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Potsticker Soup

Potsticker Soup

Instead of eating potstickers on their own, add this Asian favorite to soup. This recipe is quick and sure to fill you up.

Sunset APRIL 2005

  • Yield: Makes 4 servings
  • Total: 20 Minutes


  • 6 cups fat-skimmed chicken broth or vegetable broth
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons minced garlic
  • 1 to 1 1/4 pounds frozen pork, chicken, or vegetable potstickers (20 to 25)
  • 1 pound baby bok choy, rinsed
  • 1/2 cup shredded carrot
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon toasted sesame oil


1. Combine broth, vinegar, soy sauce, and garlic in a 5- to 6-quart pan; cover and bring to a boil over high heat.

2. Add potstickers and return to a boil, then reduce heat and simmer, covered, for 4 minutes.

3. Meanwhile, trim and discard ends from bok choy, then thinly slice crosswise. Add bok choy and carrot to soup and return to a simmer. Cook until potstickers are no longer pink in the center (cut to test) and dough is tender to bite, 2 to 4 minutes longer.

4. Stir in green onions, cilantro, and sesame oil. Ladle soup into bowls.

Wine pairing: Viognier's blend of sweet-seeming fruit, spice, and herbs is a good bridge to the soup. Dry Riesling is another great partner.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 394
  • Calories from fat: 27%
  • Protein: 22g
  • Fat: 12g
  • Saturated fat: 2.2g
  • Carbohydrate: 52g
  • Fiber: 4.3g
  • Sodium: 1128mg
  • Cholesterol: 84mg

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Potsticker Soup Recipe