Potsticker Soup Recipe

There’s something magical about a big, steaming bowl of soup on a chilly day, especially when it’s filled with tender potstickers, fragrant ginger, and fresh vegetables. This potsticker soup is an easy, comforting meal that comes together in about 20 minutes, but it feels like a dish that’s been simmering for hours. The combination of rich vegetable broth, sautéed mushrooms, and tender baby bok choy creates a deliciously savory base, while frozen potstickers add an extra layer of heartiness. Plus, the customization options are endless, so you can make it as simple or as fancy as you like!

I first stumbled upon the idea of adding potstickers to soup on a particularly cold winter day. I was craving something warm and filling but didn’t want to spend hours cooking. I had a bag of frozen potstickers in the freezer and some vegetable broth in the pantry, so I threw them together with some ginger and garlic, and the result was this irresistibly satisfying soup. Since then, it’s become one of my go-to recipes for weeknights and cozy weekends alike!

this RECIPE

A bit about potsticker soup (and why it’s so easy!) 🥟

Potsticker soup combines the best elements of a traditional Asian dumpling soup with the convenience of frozen potstickers. Dumpling soups are popular across various Asian cuisines, from Chinese wonton soup to Korean mandu-guk. This particular recipe simplifies things by using pre-made potstickers (or dumplings), which cook right in the broth and absorb all the delicious flavors. It’s a quick, adaptable meal that gives you the depth of flavor you’d expect from something much more time-intensive.

What’s great about this soup is that you don’t need any special ingredients or hard-to-find spices. Most of the ingredients are pantry staples or easy to find at your local grocery store, and using frozen potstickers means you can have this comforting meal any time of year without the hassle of making dumplings from scratch.

Let’s talk ingredients: flavors that bring it all together

Each ingredient in this potsticker soup adds a unique layer of flavor, making it both rich and refreshing.

• Shiitake mushrooms: These add an earthy, umami flavor to the broth, giving it a richer, deeper taste. If you can’t find shiitake, you could use cremini or button mushrooms instead, though they’re milder. Look for mushrooms with firm, smooth caps.
• Ginger and garlic: These two aromatics are essential in building a warm, fragrant base for the soup. Fresh ginger adds a bit of heat and zing, while garlic brings depth. Grating or mincing these ingredients helps release their natural oils, enhancing the flavor of the broth.
• Vegetable broth: This is the backbone of the soup. Go for a good-quality vegetable broth or stock to ensure your soup has a full, savory taste. If you want a slightly richer broth, you could also use mushroom or miso broth.
• Soy sauce: A splash of soy sauce adds saltiness and a hint of umami. I recommend using low-sodium soy sauce so you can control the salt level, especially since the potstickers and broth can be quite flavorful on their own.
• Frozen potstickers: These are the star of the show! You can use any variety you like—vegetable, chicken, or seafood. Just make sure they’re the type that can be boiled or simmered rather than needing to be pan-fried first.
• Baby bok choy: This leafy green vegetable adds freshness and a slight crunch to the soup. If bok choy isn’t available, you could substitute spinach, Napa cabbage, or even kale.
• Toasted sesame oil: A drizzle of sesame oil at the end adds a nutty, toasty aroma that perfectly complements the soy and ginger. Use it sparingly—a little goes a long way!

Essential kitchen tools: what you’ll need

For this potsticker soup, you really only need a few basic kitchen tools:

• Large stockpot: A 6- to 8-quart stockpot is ideal. You want plenty of room for the broth, veggies, and potstickers to simmer without spilling over.
• Microplane or grater: Fresh ginger and garlic are key here, so a microplane or small grater makes it easy to get finely grated pieces that infuse the broth with flavor.
• Ladle: For serving the soup. You’ll want a good-sized ladle to scoop up those potstickers and vegetables for each bowl!

If you don’t have a large stockpot, you could also use a deep saucepan, though it may be a bit crowded. And if you’re in a pinch without a microplane, just mince the ginger and garlic as finely as possible with a knife.

