Potsticker Soup
I remember the first time I turned frozen potstickers into a noodle-free, soul-warming soup — it felt like dinner and a hug all at once. This Potsticker Soup is a five-ingredient (plus aromatics) weeknight favorite: fast to make, forgiving, and endlessly adaptable. It’s the kind of bowl you pull together when you want something comforting without fuss, whether you’re feeding picky kids, busy roommates, or craving a light but satisfying meal.
Why you’ll love this dish
Potsticker Soup gives you big flavor with minimal work. Frozen potstickers add instant protein and texture, while a ginger-garlic broth keeps the bowl bright and fragrant. It’s budget-friendly, quick (ready in about 20 minutes), and great for using pantry staples.
“Simple, fast, and better than takeout — the potstickers soak up the broth and the result is surprisingly restaurant-worthy.”
Why cook this at home: you control the sodium, spice level, and add-ins. Make it low-sodium with vegetable broth for a lighter meal, or turn up the heat with chili oil. If you like recipe inspiration, check this helpful easy potsticker soup roundup for variations and ideas.
Step-by-step overview
This recipe is straightforward: sauté aromatics, simmer a seasoned broth, add frozen potstickers to heat through, and finish with quick-cooking greens and mushrooms. No need to thaw the dumplings first — they cook in the simmering broth. Expect little hands-on time and one pot to wash.
For another cozy soup idea that’s bright and citrusy, see this take on avgolemono soup.
What you’ll need
- 12–15 frozen potstickers (pork, chicken, or vegetable)
- 4 cups chicken broth or vegetable broth (low-sodium if preferred)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, minced
- 1/2 cup sliced mushrooms (shiitake or cremini work well)
- 1/2 cup fresh spinach or chopped bok choy
- 2–3 green onions, chopped for garnish
- 1 tablespoon rice vinegar (optional, brightens the broth)
- Salt and freshly ground black pepper to taste
- 1 teaspoon chili oil or red pepper flakes (optional for heat)
Notes and substitutions:
- Use vegetable broth and vegetable potstickers for a vegetarian version.
- If you prefer more umami, swap half the broth for chicken bone broth.
- Rice vinegar is optional but adds a subtle lift — add at the end to taste.
Step-by-step instructions
- Heat 1 tablespoon sesame oil in a large pot over medium heat.
- Add minced garlic and grated ginger. Sauté 45–60 seconds until fragrant — don’t let them brown.
- Pour in 4 cups broth, 1 tablespoon soy sauce, and 1 tablespoon rice vinegar (if using). Bring to a gentle simmer.
- Let the broth simmer 5–10 minutes so the flavors meld. Taste and adjust salt or soy sauce.
- Carefully add frozen potstickers to the simmering broth and stir gently to separate them.
- Cook the potstickers 5–7 minutes, until heated through — they should float and feel tender but not falling apart.
- In the last 2–3 minutes of cooking, stir in the sliced mushrooms and spinach or bok choy so they wilt but stay vibrant.
- Season with salt, pepper, and 1 teaspoon chili oil or a pinch of red pepper flakes if you like heat.
- Ladle into bowls, top with chopped green onions, and finish with an extra drizzle of sesame oil.
Quick tip: keep the simmer gentle. A rolling boil can rough up dumpling wrappers and make them tear.
Best ways to enjoy it
Serve this Potsticker Soup straight from the pot in deep bowls. Pairing ideas:
- A side of quick cucumber salad or pickled carrots for crunch.
- Steamed rice or a small bowl of noodles if you want something heftier.
- Little plates of chili oil, soy sauce, or toasted sesame seeds so everyone seasons their own bowl.
For a playful presentation, float a few extra sliced green onions and a scatter of toasted sesame seeds on top.
Storage and reheating tips
Refrigerate leftovers in an airtight container within two hours of cooking. Keep refrigerated up to 3 days. Reheat gently on the stovetop over low-medium heat until steaming — don’t boil vigorously. If you plan to freeze, store broth and potstickers separately: frozen cooked potstickers get softer after thawing. For best texture, freeze leftover broth (up to 3 months) and add freshly cooked potstickers when reheating.
Food safety note: reheat until internal temperature reaches 165°F (74°C) for leftovers.
Helpful cooking tips
- No need to thaw: frozen potstickers go straight into simmering broth.
- Don’t overcrowd the pot — add them in a single layer if possible so they heat evenly.
- If you want crisp edges, pan-fry a few potstickers first, then add to the broth for contrast.
- Use fresh grated ginger, not ground ginger, for the brightest flavor.
- Taste the broth before salting — soy sauce provides saltiness, so add table salt sparingly.
- Want more body? Stir in a beaten egg slowly while stirring for an egg-drop style swirl.
For an alternate one-pot weeknight soup you might like, try this hearty Cajun chicken pasta soup.
Creative twists
- Miso boost: stir 1–2 tablespoons miso paste into a cup of warm broth and add back to the pot for deep umami.
- Noodle swap: add cooked udon or ramen in bowls and ladle the soup over them.
- Spicy sesame: mix chili oil with a touch of peanut butter for a creamy, spicy finish.
- Seafood version: use shrimp potstickers or add cooked shrimp near the end of cooking.
- Herb-forward: finish with cilantro and a squeeze of lime for a Southeast Asian vibe.
Common questions
Q: Can I use thawed potstickers?
A: Yes. If thawed, they’ll heat faster — check after 3–4 minutes to avoid overcooking. Frozen is easiest because there’s no extra step.
Q: Will the potstickers fall apart if I simmer them?
A: Not if you keep the simmer gentle and stir minimally. A rolling boil and aggressive stirring can tear wrappers.
Q: How long will leftovers keep?
A: Refrigerate up to 3 days. Freeze broth up to 3 months; cooked potstickers freeze but may become softer after thawing.
Q: Can I add noodles?
A: Yes — add cooked noodles to bowls and pour the hot soup over them, or stir pre-cooked noodles into the pot in the last minute.
Q: Is there a vegetarian option?
A: Use vegetable broth and vegetable potstickers, and omit any fish-based seasonings. Add more mushrooms for savory depth.
Conclusion
If you want a few more tested variations and step-by-step photos, Gimme Some Oven has a solid take on potsticker soup that complements this recipe nicely: Gimme Some Oven’s potsticker soup recipe. For a lighter, speedy version with different seasoning ideas, see the quick option at Skinnytaste’s quick potsticker soup.
Enjoy the warmth — and don’t be surprised if this becomes your go-to comfort bowl on busy nights.
Potsticker Soup
Ingredients
Method
- Heat 1 tablespoon sesame oil in a large pot over medium heat.
- Add minced garlic and grated ginger. Sauté for 45–60 seconds until fragrant — don’t let them brown.
- Pour in 4 cups broth, 1 tablespoon soy sauce, and 1 tablespoon rice vinegar (if using). Bring to a gentle simmer.
- Let the broth simmer for 5–10 minutes so the flavors meld. Taste and adjust salt or soy sauce.
- Carefully add frozen potstickers to the simmering broth and stir gently to separate them.
- Cook the potstickers for 5–7 minutes, until heated through — they should float and feel tender but not falling apart.
- In the last 2–3 minutes of cooking, stir in the sliced mushrooms and spinach or bok choy so they wilt but stay vibrant.
- Season with salt, pepper, and 1 teaspoon chili oil or a pinch of red pepper flakes if you like heat.
- Ladle into bowls, top with chopped green onions, and finish with an extra drizzle of sesame oil.
