Gluten Free Potsticker Soup
With bok choy, mushrooms, and gluten-free potstickers, this potsticker soup is incredibly easy and flavorful!
Quick Overview
- Total time: 25 mins
- Servings: 3
- Calories: 395
- Protein per serving: 10g
- Diet types: Gluten-free, vegetarian (if using veggie broth & potstickers)
Table of contents
I don’t always jump on every recipe trend, but couldn’t miss making the viral potsticker soup gluten-free and nutrient dense. I created a recipe for potsticker salad last year and now for winter can’t wait to enjoy a warm bowl of posticker soup on a cold night.
Why You’ll Love This Potsticker Soup
- It tastes like takeout made at home. I know how hard it is to find options like this that are gluten and soy-free from restaurants, but this recipe will truly make you feel like you’re eating takeout.
- Easy to make. This soup comes together quickly and in one pot, and dinner is ready before you know it.
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Gluten-free potstickers. I use these gluten-free potstickers, and they’re the perfect shortcut!
- Chicken broth.
- Garlic and ginger. Make sure to use fresh for the best flavor!
- Shitake mushrooms, bok choy, and shredded carrots. These add the yummiest umami flavor!
- Seasame oil & coconut aminos. You can also use liquid aminos, but keep in mind it will be saltier.
Substiutions & Modifications
- Veggie broth.
- Shredded chicken or ground chicken. If you want more protein in this recipe, you can easily add cooked chicken!
- Napa cabbage. A perfect swap for the bok choy!
How to make Gluten-Free Potsticker Soup
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Working in batches to prevent overcrowding the pan, place the dumplings flat side down. Allow to crisp for 5 minutes.
Step two. Set aside on a large plate, repeating until all of the potstickers are crisp.
Step three. Saute garlic and ginger then add the remainder of the veggies. Stir to saute for about 5 minutes or until the veggies are lightly softened.
Step four. Pour in the chicken broth and coconut aminos and bring to a boil. Reduce to a simmer and add the potstickers back to the broth.
Step five. Simmer for about 5 minutes.
Step six. Add the rice vinegar, sesame oil and green onion. Serve warm!
Tips & Tricks
- Eat this soup fresh if possible. The potstickers will have the best texture when the soup is fresh!
If you tried this Gluten Free Potsticker Soup or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Other Gluten-Free Soups to Try…
Gluten Free Potsticker Soup
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Ingredients
- 2 tbsp avocado oil
- 10 oz gluten free potstickers
- 1 tbsp fresh ginger, minced
- 1 tbsp fresh garlic, minced
- 1 head baby bok choy, chopped
- 1 cup shitake mushrooms, sliced
- 2 carrots, julliened
- 4 cups chicken broth, sub veggie broth
- 2 tbsp coconut aminos
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 2 tbsp green onion, chopped
Instructions
- Using a large deep pot, heat the avocado oil over medium-high heat.
- Working in batches to prevent overcrowding the pan, place the dumplings flat side down. Allow to crisp for 5 minutes. Set aside on a large plate, repeating until all of the potstickers are crisp.
- Reduce the heat to medium and add the garlic and ginger, sautéing for 2 minutes or until fragrant.
- Add the remainder of the veggies and lightly season with salt and pepper. Stir to saute for about 5 minutes or until the veggies are lightly softened.
- Pour in the chicken broth and coconut aminos and bring to a boil.
- Reduce to a simmer and add the potstickers back to the broth. Simmer for about 5 minutes or until the potstickers are cooked through to 165 F.
- Add the rice vinegar, sesame oil and green onion. Serve warm!
