Potsticker Soup is a cozy, comforting bowl that’s packed with tender dumplings, fresh veggies, and a flavorful broth that warms you up from the inside out. The star of the show is definitely those soft, juicy potstickers floating alongside crisp greens and a touch of ginger and garlic in the broth. It’s a simple dish with loads of comforting flavors and just the right touch of texture.
I love making this soup when I want something easy but satisfying, especially on chilly days. The best part is how the potstickers absorb the broth, making every bite a little bundle of goodness. I usually use frozen potstickers to cut down on prep time, but if you’re feeling adventurous, homemade ones work beautifully. Adding a splash of soy sauce or a squeeze of lime right before serving always gives it that little extra kick I can’t resist.
One of my favorite ways to enjoy Potsticker Soup is with a side of steamed rice or some crunchy wonton chips. It’s great for a quick lunch or a laid-back dinner, and it’s the kind of meal that feels like a warm hug in a bowl. Whenever I make it, it reminds me of those nights at family dinners where everyone gathers around, sharing stories and laughter over something simple and delicious.
Key Ingredients & Substitutions
Potstickers: Frozen potstickers are a great shortcut here. Pork or chicken work well, but feel free to try veggie or shrimp versions. If you want, homemade potstickers add a personal touch, but frozen saves time.
Broth: Chicken broth brings a rich base, but vegetable broth is a nice swap for a lighter or vegetarian option. Store-bought is fine, but homemade broth will boost flavor even more.
Greens: Kale and spinach both wilt nicely in the hot soup. Spinach cooks faster and is milder, while kale holds up longer and adds a bit more texture.
Flavor Promoters: Fresh ginger and garlic add warmth and brightness. If fresh ginger isn’t available, ginger powder can work in a pinch, but fresh really lifts the soup.
Soy Sauce & Heat: Soy sauce adds saltiness and depth. For less sodium, use low-sodium soy sauce or tamari. Chili flakes or chili garlic sauce can be left out or swapped with a mild hot sauce based on your heat preference.
How Do I Make the Potstickers Tender Without Falling Apart?
Cooking frozen potstickers directly in soup is super easy, but a bit of care helps. Follow these tips:
- Drop potstickers in once the broth is simmering, not boiling hard. A gentle simmer keeps them intact.
- Simmer, don’t boil rapidly, cook for the time suggested on packaging, usually 6-8 mins.
- Stir gently but only occasionally to avoid breaking the wrappers.
- If homemade potstickers are used, make sure they are well sealed before adding.
This method lets potstickers cook through evenly and soak up flavor without falling apart.
Equipment You’ll Need
- Large pot – I prefer a wide, deep pot so everything can simmer evenly and you can easily add ingredients.
- Wooden spoon or ladle – makes stirring and serving simple without breaking the dumplings.
- Measuring spoons and cups – for the broth, soy sauce, and spices, to keep everything balanced.
- Sharp knife and cutting board – for slicing carrots, greens, and preparing your aromatics.
Flavor Variations & Add-Ins
- Use cooked shrimp or tofu instead of potstickers for a different protein option.
- Swap kale or spinach for bok choy or napa cabbage for a lighter crunch and flavor.
- Add a splash of rice vinegar or a squeeze of lime at the end for extra brightness.
- Spice it up with chili oil or a dash of Sriracha if you like more heat.
Potsticker Soup
Ingredients You’ll Need:
- 20 frozen pork or chicken potstickers (store-bought or homemade)
- 8 cups chicken or vegetable broth
- 2 medium carrots, peeled and thinly sliced
- 1 cup sliced mushrooms (shiitake or cremini)
- 2 cups chopped kale or spinach
- 3 cloves garlic, minced
- 1 tbsp ginger, freshly grated
- 3 green onions, sliced (separate white and green parts)
- 2 tbsp soy sauce (adjust to taste)
- 1 tbsp sesame oil
- 1 tsp chili flakes or chili garlic sauce (optional, for heat)
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
How Much Time Will You Need?
This soup takes about 20 minutes to prepare and cook. Most of the time is spent simmering vegetables and cooking the potstickers until tender. It’s a quick and easy dish perfect for a cozy weeknight meal.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the sesame oil in a large pot over medium heat. Add the minced garlic, grated ginger, and the white parts of the green onions. Cook and stir for 1-2 minutes until fragrant, but don’t let them brown.
2. Add Broth and Veggies:
Pour in the chicken or vegetable broth and bring it to a gentle boil. Add the sliced carrots and mushrooms, then reduce the heat and let everything simmer for about 5 minutes until the vegetables start to soften.
3. Cook the Potstickers:
Add the frozen potstickers directly into the simmering broth. Let them cook according to the package directions, usually 6-8 minutes, stirring gently a couple of times so they don’t stick or break apart.
4. Add Greens and Season:
Stir in the kale or spinach along with the soy sauce. Cook for 2 more minutes until the greens have wilted. Taste the soup and add salt, pepper, and chili flakes or chili garlic sauce if you want some heat.
5. Serve and Garnish:
Spoon the soup into bowls. Garnish with the green parts of the green onions and fresh cilantro or parsley if you like. Serve hot, with steamed rice or crispy wonton chips if you want an extra crunch.
Can I Use Frozen Potstickers Without Thawing?
Yes! You can add frozen potstickers directly into the simmering soup. Just be sure to cook them for the full time indicated on the package, usually 6-8 minutes, so they cook through evenly.
Can I Substitute the Greens in This Soup?
Absolutely! Kale and spinach work great, but you can also use bok choy, napa cabbage, or Swiss chard depending on what you have on hand. Just add them toward the end so they wilt but don’t overcook.
How Do I Store Leftover Potsticker Soup?
Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove, stirring occasionally. If the potstickers absorb too much broth, add a splash of broth or water to loosen it up.
Can I Make This Soup Ahead of Time?
You can prepare the broth and vegetables in advance and refrigerate. Add the potstickers and greens just before serving to keep them fresh and tender.
