Using a few store bought "shortcut" ingredients, this Asian inspired Potsticker Soup is ready in under 30 minutes.
This post was sponsored by Ling Ling, all opinions expressed in my post are my own.
Related: Asian Glazed Turkey Meatballs
Do you celebrate during Chinese New Year?
I used to.
And then, I didn't.
Now that I have school-aged kids though, I enjoy teaching them about different cultures and the celebrations that go along with them. I'm pretty lucky that our school does a great job teaching about all cultures as well. They have come home from school and taught me quite a bit about Kwanza and Hanukkah to name a few. They learn so much, in fact, I was surprised when last year one of my kids came home and asked me about Chinese New Year.
I'm embarrassed to say I was not prepared for it.
This year, however, we are going to get some books from the library, do our research together and have a nice little mock celebration of our own.
The only problem with this plan is time. Time is not always on my side at dinner time. So, after I decided to make a Potsticker Soup, I really thought about how I could make this super quick.
It wasn't all that difficult.
Me, being me, I of course, did a run through to make sure the recipe would work.
I grabbed some Potstickers. They're found in the freezer section. I also grabbed a bag of pre-shredded coleslaw mix. It's only cabbage and carrots so that really saved me time from all the chopping. I also grabbed some sliced mushrooms, green onions and cilantro.
Here is all I had to do to create this Potsticker Soup:
I put the broth, coleslaw mix and mushrooms in a pot and bring it up to a boil.
Next, I tossed in the potstickers and simmered until the potstickers were cooked thru and veggies soft, about 8 minutes or so. I also mixed in the dipping sauce that comes with the potstickers. It's an easy way to flavor the broth without having to buy a bunch of different sauces.
Just before serving, I stirred in chopped green onions and fresh cilantro.
Once the soup was ladled into the serving bowls, I topped each one with just a small amount of garlic chili sauce. You can also use sriracha if you don't have garlic chili. It just gives it a small bit of heat.
What plans do you have for Chinese New Year? Will you be making any dishes to explore a new cuisine?
Using just a few store bought convenience items, this pot sticker soup comes together in under a half hour. This soup is perfect for both your Chinese New Year menu but also any weeknight meal.
- 5 C vegetable broth
- 2 C coleslaw mix shredded cabbage & carrot
- 2 C sliced mushrooms
- 12 frozen Potstickers and dipping sauce any variety (I used chicken & vegetable)
- 3 green onions sliced
- ¼ C cilantro fresh & chopped
- garlic chili sauce OR sriracha
Place broth, coleslaw mix and mushrooms in a dutch oven or soup pot over medium/high heat. Bring just to a boil.
Once the broth comes to a boil, add potstickers and the dipping sauce included in package and reduce heat to a simmer. Cook, stirring occasionally, until potstickers are cooked thru and vegetables are tender, about 8 minutes.
Remove from heat and stir in green onions and cilantro.
Ladle soup into serving bowls. Just before serving, place a small amount, about ½ teaspoon, to the top of each soup. Add more or less depending on the heat preference of each person.
For this recipe, I used garlic chili sauce. If this is not available, sriracha or any other chili pepper sauce/ paste is a great alternative.
- If coleslaw mix is not available to you, just use about 1 ½ C shredded cabbage + ¼ C shredded carrot
- If Garlic Chili sauce is not available use sriracha or red pepper paste
- I used the chicken & vegetable potsticker but this recipe works with both the pork & vegetable and the vegetable variety as well