Potsticker & Vegetable Soup

Potsticker & Vegetable Soup

3 Reviews
From: EatingWell Magazine, November/December 2018

Skip the frying pan and make a full meal out of store-bought dumplings with this quick and easy 30-minute soup. Shao Hsing (or Shaoxing) is a seasoned rice wine used in Chinese cooking. Look for it in Asian specialty markets or with other Asian ingredients in large supermarkets.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 bunch scallions, trimmed
  • 1 bunch fresh cilantro
  • 3 tablespoons toasted sesame oil, divided
  • 4 cloves garlic, smashed
  • 1 (2 inch) piece fresh ginger, sliced
  • 1 (2 inch) piece lemongrass, bruised
  • 1 dried red chile
  • ¼ cup Shao Hsing rice wine or dry sherry
  • 6 cups low-sodium chicken broth or "no-chicken" broth
  • 1 (20 to 24 ounce) package frozen potstickers or dumplings
  • 1 (5 ounce) package baby spinach
  • 1½ cups frozen shelled edamame
  • 2 tablespoons reduced-sodium soy sauce
  • Sliced fresh red chile (optional)


  • Prep

  • Ready In

  1. Cut scallion whites into 2-inch pieces. Thinly slice ¼ cup of the greens. Separate cilantro stems and leaves. Measure ¼ cup of the stems and coarsely chop ¼ cup of the leaves. Set aside the scallion greens and cilantro leaves (reserve any extra for another use).
  2. Heat 1 tablespoon oil in a large pot over high heat. Add the scallion whites, cilantro stems, garlic, ginger, lemongrass and dried chile; cook, stirring occasionally, until charred in spots, 3 to 4 minutes. Add rice wine (or sherry) and cook, scraping up any browned bits with a wooden spoon, until mostly evaporated, about 1 minute. Add broth, cover and cook for 10 minutes.
  3. Using a slotted spoon, remove the solids from the broth and discard. Add potstickers (or dumplings) to the broth, cover and return to a simmer. Cook for 4 minutes. Stir in spinach and edamame; remove from heat and let stand, covered, for 1 minute. Stir in soy sauce. Serve topped with the reserved scallion greens and cilantro leaves, the remaining 2 tablespoons oil and chile slices, if desired.

Nutrition information

  • Serving size: 2¼ cups
  • Per serving: 457 calories; 18 g fat(2 g sat); 6 g fiber; 39 g carbohydrates; 33 g protein; 4 mcg folate; 33 mg cholesterol; 3 g sugars; 0 g added sugars; 2,727 IU vitamin A; 21 mg vitamin C; 92 mg calcium; 5 mg iron; 893 mg sodium; 347 mg potassium
  • Nutrition Bonus: Vitamin A (55% daily value), Vitamin C (35% dv), Iron (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ lean protein, 2 fat, 2 starch, ½ vegetable

Reviews 3

January 21, 2019
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By: foodfiend
Great soup, perfect for a cold winter day! I added 2 carrots and some cabbage, sliced, and subbed chopped kale for the spinach, and I also thickened the soup a little at the end of cooking with cornstarch/water. Next time, a can of baby corn will be added. Looking forward to making this a lunchtime staple!
December 18, 2018
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By: nuken4u
Very good! A win with the kids.
November 19, 2018
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By: Laura Jo Helff
Easy. I deleted chili and garlic,still wonderful!
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