Potsticker Soup
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Potsticker Soup
Category
Soups and Breads
Prep Time
5 minutes
Cook Time
20 minutes
Ingredients
- 1 tablespoon Fustini's Ginger Crush olive oil
- 8 ounces sliced shiitake mushrooms
- 2 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- kosher salt and pepper
- 2 tablespoons Fustini's Ginger & Honey balsamic
- 4 cups chicken or vegetable stock
- 2 cups water
- 3 tablespoons Fustini's Sesame oil
- 3 tablespoons soy sauce
- Farmstyle sriracha
- 1/3 cup thinly sliced scallions, plus more for sprinkling
- 12 ounces frozen potstickers or dumplings
- sesame seeds for garnish
Ingredients
Directions
- 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 balsamic, stock, water, sesame oil, and soy sauce. Bring the mixture to a simmer and taste for salt. Add sriracha for some heated spice.
- 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. Serve immediately with extra scallions, soy sauce, sesame oil, and sesame seeds for topping.
Recipe Note
Because the potstickers will break down sitting in liquid, this soup does not do well as leftovers. Adapted from howsweeteats.com.