Potsticker Soup -

Captivating Introduction

Imagine a steaming bowl that fills the kitchen with the warm, savory perfume of ginger and garlic, the gentle umami of soy, and the comforting doughy bite of potstickers—soft at the center with a whisper of chew from the wrapper. Potsticker Soup is exactly that: a cozy, slurpable hug in a bowl. Each spoonful offers tender dumplings floating in clear, fragrant broth with bright green leaves that wilt just enough to keep a pleasant texture contrast. It’s the kind of dish that calms and excites at once.

This recipe is perfect for chilly weeknights when you want something quick but satisfying, for casual gatherings where guests can ladle their own bowls, or for the mornings after late nights when a gentle, restorative soup is the only thing that sounds right. If you enjoy brothy, dumpling-forward comfort, you might also like exploring other one-pot comforts like this chicken tortilla crockpot soup, which channels the same cozy, effortless energy in a different flavor direction.

At a glance, potsticker soup is approachable enough for kitchen beginners but flexible enough for cooks who love to tweak flavor layers.

At a Glance

Prep Time: 10 minutes
Cook Time: 10–12 minutes (depends on potsticker type)
Total Time: 20–25 minutes
Servings: 4 bowls (about 2 cups per serving)
Difficulty Level: Easy — great for weeknights or last-minute dinner

Nutrition Highlights

Estimated nutrition per serving (one bowl, approx. 2 cups)

Calories: 320 kcal
Protein: 15 g
Carbohydrates: 34 g
Fat: 12 g
Saturated Fat: 3 g
Fiber: 2 g
Sodium: ~900 mg

Nutrition notes and sources:

These values are estimates based on common store-bought pork potstickers (6 per serving), 2 cups low-sodium chicken or vegetable broth, 1 cup mixed greens, and typical amounts of soy sauce and aromatics. Estimates were calculated using averages from USDA FoodData Central and typical recipe ingredient values; actual numbers will vary by specific potsticker brand and portion sizes. For sodium-conscious eaters, choosing low-sodium broth and reduced-sodium soy sauce will meaningfully lower the sodium per serving—CDC and Mayo Clinic guidelines recommend keeping daily sodium at or below ~2,300 mg for most adults.
If you need precise numbers, weigh ingredients and use your preferred nutrition calculator or consult product labels.

Why You’ll Love It

Aroma and taste: Ginger and garlic set a bright, warming foundation while soy sauce provides savory depth—together they make a broth that’s both soothing and flavorful.
Comfort factor: Dumplings offer a nostalgic, communal feel—perfect for sharing and conversation.
Speed and ease: From freezer to table in about 20 minutes when you use pre-made potstickers—ideal for busy evenings.
Versatility: Easily adapted to vegetarian or gluten-free diets with appropriate substitutions. It’s a simple canvas for seasonal greens and extra vegetables.

How to Make Potsticker Soup

Ingredients

24 store-bought potstickers (about 6 per serving; pork or vegetable)
6 cups low-sodium chicken or vegetable broth
2 cloves garlic, minced (about 1 tsp)
1-inch piece fresh ginger, peeled and minced (about 1 tbsp)
2 cups baby bok choy or baby spinach (roughly chopped if using larger leaves)
2 tbsp low-sodium soy sauce (or tamari for gluten-free)
2 scallions, thinly sliced for garnish
Freshly ground black pepper, to taste
1 tbsp neutral oil (if you want to pan-sear potstickers first—optional)

Optional ingredients and substitutions

Protein swap: Use frozen chicken or shrimp potstickers; cooking times may vary.
Vegan: Use vegetable potstickers and vegetable broth; replace honey (if used elsewhere) with maple syrup.
Gluten-free: Choose gluten-free potstickers and gluten-free tamari.
Extra flavor: Add a splash of rice vinegar or a few drops of sesame oil at the end.
Heat: Add sliced chilies or a dash of chili oil for spice.

Step-by-step instructions

In a large pot, heat the broth over medium heat until it begins to steam (do not boil aggressively).
Add minced garlic and ginger; sauté in the hot broth 30–60 seconds until fragrant. This gently infuses the broth—avoid browning.
(Optional) If you prefer potstickers with a slightly crisper finish, heat 1 tbsp oil in a nonstick skillet and pan-sear potstickers 1–2 minutes per side before adding to soup. Otherwise, proceed directly with frozen potstickers.
Gently add the potstickers to the simmering broth and cook according to package instructions (typically 6–8 minutes for frozen), until heated through and the wrapper is tender. Avoid stirring aggressively so dumplings don’t tear.
Once the potstickers are heated, add the greens and soy sauce. Simmer for 1–2 minutes until greens are wilted but still bright green.
Season with freshly ground black pepper to taste. Ladle into bowls and garnish with chopped scallions before serving.

