Potsticker Soup is a comforting bowl full of tender dumplings, fresh veggies, and a flavorful broth that hits just the right spot. The potstickers bring a lovely chewiness, while the broth is light but packed with taste, making it feel hearty without being heavy. It’s like having a warm hug in soup form!
I love making this soup on chilly days when I want something simple but satisfying. One of my favorite parts is how easy it is to customize—add your favorite greens or a little extra garlic and ginger to make it your own. I usually use frozen potstickers because they cook quickly and still taste great, making dinner a breeze.
Serving this soup with a splash of soy sauce or a pinch of chili flakes really lifts the flavors and adds a nice kick. I like to pair it with some steamed rice or a crisp side salad for a complete meal. It’s the kind of soup that you’ll want to keep coming back to, whether it’s for a quick weeknight dinner or a cozy weekend treat.
Key Ingredients & Substitutions
Potstickers: Frozen potstickers work great here for convenience. You can use pork, chicken, or vegetable fillings. If you want a quicker option, use pre-cooked or leftover dumplings.
Broth: Chicken broth adds richness, but vegetable broth makes it vegetarian-friendly. For a deeper flavor, try using homemade broth or add a splash of mushroom soy sauce.
Ginger & Garlic: Fresh ginger and garlic give the broth a bright, warming flavor. If you don’t have fresh ginger, use a pinch of ground ginger as a substitute, though fresh tastes better.
Vegetables: Mushrooms and carrots add texture and earthiness. Spinach or bok choy gives a fresh, leafy touch. You can swap with kale or napa cabbage if needed.
Soy Sauce & Sesame Oil: Soy sauce adds umami and saltiness. Low-sodium soy sauce works well if you watch salt intake. Sesame oil gives a nutty aroma, so don’t skip it if you can help it!
How Can I Keep Potstickers Tender and Not Soggy in Soup?
Timing is key when adding potstickers to soup:
- Add frozen potstickers directly to gently boiling broth, not a rolling boil, to avoid tearing.
- Cook them just until heated through, around 6-8 minutes, so they stay tender but don’t get mushy.
- Stir gently and avoid overcooking to keep the wrappers intact.
- If you use fresh potstickers, reduce cooking time accordingly.
- Adding the leafy greens last ensures they don’t get overcooked and remain bright and fresh.
Equipment You’ll Need
- Large pot – I use this because it holds plenty of broth and ingredients without spillage.
- Wooden spoon or ladle – perfect for gently stirring and serving the soup.
- Measuring spoons and cups – helps keep the ingredients balanced for consistent flavor.
- Knife and cutting board – necessary for slicing vegetables and garnishes. I like a sharp knife for clean cuts.
- Small bowl – for mixing or serving condiments like soy sauce or chili oil.
Flavor Variations & Add-Ins
- Use chicken or vegetable potstickers for different flavors or to suit dietary needs.
- Add sliced tofu or cooked shrimp for extra protein and variety.
- Incorporate shredded cabbage or bean sprouts for crunch and freshness.
- Give it a spicy kick with more chili flakes or a splash of chili oil.
Potsticker Soup
Ingredients You’ll Need:
- 12 frozen potstickers (pork, chicken, or vegetable)
- 6 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 cup sliced mushrooms (button or cremini)
- 1 cup sliced carrots
- 2 cups chopped baby spinach or bok choy
- 3 green onions, sliced
- ½ teaspoon red pepper flakes (optional for heat)
- Salt and pepper, to taste
- Sesame seeds, for garnish (optional)
How Much Time Will You Need?
This Potsticker Soup recipe takes about 25 minutes from start to finish. Prep your veggies quickly, sauté the aromatics, simmer the broth with vegetables, then cook the potstickers right in the soup for an easy, flavorful meal without extra steps.
Step-by-Step Instructions:
1. Sauté Garlic and Ginger:
Heat the sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger, stirring for about 1 minute until fragrant but not browned.
2. Prepare the Broth:
Pour in the chicken or vegetable broth and stir in the soy sauce. Bring everything to a gentle boil.
3. Cook the Vegetables:
Add the sliced mushrooms and carrots to the broth. Let them simmer for 5 minutes until the vegetables start to soften.
4. Add the Potstickers:
Gently place the frozen potstickers into the simmering soup. Cook for 6 to 8 minutes until the potstickers are heated through and tender. Avoid stirring too much so the wrappers stay intact.
5. Add Greens and Season:
Stir in the chopped baby spinach or bok choy and cook for 2 more minutes until the greens are wilted. Season with salt, pepper, and red pepper flakes if you want some spice.
6. Serve and Garnish:
Ladle the soup into bowls. Top with sliced green onions and sesame seeds. Serve hot, and offer extra soy sauce or chili oil on the side for added flavor.
Enjoy your cozy and delicious Potsticker Soup!
Can I Use Fresh Potstickers Instead of Frozen?
Yes! If using fresh potstickers, reduce the cooking time to about 3-4 minutes, just until they are heated through and tender to avoid overcooking.
Can I Make Potsticker Soup Ahead of Time?
Absolutely! Prepare the soup and refrigerate it for up to 2 days. Reheat gently on the stove, adding a splash of broth if it thickens too much.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave, stirring occasionally for even heating.
What Can I Substitute for Sesame Oil?
If you don’t have sesame oil, you can use a neutral oil like canola or vegetable oil. The flavor will be milder, so consider adding a few drops of toasted sesame seeds for that nutty aroma.