Hamdi Saidani This Pioneer Woman Potsticker Soup is a quick and easy recipe, which is made with frozen potstickers and fresh spinach. It’s the perfect 30-minute meal, ready in about 20 minutes.
Pioneer Woman Potsticker Soup Ingredients
- 1 tablespoon toasted sesame oil
- 4 garlic cloves, minced
- 2 tablespoons minced peeled fresh ginger
- 6 cups chicken stock
- 3 tablespoons low sodium soy sauce
- 4 green onions, white and green parts thinly sliced, plus more for garnish
- 2 large carrots, peeled and julienned or 1 cup shredded carrots
- 1 (1½ pound) bag frozen dumplings (potstickers or mini potstickers)
- 3 cups fresh spinach
- Sea salt, to taste
- 1 teaspoon sesame seeds, (optional)
How To Make Pioneer Woman Potsticker Soup
- Sauté the aromatics: In a large pot or Dutch oven, heat the sesame oil over medium heat. Add the garlic and ginger and cook, stirring often, for about 3 minutes until fragrant.
- Simmer the broth: Add the chicken stock, soy sauce, green onions, and carrots to the pot. Bring the mixture to a boil over high heat.
- Cook the dumplings: Reduce the heat to medium-low and cook for 5 minutes, until the carrots are tender. Add the frozen dumplings and bring the soup back to a boil. Cook for about 4 more minutes, stirring, until the dumplings are cooked through.
- Wilt spinach and serve: Remove the pot from the heat and stir in the fresh spinach until it has just wilted, about 4 minutes. Season with salt to taste. Divide the soup into bowls and serve warm, topped with additional green onion and sesame seeds if desired.
Recipe Tips
- How to add more flavor? For an extra layer of flavor, you can add a tablespoon of miso paste with the garlic and ginger, or a splash of rice vinegar at the end to brighten the broth.
- Can I use different vegetables? Absolutely. Thinly sliced shiitake mushrooms, bok choy, or edamame would all be delicious additions. Add them to the broth along with the carrots.
- Can I make this vegetarian? Yes, this is easily made vegetarian. Simply use a good quality vegetable broth instead of chicken stock, and use a brand of frozen vegetable potstickers.
- What if I can’t find potstickers? Any type of frozen Asian-style dumpling, gyoza, or even mini wontons will work perfectly in this soup.
What To Serve With Potsticker Soup
This hearty soup is a complete meal in a bowl, but it’s also great with a simple side.
- Crispy vegetable spring rolls
- A simple, refreshing cucumber salad
- Steamed edamame with a sprinkle of sea salt
How To Store Potsticker Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The dumplings will continue to absorb the broth and will soften over time.
- Freeze: Freezing is not highly recommended as the texture of the cooked dumplings can become mushy upon thawing.
Potsticker Soup Nutrition Facts
- Calories: 277kcal
- Carbohydrates: 42g
- Protein: 14g
- Fat: 7g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I need to thaw the dumplings first?
No, that’s the beauty of this quick recipe! The frozen dumplings are added directly to the simmering broth and will cook through in just a few minutes.
Is this soup spicy?
No, as written, this soup is savory and flavorful but not spicy. If you’d like to add some heat, you can add a drizzle of chili oil or a pinch of red pepper flakes to each bowl when serving.
Can I use a different kind of broth?
Yes, while chicken broth is classic, a rich beef broth or a savory mushroom broth would also be delicious bases for this soup.
Try More Pioneer Woman Recipes:
- Pioneer Woman Mulligatawny Soup Recipe
- Pioneer Woman Crockpot French Onion Soup Recipe
- Pioneer Woman Beer Cheese Soup Recipe
Pioneer Woman Potsticker Soup Recipe
Description
A quick and comforting one-pot soup that turns a bag of frozen potstickers into a hearty and flavorful meal with a savory ginger-garlic broth.
Ingredients
Instructions
- In a large pot, heat sesame oil over medium heat. Sauté garlic and ginger for 3 minutes until fragrant.
- Add the chicken stock, soy sauce, green onions, and carrots. Bring to a boil.
- Reduce heat and cook for 5 minutes until carrots are tender.
- Add the frozen dumplings, bring back to a boil, and cook for about 4 minutes until they are cooked through.
- Remove from the heat and stir in the spinach until it wilts.
- Season with salt to taste and serve hot, garnished with more green onion and sesame seeds.
Notes
- u003cliu003eUsing frozen potstickers is the key to this incredibly fast and easy soup.u003c/liu003eu003cliu003eThe spinach is added at the very end off the heat so that it stays vibrant green and doesn’t overcook.u003c/liu003eu003cliu003eFor the best flavor, use a good quality toasted sesame oil.u003c/liu003eu003cliu003eThis is a fantastic recipe for a busy weeknight when you need a comforting meal in a hurry.u003c/liu003e
