Potsticker Soup is a cozy, comforting bowl filled with tender potstickers, fresh veggies, and a flavorful broth that’s just right for any day. The potstickers bring a lovely mix of chewy and crispy textures, while the broth feels warm and soothing with every spoonful.
I love making this soup when I want something quick but still special. It’s like having a little taste of your favorite dumplings swimming in a delicious broth. What makes it even better is adding a splash of soy sauce or a sprinkle of green onions right before serving — I always feel like it lifts the whole bowl.
One of my favorite ways to enjoy Potsticker Soup is with some crusty bread on the side or a simple salad to keep things light. Whenever I make it, it reminds me of chilly evenings spent chatting with friends or family, all gathered around the table sharing stories and warm bowls. It’s such an easy and satisfying meal that always brings a smile.
Key Ingredients & Substitutions
Potstickers: These are the star of the soup. You can use frozen or fresh and choose pork or vegetable fillings. For a vegetarian option, veggie or tofu-filled potstickers work great.
Broth: Chicken broth adds richness, but vegetable broth is a fine substitute for a lighter or vegetarian version. Homemade broth makes the soup even more comforting.
Greens: Bok choy gives a nice crunch and slight bitterness, but baby spinach is a softer, milder alternative that cooks quickly and blends well.
Seasonings: Ginger and garlic build the soup’s warm flavor. Fresh ginger is best, but powdered can work in a pinch. Soy sauce adds saltiness; tamari is a good gluten-free swap.
How Do I Cook Potstickers Perfectly in Soup Without Them Falling Apart?
Cooking potstickers in broth needs gentle care so they stay intact and tender:
- Bring broth to a gentle boil, not a rolling boil—this keeps potstickers from breaking open.
- Add potstickers one by one to avoid crowding. Give them space to cook evenly.
- Cook until they float to the top; this usually means they’re done.
- Avoid stirring too much or too roughly. Use a slotted spoon to gently move them if needed.
- Adding the greens near the end keeps them fresh and helps the potstickers stay soft and whole.
Equipment You’ll Need
- Large pot – I use this to simmer the broth and cook everything evenly.
- Soup ladle – helps serve the broth and potstickers easily without spilling.
- Knife and cutting board – for chopping carrots, green onions, and greens with ease.
- Measuring cups and spoons – ensures I add just the right amount of soy sauce, vinegar, and broth.
- Foam slotted spoon – great for removing potstickers gently from the broth so they stay whole.
Flavor Variations & Add-Ins
- Swap pork potstickers for chicken, shrimp, or vegetarian dumplings to change the protein.
- Add sliced shiitake mushrooms or bamboo shoots for extra texture and flavor.
- Stir in a splash of chili oil or hot sauce for some heat.
- Use different greens like kale or Swiss chard instead of bok choy or spinach for varied nutrients and colors.
Potsticker Soup
Ingredients You’ll Need:
Main Ingredients:
- 20 frozen or fresh pork or vegetable potstickers (dumplings)
- 6 cups chicken broth or vegetable broth
- 1 cup chopped carrots
- 1 cup chopped bok choy or spinach
- 3 green onions, sliced thinly
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar (optional)
- Salt and black pepper, to taste
- Fresh cilantro or parsley, chopped (for garnish)
How Much Time Will You Need?
This potsticker soup comes together pretty quickly — about 15 minutes of prep time and 10 minutes of cooking. It’s perfect for a cozy weeknight when you want something warm and satisfying without a long wait.
Step-by-Step Instructions:
1. Sauté Garlic and Ginger:
Heat the sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger and sauté for about 1 minute until you can smell their lovely aroma. Be careful not to let them burn!
2. Cook Carrots in Broth:
Pour in the chicken or vegetable broth, then add the chopped carrots. Bring the broth to a gentle boil and let the carrots cook for about 5 minutes until they begin to get tender.
3. Add Potstickers:
Carefully add the potstickers to the boiling broth. Follow the cooking instructions on the package, usually around 5 to 7 minutes — you’ll know they’re ready when they float to the top. Try not to stir too much so they don’t break apart.
4. Add Greens:
During the last 2 minutes of cooking, add the chopped bok choy or spinach. Stir gently to let the greens wilt and stay bright and fresh.
5. Season the Soup:
Stir in the soy sauce and rice vinegar if using. Taste the broth and add salt and pepper as needed. Adjust the flavors to your liking for a perfect balance.
6. Serve and Garnish:
Ladle the hot soup into bowls and sprinkle sliced green onions and chopped cilantro or parsley on top. Serve it right away for the best flavor and warmth.
Enjoy this comforting potsticker soup with some crusty bread or steamed rice on the side for a complete and satisfying meal!
Can I Use Frozen Potstickers in This Soup?
Yes, frozen potstickers work perfectly! Just be sure to cook them straight from frozen and follow the package instructions for best results—usually around 5 to 7 minutes until they float to the top.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the broth and veggies ahead, then add potstickers and greens when reheating to keep them fresh and tender. Store soup separately from garnishes and add them just before serving.
How Should I Store Leftovers?
Keep leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid overcooking the potstickers and greens.
What Can I Substitute for Bok Choy?
If you don’t have bok choy, spinach, kale, or Swiss chard make excellent substitutes. Add them near the end of cooking so they stay bright and tender.
