Potsticker Soup

This Potsticker Soup is one of my favorite quick and comforting meals. I love how it turns simple frozen potstickers into a cozy, flavorful soup that’s ready in minutes. The combination of savory broth, tender dumplings, and aromatic seasonings makes every spoonful satisfying and delicious. It’s perfect for a weeknight dinner or whenever I’m craving something warm and easy.

Why You’ll Love This Recipe

I love this recipe because it’s fast, versatile, and full of flavor. It transforms frozen potstickers into a hearty meal without much effort. The broth is light yet rich with sesame oil, soy sauce, and ginger, giving it that authentic Asian-inspired taste. I can easily customize it with veggies or spice it up with chili oil when I want extra heat. Plus, it’s a one-pot recipe, which means minimal cleanup afterward.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

12–15 frozen potstickers (store-bought or homemade)
4 cups chicken broth (or vegetable broth for a vegetarian option)
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 a little tang)
Salt and pepper to taste
1 teaspoon chili oil or red pepper flakes (optional, for a spicy kick)

Directions

1. I start by heating a large pot over medium heat and adding the sesame oil.
2. I sauté the minced garlic and grated ginger for about 30 seconds until fragrant.
3. I pour in the chicken broth and soy sauce, then bring the mixture to a gentle boil.
4. Once boiling, I carefully add the frozen potstickers to the broth. I reduce the heat to a simmer and cook for about 6–8 minutes, or until the potstickers are heated through and tender.
5. If I’m adding mushrooms, spinach, or bok choy, I stir them in during the last couple of minutes of cooking.
6. I season the soup with salt, pepper, and rice vinegar if I want a touch of tanginess.
7. Finally, I ladle the soup into bowls and top it with chopped green onions and a drizzle of chili oil for some heat.

Servings and Timing

This recipe makes about 2–3 servings. It takes around 5 minutes to prepare and 10 minutes to cook, so the total time is just 15 minutes—perfect for a quick, comforting meal.

Variations

Sometimes I like to use vegetable broth for a vegetarian version or add tofu for extra protein. If I’m craving more depth of flavor, I stir in a teaspoon of miso paste or a splash of fish sauce. I also enjoy adding shredded carrots, snap peas, or baby corn for color and crunch. For a spicy twist, I use a generous spoonful of chili crisp or sriracha on top before serving.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm the soup gently on the stove over medium heat until hot. I try not to overcook the potstickers during reheating, as they can become too soft. If I plan to store the soup longer, I keep the broth and potstickers separate and combine them just before serving to maintain the best texture.

FAQs

Can I use homemade potstickers?

Yes, homemade potstickers work beautifully. I just make sure they’re fully cooked before adding them to the broth.

Can I make this soup vegetarian?

Absolutely! I use vegetable broth and vegetarian potstickers for a meat-free version.

Do I need to thaw the potstickers first?

No, I add them straight from frozen—they cook perfectly in the broth.

Can I use dumplings instead of potstickers?

Yes, dumplings or gyoza work just as well in this soup.

How can I make the soup spicier?

I add chili oil, red pepper flakes, or a dash of sriracha for more heat.

Can I add noodles to this soup?

Yes, I sometimes toss in cooked ramen noodles or rice noodles to make it heartier.

What vegetables go well in this soup?

I love adding mushrooms, spinach, bok choy, carrots, or napa cabbage.

Can I use beef broth instead of chicken?

Yes, any broth works. Each type adds its own depth of flavor.

How do I prevent the potstickers from breaking apart?

I handle them gently while stirring and avoid overcooking them.

Can I freeze the leftovers?

I don’t recommend freezing the soup with potstickers in it since they can become mushy, but I freeze the broth separately and add fresh potstickers when reheating.

Conclusion

This Potsticker Soup is one of my go-to comfort meals because it’s so quick, flavorful, and customizable. I love how it turns simple frozen potstickers into a hearty, restaurant-quality dish in just minutes. Whether I make it spicy, veggie-packed, or mild and soothing, it always hits the spot and warms me from the inside out.

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