Warm, brimming with savory broth and tender dumplings, this potsticker soup is the kind of bowl that makes a weeknight feel special. It’s quick to pull together from frozen potstickers, fragrant with ginger and garlic, and flexible enough to suit picky eaters or weeknight cooks. If you enjoy simple dumpling soups, you might also like this chicken tortellini soup recipe for a similar, cozy weeknight option.
Why you’ll love this dish
This potsticker soup hits a sweet spot: comforting, fast, and budget-friendly. Using frozen pork dumplings keeps prep to a minimum while delivering restaurant-style texture. The ginger and garlic give the broth freshness and warmth, and a splash of sesame oil adds an irresistible aroma.
“Five minutes to simmer, ten minutes to table — tastes way better than takeout.”
Perfect occasions:
- Weeknight dinners when you want something quick but satisfying.
- Light lunches with a warming feel.
- A simple starter for an Asian-inspired family meal.
The cooking process explained
In plain terms: simmer broth, cook the frozen dumplings in it, then add aromatics and vegetables before a final flavor finish. No frying or extra pans required. This method keeps the dumplings tender and guarantees an evenly flavored broth. Expect about 10–15 minutes from pot to bowl, mostly hands-off time.
What you’ll need
- 12 frozen pork dumplings (potstickers) — keep them frozen until cooking
- 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian swap)
- 1 tablespoon fresh ginger, minced (grated works too)
- 2 cloves garlic, minced
- 2 green onions, thinly sliced (for garnish)
- 1 teaspoon sesame oil
- 1 cup mixed vegetables (bok choy, shredded carrots, baby spinach, or snap peas)
Ingredient notes and substitutions:
- Low-sodium broth gives more control; add salt later to taste.
- For a vegetarian version, use vegetable broth and swap pork dumplings for vegetable or tofu dumplings.
- Fresh ginger gives the best brightness; powdered ginger can substitute (about 1/4 teaspoon) in a pinch.
Step-by-step instructions
- Place a large pot over medium heat and pour in 4 cups of low-sodium chicken broth. Bring it to a gentle simmer — you want tiny bubbles, not a rolling boil.
- Add the 12 frozen dumplings directly into the simmering broth. Follow package guidance if it differs, but typically simmer for 4–6 minutes. Stir gently a couple times so dumplings don’t stick to the bottom.
- After the dumplings are tender and cooked through, stir in the minced garlic and ginger. Let them infuse the hot broth for about 1 minute — this wakes up the aromatics without turning them bitter.
- Add the 1 cup of mixed vegetables and simmer another 2–3 minutes, until the vegetables are tender-crisp. Leafy greens like bok choy or spinach will wilt faster than root vegetables.
- Drizzle in 1 teaspoon sesame oil, taste the broth, and add salt or soy sauce if needed (do this sparingly if your broth is already salty).
- Ladle the soup into bowls and garnish with sliced green onions. Serve immediately while hot.
Quick timing: ~2–3 minutes to prep aromatics, 6–10 minutes simmering/cooking, total about 10–15 minutes.
How to serve Potsticker Soup
Best when served piping hot in deep bowls so the dumplings stay warm. Top with extra sliced green onions, a few drops of chili oil for heat, or a scattering of toasted sesame seeds for crunch.
Pairing ideas:
- A simple side of steamed rice or jasmine rice works if you want something more filling.
- For a fuller, multi-course meal, offer a cold cucumber salad or pickled vegetables.
- If you’d prefer noodle texture, serve alongside or after this soup — see this classic ginger-garlic chicken noodle soup for a complementary broth-and-noodle option.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 2 days. Dumplings in broth soften over time; consume within 48 hours for best texture and safety.
- Freezing: I don’t recommend freezing the soup with cooked dumplings — they get mushy. Instead, freeze extra broth separately (up to 3 months) and add freshly cooked dumplings when reheating.
- Reheating: Warm gently on the stovetop over low-medium heat until simmering. Avoid vigorous boiling which can break dumplings apart. For single bowls, microwave in short bursts, stirring between intervals to heat evenly.
Food safety: keep the soup refrigerated within 2 hours of cooking and reheat to at least 165°F (74°C) before serving.
Helpful cooking tips
- Don’t thaw frozen dumplings before cooking — they hold together better and are less likely to fall apart in the broth.
- Keep the simmer gentle; a rolling boil can tear the dumpling wrappers.
- If dumplings stick to the pot, a wooden spoon run gently along the bottom will free them.
- Taste the broth before adding soy sauce or salt — many store-bought broths are already salty.
- For extra body, add a splash of mirin or a teaspoon of rice vinegar for balance.
Creative twists
- Spicy miso potsticker soup: Stir 1 tablespoon white miso and 1 teaspoon chili paste into the hot broth for umami and heat.
- Seafood swap: Use shrimp or scallop dumplings and fish/seafood stock for a coastal twist.
- Noodle bowl: Add cooked ramen or udon noodles for a heartier meal — cook them separately and combine at the end.
- Dumpling pan-sear: For texture contrast, pan-sear a few dumplings until crisp and float them on top of the soup just before serving.
Common questions
Q: How long does it take to cook frozen potstickers in soup?
A: Most frozen potstickers take about 4–6 minutes simmering in broth. Check package instructions and ensure the internal filling is hot all the way through.
Q: Can I use fresh dumplings instead of frozen?
A: Yes. Fresh dumplings usually take less time (2–4 minutes) and are more delicate, so lower the simmer and watch closely to avoid tearing.
Q: Is this soup freezer-friendly?
A: The broth freezes well for up to 3 months. Cooked dumplings do not freeze and reheat well; for best texture, cook dumplings fresh and add them to thawed broth when reheating.
Q: Can I make this vegetarian or vegan?
A: Absolutely. Use vegetable broth and swap pork potstickers for vegetable or tofu dumplings. Finish with sesame oil and green onions the same way.
Q: How do I prevent dumplings from falling apart?
A: Keep the simmer gentle, don’t stir aggressively, and add dumplings straight from the freezer. If boiling too hard, reduce heat immediately.
Q: What if my broth tastes flat?
A: Brighten it with a small splash of rice vinegar or a teaspoon of soy sauce. A little acidity wakes up flavors without adding fat.
Potsticker Soup
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Pork
Description
A comforting potsticker soup made with frozen pork dumplings and fragrant broth, perfect for quick weeknight dinners.
Ingredients
- 12 frozen pork dumplings (potstickers)
- 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian swap)
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 2 green onions, thinly sliced (for garnish)
- 1 teaspoon sesame oil
- 1 cup mixed vegetables (bok choy, shredded carrots, baby spinach, or snap peas)
Instructions
- Place a large pot over medium heat and add 4 cups of low-sodium chicken broth. Bring to a gentle simmer.
- Add the 12 frozen dumplings directly into the simmering broth and simmer for 4–6 minutes, stirring gently a couple times.
- After the dumplings are tender, stir in the minced garlic and ginger, and let them infuse for about 1 minute.
- Add the 1 cup of mixed vegetables and simmer another 2–3 minutes until tender-crisp.
- Drizzle in 1 teaspoon of sesame oil, taste the broth, and add salt or soy sauce if needed.
- Ladle the soup into bowls and garnish with sliced green onions. Serve immediately.
Notes
This soup is best served hot and can be paired with steamed rice or side salads. For a vegetarian option, substitute pork dumplings with vegetable or tofu dumplings.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian