This potsticker soup is so easy that I can hardly stand it.
Seriously! We have another meal here that will come together in about 20 minutes. It’s warm, comforting, satisfying and oh-so incredible!
Okay so the other day, I was craving my wonton soup. It was ALL I could think about. I make this butternut squash wonton soup every winter and love it so much. It’s simple, but does require you making the butternut wontons.
I didn’t have wonton wrappers… or squash… and I just didn’t feel like making them anyway.
I did have potstickers. We ALWAYS have potstickers on hand. Always. I love the ones from Trader Joe’s and Costco. Sometimes I’ll do them for dinner or as a weekend snack with a quick dipping sauce. Love ‘em!
So I figured, why not throw those in?
Um, it was SO GOOD. A moment of brilliance – not really, but you know.
I love that the potstickers are a little larger than the wonton pouches I make at home. And the filling has more texture too. Overall, they are more filling.
This is just a win all around!
The soup starts with a sauté of shiitake mushrooms, garlic and ginger. This is the biggest building block of flavor and also makes your entire house smell incredible. Then, the broth is a simple base of chicken or vegetable stock. I add in some soy sauce, a little toasted sesame oil too. Some sliced green onions for more flavor.
You can season this and flavor it to your liking.
And once the broth is ready to go, all you have to do is bring it to a simmer and throw in those potstickers. Soup will be ready in about 3 minutes!
See? Ridiculously easy.
I love to top mine with a sprinkle of furikake seasoning, which I always have on hand for some asian-inspired dishes. A little sprinkle goes a long way and it adds a ton of flavor to this soup too!
What I love most here – aside from the fact that this takes MINUTES to make!! – is that you can really customize this based on your preferences. You could use chicken, pork or vegetable potstickers. Whatever stock you have on a hand. A few extra veggies if you want to clean out the fridge, like maybe shredded carrots or a handful of spinach or something.
I think I might be the most excited that this is now a part of my recipe rotation!
Embarrassingly Easy Potsticker Soup
Embarrassingly Easy Potsticker Soup
- 1 tablespoon olive oil, coconut oil or butter
- 8 ounces sliced shiitake mushrooms
- 2 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- kosher salt and pepper
- 4 cups chicken or vegetable stock
- 2 cups water
- 3 tablespoons toasted sesame oil
- 3 tablespoons soy sauce
- 1/3 cup thinly sliced scallions, plus more for sprinkling
- 12 ounces frozen potstickers or dumplings
- furikake seasoning, for serving
- Heat the olive oil in a stock pot over medium-low heat. Add in the garlic, ginger and mushrooms. Stir and cook until the mushrooms soften, about 3 to 4 minutes. Sprinkle with a pinch of salt and pepper.
- Pour in the stock, water, sesame oil and soy sauce. Bring the mixture to a simmer - I suggest tasting the broth here to see if it has enough flavor. If not, add a pinch of salt until you get the desired savory flavor you want!
- Once the broth is simmering, add in the potstickers. Cook for 3 minutes (or longer, if the package directions call for it), until the potstickers are cooked through.
- Serve immediately with extra scallions, soy sauce, sesame oil and furikake seasoning for topping.
- Note: these leftovers only last about 24 hours in the fridge - because the potstickers begin to break down. This isn’t a great meal to prep ahead of time for that reason!
Love an easy go-to.