Ingredients for Asian Pot Sticker Soup
- 2 scallions, thinly sliced (plus extra for garnish)
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 4 cups chicken broth
- 8 ounces shiitake mushrooms, sliced
- 1 cup baby corn, halved or quartered if large
- 1 cup shredded Chinese cabbage
- 2 cups water
- 1 pound frozen pot stickers
- Soy sauce, to taste
- 1 teaspoon sesame oil
- Black pepper, to taste
- Sesame seeds (optional, for garnish)
- Chili oil (optional, for garnish)
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How to Make Asian Pot Sticker Soup
- In a medium saucepan, combine 2 scallions (thinly sliced), 2 cloves garlic (minced), 1 inch ginger (grated), and 2 cups of water.
- Bring to a boil over medium-high heat, then reduce heat to medium-low, partially cover, and simmer for 10 minutes to allow the flavors to meld.
- Add 4 cups chicken broth and 8 ounces mushrooms (sliced – cremini, shiitake, or your favorite).
- Cook until mushrooms are softened, about 3-5 minutes.
- Add 1 pound frozen pot stickers (dumplings) and 1 cup baby corn (halved or quartered if large).
- Continue to simmer until dumplings are cooked through and heated, about 4-6 minutes. Stir gently to prevent sticking.
- Stir in 1 cup shredded Chinese cabbage or other greens (bok choy, spinach work well). Simmer for another 2 minutes until wilted.
- Season to taste with soy sauce (to taste), sesame oil (1 teaspoon), and black pepper.
- Ladle into bowls and garnish with extra scallions, sesame seeds (optional), or a drizzle of chili oil (optional). Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
35g
Fat
3g
Carbs
11g
