Potsticker soup is perfect for those days when you have absolutely no time to cook supper.
This is an Asian-style soup inspired by one of the many army wives I’ve met over the years. She served something like this for a lunch one day and I loved the simplicity of it. I came up with my version one night, and the family loved it, too.
This soup is a great meal to make when your day got away from you, as there is nothing that has to be thawed out or planned in advance. Start to finish, this soup takes about 15 minutes to get on your table.
Potstickers are meat filled dumplings, similar to a large ravioli. You can find them in the Asian part of your frozen food section in the grocery store. I find them in chicken or pork. For this recipe, you can use whichever you like.
To begin, pour 6 cups of low-sodium chicken broth into a Dutch oven or other large soup pot. Add in 2 tablespoons of soy sauce. You’ll also need some ginger. You can use a teaspoon of grated fresh ginger or a half teaspoon of dry ground ginger. Bring these to a boil over medium high heat and drop in your frozen potstickers. I add in about 4 or 5 per person. Cook these for 5 minutes, or until the potstickers are done.
When the potstickers are done cooking, add in a little white pepper. White pepper is a bit hotter than regular black pepper. I add in 1/2 teaspoon, but if you don’t care for heat, add in 1/8th of a teaspoon and give the broth a taste. Add a little more white pepper for more heat.
Slice up a couple scallions and sprinkle them in the bowls of soup.
Get the printable version of this recipe here: Potsticker Soup