POTSTICKER (DUMPLING) SOUP
- Heat olive oil in a large pot over medium-high heat. Add cabbage and onion; saute until lightly browned and translucent, 6 to 8 minutes. Add carrots, mushrooms, and garlic; saute until tender, about 3 minutes. Add broth, potsticker sauce, sherry, ham, ginger, orange peel, and pepper. Increase heat to high; bring soup to a boil.
- Reduce heat to medium; cook until flavors meld, about 15 minutes. Remove and discard orange peel. Add potstickers; cook, covered, until tender, about 10 minutes. Stir in cilantro.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 61.8 g, Cholesterol 16.3 mg, Fat 6.9 g, Fiber 6.4 g, Protein 7.9 g, SaturatedFat 1.3 g, Sodium 7438.8 mg, Sugar 49.9 g
EASY POT STICKER SOUP
Since my husband and I have soup often, I'm always coming up with something new. I saw pot stickers in the freezer and decided to feature them in an Asian soup. The results were delicious. Rice vinegar provides just the right tang, and the green onions and carrots add color. Stir in chopped cabbage or bok choy if you'd like. A little sesame oil goes a long way, but you can always add a bit more. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Yield 6 servings.
Number Of Ingredients 12
- In a 4-qt. slow cooker, combine the first 9 ingredients. Stir in broth. Cook, covered, on low until vegetables are tender, 5-6 hours. Add pot stickers; cook, covered, on high until heated through, 15-20 minutes. If desired, sprinkle with chow mein noodles before serving.
Nutrition Facts : Calories 198 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 1302mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.
QUICK POT STICKER SOUP
- Heat 1 tablespoon of sesame oil in a large pot over medium heat. Stir in the chopped onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chicken broth, green onions, and remaining sesame oil. Bring to a boil over high heat, and season to taste with salt and pepper.
- Reduce the heat to medium, and add the frozen pot stickers and stir-fry vegetables. Cook until the pot stickers float, about 8 minutes.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 25 g, Cholesterol 5.6 mg, Fat 5.5 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 0.7 g, Sodium 1385 mg, Sugar 3.7 g
LING LING POT STICKER SOUP
This yummy soup uses Ling Ling brand frozen pot stickers that I buy from Costco. Instead of frozen veggies, I use fresh ones and add water chestnuts and bamboo shoots. If using fresh....it will depend on how crisp you like them...as to when you add them to the soup to cook). This is something my teenage boys really like!
Provided by FLYing4Me
Yield 8 serving(s)
Number Of Ingredients 10
- In a large pot combine broth and water. Bring to a boil. Add frozen Ling Ling Pot Stickers. Return to a boil and cook 4 minutes, stirring occasionally.
- Add frozen vegetables, ginger and scallions. Cook 4 minutes.
- In the meantime, mix Ling Ling Potsticker Sauce with cornstarch in a small bowl.
- Add the sauce mixture to the soup and bring to a simmer. Season with salt and pepper. Garnish with a few more scallions.
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 12
- Combine 2 cups water, the broth, ham, sherry, sugar, ginger, orange zest, 1/2 teaspoon salt, and pepper to taste in a large pot. Cover and bring to a boil over high heat. Add the scallion whites, mushrooms and carrots. Reduce the heat and simmer, uncovered, until the carrots are crisp-tender, about 4 minutes.
- Add the cabbage, dumplings and scallion greens. Cover and cook until the dumplings are soft and heated through, 4 to 5 minutes. Divide the dumplings and soup among bowls. Drizzle with soy sauce, if desired.
Nutrition Facts : Calories 256, Fat 9 grams, SaturatedFat 3 grams, Cholesterol 56 milligrams, Sodium 1011 milligrams, Carbohydrate 24 grams, Fiber 3 grams, Protein 18 grams
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POT STICKER DUMPLING SOUP | BETTER HOMES & GARDENS
4/5 (9)Calories 369 per servingTotal Time 25 mins
- In a Dutch oven combine broth, the water, ginger, and the sauce packet* from one of the packages of pot stickers. Bring to boiling over high heat.
- Add pot stickers, carrots, and most of the green onions. Return to simmering. Cover and simmer for 8 to 10 minutes or until pot stickers are heated through.
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5/5 (20)Category SoupCuisine AmericanTotal Time 25 mins
- Heat the olive oil in a stock pot over medium-low heat. Add in the garlic, ginger and mushrooms. Stir and cook until the mushrooms soften, about 3 to 4 minutes. Sprinkle with a pinch of salt and pepper.
- Pour in the stock, water, sesame oil and soy sauce. Bring the mixture to a simmer - I suggest tasting the broth here to see if it has enough flavor. If not, add a pinch of salt until you get the desired savory flavor you want!
- Once the broth is simmering, add in the potstickers. Cook for 3 minutes (or longer, if the package directions call for it), until the potstickers are cooked through.
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- Cut scallion whites into 2-inch pieces. Thinly slice 1/4 cup of the greens. Separate cilantro stems and leaves. Measure 1/4 cup of the stems and coarsely chop 1/4 cup of the leaves. Set aside the scallion greens and cilantro leaves (reserve any extra for another use).
- Heat 1 tablespoon oil in a large pot over high heat. Add the scallion whites, cilantro stems, garlic, ginger, lemongrass and dried chile; cook, stirring occasionally, until charred in spots, 3 to 4 minutes. Add rice wine (or sherry) and cook, scraping up any browned bits with a wooden spoon, until mostly evaporated, about 1 minute. Add broth, cover and cook for 10 minutes.