Practical tips

Avoid overboiling the broth once potstickers are added—aggressive boil can cause them to break apart.
If using fresh potstickers, they will cook faster—watch for the wrapper to become translucent.
Check doneness by cutting a potsticker: filling should be hot throughout (no cold center).
For deeper flavor, simmer aromatics in a little oil before adding broth, but keep the overall cooking time short to preserve freshness.

Best Pairings

Serve with a side of steamed jasmine rice or a small bowl of pickled cucumbers to cut through richness.
Pair with a light, floral tea (like jasmine) or a chilled Asian lager for contrast.
For a heartier meal, add a small plate of steamed buns or a crisp salad.
If you enjoy creamy vegetable broths, try combining elements from this soup with a velvety base—similar comfort can be found in recipes like this comforting one-pot creamy vegetable soup.

Presentation tips

Ladle two to three potstickers per bowl and top with a scatter of scallions for an inviting look.
Serve with small dishes of chili oil, extra soy sauce, or rice vinegar so diners can customize seasoning.

Storage Instructions

Room temperature: Do not leave soup at room temperature for more than 2 hours (USDA food safety guideline).
Refrigeration: Store in an airtight container for up to 3–4 days. If you plan to refrigerate, cool the soup quickly by transferring to shallow containers.
Freezer: Broth and potstickers freeze well for 2–3 months. For best texture, freeze potstickers separately on a sheet tray until solid, then transfer to a bag; reheat by simmering in broth from frozen. Reheated greens may lose some texture—store greens separately if possible.

Insider Secrets

Choose higher-quality potstickers: Handmade or brand-name dumplings with higher meat-to-wrapper ratios give a richer filling and better texture.
Timing is everything: Add delicate greens at the end to keep color and texture bright.
Layer flavor: Toast a splash of sesame oil with garlic for a nuttier foundation, or add a strip of kombu to the broth for subtle umami (remove before serving).
Keep dumplings intact: Use a gentle spooning motion to put potstickers in the pot—crowding can cause them to stick together.

Fun Flavor Ideas

Spicy Miso Potsticker Soup: Stir 1 tbsp white miso and 1 tsp chili garlic paste into the broth before adding potstickers; finish with sesame oil and cilantro.
Thai-Inspired Twist: Swap soy for 1½ tbsp fish sauce and add a handful of fresh basil and a squeeze of lime at the end. Add thinly sliced carrots and bean sprouts for crunch.
Vegetarian Umami Boost: Use shiitake mushroom broth and add chopped shiitakes with the greens; finish with a drizzle of tamari and toasted sesame seeds.
Gluten-Free Comfort: Use gluten-free potstickers and tamari, and add rice noodles for a slightly different textural profile.

All Your Questions Answered

Q: Can I use fresh potstickers instead of frozen?
A: Yes—fresh potstickers cook faster (3–5 minutes). Watch carefully and test one to confirm the filling is hot.

Q: How can I reduce sodium?
A: Use low-sodium broth, low-sodium soy sauce or tamari, and limit added salt. Rinse some store-bought potstickers briefly if they’re heavily salted.

Q: My potstickers fell apart—how to prevent that?
A: Avoid vigorous stirring and don’t boil vigorously; simmer gently and handle potstickers with a slotted spoon.

Q: Can I add noodles?
A: Yes. Pre-cook rice noodles or egg noodles separately and add to bowls when serving to avoid overcooking.

Q: Is this soup freezer-friendly?
A: Yes—freeze potstickers and broth separately if possible. Greens are best added fresh after reheating.

Conclusion

Warm, quick, and endlessly adaptable, Potsticker Soup is a weeknight hero that feels special without demanding time. If you try this recipe, I’d love to hear how you personalized it—leave a comment, share a photo, or tag your favorite food community.

For inspiration and variations from other trusted bloggers, you might enjoy this Potsticker Soup Recipe | Gimme Some Oven and this Potsticker Soup Recipe | Quick 30-Minute Dinner – Skinnytaste.