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There’s something undeniably comforting about a warm bowl of soup, isn’t there? And when that soup is brimming with tender, savory postickers (those delightful little filled dumplings!), well, you’ve got a recipe for pure bliss. Today, we’re diving into the wonderful world of Potsticker Soup, a dish that’s both satisfying and surprisingly easy to make. Get ready to cozy up with a spoon and experience a taste of homemade goodness!
Recipe from Gimme Some Oven
Potsticker Soup:
- 2 TBSP olive oil
- 8 oz mushrooms, thinly sliced
- 2 TBSP fresh ginger
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 TBSP Soy sauce
- 16-20 oz frozen potstickers
- 5 scallions, thinly sliced (white and greens divided)
- 3 baby bok choy, ends trimmed off and leaves separated
- 2 tsp sesame oil
- sepper and salt to taste
Heat 1 TBSP of olive oil in a large stockpot over med-high heat. Add mushrooms and the white part of the green onions and sauté. Stir occasionally, until browned. 
Add the remaining TBSP of olive oil, add garlic and ginger and cook for 1-2 minutes, until fragrant.
Add the broth and soy sauce and stir to combine. Continue to cook until broth boils. Add frozen potstickers and half of the scallions, bok choy and stir. Cook for about 4 minutes or until pot stickers are done. Add sesame oil, salt, pepper to taste. 
Serve immediately and garnish with remaining scallions. Enjoy!
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Potsticker Soup
Description
This Potsticker Soup is a bowl of tender popstickers combined with delightful filled dumplings which equals homemade goodness!
Ingredients
Potsticker Soup:
- 2 TBSP olive oil
- 8 oz mushrooms, thinly sliced
- 2 TBSP fresh ginger
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 TBSP Soy sauce
- 16-20 oz frozen potstickers
- 5 scallions, thinly sliced (white and greens divided)
- 3 baby bok choy, ends trimmed off and leaves separated
- 2 tsp sesame oil
- sepper and salt to taste
Instructions
- Heat 1 TBSP of olive oil in a large stockpot over med-high heat
- Add mushrooms and the white part of the green onions and sauté
- Stir occasionally, until browned
- Add the remaining TBSP of olive oil, add garlic and ginger and cook for 1-2 minutes, until fragrant
- Add the broth and soy sauce and stir to combine
- Continue to cook until broth boils
- Add frozen potstickers and half of the scallions, bok choy and stir
- Cook for about 4 minutes or until pot stickers are done
- Add sesame oil, salt, pepper to taste
- Serve immediately and garnish with remaining scallions
