Easy Potsticker Soup is a simple, comforting dish that brings together tender potstickers, fresh veggies, and a flavorful broth all in one bowl. It’s got a nice mix of textures—from the soft dumplings to the crunchy greens—that makes every spoonful interesting and satisfying.
I love making this soup when I want something cozy but quick. It’s one of those meals that feels like a warm hug, especially on chilly days. Using store-bought potstickers keeps things easy, and you can add whatever veggies you have on hand. I usually toss in some bok choy or spinach to keep it fresh and brighten up the bowl.
My favorite way to serve it is with a little drizzle of soy sauce or a splash of chili oil for a bit of extra flavor. It’s perfect for lunch or a light dinner when you want something filling but not too heavy. This soup always cheers me up and is a go-to whenever I need comfort food that doesn’t need hours in the kitchen.
Key Ingredients & Substitutions
Potstickers: Frozen potstickers are a huge time-saver and come in many varieties—pork, chicken, or vegetable. I often pick vegetarian ones for a lighter option. If you prefer, you could make homemade dumplings for a fresh touch.
Broth: Chicken or vegetable broth both work well. Vegetable broth keeps it vegan-friendly, while chicken broth adds a richer taste. Homemade broth adds extra flavor but store-bought works perfectly for quick prep.
Mushrooms: Shiitake mushrooms give a nice earthy flavor here. If you don’t have any, button or cremini mushrooms are good substitutes and still add great texture.
Greens: I like baby spinach or bok choy for freshness and color. Napa cabbage or kale can also be used if you want a different leafy green with some bite.
Garlic & Ginger: These aromatics are key to building the broth’s flavor. Fresh ginger gives a nice zing, but powdered ginger works in a pinch. Just use about half the amount if using dried.
How Do You Get Potstickers Perfectly Cooked in Soup?
Cooking potstickers directly in the broth keeps them tender and infused with flavor. Here’s what I recommend:
- Add frozen potstickers to the boiling broth carefully so they don’t stick together.
- Simmer gently—avoid a rolling boil so they don’t break apart.
- Cook covered if you can, which helps the potstickers cook evenly.
- When potstickers float to the top, they’re usually done. Check one to be sure the filling is hot.
This method saves you from pan-frying separately and keeps the dumplings soft for a comforting soup. I always stir gently to avoid tearing the skins.
Equipment You’ll Need
- Large soup pot – big enough to hold all the broth, potstickers, and veggies without spilling.
- Wooden spoon or silicone spatula – great for stirring gently without breaking the potstickers.
- Sharp knife – to slice veggies like mushrooms and green onions quickly and safely.
- Cutting board – a sturdy surface to chop your garlic, ginger, and greens.
- Ladle – makes serving hot soup easier and less messy.
Flavor Variations & Add-Ins
- Try shrimp or chicken potstickers for different protein flavors that still cook easily in broth.
- Add baby corn or snap peas for a sweet crunch and extra veggie goodness.
- Mix in a teaspoon of miso paste to deepen the broth’s umami flavor.
- Use fresh herbs like cilantro or Thai basil to brighten the soup just before serving.
Easy Potsticker Soup Recipe for Comfort Food Lovers
Ingredients You’ll Need:
- 12 frozen potstickers (pork, chicken, or vegetable)
- 6 cups chicken or vegetable broth
- 2 cups water
- 1 cup sliced shiitake mushrooms
- 1 cup baby spinach or bok choy, chopped
- ½ cup diced carrots
- 3 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Optional: chili oil or sriracha for serving
- Fresh cilantro or additional green onions for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 15 minutes to cook, for a total of roughly 25 minutes. It’s a quick and easy meal that comes together fast, perfect for busy weeknights or when you want warm comfort food without a long wait.
Step-by-Step Instructions:
1. Sauté Aromatics and Vegetables:
Heat the sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger, and stir for about 1 minute until fragrant. Then, add sliced mushrooms and diced carrots. Cook for 3-4 minutes, stirring occasionally, until the veggies start to soften.
2. Add Broth and Simmer Potstickers:
Pour in the chicken or vegetable broth and water. Bring everything to a boil. Once boiling, carefully add the frozen potstickers directly into the broth. Lower the heat to a gentle simmer and cook for 6-8 minutes until the potstickers float to the top and are cooked through.
3. Finish with Greens and Seasoning:
Add the chopped spinach or bok choy along with the sliced green onions, then simmer for another 2 minutes until the greens wilt. Stir in the soy sauce, then taste and add salt or pepper if needed. Serve the soup hot, garnished with fresh cilantro or extra green onions. Add chili oil or sriracha on the side if you like a spicy kick.
Can I Use Frozen Potstickers Without Thawing?
Yes! You can add frozen potstickers directly into the boiling broth. Just be sure to simmer gently so they cook evenly and don’t break apart.
What Can I Substitute for Shiitake Mushrooms?
Button or cremini mushrooms work great as a substitute. They’ll still add a nice earthy flavor and texture to the soup.
How Should I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid overcooking the potstickers.
Can I Make This Soup Vegetarian or Vegan?
Absolutely! Just swap chicken broth for vegetable broth and use vegetable or mushroom potstickers to keep it plant-based.
