Filling Potsticker Soup
In this potsticker soup, you will make the potstickers on your own. It's so easy to make–perfect for days you don't have time.
Equipment
Large pot or Dutch oven (5-quart / 4.7L minimum)
Mixing bowl (medium)
Slotted spoon
Cutting Board
Sharp knife for slicing mushrooms
Small bowl of water for sealing wrappers
Ingredients
Broth Ingredients
6 cups chicken stock (chicken broth or chicken bouillon) - 1.4L; chicken broth or chicken bouillon, low-sodium recommended
¼ cup soy sauce - 60ml, reduced-sodium
3 tablespoons rice vinegar - 45ml
1 tablespoon sesame oil - toasted ; 15ml
1 tablespoon ginger - fresh ; minced, about a 1-inch / 2.5cm piece- 2 cups cremini mushrooms - 140g, sliced
2 cups baby spinach - 60g, loosely packed
1 tablespoon Hoisin sauce - 15ml, for topping
Potsticker Ingredients
1 pound ground turkey (minced turkey) - 450g, minced turkey- 12 medium dumpling wrappers
½ teaspoon salt - adjust to taste — the broth already contains soy sauce and stock
½ teaspoon ground black pepper
water - for sealing dumpling wrappers
Instructions
- In a medium mixing bowl, combine the ground turkey, salt, and black pepper and mix until evenly seasoned. Place approximately 1 tablespoon of filling in the centre of each dumpling wrapper. Dip your fingertip in water and moisten the edges of the wrapper. Fold in half to form a half-moon shape, pressing out any trapped air, then pinch and crimp the edges firmly to seal. Repeat with remaining wrappers and filling.1 pound ground turkey (minced turkey), 12 medium dumpling wrappers, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, water
- In a large pot over high heat, combine the chicken stock, rice vinegar, soy sauce, sesame oil, and minced ginger. Bring to a rolling boil.6 cups chicken stock (chicken broth or chicken bouillon), 1/4 cup soy sauce, 3 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon ginger
- Carefully add the potstickers and sliced mushrooms to the boiling broth. Maintain a steady boil and cook for 3 minutes, or until the potstickers float to the surface and the wrappers look slightly translucent. Add the baby spinach in the last 30 seconds and stir until just wilted.2 cups cremini mushrooms, 2 cups baby spinach
- Ladle the soup into bowls, dividing the potstickers evenly. Drizzle each bowl with hoisin sauce and serve immediately.1 tablespoon Hoisin sauce
Notes
Storage: Refrigerate leftover soup in an airtight container for up to 3 days. The wrappers will soften and absorb broth as they sit — this is normal.
Freezing: Freeze uncooked assembled potstickers flat on a parchment-lined tray, then transfer to a zip-lock bag once solid. They keep for up to 2 months. Make the broth fresh when ready to cook.
Reheating: Reheat on the stovetop over medium heat until the broth simmers. Avoid microwaving — uneven heat can leave the turkey filling cold in the centre while the broth scalds.
Substitution: Swap ground turkey for ground pork or chicken. If using pork, reduce cook time by 1 minute as pork dumplings this size cook slightly faster.
Pro tip: Wet your fingertip and run it around the edge of each wrapper before folding — this moisture acts as glue and prevents the dumplings from bursting open in the hot broth.
Sodium note: This recipe can be high in sodium depending on your stock and soy sauce choices. Use low-sodium chicken stock and reduced-sodium soy sauce to keep sodium at a reasonable level (approximately 3000mg per serving vs nearly 6000mg with full-sodium products).
Nutrition
Serving: 1servingCalories: 557kcalCarbohydrates: 40gProtein: 69gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 143mgSodium: 3100mgPotassium: 1422mgFiber: 3gSugar: 7gVitamin A: 2896IUVitamin C: 9mgCalcium: 114mgIron: 6mg
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