If you’re on the hunt for a comforting, quick, and irresistibly flavorful meal, Potsticker Soup is about to become your new obsession. This nourishing bowl combines savory dumplings with a ginger-infused broth, crisp veggies, and fresh greens—all ready in under 30 minutes. Whether you use pork, chicken, or veggie potstickers, you’ll love how each spoonful bursts with taste and texture. Potsticker Soup is the kind of dish that feels both wholesome and special, yet it’s so easy, you’ll find yourself coming back to it on every busy weeknight.
Ingredients You’ll Need
This Potsticker Soup keeps things wonderfully simple with a handful of flavorful, accessible ingredients. Each one offers its own magic—aromatics for depth, potstickers for heartiness, and veggies for a pop of color and freshness. Here’s the full roster, with a helpful tip for each:
- Sesame oil: This tiny splash brings a toasty, nutty richness that’s pure Asian comfort.
- Garlic (minced): Fresh garlic infuses the broth with savory warmth—don’t skip it!
- Fresh ginger (grated): A zing of ginger keeps the soup bright and aromatic; grate it fresh for the best flavor.
- Low-sodium chicken or vegetable broth: The foundation of your soup; using low-sodium keeps it balanced and lets you adjust the salt.
- Soy sauce: Adds just the right savory umami punch; tamari works if you’re gluten-free.
- Rice vinegar: A splash of tanginess makes the flavors pop and keeps things lively.
- Chili garlic sauce (optional): For a subtle kick—add more if you love a little heat!
- Baby spinach: Wilts beautifully right at the end, adding color, vitamins, and a silky texture.
- Shredded carrots: Sweet crunch, vibrant color, and a nutritional boost all in one.
- Sliced green onions: These bring freshness and a bit of bite, plus they look gorgeous sprinkled on top.
- Frozen potstickers (chicken, pork, or vegetable): The star of the show—use your favorite variety for a custom soup.
- Salt and pepper to taste: Always taste and season at the end to make the broth your own.
- Extra green onions and sesame seeds for garnish (optional): These make every bowl look (and taste) restaurant-worthy!
How to Make Potsticker Soup
Step 1: Sauté Aromatics
Start by heating the sesame oil in a large soup pot over medium heat. Add the minced garlic and grated ginger, letting them sizzle and release all their aroma for about 1 to 2 minutes. This step forms the flavor foundation for your Potsticker Soup, so take a moment to breathe in that delicious fragrance before going on to the next step.
Step 2: Build the Broth
Pour in the low-sodium chicken or vegetable broth, soy sauce, rice vinegar, and (if you crave a little spice) the chili garlic sauce. Stir everything together and bring the mixture to a gentle boil. You’re layering savory, tangy, and spicy notes here—the base that’ll make every bite of this soup irresistible.
Step 3: Cook the Potstickers
Gently slide the frozen potstickers into your simmering broth. Let them cook for about 6 to 8 minutes, or simply follow the package instructions if you’re using a different brand. The potstickers steam up, softening perfectly in the flavorful broth rather than water—making them extra tasty and tender.
Step 4: Add the Veggies
Once the potstickers are cooked through and floating, stir in the shredded carrots and baby spinach. Cook everything together for another 2 to 3 minutes, just until the spinach wilts and the carrots soften a bit. This quick final step adds bright color and locks in all the goodness.
Step 5: Season and Serve
Taste the broth and adjust with salt and freshly ground pepper if needed. Ladle the finished Potsticker Soup into bowls, and top each with a sprinkle of sliced green onions and sesame seeds for that finishing touch. Serve piping hot and watch the smiles appear!
How to Serve Potsticker Soup
Garnishes
When it comes to garnishes, a little goes a long way in highlighting the vibrant flavors of Potsticker Soup. A sprinkle of sliced green onions brings freshness, and a light dusting of sesame seeds adds nutty crunch. Drizzle with extra chili oil for more heat or scatter a handful of cilantro leaves for an herby lift. Your bowl will look as incredible as it tastes!
