Asian Potsticker Soup

Asian Potsticker Soup is my go-to weeknight dinner when I need something warming and satisfying without spending hours in the kitchen. This fragrant ginger broth, loaded with tender dumplings and fresh vegetables, comes together in just 20 minutes and tastes like you ordered takeout from your favorite Asian restaurant.

I discovered this recipe on a particularly cold Tuesday when I had a bag of frozen potstickers and a craving for something cozy. Instead of pan-frying them, I decided to simmer them in a quick homemade broth, and the result was incredible. The dumplings soak up all that gingery, garlicky goodness while staying pillowy soft. Now I make this Asian Potsticker Soup at least twice a month because it’s that easy and that delicious. The best part is how the flavors deepen if you have leftovers, making it perfect for meal prep.

What You’ll Need for This Asian Potsticker Soup

I always keep these ingredients on hand because they make this soup come together so quickly. The fresh ginger is what really makes this broth sing, so don’t skip it.

• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (I use a microplane for the best texture)
• 6 cups chicken or vegetable broth (homemade gives the richest flavor, but store-bought works great)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon chili paste, optional for heat
• 1 pound frozen potstickers or dumplings (pork, chicken, or vegetable all work)
• 1 cup sliced mushrooms (shiitake are my favorite, but button mushrooms work too)
• 1 cup baby spinach
• 2 green onions, sliced
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Pro tip: I recommend using toasted sesame oil for deeper flavor. You’ll find it in the Asian section of most grocery stores.

How to Make This Flavorful Asian Potsticker Soup

Step 1: Heat the sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger, stirring constantly for about 1 minute. You’ll know they’re ready when that amazing fragrance hits you. Watch closely so the garlic doesn’t burn.

Step 2: Pour in the chicken or vegetable broth and crank up the heat to bring it to a rolling boil. This should take about 5 minutes.

Step 3: Stir in the soy sauce, rice vinegar, and chili paste if you’re using it. The vinegar adds a subtle tang that balances the rich broth perfectly.

Step 4: Lower the heat to a gentle simmer and carefully add the frozen potstickers. Don’t thaw them first. Let them cook for 4 to 6 minutes until they float to the surface, which tells you they’re cooked through. Stir gently once or twice to prevent sticking.

Step 5: Toss in the sliced mushrooms and let everything simmer together for 2 minutes. The mushrooms will soften and absorb all those wonderful flavors.

Step 6: Add the baby spinach and stir until it wilts down into the soup, about 1 minute. It reduces quite a bit, so don’t worry if it looks like too much at first.

Step 7: Taste your Asian Potsticker Soup and season with salt and pepper as needed. Remember, the soy sauce adds saltiness, so start small. Ladle into bowls, making sure everyone gets plenty of potstickers. Top with sliced green onions and fresh cilantro before serving.

Common mistake to avoid: Don’t add all the potstickers at once in one clump. Drop them in one by one so they don’t stick together.

Perfect Pairings for Asian Potsticker Soup

This soup is light yet satisfying, making it perfect with a few simple sides.

Steamed Jasmine Rice: The fluffy, fragrant rice soaks up the flavorful ginger broth and makes the meal more filling for hungry appetites.

Crispy Spring Rolls: Add some crunch with store-bought or homemade spring rolls. The crispy texture contrasts beautifully with the soft potstickers and creates a complete Asian-inspired meal.

Asian Cucumber Salad: A cool, tangy cucumber salad with rice vinegar and sesame seeds cuts through the richness of the broth and adds refreshing crunch.

Steamed Edamame: Simple steamed edamame with sea salt is a protein-packed side that keeps things light and healthy alongside this Asian Potsticker Soup.

More Asian Dumpling Soup Variations

This Asian Potsticker Soup delivers classic dumpling soup satisfaction with tender potstickers in savory broth. For Thai-inspired variations, try the Thai Potsticker Soup or the richer Thai Curry Dumpling Soup. For different flavors, the One Pot Egg Roll Soup brings egg roll taste to soup form.

Round out the Asian menu with Sticky Garlic Chicken Noodles or the Slow Cooker Thai Chicken Noodle Soup.

Keeping Your Soup Fresh

Store your leftover Asian Potsticker Soup in an airtight container in the refrigerator for up to 4 days. The potstickers will absorb more broth as they sit, so the soup gets thicker over time.

I recommend reheating this soup gently on the stove over medium heat until warmed through. The microwave works too, but the potstickers can get a little rubbery if you overheat them. Add a splash of extra broth if it seems too thick.

You can freeze this soup for up to 3 months, though the texture of the potstickers changes slightly after freezing. I find it’s best enjoyed fresh or within a few days of making it.

Your Asian Potsticker Soup Questions Answered

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