Potsticker Soup
There’s a moment when the kitchen smells like a tiny festival: warm, savory broth scented with ginger and garlic, steam curling up around plump dumplings, and the bright green snap of wilted bok choy. Potsticker soup is comfort in a bowl — silky broth, tender wrapper, savory filling, and just enough crunch from greens and scallions. Each spoonful is textural and aromatic harmony: the chew of the dumpling skin, the meaty or vegetable-forward bite of the filling, and the clean, warming finish from fresh ginger.
This recipe is perfect for weeknight dinners when you want something fast but special, for cold-weather evenings when you crave warmth, and for casual gatherings where everyone can ladle from the same pot. It’s also a great make-ahead option for busy days — keep the broth and dumplings ready and assemble in minutes.
At a Glance
- Prep Time: 10 minutes (mostly chopping)
- Cook Time: 10–12 minutes (depending on dumpling instructions)
- Total Time: 20–25 minutes
- Servings: 4
- Difficulty Level: Easy — beginner-friendly
Nutrition Highlights
Estimated nutritional breakdown per serving (1/4 of recipe; 16 potstickers total):
- Calories: ~300 kcal
- Protein: ~14 g
- Carbohydrates: ~34 g
- Fat: ~14 g
- Fiber: ~2 g
- Sodium: ~900–1,100 mg (varies with broth and soy sauce)
Notes: These values are estimates derived from USDA FoodData Central values for typical frozen pork/vegetable potstickers and standard low-sodium broths, and adjusted for the added greens and aromatics. For sodium and daily intake guidance, see CDC and government nutrition recommendations. If you need precise nutrition for dietary management, weigh your specific ingredients and consult USDA FoodData Central or a registered dietitian.
Why You’ll Love It
- Effortless comfort: With minimal active time, you get a satisfying, restaurant-style soup.
- Textures and aromatics: The contrast of pillowy dumplings and crisp greens alongside ginger-forward broth is irresistible.
- Crowd-pleaser: It’s approachable for kids and adults, and easy to scale up for guests.
- Flexible for diets: Swap fillings or wrappers to make gluten-free, vegetarian, or lighter versions without losing the soul of the dish.
Preparation Guide
Ingredients
- 16 potstickers (fresh or frozen — pork, chicken, or vegetable; see variations below)
- 4 cups (960 ml) chicken or vegetable broth (low-sodium recommended)
- 2 cloves garlic, minced
- 1 inch (2.5 cm) fresh ginger, peeled and grated
- 1 cup chopped greens (bok choy, spinach, or napa cabbage), packed
- 2 green onions, thinly sliced
- 2 tbsp soy sauce, or to taste (use low-sodium if desired)
- Salt and freshly ground black pepper, to taste
Optional ingredients and substitutions: - 1 tsp sesame oil for finishing (adds fragrant richness)
- 1 tbsp rice vinegar or lemon juice to brighten the broth
- Chili oil or Sriracha for heat
- Gluten-free potstickers or wrappers for a gluten-free version
- Add sliced mushrooms, shredded carrots, or tofu for extra body
Step-by-step instructions
- Prepare aromatics: Mince the garlic and grate the ginger; chop greens and slice green onions. If using frozen potstickers, keep them frozen until adding to the broth.
- Heat the broth: In a large pot over medium heat, bring the 4 cups of broth to a gentle simmer.
- Add aromatics: Stir in the garlic and grated ginger and simmer for about 4–5 minutes to infuse the broth.
- Cook the potstickers: Add the potstickers to the simmering broth. Cook according to package instructions — typically 6–8 minutes for frozen potstickers, less for fresh — until the wrappers are tender and fillings reach safe internal temp (poultry/pork should be fully cooked). Stir gently to prevent sticking.
- Wilt the greens: Add the chopped greens and simmer another 2–3 minutes until wilted but bright.
- Season: Stir in soy sauce and taste. Adjust with salt, pepper, or a splash of sesame oil or rice vinegar if using.
- Serve: Ladle hot soup into bowls and garnish with sliced green onions and a drizzle of chili oil if desired.
Practical tips
- Don’t overboil the potstickers — maintain a gentle simmer so wrappers stay intact.
- If using fresh potstickers, they’ll cook faster; watch closely.
- To check doneness for meat-filled dumplings, cut one open to confirm there’s no pink and juices run clear (or use a thermometer: 165°F/74°C for poultry).
- If the broth tastes flat, finish with a squeeze of rice vinegar or a pinch of sugar to balance.
Best Pairings
- Simple sides: Steamed rice or a small bowl of sesame noodles.
- Drinks: Jasmine tea, green tea, or a crisp lager to cut through the richness.
- Light accompaniments: A cucumber salad or pickled vegetables to add acidity.
- For a snack or appetizer service: Offer a small plate of soy-sesame dipping sauce (soy sauce + sesame oil + rice vinegar + chili flakes) on the side.
