Potsticker Mushroom Spinach Soup (Print-Friendly Version)
Potstickers, mushrooms, and fresh vegetables in an umami-rich broth for a cozy and vibrant bowl.
# What You’ll Need to Make This:
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16–20 frozen potstickers or dumplings
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200 grams fresh mushrooms, sliced
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4 cups baby spinach
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2 large carrots, sliced
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1.5 litres chicken or vegetable broth
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3 cloves garlic, minced
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2 tablespoons soy sauce
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1 tablespoon sesame oil
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3 green onions, chopped
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1 teaspoon fresh ginger, grated
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Red pepper flakes, to taste
# How to Prepare:
01 -
In a large pot or Dutch oven, heat the sesame oil over medium heat. Add minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant. Take care not to burn them. Pour in the chicken or vegetable broth and bring to a gentle boil.
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Add sliced carrots and mushrooms to the boiling broth. Lower the heat to medium-low and simmer for 5–7 minutes until the carrots are tender yet retain a slight bite. Stir in the soy sauce and taste the broth, adjusting seasoning as needed.
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Add frozen potstickers directly to the simmering broth without thawing. Cook for 5–7 minutes or according to package instructions, stirring occasionally to prevent sticking. The potstickers are done when they float to the surface.
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Stir in the baby spinach and allow it to wilt in the hot broth for 1–2 minutes. Taste the soup and fine-tune the seasoning if necessary.
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Ladle soup into serving bowls, ensuring each portion has potstickers, vegetables, and broth. Top with chopped green onions and a pinch of red pepper flakes if desired. Serve immediately while hot.
# Extra Tips:
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Any variety of potstickers—pork, chicken, vegetable, or shrimp—work well in this dish.
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For added heat, incorporate a teaspoon of chili garlic sauce or sriracha with the broth.
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Bok choy, kale, or Swiss chard can replace spinach for different flavour profiles.
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The soup’s flavour deepens if allowed to sit overnight, though dumplings may absorb more broth.
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For optimal texture, store cooked dumplings separate from the broth when making ahead.