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If you are longing for a cozy bowl that is bursting with savory flavors and comforting warmth, this Dumpling Soup with Potstickers, Bok Choy, and HonDashi Broth Recipe will quickly become your new favorite. The marriage of crispy-bottomed potstickers, tender bok choy, and a fragrant HonDashi-infused broth creates a harmonious bowl that satisfies both the soul and the palate. This dish is not only delicious but also simple enough to whip up on a busy weeknight or whenever your taste buds crave a little Asian-inspired magic.
Ingredients You’ll Need
The beauty of the Dumpling Soup with Potstickers, Bok Choy, and HonDashi Broth Recipe is how straightforward the ingredient list is. Each element plays a crucial role in building layers of flavor, texture, and color, turning a humble soup into something truly special.
- Olive oil (1 tablespoon): Used to crisp the potstickers perfectly, adding a delightful crunch and golden hue.
- Potstickers (1 pound): These are the star dumplings filled with deliciousness that soak up the broth beautifully.
- HonDashi (2 teaspoons): Instant dashi powder that infuses the broth with deep umami richness.
- Water (2 1/2 cups): The light base for the broth to keep everything balanced and comforting.
- Garlic (1-inch piece, minced): Adds a subtle punch of aromatic flavor.
- Baby bok choy (2, chopped): Provides fresh greens and a mild crunch that elevates the soup’s texture.
- Carrots (2 medium, shredded): Offers a hint of natural sweetness and vibrant color.
- Spring onions (2, diced): For a fresh, slightly sharp garnish that brightens each spoonful.
- Sesame seeds (2 teaspoons): Adds a nutty element and an appealing crunch.
- Sesame oil (2 teaspoons): A drizzle for warming richness and depth of flavor.
- Optional chili crunch oil (2 tablespoons): For those who love a spicy kick to wake up the senses.
How to Make Dumpling Soup with Potstickers, Bok Choy, and HonDashi Broth Recipe
Step 1: Crisp the Potstickers
Start by heating the olive oil in a large saucepan or Dutch oven over medium-high heat. Carefully place the potstickers seam side up in the hot oil. Let them cook without moving for 3 to 4 minutes to achieve a perfectly golden, crispy bottom that adds wonderful texture to the soup.
Step 2: Prepare the HonDashi Broth
While the potstickers brown, mix the HonDashi powder into the water and stir until fully dissolved. This quick mixture forms the deep umami backbone of your soup, lifting every other ingredient with its delicate, savory tone.
Step 3: Combine and Simmer
Pour the HonDashi broth and minced garlic into the pan with the potstickers. Turn the heat up until the liquid reaches a low boil, then cover the pan and lower the heat to simmer gently. Let this bubble away for 2 minutes, allowing the potstickers to soak up the broth’s flavor.
Step 4: Add the Bok Choy and Carrots
Drop in the heartier white stems of the bok choy first, covering again to let them soften for 2 minutes. Then stir in the shredded carrots and the leafy green parts of the bok choy, cover, and cook for 1 more minute to keep the veggies crisp-tender and vibrant.
Step 5: Finish and Garnish
Remove the pot from heat and ladle the soup into bowls. Top with diced spring onions, a sprinkle of sesame seeds, and a drizzle of toasted sesame oil. If you like some heat, a spoonful of chili crunch oil will add just the right bold touch, making every slurp a delight.
How to Serve Dumpling Soup with Potstickers, Bok Choy, and HonDashi Broth Recipe
Garnishes
Garnishes are where you personalize your bowl. The crunchy sesame seeds, fresh spring onions, and drizzle of sesame oil create multiple layers of texture and aroma, transforming the soup from simple to extraordinary in the final moments.
Side Dishes
Pair this soup with light sides like steamed jasmine rice or a crunchy cucumber salad to keep the meal balanced and refreshing. Simple sides complement the rich flavors of the dumplings and broth without overwhelming the palate.
Creative Ways to Present
For a fun twist, serve the soup in individual mini-cocottes or rustic bowls garnished with edible flowers or fresh herbs. Elevate the experience by offering different dipping sauces—soy sauce, chili oil, or a tangy ponzu—to encourage mixing and matching.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the soup in an airtight container in the refrigerator for up to 2 days. To keep the potstickers from becoming soggy, you can store them separately and add just before reheating.
