This potsticker soup is cozy, savory and ready in 30 minutes! It’s easy to make, light and flavorful plus the dumplings and veggies can be customized to your preference.
Table of Contents
Why I Love This Recipe
- Light and easy: This potsticker soup has basic ingredients, but it’s so flavorful! It’s light, brothy, comforting and tasty without a lot of fuss plus ready in half an hour.
- Flexible. Use dumplings, wontons or potstickers in the flavor you prefer, clean out the veggie drawer with what you have on hand or garnish with chili crisp for spicy heat.
Ingredients and Notes
Find the full printable recipe with specific measurements below.
- Broth: Chicken broth or vegetable broth both work great. Chicken bone broth is my favorite!
- Soy sauce: This adds salty umami flavor to the potstickers.
- Garlic and ginger: Fresh garlic and ginger add layers of flavor to the soup broth.
- Frozen potstickers: Choose your favorite Asian dumplings whether it’s vegetable Gyoza or chicken or pork varieties.
- Fresh vegetables: Shiitake mushrooms (or baby bella), bok choy and thinly sliced carrots are my preferences.
- Toasted sesame oil: A small amount of this nutty oil compliments and adds depth of flavor to the soup.
- Green onions: I love thinly sliced green onions or scallions as garnish but chili crisp or sesame seeds are also popular toppings.
How to Make Potsticker Soup
Add chicken broth, soy sauce, minced garlic and freshly grated ginger to a large pot on high heat. Once the broth boils, reduce heat to medium and cook for 5 minutes.
Add potstickers and cut vegetables and cook for 4-6 minutes, or until the potstickers are heated and the vegetables are soft.
Stir in the sesame oil and garnish with green onions.
Recipe Tips and Variations
- Additional flavor: For spicy potsticker soup, drizzle with chili crisp. Add a spoonful of white miso for umami flavor or try curry paste or kimchi for tangy flavor.
- Protein: If you are using vegetarian dumplings, saute some ground pork, chicken or even shrimp to include in the soup for a dose of protein.
- Veggies: Fresh or frozen soup-friendly veggies like broccoli, zucchini, leeks, sugar or snap peas, bell peppers, spinach, kale or carrots can be used.
- Avoid overcooking the potstickers. Potsticker wrappers will start to break down the longer they sit in the broth. The soup will still be delicious just not as pretty.
- Taste and adjust broth. Before serving, taste and add additional flavors like Thai basil, cilantro or furikake, a Japaneses sesame seasoning.
More Asian-inspired recipes include veggie beef ramen, chow mein noodles and egg roll in a bowl.
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Potsticker Soup
Video
Ingredients
- 8 cups chicken broth
- 2 Tablespoons soy sauce
- 2 cloves minced garlic
- 1 Tablespoon ginger , freshly grated
- 1 pound frozen potstickers
- 4 cups fresh vegetables , cut into bite sized pieces (see notes)
- 1 teaspoon toasted sesame oil
- 2 green onions , thinly sliced
Instructions
- Heat the broth: Add 8 cups chicken broth, 2 Tablespoons soy sauce, 2 cloves minced garlic and 1 Tablespoon freshly grated ginger to a large pot on high heat. Once the broth boils, reduce heat to medium and cook for 5 minutes.
- Cook with the potstickers and veggies: Add the 1 pound potstickers and 4 cups cut vegetables and cook for 4-6 minutes, or until the potstickers are heated and the vegetables are soft.
- Add in sesame oil: Stir in the sesame oil, and garnish with green onions.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
Chinese potstickers are an Asian dumpling made with a thin wrapper. They are stuffed with pork, chicken or vegetables and typically pan-fried until crispy. They come frozen and for this potsticker soup, we skip pan frying and they are cooked from frozen in the soup.
In the United States, these three terms are often used interchangeably, although they are three different products. Potstickers have a thinner wrapper then dumplings. Wontons are made with an egg based dough versus potstickers which have a wheat and water dough. Gyoza are Japanese potstickers. For this recipe, use what you like best and can find at your local supermarket.
This soup makes a great main dish on it’s own, although it is a bit lighter in taste and flavor. If you have a hungry family, add more side dishes like creamy cucumber salad or Asian chicken salad. No one ever turns down General Tso’s chicken with sticky rice!
I love this soup for lunch! Store leftovers in an airtight container up to 3 days. Reheat portions in the microwave until warmed through. I would not freeze it as the dumplings can get soggy.
Categorized as: Asian, Dairy-Free, One Pot, Soups, Stovetop, Stovetop, Vegetarian, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I don’t know why I’ve never thought to try potstickers before. This soup was so good! We loved the flavors and will definitely be adding this to our dinner rotation. I added shitake mushrooms, bok choy, and very thinly sliced carrots. The key was to find veggies that would be tender enough after the final 4-6 minute simmer time. The carrots still had a little crunch, but it added a nice texture as well. – Alisha, recipe tester
So glad you enjoyed the soup!