When the temperature drops and you’re craving something warm, comforting, and satisfying, this Potsticker Soup delivers on all fronts. It’s a soul-soothing bowl filled with tender dumplings, rich broth, and aromatic spices. Whether you use frozen potstickers for convenience or homemade ones for a personal touch, this soup is the perfect quick meal for busy nights.
Inspired by Asian flavors and loaded with savory goodness, Potsticker Soup is a customizable, one-pot dish that feels indulgent but is incredibly simple to make. Let’s get into how to make this flavorful, fuss-free winter favorite.
Why You’ll Love This Potsticker Soup
- Quick & Easy: From prep to bowl in under 30 minutes.
- Customizable: Add mushrooms, spinach, or even noodles.
- Hearty & Filling: Dumplings make it a full meal in one bowl.
- Perfect for Winter: Warm, comforting, and full of flavor.
- Budget-Friendly: Simple ingredients, big flavor.
Ingredients (Serves 4)
- 12–15 frozen potstickers (store-bought or homemade)
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons grated ginger
- 2 cloves garlic, minced
- 2–3 green onions, chopped (for garnish)
- ½ cup sliced mushrooms (optional)
- ½ cup spinach or bok choy (optional)
- 1 tablespoon rice vinegar (optional, for brightness)
- Salt and pepper, to taste
- 1 teaspoon chili oil or red pepper flakes (optional, for heat)
How to Make Potsticker Soup
Step 1: Build the Broth
In a large pot over medium heat, warm the sesame oil until shimmering. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant but not browned.
Pour in the chicken or vegetable broth, soy sauce, and rice vinegar (if using). Bring to a gentle simmer and let it infuse for 5–10 minutes.
Step 2: Cook Potstickers and Add Vegetables
Add the frozen potstickers directly into the simmering broth. Let them cook for 5–7 minutes or until heated through and tender. If you’re adding mushrooms or greens like spinach or bok choy, stir them in during the last 2–3 minutes of cooking.
Step 3: Season to Taste
Add salt and pepper to your liking. For a little kick, drizzle in chili oil or sprinkle in red pepper flakes.
Step 4: Serve and Garnish
Ladle the soup into bowls, making sure each serving gets an even amount of broth, vegetables, and potstickers. Garnish with chopped green onions and an extra drizzle of sesame oil for a silky finish.
Optional Add-Ins & Variations
- Add Noodles: Udon or ramen noodles make it even heartier.
- Protein Boost: Stir in shredded rotisserie chicken or tofu cubes.
- Citrus Finish: Add a squeeze of lime juice before serving for brightness.
- Miso Twist: Stir in a spoonful of white or red miso paste for umami depth.
Tips for Perfect Potsticker Soup
- No Need to Thaw: Frozen potstickers can go straight into the broth.
- Use Low-Sodium Broth: Gives you better control over seasoning.
- Don’t Overcrowd: Avoid adding too many potstickers if your pot is small.
- Add Greens at the End: This keeps spinach or bok choy bright and tender, not mushy.
Make Ahead and Storage Tips
This soup is best served fresh, but you can make the broth ahead of time and store it separately.
To Store: Refrigerate in an airtight container for up to 3 days.
To Reheat: Warm gently on the stove. If using pre-cooked potstickers, store them separately and add to the broth just before serving to avoid sogginess.
Perfect for Cozy Nights
There’s something magical about curling up with a bowl of steaming Potsticker Soup on a cold winter evening. The savory broth, tender dumplings, and punch of ginger and garlic combine into a deeply satisfying meal. Plus, it’s versatile and forgiving—perfect for weeknight dinners or even casual entertaining.
Join the Conversation
Tried this recipe? Let us know your favorite add-ins or twists! Tag your bowl of Potsticker Soup on social media or comment below. Whether you made it vegetarian, spicy, or noodle-packed—we want to see how you made it your own.
Potsticker Soup
Ingredients
- 12 –15 frozen potstickers store-bought or homemade
- 4 cups chicken broth or vegetable broth for a vegetarian version
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons grated ginger
- 2 cloves garlic minced
- 2 –3 green onions chopped (for garnish)
- ½ cup sliced mushrooms optional
- ½ cup spinach or bok choy optional
- 1 tablespoon rice vinegar optional, for brightness
- Salt and pepper to taste
- 1 teaspoon chili oil or red pepper flakes optional, for heat
Instructions
Step 1: Build the Broth
- In a large pot over medium heat, warm the sesame oil until shimmering. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant but not browned.
- Pour in the chicken or vegetable broth, soy sauce, and rice vinegar (if using). Bring to a gentle simmer and let it infuse for 5–10 minutes.
Step 2: Cook Potstickers and Add Vegetables
- Add the frozen potstickers directly into the simmering broth. Let them cook for 5–7 minutes or until heated through and tender. If you’re adding mushrooms or greens like spinach or bok choy, stir them in during the last 2–3 minutes of cooking.
Step 3: Season to Taste
- Add salt and pepper to your liking. For a little kick, drizzle in chili oil or sprinkle in red pepper flakes.
Step 4: Serve and Garnish
- Ladle the soup into bowls, making sure each serving gets an even amount of broth, vegetables, and potstickers. Garnish with chopped green onions and an extra drizzle of sesame oil for a silky finish.
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