Recipe Background
Potsticker Soup blends crispy potstickers and a savory broth with tender cabbage.
Potsticker Soup carries a fragrant allure, with each bowl a delightful dance of textures and flavors. The chicken potstickers, their edges seared to a light crisp, float in the golden broth, offering a comforting bite. Swirling around are ribbons of Napa cabbage, tender yet holding their shape, and pops of orange from carrots that sweeten as they simmer. It’s the kind of dish that warms the room with its savory, gently spicy aroma, inviting all to gather and savor.
Cooking potstickers this way means getting the best of both worlds—the satisfying crunch of the seared base and their luscious interior. Browning the potstickers before adding them back to the broth ensures they maintain structure and blend seamlessly with the soup. Meanwhile, notes of ginger and garlic shine through, mingling with the subtle tang of rice vinegar. Tiny droplets of sesame oil dot the surface, releasing a nutty, fragrant finish.
This dish is a simple joy to prepare and share, whether serving to a full table or enjoying a quiet evening meal. The broth, enriched by infused flavors, is the kind of comfort that lingers. Every spoonful brings memories of lively meals shared and the homely chatter of connecting over food.
Ingredients
- 2 tablespoons vegetable oil
- 1 (16-ounce) package frozen chicken potstickers
- 8 cups chicken broth
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced or 1 teaspoon ground ginger
- 2 stalks celery thinly sliced
- 2 carrots thinly sliced
- 4 cups Napa cabbage thinly sliced
- 1/2 cup green onions thinly sliced
Directions
- Add the vegetable oil to a large stockpot over medium-high heat.
- Add the potstickers and sear the bottoms of them until browned, about 4-5 minutes. Cook them in batches to avoid overcrowding.
- Transfer the potstickers to a plate.
- Add the chicken broth, the soy sauce, the rice vinegar, the sesame oil, the garlic, the ginger, the carrots, and the celery to the stockpot.
- Bring the mixture to a simmer and cook for 10 minutes.
- Add the cabbage, the potstickers, and the green onions and cook until the cabbage is tender and the potstickers have cooked through, about 10 minutes.
- Serve.
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