Asian Dumpling Potsticker Soup

Asian dumpling potsticker soup became a favorite of mine after a chilly winter market visit where I grabbed a pack of handmade dumplings from a local vendor and needed a cozy way to use them that night. I didn’t feel like pan-frying so I simmered them in a fragrant broth with veggies and mushrooms and by the time I took the first spoonful I knew I had found my new cold-weather ritual.

Now it’s a go-to recipe when I want something warm and satisfying without too much prep and I love how easy it is to customize with fresh greens or a sprinkle of sesame seeds and it feels like a comforting hug that’s also quick enough for weeknights but elegant enough to serve for guests.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Frozen or fresh dumplings or potstickers – The hearty star of the soup filled with meat or veggies.
• Mushrooms – Add earthiness and richness to the broth.
• Carrots – Bring natural sweetness and color.
• Bok choy or spinach – For freshness and a vibrant green touch.
• Garlic and ginger – Infuse the broth with warmth and depth.
• Soy sauce – Adds salty umami flavor to the soup base.
• Sesame oil – Brings nutty richness and authentic flavor.
• Chicken or vegetable broth – The flavorful liquid base of the soup.
• Green onions – For a fresh pop of flavor at the end.
• Sesame seeds – Sprinkle on top for texture and toasty goodness.
• Salt and pepper – To balance and season everything just right.

Tools You’ll Need

• Large soup pot or deep saucepan – Needed for cooking dumplings and simmering broth together.
• Cutting board and knife – For slicing mushrooms, carrots, and greens.
• Measuring spoons and cups – Helps keep seasoning and liquid balanced.
• Wooden spoon – Ideal for stirring without damaging the dumplings.
• Ladle – Makes it easy to scoop up broth and dumplings together.

Instructions

Step 1

I start by heating a splash of sesame oil in a large soup pot then I sauté the garlic and ginger for about 1 minute until fragrant.

Step 2

Next I add the sliced mushrooms and carrots and let them cook for 3 to 5 minutes until just softened.

Step 3

Then I pour in the broth along with soy sauce and bring everything to a simmer.

Step 4

Once the broth is bubbling I gently drop in the dumplings making sure they don’t stick together and I cook them for about 6 to 8 minutes or until fully heated through and tender.

Step 5

I stir in chopped bok choy or spinach and let it wilt for another minute or two.

Step 6

Before serving I taste the broth and adjust with salt or extra soy sauce if needed then I ladle the soup into bowls and top with sesame seeds and sliced green onions.

Tips

Be gentle when stirring after adding the dumplings so they don’t break apart.

Add chili oil or sriracha if you like a bit of heat in your broth.

You can use homemade dumplings or store-bought depending on your time.

Leftovers keep well for a day but the dumplings may continue to soften so reheat gently.

Ways to Serve

I love serving this soup with a side of steamed edamame or a small cucumber salad.

A drizzle of soy sauce or toasted sesame oil on top adds an extra depth of flavor.

For a full meal serve alongside sticky rice or a simple stir-fried veggie dish.

Frequently Asked Questions

Can I freeze Asian dumpling potsticker soup?

It’s best to freeze the broth separately and add frozen dumplings when reheating so they don’t get too soft.

Can I make this soup vegetarian?

Absolutely just use veggie broth and plant-based dumplings and the rest of the recipe stays the same.

What dumplings work best in Asian dumpling potsticker soup?

Pork chicken shrimp or veggie dumplings all work well – just choose your favorite.

Can I cook frozen dumplings directly in the broth?

Yes no need to thaw them first – they’ll cook perfectly from frozen in the simmering broth.

See You in the Kitchen

I hope you give this Asian dumpling potsticker soup a try because it’s warm nourishing and full of flavor and I’d love to hear how you make it your own whether you add spice greens or go all-in on toppings.

Happy Cooking!

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