Potsticker Dumpling Soup (Print Version)
# Ingredients:
→ Essential Ingredients
01 -
4 garlic cloves, minced
02 -
2 tablespoons grated or minced fresh ginger
03 -
8 ounces shiitake mushrooms, sliced thin
04 -
2 tablespoons olive oil
→ Broth & Dumplings
05 -
6 cups veggie broth
06 -
16-20 ounces frozen dumplings or potstickers
07 -
2 tablespoons soy sauce
→ Veggies & Toppings
08 -
2 teaspoons sesame oil (toasted)
09 -
Freshly ground black pepper
10 -
3 baby bok choy, leaves separated after trimming
11 -
5 scallions, thin slices
→ Optional Extras
12 -
Use chili crisp, sesame seeds, fried garlic, or furikake to add more flavor!
# Instructions:
01 -
Warm a tablespoon of oil in a large pot over medium-high heat. Add the mushrooms and stir occasionally until they're browned and a bit crispy. Stir in the ginger and garlic along with another tablespoon of oil. Cook just long enough for the aroma to pop—about a minute.
02 -
Pour in the broth and stir in soy sauce. Crank up the heat and get it boiling. Dump in the potstickers while tossing in half the sliced scallions and the bok choy. Let it cook for 3-4 minutes to heat everything through.
03 -
Turn off the heat and mix in sesame oil plus a little black pepper to taste. Adjust your seasoning—maybe a splash of soy sauce if you want. Dish into bowls while hot and sprinkle on your leftover scallions and any extra toppings you love.
# Notes:
01 -
Frozen dumplings of any kind will work just fine.
02 -
Best eaten fresh while the dumplings stay soft and tender.