Freezing
Freezing this soup is possible, but note that the texture of the bok choy and potstickers might change a bit. Separate the dumplings and veggies into portions and freeze the broth separately to retain the best flavor and texture. Use within 1 month for optimal taste.
Reheating
Gently reheat the soup in a saucepan over medium heat until warmed through, adding the dumplings last if stored separately. Avoid boiling to keep the textures intact and the broth tasting fresh and vibrant.
FAQs
Can I use frozen potstickers for this recipe?
Absolutely! Frozen potstickers work perfectly, especially if you allow a few extra minutes to cook through during the browning and simmering steps.
Is there a vegetarian version of the Dumpling Soup with Potstickers, Bok Choy, and HonDashi Broth Recipe?
Yes! Use vegetable-based dumplings and substitute HonDashi with a vegetarian dashi powder or mushroom broth for a delicious plant-based alternative.
What if I don’t have HonDashi on hand?
You can use vegetable or chicken broth, but the unique umami flavor from HonDashi does elevate the soup, so it’s worth picking up if possible.
Can I add other veggies to the soup?
Definitely. Mushrooms, snap peas, or baby corn would be fantastic additions that complement the textures and flavors beautifully.
How spicy is the chili crunch oil?
Chili crunch oil varies by brand but generally adds a pleasant spicy heat and crunch without being overwhelming. Start with a small amount and adjust according to your spice tolerance.
Final Thoughts
You really can’t go wrong with this heartwarming Dumpling Soup with Potstickers, Bok Choy, and HonDashi Broth Recipe. Whether you’re craving something quick yet satisfying or looking to impress with a simple but elegant meal, this soup hits all the right notes. Give it a try and savor every cozy bite — your taste buds will thank you!
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Dumpling Soup with Potstickers, Bok Choy, and HonDashi Broth Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Description
This Dumpling Soup recipe features crispy-bottomed potstickers simmered in a flavorful HonDashi broth with fresh vegetables like bok choy and carrots. It’s a quick and comforting Asian-inspired soup perfect for a light lunch or dinner, garnished with spring onions, sesame seeds, and optional chili crunch oil for a hint of spice.
Ingredients
Soup Base
- 2 teaspoons HonDashi (instant dashi)
- 2 1/2 cups water
- 1-inch garlic, finely minced
Dumplings and Vegetables
- 1 tablespoon olive oil (or other neutral oil)
- 1 pound potstickers (also called dumplings or gyoza)
- 2 baby bok choy, chopped into large pieces
- 2 medium carrots, shredded
- 2 spring onions, diced
Garnishes
- 2 teaspoons white or black sesame seeds (or both)
- 2 teaspoons sesame oil
- Optional – 2 tablespoons chili crunch oil
Instructions
- Brown the Potstickers: Heat the olive oil in a large saucepan or dutch oven over medium-high heat. Add the potstickers with the seam side up and cook for 3 to 4 minutes until the bottoms are browned and crispy.
- Prepare the Broth: While the potstickers are browning, combine the HonDashi and water in a separate bowl and stir to dissolve and mix well.
- Simmer Dumplings and Bok Choy: Pour the dashi broth and minced garlic into the pan with the potstickers. Increase the heat to bring to a low boil, then cover and reduce to a simmer. Let simmer for 2 minutes, then add the tougher white pieces of bok choy. Cover and cook for an additional 2 minutes to soften the vegetables.
- Add Remaining Vegetables: Add the shredded carrots and the remaining (greens) pieces of bok choy to the pot. Cover and cook for 1 more minute, allowing the vegetables to remain crisp but tender.
- Serve and Garnish: Remove the pot from heat and divide the soup and dumplings between bowls. Top each bowl with diced spring onions, a sprinkle of sesame seeds, a drizzle of sesame oil, and if desired, some chili crunch oil for extra heat and flavor.
Notes
- For extra spice, adjust the amount of chili crunch oil to your taste or omit if you prefer no heat.
- You can substitute potstickers with homemade dumplings if available.
- If bok choy is not accessible, other leafy greens like napa cabbage or spinach can be used instead.
- This soup cooks quickly, so be attentive to avoid overcooking the dumplings and vegetables.
- Use a non-stick pan or well-seasoned dutch oven for best results when browning potstickers.
