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
- 12–16 frozen potstickers (vegetable, chicken, or beef)
- 1 large knob fresh ginger, peeled and chopped
- 6–8 cloves garlic, smashed
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 3 cups baby bok choy or spinach, chopped
- Optional: firm tofu, cubed
- Instructions:
Instructions
- In a large pot, heat neutral cooking oil over medium heat. Sauté chopped ginger and garlic for 2-3 minutes.
- Add vegetable broth, soy sauce, rice vinegar, and seasonings. Bring to a boil then simmer for 15-20 minutes.
- In a separate skillet, pan-fry frozen potstickers until golden brown. Add water or broth and steam until cooked through.
- Stir in sliced mushrooms and greens into the broth and cook for an additional 3–5 minutes.
- Gently add the potstickers to the soup just before serving.
- Helpful Notes:
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 0mg