This potsticker soup is the kind of weeknight comfort that feels restaurant-worthy with almost no effort: dumplings simmered in a fragrant garlic-ginger broth, quick-wilted greens, scallions and a finishing drizzle of sesame oil. It’s ready in minutes, cleans up fast, and makes a great anytime meal — from a solo lunch to a family dinner. If you enjoy brothy dumpling bowls, it sits nicely between a simple ramen and richer filled-pasta soups like chicken tortellini soup in both comfort and speed.
Why you’ll love this dish
This soup is fast, versatile, and wildly forgiving. Frozen potstickers do the heavy lifting — they bring texture and flavor without much prep — while the aromatics (garlic and ginger) turn plain broth into something fragrant and soothing. It’s perfect for:
- Busy weeknights when you want something warm and satisfying in 15–20 minutes.
- Serving picky eaters: dumplings are often kid-approved.
- Stretching a store-bought broth into an honest meal with greens and scallions.
“An absolute go-to for rainy nights: the soup feels special but comes together faster than takeout.” — a regular at my weeknight table
The cooking process explained
The idea is simple: bloom the aromatics in simmering broth, add potstickers until they’re cooked through, then finish with quick-wilted greens and bright scallions. It’s a one-pot workflow that keeps flavors clean and preparation minimal. Expect about 10–15 minutes active time if you use frozen, pre-cooked potstickers; raw or homemade potstickers may need longer per package directions.
What you’ll need
- Potstickers (dumplings): about 12–16 (adjust for appetite). Frozen store-bought work great.
- 4 cups chicken or vegetable broth (low-sodium recommended so you can season later).
- 2 cloves garlic, minced.
- 1 inch fresh ginger, peeled and minced (or grated).
- 2 cups fresh greens: spinach, baby bok choy, or thinly sliced kale.
- 2 green onions (scallions), thinly sliced on the bias.
- Soy sauce, to taste (start with 1–2 tsp).
- Sesame oil, for drizzling (a little goes a long way).
- Freshly ground black pepper, to taste.
Substitutions/notes:
- Make it vegetarian by using vegetable broth and vegetable or tofu potstickers.
- For lower sodium, use low-sodium broth and light soy sauce or tamari.
Step-by-step instructions
- Heat the broth: In a large pot over medium heat, bring the chicken or vegetable broth to a gentle simmer.
- Add aromatics: Stir in the minced garlic and ginger. Let them cook 1–2 minutes, stirring, until fragrant (don’t let them brown).
- Add potstickers: Drop the potstickers into the simmering broth in a single layer if possible. Cook according to the package instructions — typically 5–8 minutes if frozen and pre-cooked, longer if raw or fresh. They should float and feel plump and tender.
- Wilt the greens: Stir in the fresh greens and cook just until they’re wilted (about 1–2 minutes for spinach; slightly longer for kale).
- Season: Taste the broth, then add soy sauce and pepper to taste. Remember your broth may already be seasoned; go light and adjust.
- Finish and serve: Ladle into bowls. Garnish with sliced green onions and a small drizzle of sesame oil. Serve hot.
Best ways to enjoy it
This soup stands alone as a light dinner, but pairing options elevate it:
- Add a side of quick pickled cucumbers or a simple cucumber salad for crunch.
- Serve with steamed rice or a bowl of noodles if you want more bulk.
- Complement with another comforting soup for a larger spread — try a ginger-forward broth like the classic ginger garlic chicken noodle soup for a contrasting main dish on a cold day.
- For presentation, ladle with two or three potstickers per bowl, place greens to one side, and finish with a bright scatter of scallions and a sesame oil swirl.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Keep in mind dumplings will absorb broth and soften over time.
- Freezing: Soup with greens and potstickers doesn’t freeze well (greens become limp, dumplings can get mushy). If you want to freeze, freeze plain broth and frozen potstickers separately and combine when reheating.
- Reheating: Gently reheat on the stovetop over low–medium heat until simmering. Microwaving works in short bursts, stirring between intervals to avoid uneven hot spots. Add a splash of water or broth if the soup has thickened.
Helpful cooking tips
- Timing matters: Add the greens last. They need just seconds to wilt and keep their color and nutrients.
- Control saltiness: Use low-sodium broth and add soy sauce at the end to avoid over-salting.
- Sesame oil finish: Drizzle just before serving. Heating sesame oil destroys some of its delicate aroma.
- If potstickers stick together: Rinse frozen potstickers briefly under cold water to separate before adding to simmering broth.
- For clearer broth: Simmer gently rather than at a rolling boil to keep the broth clean-tasting.
Creative twists
- Spicy kick: Add a teaspoon of chili oil or a spoonful of gochujang to the broth.
- Miso boost: Stir 1 tablespoon white miso into a ladle of hot broth, then return to the pot for a savory depth.
- Egg drop style: Slowly drizzle a beaten egg into the simmering soup while stirring for ribbons of cooked egg.
- Creamy variant: Stir in 2–3 tablespoons coconut milk for a silkier bowl with mild sweetness.
- Protein add-ins: Slice leftover rotisserie chicken or add tofu cubes for extra protein.
Common questions
Q: Can I use frozen potstickers straight from the freezer?
A: Yes. Most frozen potstickers can be added directly to simmering broth; follow package timing. Give them a few extra minutes if they were frozen solid.
Q: How long should potstickers cook in broth?
A: It depends on the product. Pre-cooked or pan-fried frozen potstickers usually take 5–8 minutes in simmering liquid. Raw or handmade versions may require 8–12 minutes — always check that the wrapper is tender and filling is hot.
Q: Is this recipe vegetarian/vegan-friendly?
A: Easily. Use vegetable broth and vegetable or tofu potstickers. Swap soy sauce for tamari if gluten-free. Confirm potsticker fillings and wrappers are vegan if needed.
Q: Will the greens stay fresh if I add them earlier?
A: Greens added too early will overcook and lose color and nutrients. Add them in the last 1–2 minutes so they just wilt.
Q: Can I make the broth more flavorful without adding salt?
A: Yes — use aromatics (fresh ginger, garlic), a splash of rice vinegar or a squeeze of lime to brighten the broth, and umami boosters like a small spoon of miso or a few dried shiitake slices simmered in the broth.
If you want more simple soup ideas to rotate through weeknights, try the linked recipes above for inspiration and contrast — they’re great companions when you’re planning quick, nourishing meals.
Print
Potsticker Soup
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A comforting and quick soup featuring dumplings in a fragrant garlic-ginger broth with fresh greens and scallions.
Ingredients
- 12–16 frozen potstickers (dumplings)
- 4 cups low-sodium chicken or vegetable broth
- 2 cloves garlic, minced
- 1 inch fresh ginger, peeled and minced
- 2 cups fresh greens (spinach, baby bok choy, or kale)
- 2 green onions (scallions), thinly sliced
- Soy sauce, to taste
- Sesame oil, for drizzling
- Freshly ground black pepper, to taste
Instructions
- In a large pot over medium heat, bring the broth to a gentle simmer.
- Stir in the minced garlic and ginger, cooking until fragrant (1–2 minutes).
- Add the potstickers to the broth and cook according to package instructions (5–8 minutes for frozen).
- Stir in the fresh greens and cook until wilted (1–2 minutes).
- Season the broth with soy sauce and pepper to taste.
- Ladle into bowls, garnish with sliced green onions and sesame oil, and serve hot.
Notes
For a vegetarian option, use vegetable broth and vegetable or tofu potstickers. Be cautious with soy sauce to control sodium levels.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian