Potsticker Soup combines juicy dumplings with fragrant broth and fresh vegetables for a delightful Asian-inspired dish that brings restaurant-quality flavor to your kitchen in just minutes. This simple yet flavorful soup is the kind of weeknight dinner that makes you feel like you’re treating yourself without any of the takeout expense.
I discovered this combination quite by accident one evening when I had leftover frozen potstickers in my freezer and a craving for something warm and comforting. Instead of pan-frying them as usual, I dropped them into simmering broth with some aromatics, and the result was so good that my husband asked me to make it again the very next week. The potstickers stay tender and plump in the broth, and each spoonful delivers that perfect balance of savory, gingery warmth. Your kitchen is about to smell incredible.
What Makes This Soup So Special
This recipe has become a go-to in my kitchen because it delivers complex Asian flavors with minimal effort and ingredients. I’ve found that even people who don’t usually cook Asian food at home feel confident making this soup because it’s so straightforward.
- Comes together in one pot in just 15-20 minutes
- Uses store-bought potstickers for maximum convenience
- Delivers restaurant-quality taste at a fraction of the cost
- Adapts easily to whatever vegetables you have on hand
- Works perfectly for quick weeknight dinners or light lunches
- Creates a customizable base that everyone can season to their taste
In my experience, the key to this soup is using high-quality broth as your foundation, which provides rich flavor without requiring hours of simmering.
Understanding Your Ingredients
Frozen potstickers serve as the hearty base of this soup and provide satisfying dumplings in every spoonful. I always keep a bag in my freezer because they cook directly from frozen, making this soup incredibly convenient.
Chicken broth creates the savory foundation that carries all the aromatics and flavors throughout the soup. In my kitchen, I prefer low-sodium broth so I can control the seasoning myself and adjust to taste.
Sesame oil adds that distinctive nutty aroma and rich flavor that makes this taste authentically Asian. Using toasted sesame oil rather than regular makes all the difference in depth of flavor.
Fresh ginger provides bright, warming spice that cuts through the richness and adds complexity. I’ve learned that freshly grated ginger delivers much more vibrant flavor than dried or jarred versions.
Soy sauce brings umami depth and saltiness that ties everything together beautifully. Just a tablespoon is enough to season the entire pot without overpowering the other flavors.
Green onions add fresh, mild onion flavor and beautiful color as a garnish. Chopping both the white and green parts gives you layers of flavor throughout the soup.
Mushrooms contribute earthy flavor and meaty texture that makes the soup more substantial. Slicing them thin ensures they cook quickly in the simmering broth.
Spinach or bok choy provides fresh greens that wilt perfectly in the last few minutes of cooking. Adding leafy greens at the end preserves their bright color and prevents them from becoming mushy.
Betty’s Tested Technique
Step 1. Heat the sesame oil in a large pot over medium heat until it shimmers and becomes fragrant, which releases those wonderful nutty aromatics. I’ve found that heating the oil first helps bloom the flavors of the garlic and ginger.
Step 2. Add the minced garlic and grated ginger, then saute for about 30 seconds until very fragrant but not browned, stirring constantly to prevent burning. Betty always reminds me that ginger and garlic need just enough time to release their oils without turning bitter.
Step 3. Pour in the chicken or vegetable broth and bring everything to a gentle simmer over medium-high heat, which should take about 3-4 minutes.
Step 4. Carefully add the frozen potstickers to the simmering broth and cook according to package instructions, usually 5-7 minutes, until the dumplings float to the surface and become tender. Through trial and error, I learned not to stir too vigorously or the potstickers might break apart.
Step 5. If using mushrooms, spinach, or bok choy, add them in the last 2-3 minutes of cooking so they soften without becoming overcooked and losing their texture.
Step 6. Stir in the soy sauce, rice vinegar if using, and a pinch of salt and pepper, then taste the broth and adjust the seasoning as needed to suit your preferences.
Step 7. Ladle the soup into bowls and garnish generously with chopped green onions for fresh flavor and color.
Step 8. For a spicy kick, drizzle with chili oil or sprinkle red pepper flakes on top just before serving. My family loves adding extra heat to their individual bowls.
Storage and Reheating Tips
I typically store leftover Potsticker Soup in an airtight container in the refrigerator for up to 2 days. The potstickers will absorb some of the broth as they sit, which actually makes them even more flavorful, though the texture becomes softer.
For freezing, Betty’s method works best when you freeze the broth separately from the potstickers and add fresh dumplings when reheating. The texture of frozen and reheated potstickers can become mushy, so making fresh ones takes just a few extra minutes and is worth the effort.
For the best results, I reheat this soup gently on the stovetop over low heat, stirring very carefully to prevent the dumplings from falling apart. The microwave works if you’re in a hurry, but use 50% power and stir gently between intervals. Add a splash of broth if the soup has thickened overnight.
Sides That Shine
The light, flavorful broth of Potsticker Soup pairs beautifully with sides that add texture and complement the Asian-inspired flavors without overwhelming the delicate dumplings.
- Crispy spring rolls add wonderful crunch and make the meal feel more substantial
- Fresh Asian salad with sesame dressing provides cool contrast to the warm, comforting soup
- Steamed rice on the side turns this into a more filling meal for bigger appetites
- Crispy wonton strips scattered on top add delightful texture with every spoonful
- Edamame served warm with sea salt makes a protein-rich side that complements the soup perfectly
- Simple miso soup for those who want a multi-course Asian-inspired meal
FAQs
I recommend reducing the cooking time to 3-5 minutes if using fresh potstickers since they cook much faster. Many home cooks find success by watching for them to float, which signals they’re done.
To prevent this issue, avoid stirring too vigorously and use a gentle hand when ladling the soup into bowls. Betty’s solution is to slide a wide spatula under the dumplings rather than stirring with a spoon.
The best approach I’ve tested is using vegetable broth and checking that your potstickers are filled with vegetables rather than meat. Many brands make excellent vegetarian dumplings that work perfectly in this soup.
Potsticker Soup
Ingredients
Equipment
Method
- Heat sesame oil in a large pot over medium heat.
- Add minced garlic and grated ginger. Saute for about 30 seconds until fragrant.
- Pour in the chicken or vegetable broth and bring to a gentle simmer.
- Carefully add the frozen potstickers to the simmering broth. Cook according to package instructions (usually 5-7 minutes).
- If using mushrooms, spinach, or bok choy, add them in the last 2-3 minutes of cooking.
- Stir in soy sauce, rice vinegar (if using), and a pinch of salt and pepper.
- Taste the broth and adjust the seasoning as needed.
- For a spicy kick, drizzle with chili oil or sprinkle red pepper flakes on top.
