Easy Potsticker Soup is a comforting bowl filled with tender potstickers swimming in a flavorful broth, packed with fresh veggies like bok choy and green onions. It’s a cozy dish that feels full without being heavy, perfect for anytime you want something warm and satisfying. The potstickers add a nice soft and slightly chewy texture that makes every spoonful a little bit special.
I love making this soup on chilly days because it comes together quickly but tastes like it’s been simmering all day. The best part is using frozen potstickers, which means you don’t have to worry about making dumplings from scratch but still get a homemade feeling. I always add a splash of soy sauce and a little sesame oil to the broth for an extra boost of flavor that makes it feel like a treat without any fuss.
Serving this soup feels like a warm hug. I like to sprinkle some fresh chopped cilantro or chili flakes on top to add a bit of brightness or spice, depending on my mood. It’s great as an easy dinner or even as a starter when friends come over. Whenever I make it, there’s always a smile around the table because it’s simple, tasty, and just what you want on a cozy night in.
Key Ingredients & Substitutions
Potstickers: Using frozen potstickers saves time and adds great texture. Pork or vegetable varieties both work well. You can also use homemade dumplings if you want to make it from scratch.
Broth: Chicken broth gives a rich flavor, but vegetable broth is perfect for a vegetarian option. Homemade broth or store-bought both work fine.
Bok Choy or Napa Cabbage: These greens add a lovely crunch and mild flavor. If you can’t find them, try spinach, kale, or even Swiss chard.
Mushrooms: Shiitake provide earthiness, but button mushrooms are an easy, mild substitute. You could also try cremini for a deeper taste.
Soy Sauce & Sesame Oil: Soy sauce brings salty umami, and sesame oil adds a nutty aroma. For low sodium, look for low-sodium soy sauce, or substitute tamari if gluten-free.
How Do I Keep Potstickers Tender Without Breaking Them in the Soup?
Potstickers can be delicate, so follow these tips to keep them perfect:
- Add frozen potstickers directly to the boiling broth without thawing—this helps them cook evenly.
- Gently stir the soup once after adding potstickers. Avoid constant stirring which can tear the wrappers.
- Cook for the time on the package, usually 6–8 minutes. Overcooking can make them soggy or break.
- Use a slotted spoon to serve gently, so the potstickers don’t break apart in your bowl.
Equipment You’ll Need
- Large pot – perfect for simmering the broth and cooking the potstickers all in one place.
- Wooden spoon or ladle – helps you stir gently without breaking potstickers.
- Knife and cutting board – for chopping veggies like mushrooms, carrots, and greens.
- Slotted spoon – great for scooping out potstickers without tearing them.
- Measuring spoons – to get soy sauce and sesame oil just right for flavor balance.
Flavor Variations & Add-Ins
- Swap pork potstickers for chicken or shrimp to change the protein—it keeps the soup light and tasty.
- Add baby spinach or kale instead of bok choy for a different leafy green texture and nutrients.
- Mix in a beaten egg near the end for a gentle egg-drop soup touch that makes it creamier.
- Try a splash of chili oil or fresh sliced jalapeño for a spicy kick when you want more heat.
Easy Potsticker Soup Recipe
Ingredients You’ll Need:
Main Ingredients:
- 12 frozen potstickers (pork or vegetable)
- 6 cups chicken or vegetable broth
- 1 cup sliced mushrooms (shiitake or button)
- 1 cup chopped bok choy or napa cabbage
- ½ cup sliced carrots
- 3 green onions, chopped
Flavorings:
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- Salt and pepper, to taste
- Optional garnish: chopped cilantro, chili flakes, or sliced fresh chili
Time Needed
This recipe takes about 10 minutes to prepare and roughly 15 minutes to cook, so you’ll have your comforting potsticker soup ready in about 25 minutes total. It’s quick and perfect for a hassle-free meal!
Step-by-Step Instructions:
1. Sauté Aromatics:
Heat a little oil in a large pot over medium heat. Add the minced garlic and ginger, stirring until they smell wonderful, about 1 minute.
2. Prepare the Broth and Vegetables:
Pour in the broth and bring it to a gentle boil. Add the mushrooms, carrots, and bok choy. Let the veggies simmer for about 5 minutes so they soften nicely.
3. Cook the Potstickers:
Add the frozen potstickers directly to the simmering broth. Let them cook for 6 to 8 minutes, or as the package says, until they’re tender and cooked through. Be gentle when stirring to keep the potstickers from breaking.
4. Add Flavor and Serve:
Stir in the soy sauce and sesame oil. Taste your soup and add salt or pepper if you like. Scoop the soup into bowls and sprinkle with the chopped green onions and any optional garnishes like cilantro or chili flakes for a little extra zing. Enjoy your warm, comforting potsticker soup!
Can I Use Fresh Potstickers Instead of Frozen?
Yes! Just be sure to adjust the cooking time since fresh potstickers typically cook faster—usually around 3-5 minutes. Keep a close eye to avoid overcooking or breaking them apart.
Can I Make This Soup Vegetarian?
Absolutely! Use vegetable broth and vegetable-filled potstickers. You can also add extra veggies like tofu or spinach for added protein and flavor.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid overcooking the potstickers.
Can I Freeze Potsticker Soup?
It’s best to freeze potstickers separately before adding them to the soup to keep their texture intact. Broth and veggies freeze well, but potstickers might get soggy if frozen in soup.
