Potsticker Soup Recipes

POTSTICKER (DUMPLING) SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Add cabbage and onion; saute until lightly browned and translucent, 6 to 8 minutes. Add carrots, mushrooms, and garlic; saute until tender, about 3 minutes. Add broth, potsticker sauce, sherry, ham, ginger, orange peel, and pepper. Increase heat to high; bring soup to a boil.
• Reduce heat to medium; cook until flavors meld, about 15 minutes. Remove and discard orange peel. Add potstickers; cook, covered, until tender, about 10 minutes. Stir in cilantro.

DUMPLING SOUP

Steps:

• Combine 2 cups water, the broth, ham, sherry, sugar, ginger, orange zest, 1/2 teaspoon salt, and pepper to taste in a large pot. Cover and bring to a boil over high heat. Add the scallion whites, mushrooms and carrots. Reduce the heat and simmer, uncovered, until the carrots are crisp-tender, about 4 minutes.
• Add the cabbage, dumplings and scallion greens. Cover and cook until the dumplings are soft and heated through, 4 to 5 minutes. Divide the dumplings and soup among bowls. Drizzle with soy sauce, if desired.

EASY POT STICKER SOUP

Steps:

• In a 4-qt. slow cooker, combine the first 9 ingredients. Stir in broth. Cook, covered, on low until vegetables are tender, 5-6 hours. Add pot stickers; cook, covered, on high until heated through, 15-20 minutes. If desired, sprinkle with chow mein noodles before serving.

POT STICKER DUMPLING SOUP

Steps:

• In a Dutch oven combine broth, the water, ginger, and the sauce packet* from one of the packages of pot stickers. Bring to boiling over high heat.
• Add pot stickers, carrots, and most of the green onions. Return to simmering. Cover and simmer for 8 to 10 minutes or until pot stickers are heated through.
• Ladle soup into bowls. Sprinkle with the remaining green onion slices.

QUICK POT STICKER SOUP

Steps:

• Heat 1 tablespoon of sesame oil in a large pot over medium heat. Stir in the chopped onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chicken broth, green onions, and remaining sesame oil. Bring to a boil over high heat, and season to taste with salt and pepper.
• Reduce the heat to medium, and add the frozen pot stickers and stir-fry vegetables. Cook until the pot stickers float, about 8 minutes.

EASY POT STICKER SOUP

Steps:

• Place broth, coleslaw mix and mushrooms in a dutch oven or soup pot over medium/high heat. Bring just to a boil then reduce heat to simmer. Continue to simmer for 3-4 minutes.
• Add potstickers and the dipping sauce included in package and simmer. Cook, stirring occasionally, until potstickers are cooked thru and vegetables are tender, about 8 minutes. Remove from heat and stir in green onions and cilantro.
• Ladle soup into serving bowls. Just before serving, place a small amount, about 1/2 teaspoon, to the top of each soup. Add more or less depending on the heat preference of each person.

LING LING POT STICKER SOUP

Steps:

• In a large pot combine broth and water. Bring to a boil. Add frozen Ling Ling Pot Stickers. Return to a boil and cook 4 minutes, stirring occasionally.
• Add frozen vegetables, ginger and scallions. Cook 4 minutes.
• In the meantime, mix Ling Ling Potsticker Sauce with cornstarch in a small bowl.
• Add the sauce mixture to the soup and bring to a simmer. Season with salt and pepper. Garnish with a few more scallions.

POTSTICKER SOUP

Steps:

• Combine broth, vinegar, soy sauce, and garlic in a 5- to 6-quart pan; cover and bring to a boil over high heat.
• Add potstickers and return to a boil, then reduce heat and simmer, covered, for 4 minutes.
• Meanwhile, trim and discard ends from bok choy, then thinly slice crosswise. Add bok choy and carrot to soup and return to a simmer. Cook until potstickers are no longer pink in the center (cut to test) and dough is tender to bite, 2 to 4 minutes longer.
• Stir in green onions, cilantro, and sesame oil. Ladle soup into bowls.
• Wine pairing: Viognier's blend of sweet-seeming fruit, spice, and herbs is a good bridge to the soup. Dry Riesling is another great partner.
• Note: Nutritional analysis is per serving.

POTSTICKER CHICKEN & VEGETABLE SOUP

Steps:

• Add 1 tablespoon oil to large saucepan. Add ginger and garlic and turn heat to medium. Cook until fragrant. Add chicken stock and bring to a boil.
• Add carrots, shiitake mushrooms and Ling Ling Chicken & Vegetable Potstickers to boiling water. Add sauce pack. Simmer for 8 - 10 minutes.
• Add bok choy and simmer for 2 - 3 minutes, or until wilted.
• Serve garnished with green onions and fresh cilantro.