Potsticker Soup

Potstickers, a beloved dish in Asian cuisine, have won the hearts of food lovers around the globe. These delightful dumplings, often filled with a mixture of meats and vegetables, are traditionally pan-fried until their bottoms are golden and crispy, then steamed to ensure a tender, juicy interior. The versatility of potstickers allows them to be enjoyed as an appetizer, main dish, or even a snack, embodying a rich cultural significance that reflects the communal nature of Asian dining.

Warm up your evenings with this delightful potsticker soup recipe! Combining crispy dumplings and a flavorful broth, this dish is the perfect blend of comfort and nutrition. Packed with fresh vegetables, aromatic spices, and your choice of lean protein, it's not only satisfying but also healthy. Perfect for any occasion, this soup promises to keep you cozy and full of flavor. Try it today! #PotstickerSoup #ComfortFood #HealthyEating #HomemadeSoup #AsianCuisine

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Ingredients

For the potstickers:

1 cup ground pork (or chicken)

1 cup finely chopped cabbage

2 green onions, chopped

1 tablespoon minced ginger

2 tablespoons soy sauce

1 teaspoon sesame oil

1 teaspoon garlic powder

1 package round dumpling wrappers

For the soup:

6 cups chicken or vegetable broth

2 cups sliced mushrooms (shiitake or cremini)

2 cups baby spinach

3 cloves garlic, minced

1 inch fresh ginger, sliced thin

3 tablespoons soy sauce

2 teaspoons sesame oil

1 tablespoon rice vinegar

Fresh cilantro, for garnish

Sliced scallions, for garnish

Chili oil or crushed red pepper flakes (optional, for spice)

Instructions

Make the potstickers: In a mixing bowl, combine ground pork, chopped cabbage, green onions, minced ginger, soy sauce, sesame oil, and garlic powder. Mix well until all ingredients are combined.

Stuff the wrappers: Take a dumpling wrapper and place about 1 teaspoon of the filling in the center. Wet the edges with a bit of water and fold the wrapper in half, pinching to seal tightly. Repeat with all wrappers and filling.

Prepare the soup base: In a large pot, heat sesame oil over medium heat. Add minced garlic and sliced ginger, sauté for 1-2 minutes until fragrant.

Add broth and mushrooms: Pour in the chicken or vegetable broth and bring to a simmer. Add the sliced mushrooms and let cook for about 5 minutes.

Cook the potstickers: Carefully add the filled potstickers to the simmering broth. Let them cook for about 10-12 minutes until they are cooked through and float to the top.

Finish the soup: Stir in the baby spinach, soy sauce, and rice vinegar. Let the spinach wilt for about 2-3 minutes. Adjust seasoning if necessary.

Serve: Ladle the soup into bowls, ensuring each bowl receives potstickers, mushrooms, and spinach. Garnish with fresh cilantro, sliced scallions, and chili oil or crushed red pepper flakes if desired.

Prep Time: 30 minutes | Total Time: 60 minutes | Servings: 4