Quick & Easy Asian Beef Dumpling Potsticker Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 6 cups low-sodium vegetable broth
- 2 tablespoons neutral cooking oil
- 1 large knob fresh ginger (peeled and chopped)
- 6–8 cloves garlic (smashed and chopped)
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 12–16 frozen potstickers (vegetable, chicken, or beef)
- 1 cup mushrooms (thinly sliced)
- 3 cups baby bok choy or spinach (chopped)
- Instructions:
Instructions
- In a large pot over medium heat, add neutral cooking oil and sauté ginger and garlic for about 2–3 minutes until fragrant.
- Pour in vegetable broth, soy sauce, rice vinegar, sesame oil, sugar, white pepper, and green onions; bring to a gentle boil then simmer for 15–20 minutes.
- In a skillet over medium-high heat, pan-fry frozen potstickers until golden brown on the bottom (about 2–4 minutes). Add water or broth to steam them for an additional 6–8 minutes.
- Add sliced mushrooms and chopped bok choy/spinach to the simmering broth; cook for another 3–5 minutes until veggies are tender.
- Carefully add the potstickers into the broth to warm through for about 1–2 minutes before serving.
- Helpful Notes:
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 320
- Sugar: 4g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 0mg