Spicy Potsticker Soup - Food Wishes
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Date: 2025-01-27
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Comments and reviews: 20
patriciamorgan6545
I love making potsticker soup! Good way to use chicken broth from poaching or braising chicken for other uses. Or you can use boxed broth, too. I put fresh sliced ginger, garlic, and white pepper in the broth, then add carrots and mushrooms, onion if I have part of one to use up (else I'll wait until the end to add scallions, and simmer to let the broth develop for 15 minutes or so. Might add a splash of Chinese rice wine or mirin for extra flavor. Then I'll put frozen potstickers in, maybe a little shredded leftover chicken or pork to reheat (or thinly slice a raw boneless porkchop i. e, loin slice, and slip it in the soup to poach, before adding the potstickers, then add bok choy or nappa toward the end, sliced stalks first, chopped leaves last, and garnish with scallions just before serving. A drizzle of hot dumpling sauce over the potstickers. If using pork (either in strips or inside the dumpling filling, it's especially nice with a little toasted sesame oil stirred in as well.
If I want to make something similar but don't have any frozen dumplings on hand, or any chicken or pork to use up, then I'll substitute egg rags (scrambled raw, drizzled over the hot soup, count to 10, stir in to complete cooking) for the protein. Turns out kind of like a vegetable egg drop soup, emphasis on the veggies. (If you like a silkier texture, like you'd find in take-out egg drop soup, thicken with a bit of corn starch slurry before drizzling the eggs at the end. I don't usually bother, but it's a nice touch)
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I love making potsticker soup! Good way to use chicken broth from poaching or braising chicken for other uses. Or you can use boxed broth, too. I put fresh sliced ginger, garlic, and white pepper in the broth, then add carrots and mushrooms, onion if I have part of one to use up (else I'll wait until the end to add scallions, and simmer to let the broth develop for 15 minutes or so. Might add a splash of Chinese rice wine or mirin for extra flavor. Then I'll put frozen potstickers in, maybe a little shredded leftover chicken or pork to reheat (or thinly slice a raw boneless porkchop i. e, loin slice, and slip it in the soup to poach, before adding the potstickers, then add bok choy or nappa toward the end, sliced stalks first, chopped leaves last, and garnish with scallions just before serving. A drizzle of hot dumpling sauce over the potstickers. If using pork (either in strips or inside the dumpling filling, it's especially nice with a little toasted sesame oil stirred in as well.
If I want to make something similar but don't have any frozen dumplings on hand, or any chicken or pork to use up, then I'll substitute egg rags (scrambled raw, drizzled over the hot soup, count to 10, stir in to complete cooking) for the protein. Turns out kind of like a vegetable egg drop soup, emphasis on the veggies. (If you like a silkier texture, like you'd find in take-out egg drop soup, thicken with a bit of corn starch slurry before drizzling the eggs at the end. I don't usually bother, but it's a nice touch)
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its_tend_o
Chef John, your videos have been bringing me so much joy over the years. I get excited the moment I see one of your videos drop. I am excited to go to the store to buy the ingredients. And it brings a brightness to my day knowing that i'll eventually get to spend time in the kitchen making another one of your masterpieces and ultimately get to enjoy another one of the finer things in life. You've reshaped my kitchen and my daily routine. Thank yoou!
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Chef John, your videos have been bringing me so much joy over the years. I get excited the moment I see one of your videos drop. I am excited to go to the store to buy the ingredients. And it brings a brightness to my day knowing that i'll eventually get to spend time in the kitchen making another one of your masterpieces and ultimately get to enjoy another one of the finer things in life. You've reshaped my kitchen and my daily routine. Thank yoou!
