Easy Homemade Potsticker Soup
This easy Potsticker Soup is warm, comforting, and packed with flavor. Juicy dumplings, colorful vegetables, and a rich broth come together in under 30 minutes. Perfect for a quick dinner, this flexible recipe works with frozen or homemade potstickers and can be made vegetarian or spicy!
Equipment
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Ladle
- Measuring spoons and cups
Ingredients
- 8 –10 frozen or homemade potstickers pork, chicken, or vegetarian
- 1 tablespoon sesame oil
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 6 cups low-sodium chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar optional
- 1 cup napa cabbage or bok choy chopped
- 1 cup carrots thinly sliced
- ½ cup mushrooms shiitake or cremini, sliced
- 1 cup baby spinach
- 2 green onions sliced (divided)
- Optional toppings: chili oil sesame seeds, lime wedges, fresh herbs
Instructions
- Sauté aromatics: In a large soup pot, heat sesame oil over medium heat. Add garlic and ginger, and cook for 1–2 minutes until fragrant.
- Add broth and seasoning: Pour in broth, soy sauce, and rice vinegar. Bring to a gentle boil.
- Add vegetables: Stir in carrots, mushrooms, and cabbage. Simmer for 5–7 minutes until just tender.
- Cook potstickers: Carefully add frozen (or fresh) potstickers to the soup. Simmer for 5–7 minutes (or 4–5 minutes if fresh) until cooked through.
- Finish with greens: Add spinach and half of the green onions. Simmer 1–2 minutes until wilted.
- Serve: Ladle into bowls and top with remaining green onions, chili oil, sesame seeds, or herbs. Serve hot.
Notes
Frozen potstickers can be added directly—no need to thaw.
For a spicy kick, add chili paste or sliced fresh chilies to the broth.
To make it vegan, use veggie broth and plant-based dumplings.
Store leftovers by keeping dumplings and broth separate to prevent sogginess.
Add extra protein like tofu or shredded chicken if desired.