Ingredients
Scale
Gathering the ingredients for this soup is as easy as raiding your pantry and fridge. Here’s what you’ll need:
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 6 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 12–16 frozen potstickers or dumplings
- 2 cups baby spinach, roughly chopped
- 2 green onions, sliced
- Salt and pepper to taste
If you’re out of spinach, feel free to substitute with kale or bok choy. And if you’re in the mood for a little heat, a dash of chili oil would do wonders.
Instructions
Let’s get cooking! Follow these simple steps to bring this comforting dish to life:
- Heat the vegetable oil in a large pot over medium heat. Add the onion and sauté until translucent, about 3-4 minutes.
- Stir in the garlic and ginger, cooking for an additional minute until fragrant. This step always reminds me of my dad’s storytelling by the stove, the aroma of garlic and ginger filling the air.
- Pour in the broth and bring to a gentle simmer. Add the soy sauce, sesame oil, and rice vinegar, stirring to combine.
- Carefully add the frozen potstickers to the broth. Let them simmer in the soup for about 8-10 minutes, or until they are cooked through and tender.
- Once the potstickers are ready, stir in the baby spinach and green onions. Cook for another 2 minutes until the greens are wilted.
- Taste and season with salt and pepper as needed. Serve hot, savoring the flavors and the warmth of each spoonful.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Asian Dumpling Potsticker Soup, recipe, cooking, food
