Easy Creamy Potsticker Soup

This potsticker soup will stick to your bones in the best possible way. This is such an easy, comforting dish brought together with the delicious flavors of the zhong sauce, and fresh cilantro to top it off.

Why you’ll love this potsticker soup:

• Easy: This recipe uses only a few, simple ingredients. Even a novice in the kitchen can pull this off
• Quick: Make this potsticker soup in only 25-minutes
• Flavorful: There is so much flavor loaded into this easy, creamy soup

Ingredient Notes:

Fly by Jing Zhong Sauce: This sauce is so damn good and if you can get your hand on it to add to your potsticker soup. This sauce is inspired by a Chengdu street snack Zhong Dumplings. Zhong sauce is a mix of soy sauce, brown sugar, mushrooms, garlic, and spices. It’s sweet but spicy, tangy, and umami-rich, all in one sauce. If you can’t get your hands on it, you can use a dumpling sauce but I promise you, having this in your fridge is so worth it!

Miso Paste: Miso is also a staple in my fridge because it’s actually really good for you. It’s geat for your gut, and contains many healthy vitamins and minerals like vitamin K, manganese, zinc, protein and calcium. Add it into soups, dressings, stews, whatever!

How to make potsticker soup:

1. To a medium pot over medium heat add sesame oil. Add the garlic, ginger and onion and saute for 3-4 minutes until softened.
2. Add in the vegetable stock paste, miso, coconut cream and Fly by Jin Zhong sauce, stir just to combine and then pour in the water, stirring or whisking constantly to combine.
3. Bring to a simmer over medium-high heat and then add in the vegetable dumplings, cook for about 5-7 minutes at a simmer over medium-low heat or until frozen dumplings are just done (cook time may also vary according to package directions).
4. While the soup is simmering, wilt the spinach in a small frying pan and set aside.
5. Once the dumplings are cooked, taste and adjust the seasoning in the soup broth if necessary.
6. Take the soup off the heat and stir in the silken tofu.
7. Serve the soup in a bowl topped with Fly by Jing Sichuan Chili Crisp, chopped green onions, sesame seeds and wilted spinach.

Expert Tips & FAQ:

What to serve with potsticker soup? A veggie-forward side dish is a nice compliment to potsticker soup. Like roasted broccoli, a light salad, or sauteed mushrooms.

What can I do with leftover potstickers? You can eat them on their own with some dipping sauce, make a stirfry with them, make a rice bowl, or even a pasta salad.

What are potstickers? Potstickers are a type of dumpling. They are usually filled with pork and cabbage, but you can customize to your taste.

What’s the difference between potstickers and soup dumplings? Unlike dumplings, potstickers are made with a thin wrapper. This is then steam fried to get all crispy and golden on the bottom to ensure the filling is juicy and delicious.

Other Recipes You’ll Love

• Smoked Vegetable Soup
• Creamy Vegan Vegetable Soup
• Creamy Vegan Greek Lemon Rice Soup (Avgolemono)

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Easy Creamy Potsticker Soup

5 from 2 votes

This delicious, creamy potsticker soup is the ultimate flavor boost and comfort food.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Soup

Cuisine Asian-Inspired

Servings 2

Calories 497 kcal

Ingredients

  

1x2x3x

• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 inch ginger root, minced or grated
• 1 small onion, grated or minced
• 1/2 tbsp vegetable stock paste
• 1 tbsp miso paste
• 1/2 cup coconut cream
• 2 1/2 cups water
• 2 tbsp Fly by Jing Zhong Sauce
• 10 frozen vegetable potstickers

Toppings

• 150-200 g silken / soft tofu, cubed
• Fly by Jing Sichuan Chili Crisp
• 1 bunch green onions, chopped
• white or black sesame seeds
• 2 cups spinach, wilted

Instructions

 

• To a medium pot over medium heat add sesame oil. Add the garlic, ginger and onion and saute for 3-4 minutes until softened.
• Add in the vegetable stock paste, miso, coconut cream and Fly by Jin Zhong sauce, stir just to combine and then pour in the water, stirring or whisking constantly to combine.
• Bring to a simmer over medium-high heat and then add in the vegetable dumplings, cook for about 5-7 minutes at a simmer over medium-low heat or until frozen dumplings are just done (cook time may also vary according to package directions).
• While the soup is simmering, wilt the spinach in a small frying pan and set aside.
• Once the dumplings are cooked, taste and adjust the seasoning in the soup broth if necessary.
• Take the soup off the heat and stir in the silken tofu.
• Serve the soup in a bowl topped with Fly by Jing Sichuan Chili Crisp, chopped green onions, sesame seeds and wilted spinach.

Video

Notes

• If you like a little more soup broth, add up to 1 cup more water and amp up the flavour with a bit more Zhong Sauce too.
• Not a fan of potstickers? You could substitute with a serving of ramen noodles of choice.

Nutrition

Calories: 497kcal | Carbohydrates: 31.5g | Protein: 20.9g | Fat: 19.7g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7.7g | Cholesterol: 24.7mg | Sodium: 1356.8mg | Fiber: 4.7g | Sugar: 9.6g

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