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Potsticker Soup

A comforting and savory soup featuring homemade ground beef potstickers simmered in a flavorful ginger-soy broth with fresh vegetables.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Asian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1 lb ground beef
  • 1 cup napa cabbage finely chopped
  • 2 stalks green onions thinly sliced
  • 1 tbsp fresh ginger grated
  • 2 cloves garlic minced
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 package wonton wrappers round
Soup and Broth
  • 8 cups chicken broth
  • 2 tbsp soy sauce
  • 1 tsp rice vinegar
  • 1/2 tsp white pepper
  • 2 tbsp vegetable oil
  • 1 cup shredded carrots
  • 1 cup shiitake mushrooms sliced
  • 1 cup baby spinach
Garnish and Sauce
  • 1/4 cup soy sauce
  • 1 tbsp chili oil
  • 1 tbsp sesame seeds
  • 2 stalks green onions sliced

Equipment

  • Large bowl
  • Large pot

Method
 

Cooking Steps
  1. Combine ground beef, cabbage, green onions, ginger, garlic, 1 tbsp soy sauce, and sesame oil in a bowl.
  2. Place 1 tablespoon of filling in center of wonton wrapper, moisten edges with water, fold into a triangle, and seal.
  3. Heat vegetable oil in a large pot and sear potstickers until golden brown, about 2-3 minutes; remove and set aside.
  4. Add chicken broth, 2 tbsp soy sauce, rice vinegar, and white pepper to the pot; bring to a boil then simmer.
  5. Add carrots and shiitake mushrooms; simmer for 5 minutes.
  6. Add seared potstickers to the broth and simmer for 5-7 minutes until cooked through.
  7. Stir in baby spinach and cook for 1 minute until wilted.
  8. Mix 1/4 cup soy sauce and chili oil for dipping sauce.
  9. Ladle soup into bowls and garnish with sesame seeds and green onions.

Notes

Store soup and potstickers separately in airtight containers for up to 4 days. Freeze cooked potstickers in a single layer for up to 3 months.