A steaming bowl of potsticker soup is the perfect weeknight fix: comforting broth, tender greens, and chewy dumplings that feel special without the effort. This version uses frozen potstickers straight from the bag, fragrant ginger and garlic, and a simple soy-sesame base so you can have dinner on the table in under 20 minutes. If you enjoy brothy dumpling soups, it hits the same comfort note as my chicken tortellini soup while leaning more toward Asian flavors.
Why you’ll love this dish
This soup is fast, forgiving, and crowd-pleasing. It’s:
- Speedy: frozen potstickers go from freezer to bowl in about 5–8 minutes.
- Economical: store-bought dumplings, basic pantry broth, and a few aromatics.
- Versatile: swap chicken broth for vegetable to make it vegetarian, or add greens and mushrooms for more body.
- Kid-friendly: mild, familiar flavors—add chili oil on the side for adults.
“We keep a bag of potstickers in the freezer just for this soup — it tastes like something from a restaurant but takes 20 minutes.” — home cook review
Step-by-step overview
You’ll start by blooming ginger and garlic in sesame oil, then add broth and soy for a savory base. Frozen potstickers are added directly to the simmering broth and cook until heated through. Optional vegetables like mushrooms and bok choy finish the soup and add texture. Total active time: about 10–15 minutes; total time: 15–20 minutes.
What you’ll need
- 12–15 frozen potstickers (store-bought or homemade)
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, minced
- 2–3 green onions, chopped (for garnish)
- 1/2 cup sliced mushrooms (optional)
- 1/2 cup spinach or bok choy, chopped (optional)
- 1 tablespoon rice vinegar (optional)
- Salt and pepper to taste
- 1 teaspoon chili oil or red pepper flakes (optional)
Ingredient notes:
- Use low-sodium broth if you want tighter control over salt. Add more soy if you prefer a deeper umami flavor.
- Fresh grated ginger gives brightness that ground ginger can’t match, but 1/4 teaspoon ground ginger is an acceptable swap in a pinch.
Step-by-step instructions
- Heat 1 tablespoon sesame oil in a large pot over medium heat. Add 2 teaspoons grated ginger and 2 cloves minced garlic. Sauté for 30–45 seconds until fragrant—do not let the garlic brown.
- Pour in 4 cups broth and 1 tablespoon soy sauce. Bring to a gentle simmer.
- Carefully add 12–15 frozen potstickers in a single layer; they’ll float once warmed. Simmer for 5–8 minutes until heated through. If potstickers contain raw meat, confirm they reach 165°F (74°C).
- If using mushrooms and bok choy or spinach, add them during the final 3–5 minutes so they stay tender-crisp.
- Taste and adjust seasoning with salt, pepper, and optionally 1 tablespoon rice vinegar for brightness. Stir in 1 teaspoon chili oil or a pinch of red pepper flakes if you want heat.
- Ladle into bowls and garnish with chopped green onions. Serve immediately.
Best ways to enjoy it
Serve the soup hot with a drizzle of chili oil and extra soy on the side. For a heartier meal, add a soft-boiled egg, a handful of cooked ramen noodles, or extra greens. For a complementary starter or pairing, a light citrusy salad or simple steamed vegetables works well—if you prefer another comforting soup to rotate through weeknights, try this classic ginger garlic chicken noodle soup for a similar, soothing profile.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for 3–4 days. Keep potstickers submerged in broth to prevent them from drying out.
- Freezing: You can freeze the cooked soup (including potstickers) for up to 2 months. Use freezer-safe containers and leave headspace. Thaw overnight in the fridge before reheating.
- Reheating: Gently rewarm on the stovetop over low-medium heat until simmering. Avoid boiling vigorously to prevent dumplings from falling apart. Microwave reheating works; cover and heat in 30–45 second bursts, stirring between, until hot throughout.
- Food safety: If potstickers contained raw meat initially, ensure reheated soup reaches 165°F. Do not refreeze previously frozen-and-thawed cooked soup.
Helpful cooking tips
- Add potstickers straight from frozen—no thawing needed. Adjust cook time if you use larger handmade dumplings.
- Simmer, don’t boil. Vigorous boiling can cause dumplings to split.
- Test one dumpling by cutting it open to check for doneness if you’re unsure.
- If the broth tastes flat, a splash of rice vinegar or squeeze of lime brightens it instantly.
- For extra aroma, finish with a teaspoon of toasted sesame oil or scatter toasted sesame seeds.
Creative twists
- Miso twist: Stir in 1 tablespoon miso paste at the end for a deeper, savory broth (dissolve miso in a little warm broth first).
- Spicy-sour: Add lime juice, sliced fresh chiles, and cilantro for Southeast Asian flair.
- Vegetarian: Use vegetable broth, mushroom potstickers, and add tofu cubes or enoki mushrooms.
- Noodle bowl: Add cooked udon or ramen for a more substantial one-bowl meal.
- Pan-seared finish: Pan-sear a few potstickers until crisp on one side, then add them to the broth for textural contrast.
Common questions
Q: Can I cook frozen potstickers directly in the broth?
A: Yes. Drop frozen potstickers into simmering broth and cook 5–8 minutes. They’ll float when heated. If they contained raw meat, verify internal temperature is 165°F.
Q: How long does this soup take from start to finish?
A: Active prep is about 5–10 minutes; simmering potstickers and vegetables adds another 5–8 minutes. Plan for 15–20 minutes total.
Q: Can I make this gluten-free?
A: Use gluten-free potstickers and tamari or a gluten-free soy sauce. Check labels on store-bought dumplings and broth.
Q: Will the dumplings get soggy if I store leftovers?
A: Dumplings soften over time. Store them submerged in broth to retain moisture, but expect some texture change after refrigeration. Reheating gently helps maintain structure.
Q: Is it safe to freeze the soup with potstickers inside?
A: Yes—freeze in airtight containers for up to 2 months. Thaw overnight and reheat gently.
Q: Can I add raw meat or seafood to the broth to cook with the potstickers?
A: You can, but ensure everything reaches safe temperatures: 165°F for poultry and 145°F with appropriate resting time for seafood. It’s usually easier to use fully cooked add-ins.
Potsticker Soup
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian (optional)
Description
A comforting and speedy potsticker soup with tender dumplings, fragrant broth, and optional garnishes.
Ingredients
- 12–15 frozen potstickers (store-bought or homemade)
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, minced
- 2–3 green onions, chopped (for garnish)
- 1/2 cup sliced mushrooms (optional)
- 1/2 cup spinach or bok choy, chopped (optional)
- 1 tablespoon rice vinegar (optional)
- Salt and pepper to taste
- 1 teaspoon chili oil or red pepper flakes (optional)
Instructions
- Heat 1 tablespoon sesame oil in a large pot over medium heat. Add grated ginger and minced garlic, sauté for 30–45 seconds until fragrant.
- Pour in chicken broth and soy sauce, bringing it to a gentle simmer.
- Carefully add the frozen potstickers in a single layer and simmer for 5–8 minutes until heated through.
- If using mushrooms and bok choy or spinach, add them during the final 3–5 minutes.
- Taste and adjust seasoning with salt, pepper, and rice vinegar if desired. Add chili oil or red pepper flakes for heat.
- Ladle into bowls and garnish with chopped green onions. Serve immediately.
Notes
For freshness, use low-sodium broth and adjust seasoning as per taste. Store leftovers submerged in broth for best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian