Best Pot Sticker Soup Recipes

QUICK POT STICKER SOUP

Steps:

• 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.

EASY POT STICKER SOUP

Steps:

• 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.

LING LING POT STICKER SOUP

Steps:

• 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.

ASIAN POT STICKER SOUP

Steps:

• In a medium saucepan, combine scallions, garlic, ginger and 2 cups of water. Bring to a boil and cook, partially covered for 10 minutes.
• Add chicken broth and mushrooms; cook until mushrooms begin to soften, about 3 minutes.
• Add frozen dumplings and baby corn; boil until dumplings are cooked through about four minutes.
• Add Chinese cabbage or greens and simmer for about 2 minutes.
• Spoon into bowls and serve immediately.

POT STICKER CHICKEN EGG DROP SOUP

Steps:

• Mince half an onion and saute in 2- T wok oil.
• Add the chicken broth; season with garlic and pepper.
• Bring to a boil.
• Add frozen potstickers and cook according to directions (about 8 minutes).
• Mix cold water and cornstarch and add to broth.
• Whip two eggs with some water (about 2 T.) Take the kettle off the heat, and pour egg mixture in a small stream, while stirring.
• Add 1 teaspoon of sesame oil to the pot for flavor.
• Garnish with scallions and minced ginger, if desired.

POT STICKER SOUP

Steps:

• 1 - In a Dutch oven, combine broth, water, ginger and seasoning packet from pot stickers (if no packet was provided, add 2 teaspoons soy sauce and 1 teaspoon toasted sesame oil). Bring to boil over high heat. 2 - Add potstickers, carrots, and most of the green onions. Return to a simmer. Reduce heat and cook, covered, for 8-10 minutes or until potstickers are heated through. 3 - Ladle soup into bowls. Sprinkle with remaining green onions.

GINGERY CHICKEN AND POT STICKER SOUP

Steps:

• In a large saucepan, bring the broth, ginger and jalapeño to a boil.Add the pot stickers and carrots and simmer until the carrots are just tender, 8 to 10 minutes.Add the mushrooms and simmer until heated through, about 2 minutes. Serve with additional jalapeños, if desired.

POT STICKER SOUP

Steps:

• 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.