Easy Potsticker Soup is a cozy, comforting bowl filled with tender potstickers, flavorful broth, and fresh veggies like cabbage and green onions. It’s the kind of soup that feels like a warm hug on a chilly day, bringing soothing flavors and a bit of fun with those tasty dumplings floating around.
I love making this soup when I want something quick but still homemade and satisfying. The potstickers usually cook right in the broth, soaking up all those good flavors, which makes every bite special. I find it’s a great way to use store-bought potstickers to save time without losing any of the warmth and comfort you want from a soup like this.
My favorite way to enjoy this Easy Potsticker Soup is with a sprinkle of fresh sesame seeds and a dash of soy sauce, plus maybe some chili flakes if I’m feeling a little adventurous. It’s perfect to serve any time you want a simple yet filling meal that feels special but doesn’t take hours to make. Plus, it’s a crowd-pleaser, so friends and family often ask me to make it again!
Bake, Serve, Wear the Vibe 👕
Editor-picked tees our Oven To Fork readers love.
We may earn from qualifying purchases at no extra cost to you.
Key Ingredients & Substitutions
Potstickers: Frozen potstickers save time and work well in this soup. You can use pork, chicken, or veggie ones based on your preference. If unavailable, frozen dumplings or even wontons are good alternatives.
Broth: Chicken broth adds rich flavor, but vegetable broth works well for a lighter or vegetarian version. Homemade broth is even better if you have it on hand!
Greens: Spinach gives freshness and cooks quickly, but bok choy or Napa cabbage also bring nice texture and subtle flavor to the soup.
Flavors: Garlic, ginger, and soy sauce are the soul of this soup. Fresh ginger is best but you can use ground ginger if needed. For soy sauce, low sodium is a good choice to control saltiness.
Optional Heat: Red pepper flakes or chili oil add a spicy kick if you like. Feel free to skip these if you prefer milder flavors.
How Do You Cook Potstickers Perfectly in Soup?
Cooking potstickers in the soup is easy but here are some tips for best results:
- Use frozen potstickers straight from the freezer to prevent them from breaking apart.
- Bring the broth to a gentle boil before adding potstickers, then lower the heat to simmer to avoid tearing the wrappers.
- Cook potstickers according to package instructions—usually 6-8 minutes—checking that they are heated through and tender.
- Add veggies near the end so they stay vibrant and don’t get mushy.
- Stir gently to avoid potstickers sticking or breaking.
Following these steps helps keep the potstickers shaped nicely and the soup rich with flavor and fresh textures.
Equipment You’ll Need
- Large pot – perfect for cooking the soup and potstickers all in one place without spills.
- Wooden spoon or ladle – helps you stir gently without breaking potstickers.
- Knife and cutting board – for chopping fresh veggies like green onions, spinach, or bok choy.
- Measuring cups and spoons – to get the broth and seasonings just right.
Flavor Variations & Add-Ins
- Swap pork potstickers for chicken or veggie ones for different flavors and dietary needs.
- Add sliced shiitake or baby bella mushrooms to deepen the soup’s earthiness.
- Stir in a handful of fresh herbs like cilantro or Thai basil just before serving for brightness.
- Boost the spice with a drizzle of chili oil or a sprinkle of crushed red pepper flakes when you want heat.
Easy Potsticker Soup
Ingredients You’ll Need:
- 1 tablespoon vegetable oil
- 4 cups chicken or vegetable broth
- 12 frozen pork or vegetable potstickers (dumplings)
- 1 cup fresh spinach or bok choy, chopped
- ½ cup shredded carrots
- ½ cup sliced mushrooms
- ¼ cup chopped green onions (scallions)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons soy sauce (plus more to taste)
- 1 teaspoon sesame oil
- Salt and freshly ground black pepper, to taste
- Optional: red pepper flakes or chili oil for heat
- Optional garnish: sesame seeds
How Much Time Will You Need?
This potsticker soup recipe takes about 10 minutes to prepare and 10 minutes to cook, making it a quick and comforting meal in about 20 minutes total.
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and grated ginger, then cook for about 1 minute until you smell their wonderful aroma.
2. Add Broth and Potstickers:
Pour 4 cups of chicken or vegetable broth into the pot and bring it to a gentle boil. Once boiling, add the frozen potstickers directly into the broth. Let them cook for 6 to 8 minutes until they are cooked through and tender.
3. Add Vegetables:
During the last 2 minutes of cooking, add the shredded carrots, sliced mushrooms, and chopped spinach or bok choy. Allow them to soften but remain fresh and colorful.
4. Season the Soup:
Stir in 2 tablespoons soy sauce and 1 teaspoon sesame oil. Taste your soup and add salt, pepper, or additional soy sauce if you’d like to enhance the flavor.
5. Serve and Garnish:
Remove from heat and ladle the hot soup into bowls. Sprinkle chopped green onions over the top. If desired, add sesame seeds and a pinch of red pepper flakes or a drizzle of chili oil for a bit of spice.
Enjoy your homemade, comforting potsticker soup that’s both quick and delicious!
Can I Use Frozen Potstickers Straight from the Freezer?
Yes! There’s no need to thaw them first. Just add the frozen potstickers directly into the boiling broth and cook according to the package instructions to ensure they heat through perfectly.
Can I Make This Soup Vegetarian?
Absolutely! Use vegetable broth and opt for vegetable-filled potstickers. You can also add extra veggies like mushrooms or bok choy to keep the soup hearty and flavorful.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove to keep the potstickers tender and avoid overcooking the greens.
Can I Add Other Vegetables to the Soup?
Definitely! Feel free to add snap peas, baby corn, or shredded cabbage during the last few minutes of cooking to customize your soup and add more texture.
