Potsticker Soup (Paleo, AIP, Keto, Whole30)

Potsticker Soup is that perfect mix of cozy and fresh. Inspired by Chinese potstickers (fun fact: they’ve been around since the Song Dynasty!), this recipe takes all the goodness of dumplings and transforms it into a flavorful, brothy dish. No pan-fried dumplings here—but you still get that comforting vibe, minus the wrappers. The result? A soup that’s not only delicious but also works for Paleo, AIP, Keto, and Whole30 diets. Whether it’s meal prep or a last-minute family dinner, this is one recipe you’ll keep coming back to.

Quick Recipe Snapshot

Here’s everything you need to know before diving in:

• Prep time: 15 minutes
• Cook time: 35 minutes
• Total time: 45 minutes
• Serves: 4 people

Skill Level? Beginner!

If you can chop veggies and brown meat, you’ve got this.

Equipment You’ll Need:

• A big soup pot or deep sauté pan.
• A slotted spoon (to scoop out the beef).
• A sharp knife for all that veggie prep.

Can You Meal Prep It?

Absolutely. Make a batch and refrigerate it for up to five days. Want it to last longer? Freeze it for three months.

What You’ll Need

Ingredients:

• 4 cups meat stock or bone broth (homemade or store-bought)
• 1¾ lbs Napa cabbage, sliced into bite-sized pieces
• 1 lb ground beef
• 7 oz shiitake mushrooms, stems removed, sliced
• 1 bunch scallions, whites and greens separated (greens only for Keto)
• 2 tbsp coconut aminos
• 2 tbsp fresh ginger, minced or grated
• 2 cloves garlic, minced (skip for Keto)
• 2 tsp sea salt, divided
• ½ tsp ground white pepper (or ground ginger for AIP)
• 2 tbsp fat (use sesame oil for non-AIP or the beef drippings)

Substitution Ideas:

• No Napa cabbage? Use bok choy or savoy cabbage.
• Swap beef for ground chicken or turkey if you like it leaner.
• Can’t find shiitake mushrooms? Cremini or button mushrooms work too.
• AIP folks: Avoid white pepper and sesame oil.

Let’s Cook!

Step 1: Prep the Veggies

Slice up your Napa cabbage into manageable pieces. Remove and discard the mushroom stems, then slice the caps thinly. Separate the scallion greens from the whites and chop them both. Easy, right?

Step 2: Cook the Beef

Grab your big pot, heat it up over medium-high, and toss in the ground beef. Season with 1 teaspoon of sea salt and some white pepper (or ginger for AIP). Break it up with a spatula and cook until it’s no longer pink. Scoop out the beef with a slotted spoon and set it aside. Leave the drippings in the pot—we’ll use that tasty rendered fat.

Step 3: Sauté the Veggies

Still got fat in the pot? Great! If not, add about 2 tablespoons (toasted sesame oil works wonders if not doing AIP). Reduce heat to medium. Add the cabbage and ½ teaspoon of sea salt. Stir every few minutes for about 15 minutes, letting it soften up. Toss in the mushrooms and another ½ teaspoon of salt. Cook for 5 more minutes.

Step 4: Combine Everything

Pour in the broth and stir in the cooked beef. Add the scallion whites (skip for Keto), ginger, and garlic. Bring to a simmer. Cover, turn the heat down, and let it do its thing for 5 minutes.

Step 5: The Finishing Touch

Turn off the heat, stir in the scallion greens and coconut aminos, and you’re done! Want a little flair? Save some scallion greens for garnish.

Step 6: Serve it Up

Grab some bowls, ladle in the soup, and dig in while it’s hot.

Customize It

• AIP Adjustments: Skip the sesame oil and white pepper.
• Keto Tweaks: Leave out garlic and stick to the scallion greens.
• Want Some Heat? Add chili oil or red pepper flakes before serving.
• Feeling Fancy? Drizzle the finished soup with truffle oil or sprinkle on toasted sesame seeds.
• Seasonal Swaps: In the summer, try zucchini ribbons instead of cabbage—it’s lighter but just as tasty.

Serving & Storing

Here’s How to Serve It:

• Use wide bowls to show off those pretty veggies and mushrooms.
• Pair it with cauliflower rice or zoodles for extra texture.

Got Leftovers?

Cool the soup completely, then store it in an airtight container. Refrigerate it for up to five days, or freeze it for three months.

Reheating Tips:

Reheat gently on the stovetop over medium-low. Don’t rush it—this keeps your veggies from turning mushy.

So, what are you waiting for? This Potsticker Soup is the perfect combo of comforting, healthy, and customizable. Whether you’re making it for meal prep or enjoying it fresh, it’s going to taste amazing every single time.

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