Potsticker Soup Recipe

Introduction

Potsticker Soup is a comforting and flavorful dish combining savory dumplings with a fragrant broth. Quick to prepare and easily customizable, it makes a perfect meal for chilly days or anytime you crave something warm and satisfying.

Ingredients

• 12-15 frozen potstickers (store-bought or homemade)
• 4 cups chicken broth (or vegetable broth for a vegetarian option)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons grated ginger
• 2 cloves garlic, minced
• 2–3 green onions, chopped (for garnish)
• 1/2 cup sliced mushrooms (optional)
• 1/2 cup spinach or bok choy (optional)
• 1 tablespoon rice vinegar (optional, for added tang)
• Salt and pepper, to taste
• 1 teaspoon chili oil or red pepper flakes (optional, for a spicy kick)

Instructions

1. Step 1: In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about one minute until fragrant.
2. Step 2: Pour in the chicken or vegetable broth, then bring it to a simmer. Stir in the soy sauce and rice vinegar if using. Let the broth simmer gently for 5 to 10 minutes to develop the flavors.
3. Step 3: Add the frozen potstickers directly to the simmering broth. Cook for 5 to 7 minutes until the potstickers are heated through and floating to the surface.
4. Step 4: If adding mushrooms or spinach/bok choy, stir them into the broth during the last few minutes of cooking to keep them fresh and vibrant.
5. Step 5: Taste the broth and adjust seasoning with salt, pepper, and chili oil or red pepper flakes if a spicy flavor is desired. Remove the soup from heat once the potstickers are fully cooked.
6. Step 6: Ladle the soup into bowls, ensuring a good mix of broth, potstickers, and vegetables. Garnish with chopped green onions and an extra drizzle of sesame oil for richness.

Tips & Variations

• Add tamari or fish sauce instead of soy sauce for extra depth of flavor.
• Include napa cabbage, shredded carrots, or bok choy for more texture and nutrition.
• Increase chili oil or add fresh chilies to make the soup spicier.
• Add cooked noodles like ramen or udon for a heartier meal.
• Use vegetable broth and vegan-friendly potstickers to make the soup vegan.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid breaking the potstickers. If needed, add a splash of broth or water to adjust the consistency while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How can I prevent the potstickers from falling apart in the soup?

Avoid stirring too vigorously once the potstickers are in the broth. Follow the cooking instructions carefully to ensure they are heated through without becoming fragile.

Can I freeze this soup?

The broth can be frozen, but it’s best to freeze potstickers separately. Freezing the soup with potstickers may cause them to become mushy when thawed and reheated.

Potsticker Soup Recipe

Print Recipe

★★★★★

4.6 from 132 reviews

Potsticker Soup is a comforting and flavorful dish combining savory frozen potstickers simmered in a fragrant broth made with chicken or vegetable stock, ginger, garlic, and soy sauce. Enhanced with optional vegetables like mushrooms and spinach, this quick and easy soup is perfect for a warming meal. Garnished with green onions and sesame oil, it’s customizable for spice preference and dietary needs.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Soup Base

• 4 cups chicken broth (or vegetable broth for a vegetarian option)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons grated ginger
• 2 cloves garlic, minced
• 1 tablespoon rice vinegar (optional, for added tang)
• Salt and pepper, to taste
• 1 teaspoon chili oil or red pepper flakes (optional, for a spicy kick)

Main

• 12–15 frozen potstickers (store-bought or homemade)

Vegetables and Garnish

• 1/2 cup sliced mushrooms (optional)
• 1/2 cup spinach or bok choy (optional)
• 2–3 green onions, chopped (for garnish)

Instructions

1. Prepare the Broth: In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about a minute until fragrant. Pour in the chicken or vegetable broth, bring it to a simmer, then stir in the soy sauce and rice vinegar if using. Let the broth simmer gently for 5 to 10 minutes to allow flavors to meld.
2. Add Potstickers and Vegetables: Carefully add the frozen potstickers directly into the simmering broth. Cook them for 5 to 7 minutes until they are fully heated through and start to float. If adding mushrooms or spinach, stir them in during the final minutes to keep them fresh and vibrant.
3. Season the Soup: Taste the broth and adjust seasonings with salt, pepper, and optionally chili oil or red pepper flakes for heat. Once potstickers are cooked and vegetables are tender, remove the soup from heat.
4. Serve and Garnish: Ladle the soup into bowls ensuring each has broth, potstickers, and veggies. Garnish with chopped green onions and an optional drizzle of sesame oil for added flavor and richness. Serve hot.

Notes

• Avoid over-stirring after adding potstickers to prevent them from breaking apart.
• Use vegetable broth and vegan potstickers to make this recipe vegan-friendly.
• For gluten-free version, use gluten-free potstickers and tamari instead of soy sauce.
• Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stove and add broth if needed.
• Enhance flavor with tamari, fish sauce, or add cooked noodles for a heartier meal.
• Freezing soup with potstickers is not recommended as potstickers may become mushy when reheated.

Keywords: potsticker soup, dumpling soup, chicken broth soup, easy Asian soup, potstickers recipe, quick soup, healthy soup