Homemade Potstickers Soup With Mushrooms Recipe
Are you looking for a quick, satisfying meal that combines the best of dumplings and soup? Potstickers soup with mushrooms is the answer to your weeknight dinner dilemma. This flavorful, umami-rich dish brings together plump dumplings and earthy mushrooms in a savory broth that will warm you from the inside out.
What Makes Potstickers Soup So Special?
Potstickers soup combines the beloved Chinese dumplings with a fragrant broth for a meal that’s both filling and nourishing. Unlike traditional potsticker preparation where the dumplings are pan-fried, this soup version allows them to gently simmer, absorbing the aromatic flavors of the broth while maintaining their tender texture.
The addition of mixed mushrooms-shiitake, cremini, and oyster-brings depth and meaty texture to the soup without adding excessive calories. These fungi are not only delicious but packed with nutrients, including B vitamins, selenium, and potassium.
How to Make Perfect Potstickers Soup
Start by sautéing aromatics like garlic, ginger, and green onions to create a fragrant base. Then add sliced mushrooms until they release their earthy essence into the oil. The key to an exceptional potstickers soup lies in the broth. Use a good-quality chicken or vegetable stock enhanced with soy sauce and sesame oil for that authentic Asian flavor profile. Once your broth is simmering, gently add the frozen potstickers and cook until they’re tender and heated through. To make this step easy, I have prepared a simple-to-follow Homemade Potstickers Soup With Mushrooms Recipe below.
Homemade Potstickers Soup With Mushrooms Recipe
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Measuring spoons and cups
Ingredients
For the Soup:
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 4 cloves garlic minced
- 1- inch ginger grated
- 1 small onion thinly sliced
- 6 cups chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili flakes optional, for heat
- 1 teaspoon fish sauce optional, for depth
- 6 oz mushrooms shiitake, cremini, or button, sliced
- 1 small carrot julienned
- 10-12 frozen or fresh potstickers pork, chicken, or vegetable
- 2 cups baby spinach or bok choy chopped
- 2 green onions sliced
- 1 teaspoon toasted sesame seeds for garnish
- Fresh cilantro or Thai basil for garnish optional
For Serving:
- Chili oil or sriracha optional
- Lime wedges
Instructions
Sauté Aromatics:
- In a large pot over medium heat, warm the sesame oil and vegetable oil. Add minced garlic, grated ginger, and sliced onions. Sauté until fragrant, about 2 minutes.
Prepare the Broth:
- Pour in the chicken or vegetable broth. Stir in soy sauce, rice vinegar, chili flakes (if using), and fish sauce. Bring to a simmer.
Cook the Mushrooms & Veggies:
- Add sliced mushrooms and julienned carrots. Simmer for 5 minutes until tender.
Add the Potstickers:
- Gently drop the frozen or fresh potstickers into the soup. Let them cook for 5-7 minutes (or until they float and are fully heated through).
Add Greens:
- Stir in baby spinach or bok choy and let them wilt for 1 minute.
Garnish & Serve:
- Ladle the soup into bowls. Garnish with sliced green onions, toasted sesame seeds, and fresh cilantro or Thai basil. Serve with chili oil or sriracha for extra spice, and a squeeze of lime for freshness.
Notes
Some Tips To Better Enjoy Your Potstickers Soup
- You can add cooked rice noodles or ramen noodles to the soup, for a more filling meal.
- This soup is best enjoyed fresh, but you can store it in the refrigerator for up to 2 days. The potstickers may become soggy upon reheating. You have to reheat gently.
- For a vegetarian version, use vegetable potstickers and vegetable broth.
- For added protein, you can include thinly sliced chicken breast or tofu.
