Potsticker Soup
A warm and savory soup made with beef dumplings, tender vegetables, and a rich broth, perfect for cozy weeknight dinners.
Ingredients
Main Ingredients
- 1 pound beef dumplings (store-bought frozen or refrigerated)
- 4 cups chicken broth (low-sodium is fine)
- 2 cups water
- 1 cup sliced green onions reserve a handful for garnish
- 1 cup sliced mushrooms (white or cremini)
- 1 medium carrot, thinly sliced use a peeler for ribbons
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated or finely minced
- To taste soy sauce
- To taste salt and pepper
Instructions
Preparation
- In a large pot, bring 4 cups chicken broth and 2 cups water to a rolling boil over medium-high heat.
- Add the sliced mushrooms, carrot, minced garlic, and grated ginger. Reduce heat to a gentle boil and cook for about 4–5 minutes, until the vegetables are just tender.
- Add the beef dumplings to the pot. Reduce heat so the broth is simmering (not a vigorous boil). Cook the dumplings according to the package instructions, typically 6–8 minutes if frozen.
- Once dumplings are heated through and cooked, stir in the sliced green onions. Taste and season with soy sauce, salt, and pepper.
- Ladle into bowls and serve immediately while hot.
Notes
Store soup in airtight containers for up to 3 days. For freezing, store the broth separately from dumplings.