Potsticker Soup is a delicious bowl of comfort that’s packed with tender dumplings, fresh veggies, and a flavorful broth. The soft potstickers float in a warm, savory soup that’s perfect for chilly days or when you need something easy and satisfying. It’s like having your favorite dumplings but wrapped up in a cozy, gentle broth.
I love making potsticker soup because it feels like a quick way to get a full meal without too much fuss. I usually grab frozen potstickers, so it comes together fast, and I just add some greens like spinach or bok choy along with a few simple spices. It’s one of those recipes I turn to when I want something tasty but don’t want to spend hours cooking. The potstickers soak up the broth just right and make every spoonful feel special.
One of my favorite ways to serve potsticker soup is with a sprinkle of fresh green onions and a dash of soy sauce or chili oil for a little kick. It’s a great lunch or light dinner, and leftovers always taste just as good the next day. Whenever I make this, it reminds me of those cozy nights when all I want is something warm and comforting to help me unwind. It’s simple, friendly food that feels like a hug in a bowl.
Key Ingredients & Substitutions
Potstickers: Frozen potstickers work great here for convenience. You can use pork, chicken, shrimp, or even veggie versions based on your taste. Homemade is tasty but takes more time.
Broth: Chicken broth gives a nice rich base. For a lighter or vegetarian option, try vegetable broth or mushroom broth.
Greens: Spinach and bok choy are soft and mild, perfect for soup. Napa cabbage or kale can also be used if that’s what you have.
Ginger & Garlic: Fresh is best for aroma and flavor, but powdered forms can work in a pinch. They add warmth and depth to the broth.
Soy Sauce & Sesame Oil: These add essential umami and nuttiness. Tamari is a great gluten-free soy sauce alternative, while toasted sesame oil is best for that classic flavor.
How Do You Cook Potstickers Perfectly in Soup Without Them Falling Apart?
To keep potstickers intact and tender in the soup, follow these tips:
- Add frozen potstickers directly into simmering broth, not boiling hard to avoid tearing the wrappers.
- Gently stir once after adding to prevent sticking to the pot or each other.
- Cook them just until they float to the top, usually 6-8 minutes, indicating they are heated through.
- Avoid overcooking, which can cause wrappers to become too soft and break apart.
- Adding greens near the end helps keep the soup fresh and prevents overcooking delicate veggies.
This simple approach keeps your potstickers plump and the soup smooth, making every spoonful enjoyable.
Equipment You’ll Need
- Large pot – I like using a big pot so the soup can cook evenly and you have enough space to add all ingredients comfortably.
- Chopping board and knife – for slicing garlic, ginger, carrots, and greens easily and safely.
- Measuring spoons and cups – to add soy sauce, sesame oil, and broth with precision.
- Soup ladle – helps serve the hot soup without spilling or losing ingredients.
Flavor Variations & Add-Ins
- Make it spicy by adding a splash of sriracha or chili oil — perfect if you like a little heat.
- For more protein, toss in cooked shrimp, sliced chicken, or tofu into the broth.
- Add a dash of rice vinegar or a squeeze of lime at the end for extra tangy brightness.
- Use different greens such as kale, Napa cabbage, or even herbs like cilantro for fresh flavor.
Potsticker Soup
Ingredients You’ll Need:
Main Ingredients:
- 12-15 frozen pork or chicken potstickers
- 6 cups chicken broth
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 medium carrot, diced
- 1 cup spinach or bok choy, chopped
- 3 green onions, sliced (reserve some for garnish)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar (optional)
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and pepper to taste
Time You’ll Need:
This potsticker soup takes about 20 minutes total—5 minutes to prep and about 15 minutes to cook. It’s a quick, comforting meal that comes together easily!
Step-by-Step Instructions:
1. Sauté Aromatics:
Heat the sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger. Cook for about 1 minute until you can smell their lovely aroma, but be careful not to burn them.
2. Start the Broth:
Pour in the chicken broth and bring it to a gentle boil. This will be the warm base for your soup.
3. Cook the Carrots:
Add the diced carrots to the broth. Let them simmer for about 5 minutes until they start to soften, adding a touch of natural sweetness to the soup.
4. Add Potstickers:
Carefully place the frozen potstickers into the simmering broth. Cook them for 6-8 minutes, or until they float to the surface – that means they’re heated through and ready.
5. Add Greens and Green Onions:
Stir in the chopped spinach or bok choy and sliced green onions. Let everything cook for another 1-2 minutes until the greens are wilted and tender.
6. Season the Soup:
Pour in the soy sauce, rice vinegar (if you like a bit of tang), and crushed red pepper flakes if you want some heat. Taste the broth and add salt and pepper as needed to balance the flavors.
7. Serve:
Ladle the hot soup into bowls. Sprinkle the reserved sliced green onions on top for a fresh finish. Serve immediately and enjoy your cozy potsticker soup!
Can I Use Frozen Potstickers Without Thawing?
Yes! Simply add frozen potstickers directly to the simmering broth. Cooking them straight from frozen usually takes about 6-8 minutes until they float and are fully heated.
Can I Make Potsticker Soup Ahead of Time?
You absolutely can. Just store the soup in an airtight container in the fridge for up to 2 days. Reheat gently on the stove to prevent the potstickers from becoming mushy.
What Are Good Substitutes for Bok Choy or Spinach?
Try Napa cabbage, kale, or even Swiss chard as a good swap. Just add them toward the end of cooking to keep them tender and vibrant.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring occasionally to keep the potstickers from sticking or falling apart.
