Potsticker Dumpling Soup Recipes

POT STICKER DUMPLING SOUP

Pot Sticker Dumpling Soup image

Pork dumplings, green onions, carrots, and ginger lend Asian flavors to this cozy wonton soup. Each bite of this quick and easy soup (it requires just 5 ingredients and water!) is loaded with tender pork dumplings.

Provided by BHG Test Kitchen

Time 25m

Number Of Ingredients 6

Ingredients

1 32 ounce carton mushroom broth or vegetable broth
1 cup water
2 teaspoon grated fresh ginger
2 10 ounce packages frozen pork pot stickers or dumplings with sauce packet
2 medium carrots, cut into thin 2-inch strips, or 1 cup shredded carrots
1 small bunch green onions, trimmed and diagonally sliced

Steps:

In a Dutch oven combine broth, the water, ginger, and the sauce packet* from one of the packages of pot stickers. Bring to boiling over high heat.
Add pot stickers, carrots, and most of the green onions. Return to simmering. Cover and simmer for 8 to 10 minutes or until pot stickers are heated through.
Ladle soup into bowls. Sprinkle with the remaining green onion slices.

Nutrition Facts : Calories 369 kcal, Carbohydrate 42 g, Cholesterol 18 mg, Protein 14 g, SaturatedFat 6 g, Sodium 1207 mg, Sugar 6 g, Fat 16 g, UnsaturatedFat 0 g

SPEEDY DUMPLING SOUP

Speedy Dumpling Soup image

Ready-made Chinese and Japanese dumplings can be found in the frozen sections of many stores, and can be bought with different fillings, including the pork variety used here. Simmering them in a flavorful broth that comes together quickly will get a comforting dinner on the table in a flash.

Provided by Ree Drummond : Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

6 cups low-sodium chicken broth
Half a 12-ounce bag broccoli slaw mix (with broccoli, carrots and red cabbage)
2 to 3 tablespoons soy sauce
1 tablespoon minced ginger
4 scallions, white and green parts separated, thinly sliced
2 cloves garlic, minced
1 small red pepper, seeded and thinly sliced
One 14- to 16-ounce bag frozen pork dumplings

Steps:

Combine the broth, slaw mix, soy sauce, ginger, scallion whites, garlic and red pepper slices in a large saucepan, then bring to a simmer. Add the dumplings and return to a simmer. Simmer until the veggies are tender and the dumplings are cooked, about 10 minutes. Garnish with the scallion greens.

QUICK POT STICKER SOUP

Quick Pot Sticker Soup image

This quick and delicious soup whips up really quick. I add some egg rolls to round out the meal.

Provided by SLOcook

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 9

Ingredients

1 tablespoon sesame oil
1 onion, chopped
2 cloves minced garlic
2 (32 ounce) cartons chicken broth
2 green onions, chopped
1 tablespoon sesame oil
salt and pepper to taste
1 (15 ounce) package frozen pot stickers (any filling)
1 (12 ounce) package frozen stir-fry vegetables

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.

Nutrition Facts : Calories 169.2 calories, Carbohydrate 25 g, Cholesterol 5.6 mg, Fat 5.5 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 0.7 g, Sodium 1385 mg, Sugar 3.7 g

EASY POT STICKER SOUP

Easy Pot Sticker Soup image

Since my husband and I have soup often, I'm always coming up with something new. I saw pot stickers in the freezer and decided to feature them in an Asian soup. The results were delicious. Rice vinegar provides just the right tang, and the green onions and carrots add color. Stir in chopped cabbage or bok choy if you'd like. A little sesame oil goes a long way, but you can always add a bit more. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories Lunch

Time 5h30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/2 pound Chinese or napa cabbage, thinly sliced
2 celery ribs, thinly sliced
2 medium carrots, cut into matchsticks
1/3 cup thinly sliced green onions
2 to 3 tablespoons soy sauce
2 tablespoons rice vinegar
3 garlic cloves, minced
2 teaspoons minced fresh gingerroot or 1/2 teaspoon ground ginger
1/2 teaspoon sesame oil
6 cups reduced-sodium chicken broth
1 package (16 ounces) frozen chicken pot stickers
Crispy chow mein noodles, optional

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.

Nutrition Facts : Calories 198 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 1302mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.

HOT AND SOUR DUMPLING SOUP

Hot and Sour Dumpling Soup image

A Chinese take-out staple, hot and sour soup is super easy to create at home - and comes together in just 15 minutes. This weeknight version bolsters the traditional mushrooms and tofu with the addition of store-bought pork dumplings, but you could just as easily use chicken or vegetable dumplings, depending on your preference. Cornstarch gives the broth its velvety texture, vinegar adds verve, and white pepper adds subtle complexity, though black pepper is a perfectly fine substitute. Adjust the seasoning with extra soy sauce, ginger and vinegar for a more assertive soup.

Provided by Kay Chun

Categories dinner, easy, quick, weeknight, dumplings, soups and stews, main course

Time 15m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 tablespoons safflower or canola oil
8 ounces fresh shiitake mushrooms, stemmed and thinly sliced (about 3 cups)
2 tablespoons minced fresh ginger
Kosher salt and pepper
8 cups low-sodium chicken broth
6 ounces firm tofu, cut into matchsticks (1 cup)
1/3 cup low-sodium soy sauce
2 ounces drained canned, sliced bamboo shoots, cut into matchsticks (1/3 cup)
1/4 teaspoon ground white pepper (optional), plus more to taste
12 frozen pork gyoza or potsticker dumplings (about 8 ounces)
1/4 cup cornstarch
3 tablespoons distilled white vinegar
Thinly sliced scallions and fresh chiles (such as red Fresno or jalapeño), for garnish

Steps:

In a large saucepan, heat oil over medium. Add mushrooms and ginger and season with salt and pepper. Cook until softened, stirring occasionally, about 3 minutes. Stir in broth, tofu, soy sauce, bamboo shoots and white pepper, if using, and bring to a boil over high. Add dumplings and simmer over medium heat until dumplings are cooked through, about 5 minutes.
In a small bowl, whisk cornstarch with 1/4 cup water to form a slurry. Add slurry and vinegar to saucepan and simmer until slightly thickened, about 2 minutes. Season with salt and more white pepper, if desired.
Divide soup among bowls and garnish with scallions and chiles. Serve hot.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 18 grams, Carbohydrate 22 grams, Fat 23 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 1626 milligrams, Sugar 2 grams, TransFat 0 grams

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