12–15 frozen potstickers (store-bought or homemade)

4 cups chicken broth (or vegetable broth for a vegetarian option)

1 tablespoon soy sauce

1 tablespoon sesame oil

2 teaspoons grated ginger

2 cloves garlic, minced

2–3 green onions, chopped (for garnish)

½ cup sliced mushrooms (optional)

½ cup spinach or bok choy (optional)

1 tablespoon rice vinegar (optional)

Salt and pepper to taste

1 teaspoon chili oil or red pepper flakes (optional)

Cook Mode Prevent your screen from going dark

Heat sesame oil in a large pot over medium heat.
Add garlic and ginger; sauté for about 30 seconds until fragrant.
Pour in chicken broth and soy sauce, bringing to a gentle boil.
Add frozen potstickers and simmer for 6–8 minutes until tender and cooked through.
Stir in mushrooms, spinach, or bok choy during the last 2 minutes of cooking if using.
Season with salt, pepper, and rice vinegar to taste.
Ladle into bowls and garnish with chopped green onions and a drizzle of chili oil if desired.

Use vegetable broth and vegetarian potstickers for a meat-free version.

Add tofu, noodles, or extra veggies to make it more filling.

For a deeper flavor, stir in a teaspoon of miso paste or a splash of fish sauce.

Store broth and potstickers separately to prevent sogginess when reheating.

Top with chili crisp or sriracha for extra heat.