• 6 cups chicken or vegetable broth (preferably homemade or low-sodium)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, sliced
  • 2 spring onions (scallions), chopped
  • 1 tablespoon miso paste (optional, for extra umami)
  • 1 tablespoon fish sauce (optional)
  • 1 tablespoon cornstarch (for thickening, optional)
  • Salt and pepper to taste

For garnish:

  • Chopped cilantro
  • Sliced chili peppers (optional for a spicy kick)
  • Additional spring onions
  • A drizzle of sesame oil

Instructions:

1. Prepare the Potstickers:

The first step to making Potsticker Soup is to prepare the potstickers. This part is similar to making traditional dumplings. Here's how:

  1. Make the filling: In a large bowl, combine the ground pork (or chosen protein), chopped napa cabbage, garlic, ginger, soy sauce, rice vinegar, sesame oil, sugar, and white pepper. Mix well to combine. The filling should have a nice balance of savory and slightly tangy flavors, with the ginger and garlic providing depth.

  2. Fill the wrappers: Place a teaspoon of the filling in the center of each dumpling wrapper. Moisten the edges of the wrapper with a little water, then fold the wrapper in half to create a half-moon shape. Pinch the edges tightly to seal the dumplings, ensuring no filling escapes during cooking. Repeat this process until all the potstickers are made.

  3. Pan-fry the potstickers (optional, for texture): Heat a large pan over medium heat and add a tablespoon of oil. Arrange the potstickers in the pan and cook them for 2-3 minutes until the bottoms are golden brown. Add about 1/4 cup of water to the pan, cover it, and steam the potstickers for another 5-7 minutes until fully cooked through. Once done, remove the potstickers from the pan and set them aside.

2. Prepare the Soup Broth:

While the potstickers are cooking, start preparing the broth for your soup.

  1. Cook the aromatics: In a large pot, heat a tablespoon of sesame oil over medium heat. Add the minced garlic and sliced ginger, cooking them for 1-2 minutes until fragrant.

  2. Make the broth: Add the chicken or vegetable broth to the pot, stirring to combine with the garlic and ginger. Bring the broth to a boil, then reduce the heat to a simmer. Stir in soy sauce, rice vinegar, miso paste (if using), and fish sauce (optional) for added umami. Taste the broth and adjust the seasoning with salt and pepper.

  3. Add the spring onions: Add the chopped spring onions to the broth and let it simmer for another 3-5 minutes to infuse the flavors. If you prefer a thicker broth, you can mix 1 tablespoon of cornstarch with a little cold water and stir it into the soup at this point. This will give the broth a slightly velvety texture.

3. Assemble the Potsticker Soup:

  1. Combine the potstickers and broth: Once the potstickers are pan-fried and the broth is ready, carefully add the potstickers into the soup. Let them simmer in the broth for about 5-7 minutes, allowing the flavors to meld together. Be gentle when stirring so the potstickers don’t break apart.

  2. Check the seasoning: Taste the broth again to ensure the seasoning is to your liking. You can add more soy sauce or vinegar depending on whether you prefer a saltier or more tangy flavor.

4. Serve and Garnish:

  1. Serving the soup: Ladle the soup into bowls, making sure to get a good number of potstickers in each serving.

  2. Add garnishes: Garnish the soup with fresh cilantro, chopped spring onions, and sliced chili peppers for an extra punch. You can drizzle a little sesame oil on top for an aromatic finish.

  3. Enjoy! Serve your potsticker soup hot and enjoy the warm, comforting combination of crispy dumplings in a rich, flavorful broth.

Tips and Variations:

  • Vegetarian version: You can easily make this dish vegetarian by substituting the ground pork with finely chopped mushrooms or tofu, making it just as flavorful.
  • Dipping sauce: For an extra touch, serve the soup with a side of dipping sauce made from soy sauce, rice vinegar, and a dash of chili oil for added spice.
  • Make-ahead: If you're short on time, you can prepare the potstickers ahead of time and freeze them. When you're ready to make the soup, simply add them to the hot broth and simmer until they’re cooked through.

Conclusion:

Potsticker Soup is an exceptional fusion of textures and flavors that is both satisfying and easy to prepare. The crispy, tender dumplings combined with the savory broth create a harmonious dish that is sure to be a crowd-pleaser. Whether you're making it for a cozy dinner or a special gathering, this comforting soup will not disappoint. Enjoy the process of making it and savor every bite of this delicious, homemade treat.