Description
This Comforting Beef Potsticker Soup is a delicious and warming bowl of goodness featuring tender beef potstickers cooked in a flavorful beef broth infused with fresh ginger, garlic, and vegetables. Perfect for a cozy meal, this recipe combines savory mushrooms, crunchy carrots, and leafy greens, finished with a splash of soy sauce, toasted sesame oil, and optional chili oil for a gentle kick.
Ingredients
Scale
Soup Base
- 4 cups beef broth
- 1 tablespoon neutral oil (canola or vegetable oil)
- 1 tablespoon finely minced fresh ginger
- 2 cloves garlic, finely minced
- 1/2 cup green onions (scallions), thinly sliced, divided (white/light green parts separated from darker green tops)
- 1/2 cup sliced cremini or shiitake mushrooms
- 1/2 cup thinly sliced or julienned carrots
- 2 cups spinach or baby bok choy
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon rice vinegar
Potstickers
- 16 frozen beef potstickers
Optional Garnishes
- Fresh cilantro, chopped
- Chili oil
- Extra sliced green onions (darker green tops)
Instructions
- Prepare Your Aromatics and Vegetables: Finely mince the fresh ginger and garlic. Thinly slice the green onions, separating the white and light green parts from the darker green tops. Slice your mushrooms and carrots.
- Sauté the Aromatics: In a large pot or Dutch oven, heat a tablespoon of neutral oil over medium heat. Add the minced ginger, garlic, and the white and light green parts of the green onions. Sauté for 1-2 minutes until fragrant and slightly softened.
- Build the Broth: Pour in the beef broth and bring it to a gentle simmer, scraping up any browned bits from the pot bottom. Add the sliced carrots and mushrooms, and simmer for 5-7 minutes until the carrots are tender-crisp.
- Cook the Potstickers: Carefully add the frozen beef potstickers to the simmering broth. Cook them in batches if needed, simmering gently for 7-10 minutes, or according to package instructions, until potstickers are cooked through.
- Add Greens and Season: Stir in the spinach or baby bok choy and cook for another 1-2 minutes until wilted. Then, add the low-sodium soy sauce, toasted sesame oil, and rice vinegar, stirring to combine.
- Serve with Optional Garnishes: Ladle the soup into bowls and garnish with optional fresh cilantro, chili oil, and extra sliced green onions for added flavor and color. Enjoy warm.
Notes
- Make sure potstickers are fully cooked before serving; adjust cooking time as needed.
- Use low-sodium soy sauce to control salt levels and enhance flavor.
- You can substitute baby bok choy with spinach or other leafy greens.
- Adjust chili oil amount based on your spice preference.
- For a vegetarian version, substitute beef broth and potstickers with vegetable broth and vegetarian dumplings.
