Potsticker Soup

Potsticker soup brings back the memory of a chilly evening when I wanted something that felt both comforting and exciting and I remember standing in my kitchen craving dumplings but also needing something warm and brothy and I had a leftover batch of frozen potstickers and some fresh vegetables on hand and that’s how this soup came to life and became a household favorite.

Now every time I make it I feel like I’m wrapping myself in a cozy blanket of flavor because the potstickers soak up the broth and burst with warmth and the veggies add texture and freshness and what started as a last-minute dinner has turned into one of my go-to easy meals that feels a little special every time.

Ingredients

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

• Frozen potstickers – These serve as the hearty and flavorful base of the soup
• Chicken or vegetable broth – Adds depth and warmth to the dish
• Garlic – Infuses the broth with rich aromatic flavor
• Ginger – Gives the soup a comforting zing and balance
• Soy sauce – Brings umami and saltiness
• Sesame oil – Adds a nutty aromatic finish
• Carrots – For sweetness and a bit of bite
• Baby bok choy – Adds freshness and gentle bitterness
• Mushrooms – Offer an earthy richness that pairs beautifully with the broth
• Green onions – Brighten the soup and add a little crunch
• Optional chili oil – For a bit of heat if you like it spicy

Tools You’ll Need

• Large pot or Dutch oven – To cook the broth and simmer the potstickers evenly
• Knife and cutting board – For prepping fresh vegetables
• Ladle – For serving the soup neatly and evenly
• Wooden spoon or spatula – To stir gently and avoid breaking the dumplings
• Soup bowls – Deep enough to hold both broth and dumplings without spilling
• Tongs (optional) – For carefully placing and moving potstickers

Instructions

Step 1: Sauté aromatics

I begin by heating a splash of sesame oil in a large pot over medium heat and then I add the minced garlic and ginger and let them sizzle for a minute until fragrant.

Step 2: Build the broth

Next I pour in the chicken or vegetable broth and stir in the soy sauce and I bring everything to a simmer so the flavors can meld.

Step 3: Add vegetables

I add the sliced carrots first since they take longer to cook and then after a few minutes I toss in the mushrooms and bok choy letting them soften gently in the simmering broth.

Step 4: Cook the potstickers

Once the vegetables are nearly tender I carefully add the frozen potstickers directly into the broth and I let them cook for about 6 to 8 minutes until they’re heated through and plump.

Step 5: Garnish and serve

I finish the soup by sprinkling in chopped green onions and a tiny drizzle of sesame oil or chili oil if I want a little heat and then I ladle everything into bowls and serve it warm.

Tips

I always keep a bag of frozen potstickers on hand just for recipes like this

Don’t boil the soup too hard or the dumplings might break open

If you like it spicy a swirl of chili crisp adds a delicious kick

You can swap bok choy with spinach or napa cabbage depending on what you have

Leftovers store well in the fridge for up to two days and reheat beautifully

Ways to Serve

Serve with a side of steamed rice for a more filling meal

Pair with a simple cucumber salad or edamame for texture contrast

Top with a soft-boiled egg for a ramen-style upgrade

Add a spoonful of miso paste to the broth for extra depth

Enjoy on a cold evening when you need something warm and soothing

Frequently Asked Questions

What kind of potstickers should I use for Potsticker Soup?

You can use any frozen potstickers you like for potsticker soup whether chicken pork veggie or shrimp – just be sure they’re fully cooked through in the broth.

Can I use homemade dumplings instead of frozen?

Absolutely I’ve made this with fresh homemade dumplings and it’s amazing just reduce the cooking time slightly.

How do I store and reheat Potsticker Soup?

I store leftovers in an airtight container and gently reheat on the stove to keep the dumplings from getting too soft or falling apart.

Can I freeze this soup?

It’s best enjoyed fresh but I’ve frozen the broth and veggies before and then added fresh potstickers when reheating.

See You in the Kitchen

I hope you give this potsticker soup a try! It’s one of those recipes that comes together quickly but delivers so much comfort and flavor and I’d love to hear how you customize it with your favorite dumplings or toppings. Don’t forget to save this for a rainy day when you need a cozy meal fast!

Happy Cooking!

Print