Potsticker Soup is a quick and satisfying meal that combines the rich flavors of Asian dumplings with the warmth and comfort of a savory broth. This soup turns frozen potstickers into a complete dish by simmering them in a seasoned broth filled with vegetables, aromatics, and fresh herbs. Whether you’re looking for an easy weeknight dinner, a cozy lunch, or a creative way to use frozen dumplings, this soup is flavorful, fast, and family-friendly. You can make it light with clear broth or hearty with extra add-ins like tofu, mushrooms, or noodles. With minimal prep and big taste, Potsticker Soup is perfect for busy days when you want something homemade and delicious.
Ingredients
- 1 tablespoon sesame oil
- 1 tablespoon neutral oil (vegetable or canola)
- 1 tablespoon fresh ginger, grated or minced
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (optional)
- 6 cups low-sodium chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon fish sauce (optional for extra umami)
- 1 tablespoon hoisin sauce (optional for richness)
- 2 green onions, chopped (white and green parts separated)
- 1 cup sliced shiitake or cremini mushrooms
- 2 cups baby spinach or bok choy
- 1 bag (16–20 oz) frozen potstickers (chicken, pork, or veggie)
- Salt and pepper to taste
- Fresh cilantro or green onion for garnish
- Chili oil or sriracha (optional for heat)
Preparation
Step 1: In a large soup pot, heat sesame oil and neutral oil over medium heat. Add the grated ginger, minced garlic, and red pepper flakes if using. Sauté for 1–2 minutes until fragrant but not browned.
Step 2: Add the sliced mushrooms and white parts of the green onions. Cook for 3–4 minutes until softened.
Step 3: Pour in the broth, soy sauce, rice vinegar, fish sauce (if using), and hoisin sauce. Stir to combine. Bring to a boil, then reduce heat to a gentle simmer.
Step 4: Add the frozen potstickers directly into the simmering broth. Cook uncovered according to package instructions, typically 6–8 minutes, until heated through and tender.
Step 5: In the last 2 minutes of cooking, stir in spinach or bok choy until wilted. Taste the broth and adjust seasoning with salt, pepper, or additional soy sauce.
Step 6: Ladle the soup into bowls. Garnish with the green parts of the green onion, fresh cilantro, and a drizzle of chili oil or sriracha for extra spice if desired. Serve immediately.
Variation
- Use frozen wontons or mini dumplings instead of potstickers.
- Add cooked ramen noodles or rice noodles for a heartier bowl.
- Include shredded rotisserie chicken or cooked tofu for extra protein.
- Stir in corn, shredded carrots, or snap peas for added texture and sweetness.
- Replace the spinach with kale, napa cabbage, or even seaweed.
- For a richer broth, add a splash of coconut milk or miso paste.
Cooking Note
Use a good-quality broth as your base, it builds the foundation of flavor. For best texture, do not overcook the potstickers as they can become too soft. Frozen potstickers can go straight into the soup without thawing. If you prefer crispy dumplings, pan-fry them separately and add them just before serving. You can adjust the level of spice with more or less chili oil, or omit it altogether for a mild version.
Serving Suggestions
Serve Potsticker Soup hot with a side of edamame, pickled vegetables, or a fresh cucumber salad. For a filling meal, pair it with steamed rice or a side of crispy spring rolls. To make the presentation pop, sprinkle with toasted sesame seeds or a few drops of sesame oil before serving. It’s best enjoyed immediately while the potstickers retain their texture.
Tips
- Use a mix of broth types (chicken + mushroom broth) for deeper flavor.
- Always add leafy greens at the end to preserve color and texture.
- Use low-sodium soy sauce and broth to control saltiness.
- Double the batch and freeze leftover broth (without dumplings) for later use.
- Add a soft-boiled egg on top for added richness and protein.
- If you like a thicker soup, dissolve a teaspoon of cornstarch in cold water and stir it in to lightly thicken the broth.
Prep Time / Cooking Time / Total Time
Prep Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes
Nutritional Information
Calories: 360 per serving
Protein: 14g
Sodium: 840mg
FAQs
Can I use homemade potstickers instead of frozen?
- Yes, but cook them separately or add them gently to prevent them from falling apart. Make sure they are sealed well.
Can I freeze this soup?
- It’s best eaten fresh. Potstickers may become soggy if frozen in soup. You can freeze the broth alone and add fresh potstickers when reheating.
Is Potsticker Soup spicy?
- It can be. You control the heat based on the amount of red pepper flakes and chili oil. Leave those out for a mild version.
Can I make it vegetarian?
- Absolutely. Use vegetable broth, vegetarian potstickers, and skip the fish sauce.
Will the dumplings fall apart?
- Not if handled gently and not overcooked. Use a wide spoon to serve and avoid excessive stirring after they’re cooked.
Conclusion
Potsticker Soup is a clever and flavorful way to turn frozen dumplings into a restaurant-quality meal. With a comforting broth, vibrant vegetables, and the savory bite of potstickers, this soup delivers satisfaction in every spoonful. It’s fast, flexible, and bursting with flavor, perfect for those nights when you want something cozy but don’t have time for complicated prep. Whether you’re using store-bought potstickers or leftovers from homemade dumplings, this soup will quickly become a weeknight favorite that you’ll return to again and again.