This delicious dumpling soup recipe is made with potstickers (or gyoza), instant dashi, shredded carrots, bok choy, chili oil, sesame seeds, and green onions.
It’s easy to make and ready in about 20 minutes!
Why You’ll Love this Soup with Dumplings
This potsticker soup recipe is ready in just a few minutes and is a wonderfully flavorful bowl of brothy soup.
The combination of the aromatic ginger and rich dashi with tasty dumplings is fabulous. It makes for a great lunch or dinner.
Potsticker Soup Ingredients
For this delicious soup, you’re going to need some dumplings (also called potstickers or gyoza), fresh vegetables (bok choy, carrots, ginger, and green onions), soup stock (HonDashi or another instant stock mix), and toppings (sesame oil, sesame seeds, chili crunch, etc)
How to Make this Soup Recipe
Here’s how to make this easy soup recipe!
- Cook the potstickers. You’ll want to brown the dumplings in some oil to crisp them up.
- Make the dashi. Combine the instant dashi mix with some warm water and then add to the pot with the dumplings.
- Wilt the vegetables. Add in the vegetables and cook them just till wilted.
- Add the toppings. Serve with toppings like chili crunch and sesame seeds for an extra flavor punch!
Other Soup Recipes You’ll Love
We love a delicious soup recipe. Here are some of our favorite veggie-heavy soup recipes we think you’ll enjoy.
- Tuscan White Bean Soup – a creamy bean and vegetable soup.
- Udon Noodle Soup Recipe – a delicious mushroom noodle soup recipe.
- Butternut Squash Soup – a puréed soup that tastes like fall.
Tips for this Recipe
- We used HonDashi for the base of this soup. It’s an instant dashi mix that delivers a huge hit of umami to the dish. If you don’t have it or would prefer to use something else, make this recipe with chicken or vegetable stock.
- We used Trader Joe’s Pork Gyoza for this soup. You can also use 2 packages of Whole Foods Vegetable Potstickers for this recipe as well!
- To make the shredded carrots we used this delightful julienne peeler that cuts veggies into thin little strips. You can also just shred them with a grater or cut them into larger strips with a Y-shaped peeler.
- Finally, for the chili oil, we like this chili crunch oil, but the Lao Gan Ma brand is also a cult favorite and better for people who like a spicier chili oil.
We hope you love this dumpling soup as much as we do! Let us know if you make it by tagging us on Instagram @thishealthytable.
- 1 tablespoon olive oil (or other neutral oil)
- 1 pound potstickers (also called dumplings or gyoza)
- 2 teaspoons HonDashi (instant dashi)
- 2 1/2 cups water
- 1-inch garlic, finely minced
- 2 baby bok choy, chopped into large pieces
- 2 medium carrots, shredded
- 2 spring onions, diced
- 2 teaspoons white or black sesame seeds (or both)
- 2 teaspoons sesame oil
- optional - 2 tablespoons chili crunch oil
- Heat the olive oil in a large saucepan or dutch oven over medium-high heat. Add the potstickers, seam side up to the pot. Cook for 3 to 4 minutes or until the bottoms have browned.
- Meanwhile, combine the HonDashi and water and stir to combine.
- Add the dashi broth and ginger to the pan with the potstickers. Increase heat and bring to a low bowl, then cover and reduce to a simmer. Simmer for 2 minutes, then add the tougher (white) pieces of the bok choy to the pot. Allow to cook for an additional 2 minutes covered.
- Then add the carrots and remaining bok choy and cook, covered, for 1 minute.
- Remove the pot from the heat and portion the soup between bowls. Top each bowl with a little of the spring onions, sesame seeds, sesame oil, and chili oil.
Amount Per Serving: Calories: 701Total Fat: 43gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 59mgSodium: 989mgCarbohydrates: 54gFiber: 6gSugar: 5gProtein: 25g