There’s something so comforting about a big, steaming bowl of soup, especially when it’s packed with savory dumplings, crisp veggies, and a rich, flavorful broth. My journey with Potsticker Soup began during a cold winter evening when I was craving something hearty yet effortless. I had a bag of frozen potstickers in the freezer, a few veggies in the fridge, and a hunger for something cozy. Some experimentation led to one of my favorite easy meals — this incredibly satisfying Potsticker Soup!
Over the years, I’ve refined this recipe, learning small tricks that take it from good to restaurant-worthy. Whether you’re new to cooking or an experienced home chef, this soup is about to become a regular in your kitchen.
Why You’ll Love This Potsticker Soup
- Fast and Easy: Ready in under 30 minutes — perfect for busy nights.
- Family-Friendly: Kids and adults love the fun, tender dumplings.
- Customizable: Use your favorite potstickers and veggies.
- Nourishing and Comforting: Warm broth, veggies, and dumplings make it a full meal.
- Minimal Cleanup: One pot, simple ingredients, big flavor.
Ingredients You’ll Need
Here’s everything you need for the ultimate potsticker soup:
Main Ingredients:
- Frozen Potstickers (about 12–16): Pork, chicken, or vegetable — any kind you love!
- Chicken or Vegetable Broth (6 cups): Choose a good-quality broth for rich flavor.
- Garlic (3 cloves, minced): Adds deep, savory notes.
- Ginger (1 tablespoon, minced): Fresh is best for that signature warmth.
- Soy Sauce (3 tablespoons): Balances the broth with umami.
- Sesame Oil (1 tablespoon): Adds a nutty, aromatic finish.
- Green Onions (4, sliced): For garnish and a fresh crunch.
- Baby Spinach (2 cups): Wilts beautifully into the broth.
- Carrots (2, thinly sliced): Add sweetness and color.
Optional Additions:
- Mushrooms (shiitake or cremini): For an earthy depth.
- Bok Choy (1 small head, chopped): For more greens.
- Sriracha or Chili Oil: For heat lovers.
- Lime Wedges: A squeeze of fresh lime brightens the flavors.
Ingredient Notes:
- Substitutions: If you don’t have spinach, napa cabbage or kale works well.
- Potsticker Types: Feel free to mix meat and veggie potstickers for variety!
How to Make Potsticker Soup (Step-by-Step Instructions)
1. Sauté the Aromatics
In a large pot over medium heat, drizzle a little sesame oil. Add minced garlic and ginger and sauté for about 1–2 minutes until fragrant.
Tip: Stir continuously to avoid burning the garlic, which can make the broth taste bitter.
2. Add Broth and Simmer
Pour in the chicken or vegetable broth and bring to a gentle simmer.
Why simmer first? Simmering infuses the broth with the flavors of ginger and garlic, creating a more cohesive base.
3. Cook the Potstickers
Gently add the frozen potstickers into the simmering broth. Cook according to package instructions, typically 6–8 minutes.
Tip: Avoid stirring too much while they cook — you want to keep them intact.
4. Add Veggies
About 2 minutes before the potstickers are done, add in the carrots and spinach (and any optional veggies like mushrooms or bok choy). Let them simmer until just tender.
5. Season the Soup
Stir in soy sauce and a splash more sesame oil. Taste and adjust seasoning as needed — a dash more soy sauce or a pinch of salt can enhance the broth.
6. Serve and Garnish
Ladle the soup into bowls and top with sliced green onions, a drizzle of chili oil if desired, and lime wedges on the side.
Expert Tips for the Best Potsticker Soup
- Don’t Overcrowd the Pot: If making a big batch, cook potstickers in batches to avoid clumping.
- Fresh Ginger Is Key: Powdered ginger won’t provide the same fresh bite.
- Use a Flavorful Broth: Homemade or high-quality store-bought broth will take this soup from good to gourmet.
- Gentle Simmer Only: A rolling boil can cause the potstickers to break apart.
- Customize Heat Levels: If you like a spicy kick, add sriracha, crushed red pepper, or chili oil at the end.
