Embarrassingly Easy Potsticker Soup

This super easy potsticker soup uses frozen potstickers and a flavorful broth. Comes together in about 20 minutes and is delicious!

Prep Time 5

Cook Time 20

Total Time 25

Servings 4 people

Calories 320 kcal

1 tablespoon Olive oil, coconut oil or butter for that initial sizzle and flavor base
8 ounces Shiitake mushrooms sliced
2 Garlic cloves minced
2 teaspoons Freshly grated ginger
Kosher salt and pepper to taste
4 cups Chicken or vegetable stock
2 cups Water
3 tablespoons Toasted sesame oil
3 tablespoons Soy sauce
⅓ cup Thinly sliced scallions plus more for sprinkling
12 ounces Frozen potstickers or dumplings
Furikake seasoning for serving

Heat olive oil, coconut oil or butter in a pot over medium heat until shimmering.
Add sliced shiitake mushrooms. Cook for about 5 minutes until softened.
Stir in minced garlic and grated ginger. Cook for about 1–2 minutes until fragrant.
Season with kosher salt and freshly ground black pepper.
Pour in chicken or vegetable stock and water. Bring to a gentle simmer.
Stir in toasted sesame oil and soy sauce. Taste and adjust seasoning as needed.
Add frozen potstickers and cook gently for 5 to 7 minutes or according to package directions.
Add thinly sliced scallions, reserving some for garnish.
Serve hot with extra scallions and a sprinkle of furikake.

Cool leftovers before storing to prevent watery texture. Best eaten fresh within 24 hours. To reheat: microwave or stovetop with splash of broth.