Shelf Life & Storage
- Room temperature: Do not leave soup at room temperature more than 2 hours (follow USDA food safety guidelines). If ambient temperature is above 90°F (32°C), reduce to 1 hour.
- Refrigerator: Store in an airtight container for 3–4 days. If dumplings are stuffed with meat, err toward 3 days.
- Freezer: Soup can be frozen for up to 2–3 months for best quality. To freeze, cool completely, then transfer to freezer-safe containers. Note: texture of dumpling wrappers may change slightly after freezing; for best texture, consider freezing dumplings and broth separately.
Chef’s Advice
- Broth baseline: Start with low-sodium broth so you can control final seasoning; broth brands vary widely in sodium.
- Dumpling selection: For the best texture, try a high-quality frozen potsticker with a thin, tender wrapper (avoid overly thick or breaded types).
- Finish with aromatics: A small drizzle of sesame oil or a squeeze of citrus right before serving brightens the bowl more than extra salt.
- Texture cue: Dumplings are ready when wrappers appear translucent and float; a gentle poke or bite should show hot filling and no raw center.
Fun Flavor Ideas
- Vegan/Umami Boost: Use vegetable broth, vegetable or mushroom potstickers, and stir in a teaspoon of miso paste with the broth for extra depth.
- Korean-inspired: Add gochugaru (Korean chili flakes) and a splash of soy + rice vinegar; top with kimchi for tang.
- Ginger-scallion oil finish: Heat 2 tbsp neutral oil with 1 tbsp grated ginger, pour over sliced scallions and let sit; spoon over each bowl for aromatic richness.
- Gluten-free: Use gluten-free potstickers/wrappers and tamari instead of soy sauce.
Common Questions & Answers
Q: Can I use homemade dumplings instead of frozen?
A: Yes — homemade cook faster (about 3–5 minutes in simmering broth) and taste fantastic. Be gentle when stirring.
Q: How can I reduce sodium?
A: Use low-sodium broth and low-sodium soy sauce, and taste before adding salt. Adding citrus or vinegar can enhance flavor without salt.
Q: My dumplings fell apart — what went wrong?
A: Wrappers can split if the broth is too vigorous. Keep at a gentle simmer and avoid stirring vigorously. Also, dumplings exposed to air too long can dry; add them straight from the package or fridge.
Q: Can I assemble this ahead for meal prep?
A: Yes — refrigerate broth and dumplings separately and quickly reheat broth to a simmer before adding dumplings to cook through.
Q: Any tips to bulk it up for a heartier meal?
A: Add extra vegetables (mushrooms, shredded carrot), tofu cubes, or serve with a bowl of steamed rice on the side.
Conclusion
Potsticker soup is an easy, comforting bowl that balances savory dumplings with bright aromatics and tender greens — perfect for busy nights or when you want a little kitchen warmth. If you’d like to explore different approaches or adapt the recipe further, check these helpful references: Potsticker Soup Recipe | Gimme Some Oven and Potsticker Soup Recipe | Quick 30-Minute Dinner – Skinnytaste. Try the recipe, make it your own, and please share your variations or photos — I love seeing how you personalize these bowls.
Print
Potsticker Soup
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Gluten-free option available
Description
A comforting bowl of potsticker soup filled with savory dumplings, fresh greens, and aromatic broth, perfect for quick weeknight dinners.
Ingredients
- 16 potstickers (fresh or frozen — pork, chicken, or vegetable)
- 4 cups (960 ml) chicken or vegetable broth (low-sodium recommended)
- 2 cloves garlic, minced
- 1 inch (2.5 cm) fresh ginger, peeled and grated
- 1 cup chopped greens (bok choy, spinach, or napa cabbage), packed
- 2 green onions, thinly sliced
- 2 tbsp soy sauce, or to taste
- Salt and freshly ground black pepper, to taste
- 1 tsp sesame oil (optional)
- 1 tbsp rice vinegar or lemon juice (optional)
- Chili oil or Sriracha (optional)
Instructions
- Prepare aromatics: Mince the garlic and grate the ginger; chop greens and slice green onions.
- Heat the broth: In a large pot over medium heat, bring the 4 cups of broth to a gentle simmer.
- Add aromatics: Stir in the garlic and grated ginger and simmer for about 4–5 minutes.
- Cook the potstickers: Add the potstickers to the simmering broth and cook according to package instructions (6–8 minutes for frozen potstickers).
- Wilt the greens: Add the chopped greens and simmer another 2–3 minutes until wilted.
- Season: Stir in soy sauce and adjust with salt, pepper, or optional sesame oil/rice vinegar.
- Serve: Ladle hot soup into bowls and garnish with sliced green onions and chili oil if desired.
Notes
Don’t overboil the potstickers. For a vegan version, use vegetable broth and potstickers. Adjust sodium by using low-sodium broth and soy sauce.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 30mg