Side Dishes
This soup is satisfying all on its own, but you can absolutely round out your meal with a few sides. Steamed edamame makes a fun, protein-packed appetizer, while a side of pickled vegetables gives a tangy contrast to the rich broth. If you want something more filling, serve with a bowl of jasmine rice or some quick sauteed greens.
Creative Ways to Present
Potsticker Soup shines whether you serve it family-style in a big steaming pot or in individual cozy bowls. For a playful take, try offering “soup bar” toppings like chili crisp, fried garlic chips, or sliced radishes so everyone can customize their bowl. If you’re hosting, use shallow bowls and arrange the potstickers in a pretty pattern with colorful veggies on top for that wow-factor presentation!
Make Ahead and Storage
Storing Leftovers
Leftover Potsticker Soup stores beautifully! Let the soup cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 days. If you can, store the potstickers separately from the broth so they maintain a better texture, but it’s totally fine if they’re together.
Freezing
You can freeze Potsticker Soup, but there’s a little trick: freeze the broth and vegetables by themselves, and add fresh potstickers when you reheat. Sadly, frozen-and-reheated potstickers can get a bit mushy. Let the soup cool, freeze in portions, and add new dumplings when reheating for the freshest taste and best texture.
Reheating
To reheat, simply bring the soup to a gentle simmer on the stove until hot all the way through. If stored with the potstickers, try not to let them boil aggressively or they might break apart. The microwave works, too—just heat in 1-minute increments and stir gently in between to keep things even.
FAQs
Can I use homemade potstickers instead of frozen?
Absolutely! Homemade potstickers work wonderfully in this soup, just add them gently into the broth and simmer until cooked through. They might need a couple of extra minutes compared to store-bought frozen ones.
Is there a vegetarian version of Potsticker Soup?
Definitely. Just use vegetable broth and your favorite vegetable potstickers, and skip any animal-based add-ins. The flavor is every bit as cozy and delicious.
Can I add other vegetables to the soup?
Yes, this recipe is incredibly flexible. Bok choy, mushrooms, napa cabbage, or peas are all tasty additions. Just add them at the same time as the shredded carrots and spinach so everything cooks together.
What kind of potstickers should I buy?
Go with your favorite! Chicken, pork, veggie, shrimp—they all work. If you like a particular brand from the freezer aisle, that’s usually a safe bet, and feel free to mix and match for variety.
How do I make the soup spicier?
For a bigger kick, stir in extra chili garlic sauce, a splash of hot sauce, or top your soup with chili oil at the end. A pinch of crushed red pepper flakes works great, too!
Final Thoughts
There’s just something irresistible about a warm, generous bowl of Potsticker Soup, especially when it comes together so quickly! This recipe is proof that big flavor doesn’t have to mean hours in the kitchen, and the vibrant broth paired with tender dumplings is pure comfort in every spoonful. Give it a try and watch it become a fast favorite at your table!
Print
Potsticker Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
Potsticker Soup is a comforting and flavorful dish that combines the delicious flavors of potstickers with a savory broth and nutritious vegetables. This easy-to-make soup is perfect for a quick weeknight meal.
Ingredients
Soup:
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 6 cups low-sodium chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili garlic sauce (optional)
Add-ins:
- 4 cups baby spinach
- 1 cup shredded carrots
- 1/2 cup sliced green onions
- 12–16 frozen potstickers (chicken, pork, or vegetable)
- Salt and pepper to taste
- Extra green onions and sesame seeds for garnish (optional)
Instructions
- Sauté Aromatics: Heat sesame oil in a large pot. Add garlic and ginger, sauté until fragrant.
- Simmer Soup: Pour in broth, soy sauce, rice vinegar, and chili garlic sauce. Bring to a boil.
- Cook Potstickers: Add frozen potstickers, simmer until cooked. Stir in carrots and spinach.
- Season and Serve: Adjust seasoning with salt and pepper. Ladle into bowls, top with green onions and sesame seeds.
Notes
- Use any variety of potstickers—pork, chicken, shrimp, or veggie.
- For a heartier soup, add mushrooms or bok choy.
- This soup comes together quickly and is great for weeknights.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260
- Sugar: 3g
- Sodium: 820mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg
