Quick Pot Sticker Soup

Very yummy! Didn’t have the onion or the garlic to chop so I used dry and it turned out perfecto!

Needed something different and warm. Tastes great. I boiled my stock with fresh minced garlic first. Sauted the onions in toasted sesame oil in a separate pan and added some of the broth to the pan once onions were translucent for the transfer back into the stock pot. After that I followed the recipe. You have to try it, it’s delicious. Thanks for sharing!

It was quick and easy and very tasty. I used 1Tablespoon of sesame oil to cook the onion as listed on the recipe. I didn’t add the extra to the broth. The veggies I added were chopped spinach, thin sliced carrot sticks, mushrooms and added the scallions when I served the soup. I will make this one again.

This was quick and easy and adaptable. I was able to use what vegetables I had (frozen peas and chopped celery). Added red pepper flakes from a left-over pack from the pizza place to give it some zip. Yum.

We loved this soup! We made a vegan, gluten-free version. We used Better Than Bullion vegetable flavor to make the broth, and we tossed the peppers and mushrooms in with the onions in the first step. We added the sauce from the potsticker package, a little extra soy, some ginger paste, and a little black pepper. It was outstanding! Surprisingly filling and full of flavor. Thanks for a great recipe.

This was a very good starting point, although I changed things a bit as I noticed others did, as well. For the vegetables, I added chopped fresh mushrooms, thinly sliced carrots that I steamed a few minutes in the microwave, and a handful of frozen peas. On it’s own, I think it would be a little bland, so to kick it up a bit, I added a little soy sauce, red pepper flakes, ginger powder, and a splash of apple wine vinegar (ideas from other recipes). Thanks for this healthy, light and easy idea for a soup!

What a great basic recipe! Like others, I made some changes based on what I had on hand – but the basic recipe is excellent and I’ll come back to it again I’m certain. My changes – I have a tube of chopped ginger and added about 1T of that based on others saying to add ginger, threw in the sauce that came with the potstickers, and because I didn’t have frozen veggies, I put zucchini and carrots in with the onions, then put in half a head of chopped napa cabbage at the same time I added the potstickers. Again – yes I made changes, but I also think its a very good basic recipe.

No changes. I agree it was a rather bland broth and I used a good brand sesame oil.

Yummy and easy! Add a bit of powdered ginger for an authentic Asian flavor.

Pretty good. I used fresh snow peas & mushrooms as well as fresh matchstick carrots in addition to the green & white onion.

Quick, easy, and very satisfying.

This was a big hit with my husband and kids! I do recommend adding 2tbsp of soy sauce to the soup for a little extra flavor. And I’m having a hard time finding a good stir fry veggie mix that we like, so I’ve started adding fresh sugar snap pea pods, fresh sliced green beans, and fresh sliced carrots. Making this tonight and I’m going to add a handful of fresh baby spinach leaves at the very end, and I think a can of sliced water chestnuts would be great, too. This is a wonderful low calorie meal that you can alter with ingredients that you have on-hand!

Yes would make it again…the frozen potstickers came with a package of dipping sauce…I put that into the soup

Thank you SLOcook for this recipe. It was excellent. I made it as is and the sesame oil makes this recipe oh so tasty. However I only gave it four stars because I followed others advice and added a couple of tablespoons of soy sauce and instead of frozen I used fresh stir fry vegetables. I have added this recipe to my favorites and will be making it again . Not because I want to, no not the case, but because my hubby say he likes it and he would like to have it again. :>)

It was a yummy and easy recipe. I like the combination of the broth, veggies and potstickers.

Easy, fast and delicious! My family loved it!

Although I upped the seasoning quite a bit, this soup didn’t need it. Taste as you go along. Freezes well.

Loved it!!! Add 1/3 teaspoon of ginger and red pepper flakes

This is a good and fast soup recipe. We love asian dumplings and I was looking for a new way to have chicken soup, and this is it. I did not have frozen asian veggies so instead used a red pepper, broccoli, peas, flower mushrooms, and onion. As written the broth is bland, if you are accustomed to asian food. I added soy sauce, oyster sauce, garlic, fresh ginger and some siracha. As other reviewers have stated that did the trick and I would serve this again. Thanks for a great idea.

This is a good and fast soup recipe. We love asian dumplings and I was looking for a new way to have chicken soup, and this is it. I did not have frozen asian veggies so instead used a red pepper, broccoli, peas, flower mushrooms, and onion. As written the broth is bland, if you are accustomed to asian food. I added soy sauce, oyster sauce, garlic, fresh ginger and some siracha. As other reviewers have stated that did the trick and I would serve this again. Thanks for a great idea.

Yes I made it but I have to admit I improvised a lot. I had no stir fry veggies so I cut up four scallions , a half of an onion, I carrot, one green pepper, 1 small summer squash , one celery stick, for the veggies. I chopped them all in small pieces. Sautéed it along with the garlic in 2 TBL of sesame oil and one TBL of olive oil. Added my homemade chicken broth, 3 TBL soy sauce, 2 TSP of rice vinegar, grated ginger, 1 TPS salt and pepper to taste. I used organic chicken and vegetable potstickers from Cosco. At the he end, last two minutes I added scallion greens and the potstickers till they floated. All my veggies were also organic. This came out awesome!