauce, rice vinegar, and chili garlic sauce if desired. Bring to a gentle boil.
- Add sliced mushrooms and simmer for 3–4 minutes until tender.
- Stir in chopped bok choy or spinach, simmering for another 2–3 minutes until wilted.
- Introduce the frozen dumplings, allowing them to simmer for 5–7 minutes until cooked through. Adjust seasoning with black pepper and optional red pepper flakes before serving.
Notes
For added richness, garnish with a drizzle of sesame oil or a hint of soy sauce. Experiment with different greens for varied textures.
