Potsticker Soup is the kind of meal that feels like a warm hug in a bowl, brimming with juicy dumplings, tender veggies, and aromatic broth that comforts you from the inside out. It’s a ridiculously easy way to transform frozen potstickers into a dish that tastes homemade and downright special, perfect for busy weeknights or cozy weekends when you’re craving something both nourishing and satisfying. The best part? You can easily make it your own by adding extra veggies or playing with toppings, making it a staple you’ll want to revisit again and again.
Ingredients You’ll Need
Don’t let the short ingredient list fool you—each element in Potsticker Soup brings something wonderful to the party, whether it’s deep flavor, a punch of color, or craveable texture. Keep these kitchen staples handy, and you’ll be ready to whip up a bowl anytime that soup craving strikes.
- Sesame oil: Adds toasty aroma and authentic depth to the base of the soup.
- Green onions: Both the white and green parts add a fresh oniony layer—plus, they make a great garnish.
- Garlic: Brings warmth, bite, and plenty of savory goodness.
- Fresh ginger: Adds brightness and subtle heat that lifts the broth.
- Chicken or vegetable broth: The soup’s flavorful backbone—choose your favorite to control taste and richness.
- Soy sauce: Infuses the broth with that classic umami depth.
- Rice vinegar: Brings a hint of acidity to balance everything out.
- Frozen potstickers or dumplings: These make the soup hearty and fun—use pork, chicken, or veggie to suit your mood.
- Shredded carrots: Lend a sweet crunch and gorgeous color.
- Baby spinach or napa cabbage: Wilts down perfectly and bulks up the soup with vibrant greens.
- Salt and pepper: Taste and adjust at the end so every spoonful is just right.
- Optional toppings: Extra green onions, sesame seeds, or chili oil take things to the next level.
How to Make Potsticker Soup
Step 1: Build the Flavor Base
Start by heating the sesame oil in a large pot over medium heat. Add the white parts of the green onions, then toss in the garlic and ginger. Let them sauté for just a minute or two—once your kitchen fills with that irresistible aroma, you’ll know the flavor base is ready for the next step.
Step 2: Simmer the Broth
Pour in the chicken or vegetable broth, then add the soy sauce and rice vinegar. Give everything a good stir and bring it to a simmer. This is the stage where the simple pantry staples meld into a broth that’s deeply savory and just a little tangy.
Step 3: Cook the Potstickers and Carrots
Carefully add the frozen potstickers and shredded carrots directly into the pot. Let them cook uncovered for about 6 to 8 minutes, or until the potstickers are heated through and tender according to the package instructions. The carrots will soften just enough while still offering a touch of bite.
Step 4: Add the Greens
Now stir in the baby spinach or napa cabbage. They’ll wilt down in just a minute or two, turning the soup into a vibrant, veggie-packed bowl that feels extra wholesome. Taste, then season with salt and pepper to your liking.
Step 5: Serve and Garnish
Ladle the Potsticker Soup into bowls and go wild with your favorite toppings—fresh green onions, a sprinkle of sesame seeds, or even a swirl of chili oil if you’re after a little kick.
How to Serve Potsticker Soup
Garnishes
Garnishing Potsticker Soup is where taste meets fun. Top each bowl with extra green onion slices for brightness, a sprinkle of sesame seeds for crunch, or a dash of chili oil for those craving a spicy finish. A few drops of toasted sesame oil right before serving can also punch up the aroma.
Side Dishes
While Potsticker Soup stands tall on its own, you can make it a complete meal with a side of steamed rice, a small plate of extra dumplings, or a crisp Asian-style cucumber salad. Anything cool and crunchy pairs beautifully with the hot, comforting broth.
Creative Ways to Present
Give your Potsticker Soup a show-stopping twist by using unique bowls, scattering vibrant edible flowers, or serving it hot-pot style in the middle of the table for everyone to customize toppings. If you’re in a party mood, offer a “DIY garnish bar” so everyone can build their dream bowl.
Make Ahead and Storage
Storing Leftovers
Potsticker Soup holds up well in the fridge for up to three days. If possible, store the dumplings and broth separately to prevent them from soaking up too much liquid. Either way, cover tightly and chill soon after serving.
Freezing
For longer-term storage, freeze the cooled soup without the greens for best texture—just add fresh spinach or cabbage when you reheat. Ladle into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, simply warm the soup in a pot over medium heat, stirring gently so the dumplings stay intact. If you’ve kept the greens separate, stir them in right at the end until just wilted. The microwave works in a pinch, too—cover loosely and heat in short bursts to keep everything tender.
FAQs
Can I use homemade dumplings for Potsticker Soup?
Absolutely! Homemade dumplings are a fantastic upgrade if you have the time. Just adjust the cook time slightly, as fresh dumplings typically cook faster than frozen ones.
What if I don’t have fresh ginger on hand?
If you’re out of fresh ginger, use 1/4 teaspoon of ground ginger instead. It won’t be quite as fragrant, but still brings a nice zing to the broth.
Is Potsticker Soup gluten-free?
This soup can be gluten-free if you use gluten-free dumplings and swap soy sauce for tamari. Always check your product labels to be safe!
Can I add more vegetables?
Yes, toss in mushrooms, bok choy, sliced bell peppers, or even snap peas for extra color and crunch. Just add heartier veggies earlier so they have time to soften.
What’s the best way to make it spicy?
A drizzle of chili oil, a spoonful of chili crisp, or a splash of Thai-style hot sauce will give your Potsticker Soup a fiery kick. Top each bowl individually so everyone can control their own spice level.
Final Thoughts
If you’re looking for a speedy, ultra-comforting meal that hits all the right notes, you owe it to yourself to make Potsticker Soup. With its mix of tender dumplings, flavorful broth, and those fun customizable toppings, this soup is pure cozy magic—so don’t be surprised if it becomes a new favorite in your kitchen, too!
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Potsticker Soup Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy the comforting flavors of potstickers in a warm and satisfying soup with this easy recipe for Potsticker Soup. Loaded with dumplings, veggies, and savory broth, this Asian-inspired soup is perfect for a quick and delicious meal.
Ingredients
Soup:
- 1 tablespoon sesame oil
- 3 green onions, white parts sliced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 6 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
Add-ins:
- 12–16 frozen potstickers or dumplings (pork, chicken, or veggie)
- 1 cup shredded carrots
- 2 cups baby spinach or napa cabbage
- Salt and pepper to taste
Optional Toppings:
- Extra green onions
- Sesame seeds
- Chili oil
Instructions
- Heat the sesame oil: In a large pot, heat sesame oil over medium heat.
- Sauté aromatics: Add white parts of green onions, garlic, and ginger. Sauté until fragrant, about 1–2 minutes.
- Add broth and seasonings: Pour in broth, soy sauce, and rice vinegar. Bring to a simmer.
- Cook potstickers and carrots: Add frozen potstickers and shredded carrots. Cook for 6–8 minutes or until dumplings are heated through.
- Wilt greens: Stir in spinach or cabbage, cook for 1–2 minutes until wilted.
- Season and serve: Season with salt and pepper. Ladle into bowls, garnish with green onions, sesame seeds, or chili oil.
Notes
- This soup is very versatile—add mushrooms, bok choy, or sliced bell peppers for extra veggies.
- Use gluten-free dumplings and tamari to make it gluten-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 820mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg
