Potsticker Soup

Potsticker Soup is pure comfort in a bowl—warm, flavorful, and surprisingly simple to pull together. Whether you’re coming in from a chilly evening or just craving something cozy and nourishing, this soup delivers. With fragrant ginger and garlic, tender veggies, and satisfying dumplings, you’ll find it becomes a go‑to weeknight favorite in no time.

Why You’ll Love This Recipe

You’ll love this recipe because it combines ease with depth of flavor. The dumplings (potstickers) do much of the heavy lifting: they’re already filled, wrapped and ready to go. Meanwhile the broth simmers gently with sesame oil, mushrooms, ginger and garlic, building richness without needing hours of work. Add in the vegetable‑boost (spinach, carrots, scallions) and you have a complete meal in one pot. It’s flexible too: vegetarian or gluten‑free adaptations are easy. Lastly, the result? A bowl that tastes restaurant‑worthy but was made at home in under 30 minutes.

Ingredients

• 2 teaspoons toasted sesame oil
• 6 ounces white mushrooms, sliced
• ½ cup scallions, whites and light green parts, diced, plus greens for garnish
• ¼ teaspoon kosher salt
• 1 small carrot, peeled and diced
• 3 cloves garlic, grated or chopped
• 1 teaspoon grated ginger*
• 4 cups chicken bone broth
• 1 teaspoon low‑sodium soy sauce or tamari
• 20 frozen chicken potstickers (or gluten‑free potstickers)
• 2 cups baby spinach, stems removed
• Chili crisp (optional, for serving)

*Note: if you like ginger more than your cooking partner, consider adding extra to your bowl at the end.

Step‑by‑Step: How to Make Potsticker Soup

1. Warm a medium Dutch oven or soup pot over medium-high heat, then drizzle in the sesame oil.
2. Add the sliced mushrooms, diced scallion whites and light greens, diced carrot, and ¼ teaspoon salt. Stir to combine and cook until vegetables soften — about 8 minutes.
3. Add the garlic and grated ginger; stir and cook for about 1 minute, until fragrant.
4. Pour in the bone broth and soy sauce/tamari; stir to combine, then bring to a boil.
5. Once boiling, turn the heat down to low and simmer for 5 minutes until the carrots are tender.
6. After those 5 minutes, turn the heat back up to medium‑high and add the frozen potstickers. Cook until the dumplings are cooked through — about 6–8 minutes (following the package directions if different).
7. During the last minute of cooking, stir in the baby spinach so it wilts gently.
8. To serve: ladle the soup into bowls, garnish with the green scallion parts and drizzle chili crisp on top if desired.
9. Final step: Don’t forget to leave a rating and share your thoughts—we’d love to hear how your soup turned out!

Helpful Tips

• Be sure not to overcook the potstickers—they can break down in the broth if left too long.
• Use good quality broth. A richer bone broth or flavorful chicken stock will elevate the soup beyond “just okay.”
• If you find the sesame oil flavour too strong, you can reduce the amount or add more vegetables to mellow it out.
• Taste the broth before adding the dumplings; sometimes you may need an extra splash of soy sauce or a pinch of salt to round out the flavour.
• If you have time, sautéing mushrooms until golden adds extra umami.

Substitutions And Variations

• Potstickers: Use chicken, pork, shrimp or veggie potstickers (or gyoza) — all work.
• Broth: If bone broth is not available, regular chicken or vegetable broth is fine.
• Vegetables: Swap in shiitake mushrooms, bok choy, kale, napa cabbage, snow peas—anything you have on hand will work.
• Spice it up: Stir in chili crisp, sriracha or a dash of sesame oil at the end for extra heat.
• Vegetarian: Use veggie potstickers + vegetable broth.
• Gluten‑free: Use gluten‑free potstickers, tamari instead of soy sauce, and ensure your broth is gluten‑free.
• Protein boost: Add shredded chicken, cubed tofu, shrimp or a soft boiled egg to make it more filling.

Storage Instructions

This soup is best enjoyed fresh. The dumplings may soften and break down if stored for too long. If you have leftovers:

• Store the soup (without potstickers) in an airtight container in the fridge for up to 2 days.
• When reheating, bring the broth to a gentle simmer and then add freshly cooked potstickers so they stay intact.
• Avoid freezing with the dumplings in, as texture may degrade once thawed.

Nutritional Information

Serving size: 5 potstickers + ~1 cup broth (based on original recipe)

• Calories: ~ 240 kcal
• Carbohydrates: 29 g
• Protein: 19 g
• Fat: 6 g (Saturated fat ~1 g)
• Cholesterol: ~18 mg
• Sodium: ~851 mg
• Fiber: ~2.5 g
• Sugar: ~5 g

Serving Suggestions

• Serve this soup with a side of steamed jasmine rice or even a small bowl of plain steamed vegetables to round out the meal.
• A crisp cucumber salad, pickled radish or kimchi side dish adds a refreshing contrast to the warm broth.
• For extra texture, finish with toasted sesame seeds or a drizzle of extra sesame oil just before serving.
• Garnish with fresh cilantro, sliced scallion greens, or a few fresh chili slices for colour and brightness.

Frequently Asked Questions About Potsticker Soup

Q: Can I use fresh potstickers instead of frozen?
Yes—you can. If you use fresh potstickers, the cook time for the dumplings may be shorter, so watch them closely so they don’t overcook in the broth.

Q: What if I don’t have bone broth?
Regular chicken or vegetable broth works just fine. Bone broth adds extra richness and protein, but the flavour will still be great with a good quality stock.

Q: Can I make this vegan?
Absolutely. Use vegetable broth + vegetarian/vegan potstickers (many brands now offer them), and replace soy sauce with a vegan‑friendly tamari or coconut aminos if needed.

Q: Will the potstickers soak up all the broth and leave it dry the next day?
They might absorb some of the liquid over time or soften further. That’s why I recommend storing the broth separately and adding freshly cooked dumplings when reheating.

Q: How can I make the soup spicier?
You can stir in chili crisp, sriracha, red pepper flakes, or a drizzle of hot sesame oil at the end. You might also add fresh sliced chilli or a dash of chili oil just before serving for heat and flavour.

Conclusion

Thank you for visiting and trying this Potsticker Soup recipe—it’s one of my favourites for those cozy nights when you want something nourishing yet effortless. I hope you’ll enjoy how quick it comes together, how the flavours warm you up, and how satisfying it is at the end. I’m truly delighted you’re part of our food‑loving community. Dive into this bowl, savour every comforting spoonful, and happy cooking!

Follow us on Pinterest for daily recipe inspiration!

Print