Easy Potsticker Soup is a cozy, comforting dish that brings together tender potstickers, fresh veggies, and a flavorful broth all in one bowl. It’s a warm and satisfying meal, perfect when you want something simple but tasty. The soft dumplings and gentle broth make this soup feel like a big, delicious hug.
I love making this soup on chilly days because it’s quick to put together but feels so special. One of my favorite tricks is to add a little bit of ginger and garlic to the broth for extra flavor—it makes the whole kitchen smell amazing. Plus, using frozen potstickers keeps things easy without sacrificing taste.
This soup is great on its own or paired with steamed rice or a side of crunchy greens. I find it really hits the spot when I want something light but filling at the same time. If you’re a comfort food fan like me, this potsticker soup will become your go-to quick meal whenever you need a bit of warmth and homey goodness.
Key Ingredients & Substitutions
Potstickers: Frozen potstickers save time and are easy to find. You can use pork, chicken, or veggie depending on your taste. For a gluten-free option, look for gluten-free wrappers or try dumplings made with rice paper.
Broth: Low-sodium broth keeps the soup light and lets you control salt levels. Chicken broth adds richness but vegetable broth works well for a vegetarian version.
Mushrooms: Cremini or shiitake mushrooms bring an earthy depth. If you don’t have these, white button mushrooms are a fine substitute.
Greens: Baby spinach is mild and softens quickly. Bok choy adds a little crunch and flavor. You can also use kale or napa cabbage if you like a heartier texture.
Ginger & Garlic: Fresh ginger and garlic add warmth and flavor to the broth. Avoid pre-minced garlic for the best taste, but using garlic powder in a pinch is ok.
How Do I Make Sure Potstickers Don’t Stick to the Bottom of the Pot?
Potstickers can stick if the soup bubbles too hard or isn’t stirred carefully. Here’s how I keep them perfect:
- Bring broth to a gentle boil, not a rolling boil, before adding potstickers.
- Add potstickers one by one to avoid crowding.
- Stir gently right after dropping them in to separate any that touch the bottom.
- Lower heat to simmer—this keeps the potstickers tender without sticking or breaking.
Taking these steps helps keep the dumplings whole and tender, while the broth stays clear and delicious.
Equipment You’ll Need
- Large pot – perfect for simmering the soup and cooking potstickers all in one place.
- Wooden spoon or silicone spatula – helps stir gently without breaking the dumplings.
- Sharp knife – handy for chopping veggies like mushrooms, carrots, and greens.
- Measuring spoons – useful for adding precise amounts of soy sauce, ginger, and sesame oil.
- Ladle – makes it easy to serve the hot soup into bowls without spilling.
Flavor Variations & Add-Ins
- Use shrimp or tofu potstickers for a seafood or vegetarian twist that changes the protein but keeps the comfort.
- Add a splash of rice vinegar or a pinch of chili flakes for a tangy or spicy kick that brightens up the broth.
- Mix in shredded napa cabbage or thinly sliced snow peas for extra crunch and freshness.
- Stir in a soft-boiled egg before serving for extra protein and richness in the soup.
Easy Potsticker Soup Recipe
Ingredients You’ll Need:
Main Ingredients:
- 12 frozen potstickers (pork, chicken, or veggie)
- 6 cups low-sodium chicken or vegetable broth
- 1 cup mushrooms, sliced (such as cremini or shiitake)
- 2 green onions, sliced (white and green parts separated)
- 1 cup baby spinach or bok choy, chopped
- 1 small carrot, finely diced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper, to taste
Optional Garnish:
- Chopped fresh cilantro or additional green onions
How Much Time Will You Need?
This potsticker soup recipe takes about 10 minutes of preparation and about 15 minutes of cooking, for a total of around 25 minutes. It’s a quick, comforting meal that comes together easily on a busy day.
Step-by-Step Instructions:
1. Sauté Aromatics and Vegetables:
Heat the sesame oil in a large pot over medium heat. Add the minced garlic, grated ginger, and white parts of the green onions. Sauté for 1 to 2 minutes until you can smell their aroma. Next, add the sliced mushrooms and finely diced carrot. Cook for 3 to 4 minutes, stirring occasionally, until the mushrooms soften.
2. Add Broth and Potstickers:
Pour in the chicken or vegetable broth and bring it to a gentle boil. Once boiling, carefully add the frozen potstickers to the pot. Reduce the heat to a simmer and cook for 6 to 8 minutes or until the potstickers are cooked through and tender.
3. Finish with Greens and Seasoning:
Add the chopped baby spinach or bok choy and the soy sauce to the soup. Stir gently and cook for another 1 to 2 minutes until the greens wilt. Taste the soup and add salt and pepper as needed.
4. Serve and Garnish:
Ladle the hot soup into bowls. Sprinkle with the green parts of the sliced green onions and fresh cilantro if desired. Serve immediately and enjoy your comforting potsticker soup!
Can I Use Fresh Potstickers Instead of Frozen?
Yes, fresh potstickers work great! Just reduce the cooking time to about 3-5 minutes or until they’re heated through and tender since they cook faster than frozen ones.
How Can I Make This Soup Vegetarian?
Swap the chicken broth for vegetable broth and use veggie potstickers. You can also add extra vegetables like mushrooms, bok choy, or tofu to boost flavor and nutrition.
Can I Prepare the Soup Ahead of Time?
Absolutely! Make the soup without adding the potstickers, then refrigerate for up to 2 days. When ready to eat, reheat the broth and cook the potstickers fresh in the hot soup to avoid sogginess.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally until warmed through.
