Potsticker Soup

Okaaaaaay. This right here? About to win your face over.

Potsticker soup! Hello, this shortcut is everything. We’re ripping open a bag of frozen potstickers and violently dumping them into a criminally simple soup for a weeknight wowza. What’s not to obsess over?

Nothing. There is nothing. You’ll cry over this.

We’ll sauté a few sliced carrots and a bit of diced red onion in some sesame oil. You can use olive oil, but sesame is going to add a rich nuttiness to that just slays. I’m saying slays because these are the words I hear at my home from my near 11-year olds. Slays. We’re doing it.

Another must-not-leave-out is the coconut milk. This mixed with the soy sauce will deliver that exact creamy umami flavor that you find in a dining experience. It’s seductive and comforting and there’s nothing like it.

The potstickers (aka dumplings or gyoza) can be pork or chicken. Or I suppose veggie. You won’t get the gutsiness from the meat, but do what gives you giddy pants. And you can always sub veggie stock for the chicken stock to keep it purely vegetarian. You fly, little bird!

The spinach is velvety, and the chili crisp just adds this beautiful crunch that I refuse to live without. The spice isn’t over the top, but you go ahead and adjust it how you like it. It’s freaking delicious, I just cannot tell you.

Plenty of scallions and lime juice to finish it off and WHOA WHOA WHOA. It’s simple, it’s unbelievably flavorful, and a bit of a different flavor vibe. You can even find those round frozen dumplings to add more sass. I’m doing that next time! And by next time I mean tonight.

If you do not make this happen I have no idea what we’re even doing here.

Potsticker Soup

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Ingredients

• 2 Tbs. sesame oil
• 1/2 red onion, diced
• 2-3 small carrots, sliced (peeling optional)
• 5 oz baby spinach
• 1 (13.5 oz) can coconut milk
• 1 quart chicken stock
• 3 Tbs soy sauce
• 1 pound frozen pork or chicken potstickers
• One lime, juiced
• A handful of sliced scallions
• Chili crisp for garnish (totally optional but please do it)

Instructions

1. Heat the sesame oil in a wide skillet over over medium high. Add the onions and carrots, along with a pinch of salt; sauté about five minutes, until the veggies soften and take on a little color.
2. Add the coconut milk to the pan, followed by the chicken stock and soy sauce. Let this come to a simmer, then add the frozen potstickers. After about three minutes of cooking, add the spinach in handfuls as they wilt. Check for salt. Need a pinch? Check to make sure the potstickers are toothy, but tender.
3. Off the heat, add the scallions, the lime juice and chili crisp. It’s perfect.
4. Serves four.

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https://bevcooks.com/2024/11/potsticker-soup/

Aaaand the video for you!