Warm your soul with a bowl of this easy potsticker soup!
It brings together the savory goodness of potstickers with a rich, aromatic broth infused with garlic, ginger, and soy sauce.
It’s one of those recipes that feels like kitchen magic—turning a freezer staple into a takeout-worthy meal.
Quick, flavorful, and endlessly satisfying, this soup is your new cold weather hero!
Why You’ll Love This Potsticker Soup
Effortless Prep: Thanks to the convenience of frozen potstickers, this Asian dumpling soup is ready in minutes.
One-Pot Wonder: Everything comes together in one pot, saving you time cooking and cleaning.
Umami Rich Taste: From tender dumplings to earthy mushrooms, every spoonful is packed with a satisfying umami flavor.
Budget-Friendly: Looking to stretch your dollar? This is an excellent “back pocket” recipe using up what you’ve got.
Ingredients
- Frozen Potstickers: Grab a bag of veggie, chicken, or pork – no need to thaw! You can also use wontons or dumplings.
- Garlic & Ginger: Add depth and aromatics to the broth.
- Chicken Broth: The foundation of the soup. For a more savory flavor, use chicken broth. For a vegetarian version, opt for veggie broth.
- Soy Sauce: For an extra boost of umami goodness!
- Rice Vinegar: Adds brightness and acidity, enhancing the umami flavors.
- Granulated Sugar: A small amount helps balance the salt and acidic components.
- Toasted Sesame Oil: Added at the end for a distinctive nutty flavor.
- Mushrooms: Cremini or shiitake are best for a delightful earthy flavor and texture.
- Carrot, Green Onions, & Baby Bok Choy: The perfect accompaniments for taste, texture, and color.
How to Make Potsticker Soup
Perfect for a cozy night in, this soup is both satisfying and easy to prepare.
It’s ready in a flash, making it a lifesaver for busy weeknights!
Here are the steps:
1. HEAT the oil in a large pot over medium heat.
2. ADD the mushrooms, carrots, and white parts of the scallions. Cook until softened, about 5 minutes.
3. STIR IN the garlic and ginger until fragrant, about 1 minute.
4. POUR IN the broth, soy sauce, vinegar, and sugar. Bring to a boil.
5. ADD the bok choy and potstickers. Simmer on medium-low for 5 minutes.
6. REMOVE from the heat and stir in the sesame oil.
7. SERVE immediately with the scallion greens and toppings like chili crisp or sesame seeds. Enjoy!
Tips For the Best Potsticker Soup
What I love about this recipe is how it takes a freezer staple and elevates it into something that feels totally gourmet.
A drizzle of toasted sesame oil at the end makes the whole kitchen smell amazing, and I love customizing each bowl with different toppings.
Just keep these few tips in mind:
- Quality matters. For the best flavor, use high-quality broth and a good brand of potstickers.
- Simmer, don’t boil. Reduce that heat and let the potstickers maintain a gentle simmer. This will keep them from breaking apart.
- Adjust to taste. Taste and adjust the seasoning as needed. Add more soy sauce for saltiness or vinegar for tang.
- Boost with miso. Stir some white miso paste into the broth for a flavor boost. It adds a delightfully mild, sweet, nutty, umami flavor.
- Spice it up. If you love spicy food, add some chili crisp, chili oil, or Sriracha at the end.
- Try add-ins. Enhance the soup with corn kernels, bamboo shoots, water chestnuts, or baby spinach. Whatever you have on hand!
How to Store
As tasty as potsticker soup is, it doesn’t store very well. The dumplings will soften the longer they sit in the broth.
That said, you can store the broth and veggies if needed.
To Store, Place the cooled broth and veggies in an airtight container and refrigerate for 2-3 days.
To Freeze, Let the soup cool completely, then transfer it to a freezer-safe container (broth and veggies only), leaving 1-2 inches of headspace for expansion. Freeze for up to 3 months. Thaw in the fridge overnight.
To Reheat: Heat leftovers on the stove over medium heat until warm. Prepare fresh potstickers separately per the package instructions and combine to serve.
Note: If you have leftover potstickers, store them in the fridge separately. But do not re-freeze them. Instead, thaw the broth and add fresh potstickers.
More Delicious Soups Your Family Will Love
Pastina Soup
Cauliflower Chicken Soup
Scotch Broth
Egg-Drop Soup
Potsticker Soup
4
servings10
minutes15
minutes534
kcalThis easy one-pot potsticker soup transforms frozen dumplings into takeout-worthy comfort food! It’s simple, customizable, and ready in no time.
Ingredients
2 tablespoons olive oil
8 ounces cremini or shiitake mushrooms, thinly sliced
1 large carrot, cut into strips
2 scallions, sliced (white and green parts separated)
4 cloves garlic, minced
2 tablespoons grated fresh ginger
6 cups low-sodium chicken or vegetable broth
3 tablespoons soy sauce
1 teaspoon rice vinegar
1/2 teaspoon granulated sugar
3 baby bok choy, trimmed and quartered
1 (24 ounce) package frozen potstickers
2 tablespoons toasted sesame oil
Instructions
- Warm the oil in a large pot or Dutch oven over medium heat. Add the mushrooms, carrots, and the white parts of green onions. Stir and cook until softened, about 5 minutes.
- Stir in the garlic and ginger until fragrant, about 1 minute.
- Pour in the chicken broth, soy sauce, rice vinegar, and sugar. Bring to a boil, then carefully add the bok choy and potstickers.
- Reduce the heat to medium-low and simmer for about 5 minutes. Taste and adjust with salt, if needed. Remove the pot from the heat and stir in the toasted sesame oil.
- Serve immediately with the green parts of the scallions and any desired toppings, such as chili crisp, toasted sesame seeds, furikake, or red pepper flakes. Enjoy!
Notes
- Simmer, don’t boil. Reduce that heat and let the potstickers maintain a gentle simmer. This will keep them from breaking apart.
- Boost with miso. Stir some white miso paste into the broth for a flavor boost. It adds a delightfully mild, sweet, nutty, umami flavor.
