Potsticker Soup (Quick & Easy Recipe)

Potsticker Soup is my go-to when I need a comforting meal on the table fast. This easy recipe transforms frozen dumplings into a restaurant-quality soup that’s ready in about 15 minutes. The combination of savory potstickers, aromatic ginger-garlic broth, and fresh spinach creates a bowl of pure comfort that works perfectly for busy weeknights.

The first time I made this soup, it was a happy accident on a particularly busy Tuesday when my kids had late soccer practice and I had about twenty minutes before we needed to leave again. I spotted a package of pork potstickers in the freezer and thought, why not turn them into soup instead of waiting for the pan-fry method? That quick decision turned into one of my most-requested recipes. What makes this Potsticker Soup recipe work so well is how the sesame oil and fresh ginger create an aromatic base that fills your kitchen with incredible smells, while the potstickers add satisfying texture and protein. It’s the kind of meal that feels special enough for guests but easy enough for a random Wednesday night.

What You’ll Need for This Potsticker Soup

Before you start making this delicious Potsticker Soup, gather all your ingredients. This makes the cooking process smooth and stress-free, especially for a quick recipe like this one.

• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (use a microplane grater for best results)
• 6 cups chicken or vegetable broth (I prefer low-sodium so I can control the salt level myself)
• 1 (12-16 ounce) package frozen potstickers (pork, chicken, or vegetable all work great – I usually grab Bibigo or Ling Ling brand)
• 2 cups baby spinach
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha or other chili sauce (optional, but I always add it for a little kick)
• Green onions, sliced for garnish
• Sesame seeds for garnish

Pro tip: I always keep a variety of frozen potstickers in my freezer for this exact recipe. They’re perfect for those nights when you need dinner fast but still want something that tastes homemade and nourishing.

How to Make the Best Potsticker Soup

Read through all the steps before you begin so you know what to expect. This recipe comes together quickly, so having everything prepped makes the process even smoother.

Step 1: Heat the sesame oil in a 4-6 quart pot or Dutch oven over medium-high heat. Once the oil is shimmering and easily sliding across the pan (this takes about 30 seconds), add the minced garlic and grated ginger. Cook for about 1 minute, stirring constantly, until fragrant and you can really smell that amazing aroma. Be careful not to let the garlic brown, as it can turn bitter.

Step 2: Pour in the chicken or vegetable broth (straight from the fridge is fine) and bring the mixture to a simmer. You’ll see small bubbles breaking the surface. This usually takes about 3-4 minutes depending on your stove.

Step 3: Gently add the frozen potstickers directly to the simmering broth. Do not thaw them first. They’ll sink to the bottom initially, which is perfectly normal. Cook according to the package directions, usually about 5-7 minutes, until they’re cooked through and floating to the surface. Give them a gentle stir halfway through using a wooden spoon to prevent sticking without breaking the dumplings.

Step 4: Stir in the baby spinach, soy sauce, rice vinegar, and optional sriracha. The spinach will look like a lot at first, but it wilts down quickly. Cook for another 1-2 minutes until the spinach has completely wilted and turned bright green. Taste the broth and adjust the seasoning if needed.

Step 5: Ladle the Potsticker Soup into bowls (each serving is about 1.5-2 cups) and garnish generously with sliced green onions and sesame seeds before serving. The green onions add a fresh, sharp bite that balances the rich broth perfectly.

What to Serve with Potsticker Soup

This soup is hearty enough to stand alone, but pairing it with complementary sides makes it feel like a complete meal.

Steamed Edamame: The mild, slightly sweet flavor of edamame complements the savory broth beautifully, plus it adds extra protein and creates a more satisfying meal overall.

Cucumber Salad: A crisp, tangy cucumber salad with rice vinegar dressing provides a refreshing contrast to the warm, rich Potsticker Soup and adds a nice textural element.

Spring Rolls: Fresh spring rolls with peanut dipping sauce create an Asian-inspired feast and offer cool, crunchy vegetables that balance the hot soup perfectly.

Garlic Fried Rice: Leftover rice quickly fried with garlic and soy sauce turns this into a more substantial dinner, and the crispy rice bits add wonderful texture alongside the tender potstickers.

More Asian-Inspired Comfort Food Recipes

This Potsticker Soup pairs beautifully with other quick and flavorful dishes that bring restaurant-quality meals to your dinner table. For another dumpling-inspired dish, try the Potsticker Stir Fry which uses similar ingredients in a completely different way. The Healing Ginger Garlic Broth with Rice Noodles offers similar aromatic flavors with a lighter, more medicinal feel that’s perfect when you’re feeling under the weather.

For heartier soup options that work well for meal prep alongside this Potsticker Soup, the Chicken Orzo Tomato Soup provides a completely different flavor profile while maintaining that comforting bowl appeal. If you love quick Asian-inspired dinners, the Best Sticky Garlic Chicken Noodles delivers similar bold flavors with a satisfying sauce that coats every bite.

Storing Your Potsticker Soup

Store any leftover Potsticker Soup in an airtight container in the refrigerator for up to 3 days. For best results, I recommend storing the broth and potstickers separately if you plan to have leftovers. This keeps the dumplings from getting too soft and maintains better texture when reheating.

To reheat, gently warm the soup on the stovetop over medium heat until heated through. Avoid using the microwave as it can make the potstickers rubbery. Add a splash of broth if the soup has thickened up in the fridge.

Pro tip: If you stored everything together, the potstickers will absorb some broth and become softer, which some people actually prefer. The flavors do deepen overnight either way. Freezing this soup isn’t recommended as the potstickers and spinach become mushy when thawed.

Common Questions About Making Potsticker Soup

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