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stevelogan5475
Chef john, I think I would like the veggie pot stickers in this soup since it is in chix stock & I am a 100 % carnivore, you never mentioned what veggies were in the pot stickers. & i will add some diced yukon potatoes since i am irish, but this looks delicious & I will need some buttered bread slices from a loaf of French or Italian bread or maybe from a Jewish marbled rye, & this soup will never make it to the leftovers in the fridge,
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Chef john, I think I would like the veggie pot stickers in this soup since it is in chix stock & I am a 100 % carnivore, you never mentioned what veggies were in the pot stickers. & i will add some diced yukon potatoes since i am irish, but this looks delicious & I will need some buttered bread slices from a loaf of French or Italian bread or maybe from a Jewish marbled rye, & this soup will never make it to the leftovers in the fridge,
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kickartist1
There is no world where a reconstituted dried shiitake mushroom is a substitute for the amazing flavor and texture of a fresh shiitake mushroom. It's worth seeking out at an Asian grocer and they have amazing shelf life. This is exactly the soup recipe I wish I had last year for a girl cook day when we made dumpling soup. The hot and sour vibe with miso is exactly what we needed.
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There is no world where a reconstituted dried shiitake mushroom is a substitute for the amazing flavor and texture of a fresh shiitake mushroom. It's worth seeking out at an Asian grocer and they have amazing shelf life. This is exactly the soup recipe I wish I had last year for a girl cook day when we made dumpling soup. The hot and sour vibe with miso is exactly what we needed.
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TotallyTurnip
No matter the combination of vegetables, meats/protein, broth, spices, and herbs, you are after all the Betty Boop of the soup (feel free to use the rhyme in another future soup recipe video.
As for a wish, maybe something along the lines of Japanese okonomiyaki which is a pancake with cabbage and other fixings. Good luck, Chef John, on that!
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No matter the combination of vegetables, meats/protein, broth, spices, and herbs, you are after all the Betty Boop of the soup (feel free to use the rhyme in another future soup recipe video.
As for a wish, maybe something along the lines of Japanese okonomiyaki which is a pancake with cabbage and other fixings. Good luck, Chef John, on that!
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gighnisse
This looks amazing! I've tried a few recipes from here and I think this will be the next one. Every recipe made here has turned out really good! I do have a food wish though; Xi'an liang pi cold skin noodles is a dish I've tried once. I absolutely loved it, and would love to eat again, though I have no idea of how to cook it
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This looks amazing! I've tried a few recipes from here and I think this will be the next one. Every recipe made here has turned out really good! I do have a food wish though; Xi'an liang pi cold skin noodles is a dish I've tried once. I absolutely loved it, and would love to eat again, though I have no idea of how to cook it
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danmccann6666
To keep the potstickers from falling apart when reheating the soup, make the broth then only add the potstickers you know you will eat. Save the leftover broth and when you reheat the broth, cook the potstickers at that point as if the soup was just made fresh. Then they will be just like the first servings.
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To keep the potstickers from falling apart when reheating the soup, make the broth then only add the potstickers you know you will eat. Save the leftover broth and when you reheat the broth, cook the potstickers at that point as if the soup was just made fresh. Then they will be just like the first servings.
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maxfern5701
I would take it off of the heat a few minutes before the potstickers are ready because they will continue to cook and the last thing you want is a mushy, broken down potsticker in a potsticker soup lol
Also I literally just sat down to eat potstickers I just cooked and I'm seeing this. Very nice!
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I would take it off of the heat a few minutes before the potstickers are ready because they will continue to cook and the last thing you want is a mushy, broken down potsticker in a potsticker soup lol
Also I literally just sat down to eat potstickers I just cooked and I'm seeing this. Very nice!
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MarkNoonan-vb4wp
Looks like a great soup. Sound not very good, i missed some key ingredients like what kind of paste was that you added at the end Maybe you could add the words of ingredients at bottom of vid when they go in. I wasn't sure if you put Chinese cooking wine in there or white wine vinegar
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Looks like a great soup. Sound not very good, i missed some key ingredients like what kind of paste was that you added at the end Maybe you could add the words of ingredients at bottom of vid when they go in. I wasn't sure if you put Chinese cooking wine in there or white wine vinegar
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gailjordan9250
I will miss your recipe videos. I understand that you have to make a living, but I am unable to invest in yiur paywall. I have enjoyed watching your entertaining videos and utilizing your recipes to enrich my food choices when possible. My best wishes for your continued success.
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I will miss your recipe videos. I understand that you have to make a living, but I am unable to invest in yiur paywall. I have enjoyed watching your entertaining videos and utilizing your recipes to enrich my food choices when possible. My best wishes for your continued success.
