Warm, savory, and packed with tender dumplings, this Potsticker Soup is the perfect quick and comforting meal that feels both satisfying and refreshingly light. It combines soft, pan-ready potstickers (also called dumplings or gyoza) with a flavorful broth, fresh vegetables, and aromatic garnishes. The result is a soup that feels cozy and filling but comes together in under 30 minutes.
This soup is an ideal weeknight dinner, a meal prep favorite, and an easy way to turn frozen potstickers into something that feels homemade and special. Whether you’re craving something light but hearty or simply looking for a creative way to use dumplings, this Potsticker Soup is an instant go-to.
Why You’ll Love Potsticker Soup
Potsticker Soup brings together the comfort of dumplings with the ease of a one-pot broth-based meal. It’s simple, highly adaptable, and quick to make, yet full of flavor and texture.
Why this soup is worth adding to your regular rotation:
- It transforms frozen potstickers into a fresh, satisfying soup.
- It’s light enough for lunch but hearty enough for dinner.
- The recipe is endlessly customizable with your favorite broth, vegetables, and garnishes.
- It’s an easy one-pot meal that’s perfect for busy weeknights.
This soup is also a great option if you want something cozy that doesn’t leave you feeling weighed down.
Choosing the Best Ingredients for Potsticker Soup
Since the soup is simple, the quality of your potstickers and broth makes a big difference.
Potstickers
Frozen potstickers are perfect for this recipe. Look for:
- Vegetarian or pork dumplings: Both work beautifully.
- Thin wrappers: They cook more evenly and won’t become too doughy in the broth.
- Small to medium size: Easier to manage in soup bowls and faster to heat through.
Fresh or homemade potstickers are even better if you have them, but frozen is what makes this soup so weeknight-friendly.
Broth
Use a flavorful broth since it forms the foundation of the soup.
- Chicken broth gives a rich, savory base.
- Vegetable broth keeps it light and vegetarian.
- Miso broth or adding soy sauce can build extra umami.
Vegetables
Quick-cooking, fresh vegetables are perfect for potsticker soup.
- Bok choy or baby spinach: Adds green freshness.
- Carrots: Provide sweetness and texture.
- Mushrooms: Shiitake or cremini add umami depth.
- Green onions: For sharp, fresh flavor.
Flavor Builders
- Fresh garlic and ginger are essential for aromatic depth.
- Soy sauce, sesame oil, and rice vinegar bring balance and complexity.
- Chili oil or sriracha can add heat if desired.
Recommended Equipment for This Recipe
- Large stockpot or Dutch oven: Needed to comfortably cook dumplings and broth together.
- Tongs or slotted spoon: For carefully stirring and serving potstickers without breaking them.
- Sharp knife and cutting board: For prepping vegetables and aromatics.
- Ladle: For easy serving.
Common Pitfalls and How to Avoid Them
1. Potstickers falling apart:
This can happen if the potstickers are overcooked or if the broth is boiling too aggressively. Keep the soup at a gentle simmer and cook the dumplings just until heated through—typically 3-5 minutes from frozen.
2. Soup lacking flavor:
Season generously with soy sauce, sesame oil, and fresh aromatics. Using a bland broth will result in a flat soup, so build your base with ginger, garlic, and a splash of rice vinegar for brightness.
3. Mushy vegetables:
Add delicate vegetables like bok choy or spinach at the very end to retain their color and texture.
4. Soup too salty:
Be mindful if using salted broth and soy sauce together. Taste as you go and adjust with water or unsalted broth if needed.
Flavor Enhancements and Creative Variations
- Add miso paste: For a deeper, savory broth.
- Stir in chili crisp or chili oil: For a punch of spice and texture.
- Use wontons instead of potstickers: For a lighter, thinner dumpling texture.
- Top with crispy shallots or sesame seeds: For extra crunch and flavor.
- Add noodles: Rice noodles or soba can make it more filling.
Smart Preparation Strategies
- Make ahead: The broth and vegetables can be prepared in advance, but add potstickers fresh when serving to avoid them becoming soggy.
- Batch cooking: You can double the broth and vegetables to make multiple servings. Add potstickers to individual bowls when reheating.
- Keep dumplings separate: If storing leftovers, cook dumplings separately and add to bowls before serving to preserve their texture.
Substitution Guide for Dietary Needs
- Vegetarian: Use vegetarian broth and vegetable potstickers.
- Vegan: Same as vegetarian, but also ensure potstickers contain no egg.
- Gluten-free: Use gluten-free dumplings and tamari instead of soy sauce.
- Low-carb: Replace potstickers with extra mushrooms, tofu, or zoodles.
Ingredients
For the Soup
- 1 tablespoon sesame oil (or neutral oil)
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 6 cups chicken or vegetable broth
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 12 frozen potstickers (vegetable, pork, or chicken)
- 1 cup shiitake or cremini mushrooms, sliced
- 1 cup thinly sliced carrots
- 2 cups baby bok choy, chopped (or spinach)
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- Optional: ½ teaspoon chili flakes or a splash of sriracha
Optional Garnishes
- Sliced green onions
- Fresh cilantro
- Sesame seeds
- Drizzle of chili oil
- Lime wedges
- Crispy shallots
Instructions
Step 1: Build the Flavor Base
Heat sesame oil in a large stockpot over medium heat. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant.
Step 2: Add Broth and Seasonings
Pour in the chicken or vegetable broth, soy sauce, and rice vinegar. Stir well and bring to a gentle simmer.
Step 3: Add Vegetables
Add the sliced mushrooms and carrots. Simmer for 5-7 minutes until the vegetables are tender but still hold their texture.
Step 4: Cook Potstickers
Carefully add the frozen potstickers to the broth. Simmer gently for 3-5 minutes, or until the potstickers are heated through and tender. Avoid stirring vigorously to keep them intact.
Step 5: Add Greens and Final Seasoning
Stir in the chopped bok choy or spinach. Simmer for another 1-2 minutes just until wilted. Taste the broth and adjust seasoning with salt, pepper, or more soy sauce if needed.
Step 6: Serve
Ladle the soup into bowls, making sure each has a few potstickers and plenty of vegetables. Garnish with green onions, cilantro, sesame seeds, and a drizzle of chili oil if desired.
Serving Suggestions
- Serve with a side of steamed edamame or pickled cucumbers.
- Add a squeeze of lime for extra brightness.
- Pair with crispy spring rolls or a light Asian-style salad.
Troubleshooting
- Potstickers overcooked or falling apart: Add them to simmering—not boiling—broth, and monitor closely.
- Soup tastes flat: Adjust with more soy sauce, a splash of rice vinegar, or a squeeze of lime.
- Vegetables too soft: Stagger cooking times to add delicate greens at the very end.
Storage and Reheating
- Refrigeration: Store the broth and vegetables separately from the potstickers for up to 3 days. Add fresh or reheated potstickers when serving to maintain texture.
- Freezing: The broth can be frozen without potstickers for up to 2 months. Add fresh dumplings when reheating.
- Reheating: Warm gently on the stovetop. If using stored potstickers, reheat them separately and add to bowls to avoid sogginess.
Variations: Potsticker Soup vs. Wonton Soup vs. Miso Soup
- Potsticker Soup: Hearty with larger dumplings, typically featuring a soy-based broth and a variety of vegetables.
- Wonton Soup: Usually made with smaller, thinner-skinned wontons, often in a lighter broth.
- Miso Soup: A lighter, broth-focused soup made with miso paste, tofu, and seaweed.
Potsticker Soup sits comfortably in between—a fast, cozy bowl that feels substantial yet fresh, perfect for any night when you need satisfying comfort in under 30 minutes.
