Easy Potsticker Soup
I make this potsticker soup on busy weeknights when everyone wants something warm and comforting but I don’t have time to stand at the stove. It’s basically a dumpling soup shortcut: tender potstickers simmered in a light, fragrant broth with crunch from fresh vegetables and a hit of ginger and garlic. Use frozen potstickers for a super-quick dinner, or swap in homemade ones when you’ve got more time — either way it’s cozy, satisfying, and ready in about 20–30 minutes. If you like one-pot comfort soups, this is in the same family as hearty favorites like lasagna soup but lighter and faster.
Why you’ll love this dish
Potsticker soup is the kind of weeknight magic that feels restaurant-worthy but takes almost no effort. It’s:
- Fast: mostly hands-off once the broth’s boiling.
- Flexible: use chicken or vegetable stock and whatever vegetables are in the fridge.
- Kid-friendly: mild, slurpable broth and familiar dumplings make it broadly appealing.
- Economical: a package of potstickers stretches into 3–4 servings when paired with vegetables and broth.
“This potsticker soup saved a tired Tuesday — easy, flavorful, and everyone asked for seconds.” — a quick review from my dinner table
Step-by-step overview
You’ll start by sweating aromatics (garlic and ginger) in sesame oil, then building a simple broth. Vegetables cook briefly to keep texture, and potstickers finish the dish — either reheated in simmering broth or warmed according to package directions. Finally, soy sauce seasons the soup and green onions add brightness. Total hands-on time: about 10–15 minutes; total time: 20–30 minutes depending on potsticker cook time.
What you’ll need
- 1 package potstickers (frozen or homemade) — pork, chicken, shrimp, or vegetable
- 6 cups chicken or vegetable broth (low-sodium recommended)
- 2 cups fresh vegetables, thinly sliced (carrots, bell peppers, and bok choy work well)
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- Green onions, chopped, for garnish
Notes and substitutions:
- Broth: use low-sodium so you control salt; miso can be stirred in for a deeper umami hit.
- Vegetables: swap in napa cabbage, snow peas, mushrooms, or baby spinach.
- Potstickers: frozen potstickers are fast; homemade add flavor but will need longer cook time.
- Oil: toasted sesame oil is aromatic — if you don’t have it, use neutral oil and finish with a splash of sesame oil at the end.
Step-by-step instructions
- Heat 1 tablespoon sesame oil in a large pot over medium heat.
- Add minced garlic and grated ginger. Sauté 30–60 seconds until fragrant, taking care not to brown.
- Pour in 6 cups broth and bring to a gentle boil.
- Add the sliced vegetables and simmer about 4–5 minutes until tender-crisp.
- Add the potstickers to the simmering broth. Cook according to the potsticker package instructions (usually 4–8 minutes) until heated through and cooked. If using homemade potstickers, simmer until wrappers are translucent and filling is hot.
- Stir in 2 tablespoons soy sauce and taste; adjust seasoning.
- Ladle into bowls and garnish with chopped green onions. Serve hot.
Best ways to enjoy it
This soup is lovely on its own as a light dinner. For heartier meals:
- Serve with steamed rice or a bowl of plain noodles to bulk it up.
- Offer chili oil, toasted sesame seeds, or a squeeze of lime at the table for customization.
- Pair with simple sides like cucumber salad or a soft biscuit for dipping — try pairing with buttery biscuits for a cozy combo from recipes like soft, fluffy biscuits.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within two hours of cooking. Consume within 3–4 days.
- Reheat gently on the stove over low heat until steaming (165°F / 74°C throughout). Avoid a hard boil — vigorous boiling can split dumplings.
- Freezing: soup with potstickers tends to get soggy after thawing. For best results, freeze potstickers separately on a tray until firm, then transfer to a freezer bag. Freeze soup broth and vegetables on their own if you plan to store long-term. Thaw broth and add frozen potstickers straight to simmering liquid to reheat.
Pro chef tips
- Don’t overcook the aromatics: ginger and garlic burn quickly and turn bitter. Sauté just until aromatic.
- Keep vegetables slightly underdone in the pot — they’ll finish carrying residual heat and stay crisp.
- If your potstickers are pan-fried (potstickers that were previously crisped), add them near the end and lower the heat so wrappers don’t fall apart.
- For extra depth, add a splash of rice vinegar or a teaspoon of toasted sesame oil right before serving.
- Use a slotted spoon to remove any foam or impurities that rise from frozen dumplings for a clearer broth.
Creative twists
- Spicy sesame: add 1 teaspoon chili paste (gochujang or sambal oelek) and a drizzle of chili oil.
- Miso-potsticker soup: dissolve 1–2 tablespoons white miso in a cup of warm broth and stir in at the end for umami richness.
- Egg drop variation: whisk one egg and slowly stream it into the simmering soup for silky ribbons.
- Vegetarian: use vegetable broth and vegetable or tofu potstickers; finish with a splash of soy and sesame oil.
- Noodle bowl: add cooked ramen or udon for a filling single-bowl meal.
Common questions
Q: Can I use frozen potstickers straight from the freezer?
A: Yes. Add them directly to the simmering broth and follow package timing. Most frozen potstickers take 4–8 minutes to heat through in simmering liquid. Avoid rapid boiling to prevent tearing.
Q: How long does this take to make?
A: Hands-on time is about 10–15 minutes; total time depends on potsticker cook time but is usually 20–30 minutes from start to finish.
Q: Can I make this vegetarian or vegan?
A: Absolutely. Use a rich vegetable broth and vegetable or tofu-filled potstickers. Swap soy sauce for tamari if gluten-free.
Q: Is it safe to reheat leftover potsticker soup?
A: Yes — reheat to 165°F (74°C) and consume within 3–4 days. If freezing, freeze potstickers separately for better texture.
Q: My dumplings fell apart in the soup — what went wrong?
A: A rapid, rolling boil can break delicate wrappers. Simmer gently and add dumplings toward the end of cooking. Also avoid stirring vigorously.
Conclusion
If you want more potsticker-soup inspiration, these variations are helpful: check out Potsticker Soup – Easy Potsticker Soup with Frozen Potstickers for another take using frozen dumplings, or explore the flavorful approach at Potsticker Soup Recipe | Gimme Some Oven for additional tips and seasoning ideas.
Potsticker Soup
Ingredients
Method
- Heat 1 tablespoon sesame oil in a large pot over medium heat.
- Add minced garlic and grated ginger. Sauté 30–60 seconds until fragrant, taking care not to brown.
- Pour in 6 cups broth and bring to a gentle boil.
- Add the sliced vegetables and simmer about 4–5 minutes until tender-crisp.
- Add the potstickers to the simmering broth. Cook according to the potsticker package instructions (usually 4–8 minutes) until heated through and cooked. If using homemade potstickers, simmer until wrappers are translucent and filling is hot.
- Stir in 2 tablespoons soy sauce and taste; adjust seasoning.
- Ladle into bowls and garnish with chopped green onions. Serve hot.
