Potsticker Soup is a warm and comforting bowl filled with tender dumplings, fresh veggies, and a flavorful broth that just wraps you up like a cozy hug. The little potstickers bring a delightful chewiness, while the broth is light but packed with tasty herbs and a hint of garlic. It’s the kind of soup that hits the spot on chilly days or whenever you need something soothing.
I love making Potsticker Soup when I want something quick but special. The best part is how the potstickers soak up a bit of the broth as they cook, making every bite juicy and flavorful. I usually add in some crunchy bok choy or napa cabbage for a fresh touch, and a splash of soy sauce to boost the taste just right. It feels simple but satisfying every single time.
When I serve this soup, I like to sprinkle some chopped green onions and a little chili oil on top for a touch of color and a gentle kick. It’s perfect as a light lunch or an easy dinner with a side of steamed rice or crusty bread. Whenever I make it, friends always ask for the recipe because it’s so cozy and feels just a little like a special treat, even on a regular day.
Key Ingredients & Substitutions
Potstickers: These are the heart of the soup. I like pork or chicken ones, either fresh or frozen for convenience. If you can’t find potstickers, wontons or dumplings work just as well.
Broth: Chicken broth gives a nice, rich base. Vegetable broth works if you want a lighter or vegetarian option. Adding water keeps it from getting too salty.
Greens: Baby spinach or bok choy add freshness and color. Napa cabbage is a great alternative. I usually choose what’s in season or on hand.
Soy Sauce & Sesame Oil: These add umami and a subtle nuttiness. Low-sodium soy sauce is a good swap to control salt. If sesame oil isn’t available, a light drizzle of toasted oil or even olive oil can work.
How Do You Cook Potstickers Without Them Falling Apart in Soup?
Potstickers can be delicate, so here’s how I handle them:
- Add potstickers to boiling broth gently to avoid tearing the wrappers.
- Use a gentle boil, not a rolling boil, so they cook without bumping into each other too hard.
- Cooking time depends on the package, but generally 5-7 minutes until they float means they’re done.
- Stir carefully and occasionally, using a wooden spoon or silicone spatula to prevent sticking—but don’t over-stir!
This way, the potstickers stay whole, tender, and perfectly cooked in your soup.
Equipment You’ll Need
- Large soup pot or Dutch oven – I like it because it heats evenly and holds enough broth and ingredients.
- Wooden spoon or ladle – makes stirring and serving easy without scratching the pot.
- Measuring cups and spoons – helps keep track of broth, soy sauce, and other ingredients.
- Knife and cutting board – useful for chopping garlic, ginger, and greens.
- Soup bowls – for serving the hot, comforting soup in a nice presentation.
Flavor Variations & Add-Ins
- Use shrimp or tofu instead of meat for a vegetarian or seafood twist—both soak up flavors nicely.
- Add a splash of rice vinegar or a squeeze of lime to brighten the broth just before serving.
- Stir in some cooked noodles, like rice or glass noodles, for a more filling meal.
- Top with a drizzle of chili oil and a sprinkle of crushed red pepper flakes for some heat and extra flavor.
How to Make Potsticker Soup
Ingredients You’ll Need:
- 8-10 frozen or fresh pork or chicken potstickers (dumplings)
- 6 cups chicken broth
- 1 cup water
- 1 cup carrots, diced
- 1 cup baby spinach or bok choy, chopped
- 3 green onions, sliced thin
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar (optional)
- Fresh cilantro or parsley, chopped (for garnish)
- Salt and pepper to taste
- Chili oil or red pepper flakes (optional, for garnish)
How Much Time Will You Need?
This delicious potsticker soup takes about 25 minutes total. It’s quick to prepare with just around 10 minutes of chopping and sautéing, then about 15 minutes of simmering and cooking the potstickers until tender and tasty.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the sesame oil in a large pot over medium heat. Add the minced garlic and ginger, stirring for about 1 minute until you smell their wonderful aroma, but don’t let them brown.
2. Build the Broth:
Pour in the chicken broth and water, then bring the mixture to a gentle boil. This flavorful base will give your soup its lovely depth.
3. Cook the Carrots:
Add the diced carrots to the pot and let them cook for about 5 minutes, or until they are tender but still have a little crunch.
4. Add Soy Sauce and Seasonings:
Stir in the soy sauce and rice vinegar (if you’re using it). Taste the broth and add salt and pepper as needed.
5. Cook the Potstickers:
Carefully add the potstickers to the boiling broth. Let them cook according to the package instructions, usually about 5 to 7 minutes, until they float and are cooked through.
6. Add Greens and Green Onions:
Stir in the chopped spinach or bok choy along with most of the sliced green onions. Simmer for another 1 to 2 minutes, until the greens are just wilted and bright.
7. Serve and Garnish:
Spoon the hot soup into bowls. Sprinkle the remaining green onions and chopped cilantro or parsley on top. If you like a little heat, drizzle some chili oil or sprinkle red pepper flakes before serving.
Enjoy Your Warm and Comforting Potsticker Soup!
Can I Use Frozen Potstickers in This Soup?
Absolutely! Just make sure to add them directly to the boiling broth from frozen, cooking them a few minutes longer if needed until they float and are fully cooked through.
How Can I Make This Soup Vegetarian?
Swap the chicken broth for vegetable broth and use vegetable or tofu potstickers. You can also add extra veggies like mushrooms or snap peas for more flavor and texture.
Can I Prepare This Soup Ahead of Time?
You can prep the broth and chop the vegetables a day ahead, but it’s best to cook the potstickers fresh to prevent them from getting soggy. Reheat broth and veggies, then add potstickers when ready to serve.
What’s the Best Way to Store Leftovers?
Keep leftover soup in an airtight container in the fridge for up to 3 days. When reheating, do it gently on the stove to avoid overcooking the potstickers and greens.
