September 17, 2013
I’ve had a lot of requests for my Potsticker Soup recipe, but I never really wrote anything down. So, the last couple times I made it, I took notes so I could share, and the last time I made a batch I snapped photos.
Shopping List for Potsticker Soup
- Yellow Onion – chopped
- Two Carrots, peeled and julienned.
- One half Cabbage – chopped.
- Meat of choice (I’ve used pork, chicken, spam (shown), ground sausage, kielbasa and thick cut bacon)
- Half cup flour (you could also use corn starch, or any choice of thickener)
- Seasonings: garlic, parsley, pepper, red pepper, chili powder, low sodium soy sauce
- Bouillon or Chicken Broth (4-8 cups) and Water (4 cups)
- Butter or oil for sautéing
- Frozen or fresh potstickers
The pictures above are in order from left to right.
- Sauté chopped onions in butter or oil until they start to turn translucent.
- Stir in julienned carrots.
- Add in flour.
- Stir ingredients often. You’ll end up with a crumbly mixture.
- Add one cup of broth and stir well, lowering temperature if needed. Continue adding three cups liquid slowly, mixing well. You can even whisk. The blending is really important to make a nice, smooth base for your soup.
- Add chopped cabbage. Add more liquid as needed, up to 8 more cups. The liquid is going to cook down. By the time we’ve had our soup, it’s thickened down to a concentrate so when I reheat, I add more liquid.
- Season as desired. I really love a kick so I liberally sprinkle the chili powder. Garlic and parsley are a great addition. I like to taste after the seasonings have had a chance to kick in. I don’t add salt, because I use bouillon usually.
- In this particular batch, I used SPAM – don’t judge, we’re on a budget. I fried up cubes like it was thick cut bacon. I like to drain it really well to get off any unnecessary grease.
- Toss in your meat. It’s okay to nibble on some at this point, maybe have a little nip at the soup. Gotta taste test, am I right? Let your soup slow cook for as long as you like.
- Shortly before you are ready to have soup, add your dumplings. Just toss in a few for each person, you can always add more when reheating. If you don’t eat them all, they get really enormous. They’re kind of funny looking and people only need one when they get jumbo sized. This soup cooks down a lot, and the potstickers absorb a lot of liquid. Add water as needed and adjust seasonings if needed.
- Turn up the soup and let it return to a boil. Let simmer about 10 minutes.
- Get that soup up in your belly! Enjoy.
This is a really inexpensive soup, and makes a lot. After we’ve eaten way more than we should, I usually have two 32 ounce mason jars full, and they are concentrated, so that’s 128 more ounces of goodness.
It freezes well too. I pour a single portion (half sized, because you’ll reconstitute with additional liquid) into a ziploc bag and place on a tray in the freezer. Once it freezes they can be stacked or placed in a tub for easy storage. To reheat frozen soup, just place a baggy in warm water for a few minutes until it’s defrosted enough to pop out, add some extra liquid and reheat.
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Thanks for joining me today.