Variations & Substitutions
- Low-Carb Option: Use fewer potstickers and add more veggies like zucchini noodles.
- Vegan Version: Choose vegetable broth and vegan potstickers.
- Protein Boost: Add cooked, shredded chicken or tofu cubes.
- Extra Brothy: Double the broth if you want a more soupy version.
- Creamy Twist: Stir in a splash of coconut milk for a silky, slightly sweet broth.
Serving Suggestions
Potsticker Soup is hearty enough to stand alone, but pairs beautifully with:
- Asian-style Cucumber Salad: Light and refreshing contrast.
- Steamed Edamame: Simple and protein-packed.
- Green Tea: Complements the flavors without overpowering.
This soup is perfect for weeknight dinners, casual family gatherings, or when you need a comforting meal on a chilly day.
Storage & Reheating Instructions
Storage:
Cool the soup completely and store it in an airtight container in the refrigerator for up to 3 days.
Reheating:
Gently reheat on the stovetop over low heat. Add a splash of broth or water if it has thickened
Important: Potstickers can soften over time. For best texture, enjoy within a day or two.
Freezing:
I don’t recommend freezing the fully assembled soup — the potstickers can become mushy. However, you can freeze the broth separately and add fresh potstickers when reheating.
Potsticker Soup FAQs
Can I use homemade potstickers for this soup?
Absolutely! Homemade potstickers work wonderfully and can add an extra personal touch. Just be gentle when simmering them.
What type of broth is best for potsticker soup?
A rich chicken or vegetable broth works best. Bone broth can also be used for an extra protein boost and deeper flavor.
How do I save the potstickers from falling apart?
Simmer gently and avoid stirring too much after adding them. Also, ensure your broth isn’t boiling too hard.
Can I make this soup spicy?
Yes! Stir in some sriracha, chili garlic sauce, or a drizzle of spicy sesame oil to taste.
What’s the fine way to add more veggies to this soup?
Toss in quick-cooking veggies like snap peas, mushrooms, or baby bok choy during the last few minutes of simmering.
Nutrition Information (Approximate Per Serving)
- Calories: 320
- Protein: 12g
- Fat: 12g
- Carbohydrates: 38g
- Fiber: 3g
- Sodium: 890mg
Conclusion
There’s a reason Potsticker Soup has become one of my go-to recipes: it’s fast, delicious, and endlessly flexible. Whether you’re pulling dinner together on a busy night or planning a cozy meal for a lazy weekend, this soup brings big comfort with minimal effort.
I’d love to hear how your potsticker soup turns out!
If you try this recipe, please leave a comment, rate it below, or share it with a friend who would love it too. Happy cooking!
Potsticker Soup
Ingredients
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 6 cups chicken broth or vegetable broth
- 1 tablespoon soy sauce plus more to taste
- 1 tablespoon rice vinegar
- 12 –16 frozen potstickers chicken, pork, or vegetable
- 2 cups baby spinach or bok choy chopped
- 1 cup sliced mushrooms shiitake or cremini
- 2 green onions thinly sliced
- Optional toppings: sriracha toasted sesame seeds, cilantro
Instructions
- Heat sesame oil in a large pot over medium heat.
- Add garlic and ginger; sauté for 1–2 minutes until fragrant.
- Pour in chicken broth, soy sauce, and rice vinegar. Bring to a simmer.
- Carefully add frozen potstickers to the simmering broth. Cook according to package instructions (typically 6–8 minutes), until tender and heated through.
- Add mushrooms and cook for another 2–3 minutes.
- Stir in spinach or bok choy and cook just until wilted.
- Taste and adjust seasoning with more soy sauce if needed.
- Ladle soup into bowls, top with green onions and your favorite toppings, and serve hot!
Notes
- Use frozen dumplings for convenience—no need to thaw first!
- Customize with your favorite veggies like carrots, snap peas, or baby corn.
- Spice it up with chili oil or red pepper flakes if you like it hot.
- For a heartier soup, stir in noodles or tofu.
- Leftovers store well in the fridge for up to 2 days, but the potstickers may soften slightly.