Potsticker Soup is a warm and comforting dish filled with soft, tender potstickers swimming in a flavorful broth. It’s a simple yet satisfying soup that brings together the deliciousness of pan-fried dumplings with fresh vegetables and a gentle, savory soup base. Every spoonful carries a nice mix of textures and tastes that make it easy to keep going back for more.
I love making this soup when I want something cozy but not too heavy. One of my favorite things about potsticker soup is how easy it is to customize—adding whatever veggies I have on hand or extra herbs to make it just how I like. Plus, using store-bought potstickers makes dinner feel a little fancy without much effort, which is a win in my book.
When I serve potsticker soup, I usually add a dash of soy sauce or a splash of chili oil to brighten it up and give it a little kick. It’s perfect for chilly days or when I need a simple meal that still feels special and homemade. Sharing this soup with family or friends always brings cozy smiles around the table, making it a favorite go-to in my kitchen.
Key Ingredients & Substitutions
Potstickers: Frozen potstickers save a lot of prep time and are usually well-seasoned. You can use pork, chicken, or vegetable options depending on your preference. For homemade lovers, fresh potstickers work great too.
Broth: Chicken broth gives a rich flavor, but vegetable broth is a great plant-based substitute. Using a good-quality broth really makes the soup taste homemade.
Sesame Oil: This adds a warm, nutty note. If you don’t have sesame oil, a neutral oil plus a small drizzle of toasted sesame seeds can work, but the flavor won’t be as strong.
Ginger & Garlic: Fresh grated ginger and garlic boost the broth’s aroma and depth. Avoid powdered versions here, as fresh gives a brighter and more vibrant flavor.
Soy Sauce & Rice Vinegar: Soy sauce adds umami and saltiness; rice vinegar balances with a bit of tang. If you need gluten-free, choose tamari or coconut aminos instead.
Vegetables: Napa cabbage or bok choy gives a mild crunch and freshness, but spinach or kale can also work. Mushrooms add earthiness; shiitake gives more depth, but button mushrooms are fine substitutes.
How Do You Make Sure Potstickers Cook Perfectly in Soup?
Cooking frozen potstickers in the soup can seem tricky, but here’s how to get them tender and not soggy:
- First, add potstickers directly into simmering broth—don’t boil vigorously as it can make them fall apart.
- Simmer gently for 5-7 minutes. They’ll float when cooked through, which is your cue.
- Use a slotted spoon to remove any floating bits like foam to keep broth clear and clean tasting.
- Avoid stirring too much or earlier removal to prevent tearing the delicate wrappers.
- If you like extra texture, pan-fry some potstickers before adding to bowl and then pour hot broth over them.
These tips will help keep your potstickers perfectly cooked, tender, and intact inside your flavorful soup. Enjoy every bite!
Equipment You’ll Need
- Large pot – I like a big one to fit all the broth, vegetables, and dumplings comfortably.
- Slotted spoon – helps gently lift and serve the potstickers without breaking them apart.
- Cutting board and knife – for slicing veggies like carrots and green onions easily.
- Measuring spoons and cups – ensures your soy sauce, rice vinegar, and oils are just right.
- Stirring spoon or ladle – for mixing and serving the soup hot and evenly.
Flavor Variations & Add-Ins
- Use chicken, shrimp, or tofu instead of pork dumplings to change up the protein; works well with all.
- Add a dash of chili oil or red pepper flakes for some heat—perfect if you like spicy dishes.
- Stir in some baby spinach, kale, or zucchini for extra greens and nutrients.
- Finish with fresh herbs like cilantro or basil for a bright, fresh flavor on top.
Potsticker Soup
Ingredients You’ll Need:
Main Ingredients:
- 20 frozen pork or vegetable potstickers (dumplings)
- 6 cups chicken broth or vegetable broth
- 2 teaspoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce (adjust to taste)
- 1 tablespoon rice vinegar
- 1 cup sliced mushrooms (shiitake or button)
- 1 medium carrot, julienned or thinly sliced
- 3 green onions, sliced (separate white and green parts)
- 1 cup napa cabbage or bok choy, chopped
- 1 teaspoon chili flakes or chili oil (optional)
- 1 teaspoon toasted black sesame seeds (for garnish)
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Time You’ll Need:
This potsticker soup takes about 15 minutes to prepare and cook. It’s a quick and easy meal perfect for busy days or when you want a warm, satisfying soup fast.
Step-by-Step Instructions:
1. Sauté Aromatics:
Heat a large pot over medium heat and add the sesame oil. Once the oil is hot, add the minced garlic, grated ginger, and the white parts of the green onions. Sauté them for 1 to 2 minutes until they release their wonderful aroma.
2. Make the Broth:
Pour the chicken or vegetable broth into the pot, then bring it to a boil. Stir in the soy sauce and rice vinegar to add flavor and a touch of tanginess.
3. Add Vegetables:
Once the broth is boiling, add the sliced mushrooms, carrots, and napa cabbage or bok choy. Let everything simmer gently for 3 to 4 minutes until the vegetables start to soften.
4. Cook the Potstickers:
Carefully add the frozen potstickers directly into the simmering soup. Let them cook for about 5 to 7 minutes until they’re heated through and float to the surface.
5. Final Taste and Serve:
Taste the broth and add salt and pepper as you like. If you enjoy some heat, sprinkle in chili flakes or a drizzle of chili oil. Ladle the soup into bowls, making sure each bowl has plenty of potstickers and vegetables.
6. Garnish and Enjoy:
Top each bowl with the green parts of the sliced green onions and toasted black sesame seeds. Add fresh cilantro or parsley if you like. Serve the soup hot, with extra soy sauce or chili oil on the side if you want more flavor.
Can I Use Fresh Potstickers Instead of Frozen?
Yes! Fresh potstickers can be added to the soup just like frozen ones. They usually cook faster, so keep an eye on them and simmer until they’re heated through and tender, usually about 3-4 minutes.
Can I Make Potsticker Soup Ahead of Time?
Absolutely! You can prepare the broth and veggies in advance and refrigerate for up to 2 days. Add the potstickers and gently reheat the soup before serving, allowing the potstickers to cook fully in the hot broth.
What Are Good Substitutes for Napa Cabbage?
If you don’t have napa cabbage, bok choy, spinach, or kale all make great alternatives. Just chop them roughly and add them towards the end of cooking so they stay tender-crisp.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. When reheating, warm it gently on the stove to avoid overcooking the potstickers and vegetables.