- Using a slotted spoon, remove the solids from the broth and discard. Add potstickers (or dumplings) to the broth, cover and return to a simmer. Cook for 4 minutes. Stir in spinach and edamame; remove from heat and let stand, covered, for 1 minute. Stir in soy sauce. Serve topped with the reserved scallion greens and cilantro leaves, the remaining 2 tablespoons oil and chile slices, if desired.
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3.6/5 (280)Category Entrées,SoupsAuthor David VenableTotal Time 25 mins
- 2. Add the carrots, bell pepper, celery, 1/4 cup of scallions, ginger and pepper and sauté for 5 minutes.
- 4. Add the pot stickers, reduce the heat, and simmer for 5-7 minutes, until the pot stickers are heated through.
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- Add the garlic and ginger and sauté until fragrant, about 3 minutes.Add chicken stock, soy sauce, green onions, carrots and salt to the pot and bring to a boil
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- Make a stir-fry with them. Prepare the potstickers according to the package directions and add them to your favorite saucy stir-fry. You can vary the sauce and vegetable combination and never have the same thing twice.
- Serve them with an Asian-style slaw. Cabbage is a wonderfully affordable vegetable and works well in Asian-style dishes. Stir up a big bowl of slaw and top it with potstickers.
- Stir them into soup. Potstickers are similar to wontons, so why not use them as a substitute in your next batch of broth? You’ll have more frequent requests for soup night.
- Top a rice bowl with them. Rice bowls are quick and easy suppers that allow you to use whatever you’ve got on hand. Stir up a batch of fried rice and feature potstickers as the main attraction.
- Make a pasta salad with them and your favorite Asian-style dressing. If one can make a pasta salad with tortellini or ravioli, why not with potstickers?
- Make pad Thai with them instead of noodles. Love the flavors of pad Thai? Swap out the noodles and use potstickers instead. The dumpling filling adds an extra dimension of flavor and texture.
- Toss them into a salad. As you might top a salad with fried ravioli, you can do the same with fried dumplings. Assemble the fixings of your favorite Asian-style salad and toss a few potstickers on top for good measure.
- Cook them on the grill. Can’t stand the heat? Get out of the kitchen. Coat potstickers with oil and cook them on a hot grill, turning every few minutes until cooked through.
- Serve an Asian-inspired appetizer dinner. Assemble your favorite Asian-style appetizers, such as egg rolls, summer rolls, teriyaki meatballs, and lettuce wraps.
- Dip them in sauce and call it good. Potstickers are so delicious on their own, there’s no harm in just serving them as is. Be sure to make your own sauce, though — the stuff in the frozen packets is for the birds.
INSTANT POT POTSTICKER SOUP - CARRIE ELLE
Cuisine American, AsianCategory DinnerServings 6Calories 270 per serving
- Turn Instant pot on to saute’. Add oil and let it heat. Add carrots, shallots, garlic and ginger. Season with salt and pepper, if desired. Saute’ until tender and onions start to be translucent. Turn off Instant pot.
- Add mushrooms and the white part of the bok choy. Toss with ingredients in pot until everything is lightly coated in oil.
- Cover the pot and lock lid in place. Make sure it is in the ‘sealed’ position. Set manual pressure for 0 minutes (yes, zero!). When done, do a quick release of the pressure by carefully turning the knob to vent and allow steam to escape.
EASY POTSTICKER SOUP - FOODY SCHMOODY BLOG - BEST RECIPES
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- Place broth, coleslaw mix and mushrooms in a dutch oven or soup pot over medium/high heat. Bring just to a boil.
- Once the broth comes to a boil, add potstickers and the dipping sauce included in package and reduce heat to a simmer. Cook, stirring occasionally, until potstickers are cooked thru and vegetables are tender, about 8 minutes.
- Ladle soup into serving bowls. Just before serving, place a small amount, about 1/2 teaspoon, to the top of each soup. Add more or less depending on the heat preference of each person.
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- Heat a large pot to medium high heat. Coat the pot with sesame oil, and add ginger, mushrooms, and garlic. Cook until mushrooms are softened (about 8 minutes).
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- Add the vegetable oil to a large stockpot on medium-high heat and sear the bottoms of the potstickers until browned (in batches), about 4-5 minutes.
- To the stockpot add the chicken broth, soy sauce, rice vinegar, sesame oil garlic, ginger, carrots, and celery.
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Top Asked Questions
How to cook pot stickers for Soup?In a Dutch oven combine broth, the water, ginger, and the sauce packet* from one of the packages of pot stickers. Bring to boiling over high heat. Add pot stickers, carrots, and most of the green onions. Return to simmering. Cover and simmer for 8 to 10 minutes or until pot stickers are heated through. Ladle soup into bowls.
How do you cook frozen potstickers for Soup?This super easy potsticker soup uses frozen potstickers and a flavorful broth. Comes together in about 20 minutes and is delicious! Heat the olive oil in a stock pot over medium-low heat. Add in the garlic, ginger and mushrooms. Stir and cook until the mushrooms soften, about 3 to 4 minutes. Sprinkle with a pinch of salt and pepper.
How do you cook frozen pot stickers in boiling water?Pour in the chicken broth, green onions, and remaining sesame oil. Bring to a boil over high heat, and season to taste with salt and pepper. Reduce the heat to medium, and add the frozen pot stickers and stir-fry vegetables.
What is chicken potsticker soup?Chicken Potsticker Soup is a simple and nutritious meal and a classic comfort food dish. It’s similar to easy dumpling soup or wonton soup. You can serve up the Pot Sticker Soup as a full meal on its own or use it as a side for your favorite Chinese food. Try it as a warming side along with Crispy Sesame Chicken or Cashew Chicken.