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Bowl of flavorful Potsticker Soup with dumplings and vegetables

Potsticker Soup

A quick and comforting noodle-free soup made with frozen potstickers and a fragrant ginger-garlic broth, perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12–15 pieces frozen potstickers (pork, chicken, or vegetable)
  • 4 cups chicken broth or vegetable broth (low-sodium if preferred) Use vegetable broth for a vegetarian version.
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons grated fresh ginger Use fresh for best flavor.
  • 2 cloves garlic, minced
  • 1/2 cup sliced mushrooms (shiitake or cremini)
  • 1/2 cup fresh spinach or chopped bok choy
  • 2–3 pieces green onions, chopped for garnish
  • 1 tablespoon rice vinegar (optional) Brightens the broth.
  • to taste salt and freshly ground black pepper
  • 1 teaspoon chili oil or red pepper flakes (optional) For added heat.

Method
 

Preparation
  1. Heat 1 tablespoon sesame oil in a large pot over medium heat.
  2. Add minced garlic and grated ginger. Sauté for 45–60 seconds until fragrant — don’t let them brown.
  3. Pour in 4 cups broth, 1 tablespoon soy sauce, and 1 tablespoon rice vinegar (if using). Bring to a gentle simmer.
  4. Let the broth simmer for 5–10 minutes so the flavors meld. Taste and adjust salt or soy sauce.
  5. Carefully add frozen potstickers to the simmering broth and stir gently to separate them.
  6. Cook the potstickers for 5–7 minutes, until heated through — they should float and feel tender but not falling apart.
  7. In the last 2–3 minutes of cooking, stir in the sliced mushrooms and spinach or bok choy so they wilt but stay vibrant.
  8. Season with salt, pepper, and 1 teaspoon chili oil or a pinch of red pepper flakes if you like heat.
  9. Ladle into bowls, top with chopped green onions, and finish with an extra drizzle of sesame oil.

Notes

For a vegetarian version, use vegetable broth and potstickers. Freeze leftover broth for best texture.