Go Back
pale crescent-shaped pork potstickers in golden ginger broth with sliced shiitake mushrooms, thin carrot matchsticks, soft napa cabbage ribbons and sliced scallions in an ordinary bowl, with no sesame seeds or garnish sprigs
Melissa Hart

Crockpot Potsticker Soup

Frozen potstickers turn a ginger-mushroom broth into dinner, but they belong in the crock only for the final stretch. Long cooking can split their wrappers and scatter the filling, so choose the fully cooked frozen pork dumplings specified here and follow their package heating instructions if they ask for longer. Napa cabbage goes in with them so it softens into ribbons without spending all afternoon dissolving in the broth.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours 45 minutes
Total Time 5 hours 5 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 24 frozen fully cooked pork potstickers about 20 oz total
  • 8 oz shiitake mushrooms stems removed and caps sliced
  • 1 medium carrot cut into thin matchsticks
  • 3 garlic cloves minced
  • 1 tbsp finely grated fresh ginger
  • 6 cups low-sodium chicken broth
  • 2 tbsp reduced-sodium soy sauce
  • 4 cups thinly sliced napa cabbage
  • 1 tbsp rice vinegar
  • 2 tsp toasted sesame oil
  • 2 tbsp thinly sliced scallions

Method
 

  1. Place mushrooms, carrot, garlic, ginger, broth and soy sauce in a 6-quart slow cooker. Cover and cook on low for 4 hours until the mushrooms and carrot are tender.
  2. Turn the cooker to high, cover and heat for 15 minutes until the broth is very hot.
  3. Add frozen fully cooked potstickers and napa cabbage, pressing them gently into the liquid. Cover and cook on high for 15 to 25 minutes until the dumpling centers reach 165°F, following any longer package heating requirement.
  4. Stir in rice vinegar, sesame oil and scallions carefully without tearing the wrappers.
  5. Lift 6 potstickers into each of 4 bowls with a slotted spoon, then ladle over the broth and vegetables and serve immediately.