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SweetnLulz
Chef John, thank you for the soup, this looks fantastic and I can't wait to try it at home. Personally, from the flavors I'm imagining, I'd like to try this with an S&B La-Yu chili oil replacing the sriracha, I'd love to know what you think if anyone tries it on my suggestion.
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Chef John, thank you for the soup, this looks fantastic and I can't wait to try it at home. Personally, from the flavors I'm imagining, I'd like to try this with an S&B La-Yu chili oil replacing the sriracha, I'd love to know what you think if anyone tries it on my suggestion.
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bradleybaker9588
Made own version of this a year ago, load it with more potstickers, but there’s a ton ways you can customize it. Maybe bamboo shoots and baby corn Extra chili, or maybe extra miso (pick any type. It’s a very delicious meal. My wife and I call it Emperor Soup
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Made own version of this a year ago, load it with more potstickers, but there’s a ton ways you can customize it. Maybe bamboo shoots and baby corn Extra chili, or maybe extra miso (pick any type. It’s a very delicious meal. My wife and I call it Emperor Soup
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LessThanHandy
Since the pot stickers fall apart when reheating, Id just make the soup without them. Each bowl I serve gets the frozen pot stickers, heat for a few minutes in the microwave and enjoy. That way, one gets the pot stickers in their true form. And enjoy.
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Since the pot stickers fall apart when reheating, Id just make the soup without them. Each bowl I serve gets the frozen pot stickers, heat for a few minutes in the microwave and enjoy. That way, one gets the pot stickers in their true form. And enjoy.
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davidcarbone3385
Love those type of mushrooms, and I love pot stickers that are not fried, so will be looking to this recipe to my rotation and will be shopping for the shrooms and stickers! Nice hot soup and cold weather Perfect together! Thanks, Chef John!
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Love those type of mushrooms, and I love pot stickers that are not fried, so will be looking to this recipe to my rotation and will be shopping for the shrooms and stickers! Nice hot soup and cold weather Perfect together! Thanks, Chef John!
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mercurysound33
This looks great. The only thing I would change is to substitute black vinegar for the rice wine vinegar. It has a much more robust flavor and I think that's what's actually in hot and sour soup, but I could be wrong.
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This looks great. The only thing I would change is to substitute black vinegar for the rice wine vinegar. It has a much more robust flavor and I think that's what's actually in hot and sour soup, but I could be wrong.
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kaseyfoley7368
So simple and quick to make! I had everything and made it exactly as you did but used veggie broth with pork potstickers, it was unbelievably fantastic! Definitely, a family favorite from now on
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So simple and quick to make! I had everything and made it exactly as you did but used veggie broth with pork potstickers, it was unbelievably fantastic! Definitely, a family favorite from now on
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Sgtd-hk2sz
Good lord. You have the most annoying speech pattern/cadence I’ve ever heard. Have you never heard another human speak. You could be cooking printed money and I wouldn’t listen to your voice.
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Good lord. You have the most annoying speech pattern/cadence I’ve ever heard. Have you never heard another human speak. You could be cooking printed money and I wouldn’t listen to your voice.
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pooolB
Why shouldn't you boil miso I know it can burn pretty quick so I get why you shouldn't cook it (and it doesn't really need cooking anyways, but I've just never heard about not boiling it before
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Why shouldn't you boil miso I know it can burn pretty quick so I get why you shouldn't cook it (and it doesn't really need cooking anyways, but I've just never heard about not boiling it before
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josephdonais4778
Add an egg. I separate whites, stir in vigorously after the veggies are cooked, 1/2 way through cooking the whites, drop in the whole yolk. My challenge here is semi soft yolks.
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Add an egg. I separate whites, stir in vigorously after the veggies are cooked, 1/2 way through cooking the whites, drop in the whole yolk. My challenge here is semi soft yolks.
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katl8825
as a chinese american this is simultaneously my I'm too lazy to make a real meal but I'm trying to eat healthy dish and my I have a bunch of random leftovers in my fridge to use up dish
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as a chinese american this is simultaneously my I'm too lazy to make a real meal but I'm trying to eat healthy dish and my I have a bunch of random leftovers in my fridge to use up dish
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