Step-by-step: how to make potsticker soup

1. Sauté the mushrooms: Start by heating 1 tablespoon of olive oil in your stockpot over medium-high heat. Add the shiitake mushrooms and let them cook, stirring occasionally, until they’re nicely browned—about 5-6 minutes. Browning the mushrooms first helps bring out their rich, earthy flavor, which adds a lot of depth to the soup.
2. Add the aromatics: Push the mushrooms to one side of the pot, add the remaining tablespoon of olive oil, and toss in the minced ginger and garlic. Stir these around for 1-2 minutes until they’re fragrant but not burned. (You’ll know they’re ready when your kitchen starts to smell amazing!)
3. Simmer the broth: Pour in the vegetable broth and soy sauce, then give everything a good stir to combine. Increase the heat and bring the mixture to a gentle boil.
4. Add the potstickers and veggies: Carefully drop the frozen potstickers into the pot, then add half of the sliced scallions and all of the baby bok choy. Stir to make sure the potstickers don’t stick to the bottom. Let everything simmer for 3-4 minutes, or until the potstickers are fully cooked. They should be tender but not mushy.
5. Finish with sesame oil and seasoning: Drizzle the toasted sesame oil over the soup and add a few twists of freshly ground black pepper. Taste the broth, and if it needs a little extra salt, add another splash of soy sauce.
6. Serve: Ladle the soup into bowls, making sure each serving has a good mix of potstickers, mushrooms, and bok choy. Garnish with the remaining scallions and any other toppings you like, such as chili crisp, toasted sesame seeds, or furikake.

Variations and adaptations for every palate

• Vegetarian and vegan-friendly: This soup is naturally vegetarian, and as long as your potstickers are vegan, it’s a fully plant-based meal!
• Make it spicy: If you like heat, add a spoonful of chili crisp or a few slices of fresh chili pepper. Sriracha or gochujang would also be great for an extra kick.
• Switch up the greens: If you can’t find baby bok choy, spinach, kale, or even Napa cabbage works well. They’ll add a different texture but still taste delicious.
• Try different dumplings: If you’re in the mood for something different, use gyoza or mandu (Korean dumplings) instead of potstickers. Each type of dumpling will bring its own unique flavor to the soup.
• Low-carb option: Skip the potstickers and add more veggies, like zucchini or cauliflower, for a lighter version.
• Add noodles: For a heartier soup, throw in some cooked ramen noodles or rice noodles at the end. They’ll soak up the flavors beautifully!

Serving and presentation ideas

This potsticker soup looks lovely in a deep bowl, with all the colorful ingredients peeking out. I like to top each bowl with a handful of fresh scallions and a sprinkle of toasted sesame seeds. For a bit of extra crunch and flavor, fried garlic or a drizzle of chili crisp on top really takes it to the next level. Serve this with a side of steamed edamame or a simple cucumber salad for a balanced meal.

Perfect beverage pairings

• Jasmine tea: A hot cup of jasmine tea is a classic choice. Its floral notes complement the ginger and garlic in the soup without overpowering the flavors.
• Sparkling water with lime: If you want something refreshing, try sparkling water with a splash of lime juice. It’s light, bubbly, and refreshing, a nice contrast to the warm, savory soup.
• Iced green tea: For a cooling option, iced green tea with a touch of honey pairs well with the earthy mushrooms and sesame oil in the soup.
• Ginger lemonade: If you’re a fan of ginger, try pairing this soup with a ginger lemonade. The sweet and tangy flavors go beautifully with the warm ginger in the broth.

Storage and reheating tips

Potsticker soup is best enjoyed fresh, but leftovers can be stored in the fridge for up to 3 days. Just keep in mind that the potstickers may soften a bit in the broth over time. When reheating, warm the soup gently on the stove over medium heat until heated through. Avoid boiling, as this can cause the potstickers to fall apart. If you want to freeze the soup, it’s best to do so without the potstickers, as they can get mushy after freezing.

Scaling the recipe up or down

This recipe makes about four servings, but it’s easy to adjust if you’re cooking for a crowd or just for yourself. To make a smaller batch, simply halve the ingredients, but keep the simmering time the same. If you’re doubling the recipe, make sure your stockpot is big enough, and keep an eye on the seasoning, especially the soy sauce, as it can get salty when doubled.

Troubleshooting tips (just in case!)

• Potstickers sticking to the pot: Give the soup a gentle stir after adding the potstickers to prevent them from sticking to the bottom.
• Too salty?: Add a splash of water or more vegetable broth if the soup tastes too salty after adding soy sauce.
• Potstickers falling apart: Be gentle when stirring the soup, and avoid boiling vigorously once the potstickers are in.

Frequently asked questions

Q: Can I use fresh potstickers instead of frozen?
A: Yes! Just adjust the cooking time as fresh potstickers may cook a bit faster.

Q: What other veggies work well in this soup?
A: Spinach, kale, and Napa cabbage are all great additions if you don’t have bok choy.

Q: Can I make this soup in advance?
A: You can make the broth ahead of time, but add the potstickers right before serving to keep them from getting soggy.

Q: How do I store leftovers?
A: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to keep the potstickers intact.

Q: Can I make this gluten-free?
A: Look for gluten-free potstickers and soy sauce. Tamari is a great gluten-free soy sauce alternative!

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