Potsticker Soup is a comforting bowl full of tender dumplings swimming in a flavorful broth with crunchy veggies and fresh greens. The soft, chewy potstickers are the star here, bringing a delightful mix of textures alongside the warm, savory soup base.
I love making this soup on busy nights because it’s both quick and satisfying. The potstickers really do all the work for you since you can use store-bought ones, and the broth is easy to dress up with a few simple ingredients like garlic, ginger, and soy sauce. It always feels like a little bowl of happiness.
My favorite way to serve potsticker soup is with a splash of chili oil or a sprinkle of green onions on top. It adds just the right kick and freshness. Plus, it’s great for sharing because everyone can grab their favorite dumplings from the pot and enjoy a warm, cozy meal together.
Key Ingredients & Substitutions
Potstickers: The dumplings are the heart of this soup. I like using frozen potstickers for convenience. You can pick pork, chicken, or veggie varieties based on your preference. If you want a homemade touch, fresh or frozen handmade dumplings work great too.
Broth: Chicken broth adds richness, but vegetable broth is a fine swap for a vegetarian version. Avoid strong-flavored broths, as a light, clear broth lets the other flavors shine.
Fresh Ginger & Garlic: These give the soup its warm, punchy flavor. Fresh is best, but you can use ground ginger or garlic powder if needed—just use less and add carefully to taste.
Vegetables: Mushrooms, carrots, and Napa cabbage add texture and freshness. You can swap in bok choy, spinach, or other leafy greens. Feel free to add more veggies like snap peas or corn for extra color.
Soy Sauce & Sesame Oil: Soy sauce brings a salty depth, while sesame oil adds a subtle nutty aroma. Tamari or coconut aminos work well if you want gluten-free options.
How Do You Keep Potstickers Tender and Prevent Them From Sticking?
Potstickers can stick together or fall apart if handled roughly. To avoid this:
- Gently add them one by one into the simmering broth without crowding the pot.
- Stir carefully and only right after adding them to keep them separated.
- Simmer gently rather than boiling hard, which can rip the wrappers.
- Use a wide pot or pan so there’s enough space for potstickers to move a bit.
By following these tips, your potstickers will stay tender with perfect texture in the soup.
Equipment You’ll Need
- Large pot – I like this because it holds plenty of broth and dumplings, making it easy to cook everything together.
- Wooden spoon or ladle – helps you stir gently and serve without breaking the dumplings.
- Measuring spoons and cups – keeps your ingredients balanced, especially soy sauce and liquids.
- Knife and cutting board – for chopping green onions, garlic, ginger, and vegetables easily.
- Soup ladle – perfect for serving individual bowls of this cozy soup.
Flavor Variations & Add-Ins
- Swap pork potstickers for chicken, veggie, or shrimp dumplings for different flavors and textures.
- Add a splash of rice vinegar or a dash of chili sauce to give the broth a little tang or extra heat.
- Include spinach, bok choy, or kale instead of or alongside cabbage for more greens.
- Top with soft boiled eggs or a drizzle of sesame oil for richness and extra flavor.
How to Make Potsticker Soup
Ingredients You’ll Need:
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 6 cups chicken or vegetable broth
- 2 cups water
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 12-15 frozen or fresh potstickers (pork, chicken, or veggie)
- 1 cup sliced mushrooms (white or cremini)
- 1 cup thinly sliced carrots
- 1 cup chopped Napa cabbage or bok choy
- 3 green onions, sliced (whites and greens separated)
- Salt and freshly ground black pepper to taste
- Fresh cilantro or parsley, chopped (optional for garnish)
- Chili oil or flakes (optional for serving)
How Much Time Will You Need?
This potsticker soup takes about 25 minutes total. It includes about 5 minutes for prep, like slicing veggies and mincing garlic and ginger, and 20 minutes to cook everything together until the potstickers are tender and the vegetables are just right.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and fresh ginger. Cook for 1–2 minutes, stirring often, until fragrant but not browned.
2. Add Broth and Seasonings:
Pour in the chicken or vegetable broth and water. Bring the mixture to a boil. Stir in the soy sauce and sesame oil, then reduce heat to a gentle simmer.
3. Cook Vegetables:
Add the sliced mushrooms, thin carrot slices, and the white parts of the green onions to the pot. Let everything simmer for about 5 minutes until the vegetables start to soften.
4. Add Potstickers:
Carefully add the potstickers to the pot, making sure to separate them so they don’t stick together. Simmer gently for 6–8 minutes or according to package instructions, until the potstickers are cooked through and tender.
5. Finish with Greens and Seasoning:
Add the chopped Napa cabbage or bok choy and the green parts of the green onions. Cook for another 2–3 minutes until the greens are wilted but still bright and fresh.
Check the broth and season it with salt and freshly ground black pepper as you like.
6. Serve and Garnish:
Ladle the soup into individual bowls. Garnish with fresh chopped cilantro or parsley if you like. For extra flavor or a little heat, drizzle with chili oil or sprinkle chili flakes on top.
Enjoy your warm and comforting bowl of potsticker soup!
Can I Use Frozen Potstickers in This Recipe?
Yes! Just make sure to add frozen potstickers directly to the simmering broth without thawing. Cook them a bit longer, around 6-8 minutes, or according to the package instructions, until heated through and tender.
Can I Make Potsticker Soup Ahead of Time?
You can prepare the broth and vegetables in advance and refrigerate for up to 2 days. Add the potstickers and greens just before reheating to keep them fresh and avoid overcooking.
How Should I Store Leftovers?
Store leftover potsticker soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally for even warming.
What Can I Use if I Don’t Have Napa Cabbage?
If you don’t have Napa cabbage, bok choy, spinach, or kale are great substitutes. Add them towards the end of cooking for quick wilting and freshness.
