Potsticker Soup: Quick Comfort in a Bowl

Potsticker soup is one of those meals that feels fancy but comes together in about half an hour. The savory broth, tender dumplings, and fresh greens make it the kind of dish I turn to when I want something nourishing without spending an hour in the kitchen.

I started making this soup on busy weeknights when I needed dinner fast but didn’t sacrifice flavor. The beauty of using frozen potstickers means you get all the satisfaction of homemade dumplings without any of the work. The broth simmers with ginger and garlic, creating layers of warmth that make every spoonful comforting. Whether you’re craving something light yet filling or just want to use up those potstickers in your freezer, this recipe delivers comfort in 30 minutes.

What You’ll Need for Potsticker Soup

For the Soup Base:

• 4 cups chicken broth or vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons grated ginger (fresh ginger makes all the difference)
• 2 cloves garlic, minced
• 1 tablespoon rice vinegar (optional, but adds nice tang)
• Salt and pepper to taste
• 1 teaspoon chili oil or red pepper flakes (optional, for heat lovers)

For Potstickers and Add-ins:

• 16-20 frozen potstickers (I prefer pork or vegetable filled, depending on the day)
• ½ cup sliced mushrooms (optional, shiitake work beautifully)
• ½ cup spinach or bok choy (optional, adds color and nutrition)

For Garnish:

• 3 green onions, chopped (about ¼ cup)
• Drizzle of sesame oil for serving

Pro tip: I recommend keeping a bag of frozen potstickers on hand specifically for this soup. Store-bought ones work perfectly, and you’ll have dinner ready in no time.

How to Make This Easy Potsticker Soup

I recommend working with all your ingredients prepped before you start cooking. It makes the process smooth and stress-free.

Step 1: Heat 1 tablespoon sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute. Watch closely because garlic burns quickly. You’ll know it’s ready when the kitchen smells amazing and the garlic turns golden.

Step 2: Pour in your broth along with the soy sauce and rice vinegar if using. Bring the mixture to a gentle simmer (you should see small bubbles breaking the surface, not a rolling boil) and let it cook for 7 minutes. This step allows the ginger and garlic flavors to infuse the broth deeply.

Step 3: Add the frozen potstickers directly to the simmering broth. No need to thaw them first. Let them cook for 6-7 minutes until fully heated through. They should feel firm but tender when pressed gently with a spoon. Gently stir once or twice to prevent sticking, but avoid aggressive stirring or the potstickers might break apart.

Step 4: If you’re adding mushrooms, spinach, or bok choy, toss them in during the last 2-3 minutes of cooking. The greens should be wilted but still bright green. Overcooked greens turn dull and lose their texture.

Step 5: Taste your potsticker soup and adjust the seasoning. Add salt, pepper, or a drizzle of chili oil if you want some heat. Remove the pot from heat once everything is cooked through.

Step 6: Ladle the soup into serving bowls, making sure each person gets an even mix of potstickers and vegetables. Top with chopped green onions and a final drizzle of sesame oil right before serving.

Common mistake to avoid: Don’t let the soup boil too hard once the potstickers are in. A gentle simmer keeps them intact and perfectly tender.

Best Sides to Serve with Potsticker Soup

This soup pairs beautifully with light, refreshing sides that complement the rich broth.

Cucumber Salad: The cool, crisp cucumber with a tangy rice vinegar dressing cuts through the richness of the potsticker soup and adds a refreshing contrast.

Steamed Edamame: Simple, protein-packed edamame sprinkled with sea salt makes a perfect starter and keeps the meal light yet satisfying.

Pickled Vegetables: Tangy pickled carrots or radishes provide a bright, acidic bite that balances the savory umami flavors in the soup.

Warm Fluffy Rice: A small bowl of jasmine or white rice turns this into a more filling meal, perfect for bigger appetites.

Simple Green Salad: A basic salad with sesame dressing keeps things fresh and adds extra vegetables to your meal.

More Quick and Flavorful Soups to Enjoy

This savory potsticker soup with its ginger-garlic broth pairs perfectly with other quick-cooking soups that deliver bold flavors without hours in the kitchen. For Italian comfort with similar ease, the Vegetarian Gnocchi Soup features pillowy dumplings in a creamy Parmesan broth, ready in just 35 minutes. Those seeking hearty one-pot meals will love the One Pot Creamy Italian Ground Chicken Soup with tender ground chicken and pasta in rich tomato cream.

For lighter options that still satisfy, try the nutrient-packed Turkey Vegetable Soup Weight Loss or the vibrant Vegetable Orzo Soup loaded with fresh vegetables and tiny pasta. Both complement the Asian-inspired flavors of potsticker soup while offering different taste experiences for your weekly rotation.

Keeping Your Potsticker Soup Fresh

Store any leftover potsticker soup in an airtight container in the refrigerator for up to 2 days. Keep in mind that the potstickers will absorb some of the broth as they sit, so the soup will thicken over time. When reheating, add an extra splash of chicken or vegetable broth to loosen it back up.

For reheating, I recommend using the stovetop method. Gently bring the soup back to a simmer over medium-low heat, stirring occasionally to separate any dumplings that stuck together. Note that reheated potstickers won’t have the same delicate texture as freshly cooked ones, but the soup will still taste delicious. If you’re using a microwave, heat in short 1-minute bursts, stirring between each round to ensure even heating.

Pro tip: If you want to freeze this soup, freeze only the broth and vegetables without the potstickers. The dumplings don’t freeze and reheat well once they’ve been cooked in soup. When you’re ready to eat, reheat the broth and add fresh frozen potstickers directly to the simmering liquid.

Your Potsticker Soup Questions Answered

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