Potsticker Soup — Comforting, Flavorful Bowl
Introduction
Close your eyes and imagine a steaming bowl: delicate potstickers bobbing in a fragrant broth, a warm swirl of sesame oil and soy, the bright snap of scallions, and an undercurrent of ginger that wakes the senses. Each spoonful delivers soft, pillowy dumpling wrappers, a savory filling, and the clean, soothing warmth of broth — a combination that’s both nostalgic and deeply satisfying.
This potsticker soup is the kind of dish that feels like a hug in a bowl — perfect for rainy afternoons, cozy solo dinners, or casual gatherings when you want something impressive but easy. It’s speedy enough for weeknights and special enough for serving guests. If you love cozy, one-pot soups with personality, you might also enjoy this comforting one-pot creamy vegetable soup I often turn to when I need serious comfort.
At a Glance
- Prep Time: 5 minutes
- Cook Time: 10 minutes (plus any time recommended on potsticker package)
- Total Time: 15–20 minutes
- Servings: 4 bowls (serving size ~3–4 potstickers + broth)
- Difficulty Level: Easy — great for beginners and busy cooks
Nutrition Highlights
Estimated nutrition per serving (approximate; based on 14 average frozen potstickers and common ingredient values; estimates reference USDA FoodData Central and standard nutrition labels; see note below):
- Calories: ~330 kcal
- Protein: ~13 g
- Carbohydrates: ~25 g
- Fat: ~19 g (includes ~1 tbsp sesame oil per recipe)
- Sodium: ~900–1,100 mg
Notes on these numbers:
- Values are estimates derived from typical frozen potsticker nutrition and standard broth/condiment values (USDA FoodData Central). Individual brands vary widely — especially sodium — so check your potsticker package and broth label for precise numbers.
- For context, Mayo Clinic recommends limiting daily sodium to under 2,300 mg for most people; consider low-sodium broth and reduced-sodium soy sauce if you’re watching sodium intake.
Why You’ll Love It
This recipe hits several sweet spots at once:
- Flavor: Ginger, garlic, sesame oil and soy sauce create a layered, savory broth that complements — never overpowers — the potstickers.
- Ease: From freezer to table in 15–20 minutes makes this perfect on busy nights.
- Comfort & nostalgia: The familiar texture of dumplings and warm broth evokes family meals and cozy nights in.
- Versatility: Add greens or mushrooms for nutrients, or keep it simple as a light, satisfying lunch. The balance of comfort and convenience makes it a repeatable favorite.
How to Make Potsticker Soup Comforting Flavorful Bowl
Ingredients
- 12 to 15 frozen potstickers (use your favorite pork, chicken, or vegetable variety)
- 4 cups chicken or vegetable broth
- 1 tablespoon soy sauce (use reduced-sodium if preferred)
- 1 tablespoon sesame oil
- 2 teaspoons freshly grated ginger
- 2 cloves garlic, minced
- 2 to 3 green onions, chopped (reserve some for garnish)
- 1/2 cup sliced mushrooms (optional)
- 1/2 cup spinach or bok choy leaves (optional)
- Salt and black pepper, to taste
- Optional garnishes: chili oil, red pepper flakes, toasted sesame seeds, lime wedges
Substitutions and optional ingredients
- Sesame oil substitute: 1 tsp toasted sesame + 1 tsp neutral oil, or all neutral oil if sesame unavailable.
- Soy sauce substitute: tamari (gluten-free), coconut aminos (lower sodium).
- Potsticker options: use frozen gyoza, dumplings, or homemade potstickers. For vegan, choose vegetable potstickers.
- Add-ins: shredded carrot, sliced napa cabbage, or baby corn for extra texture.
Directions
- In a large pot, heat the sesame oil over medium heat.
- Add the minced garlic and grated ginger; sauté until aromatic, about 30 seconds (don’t let them brown).
- Pour in the chicken or vegetable broth and bring to a gentle simmer.
- Add the frozen potstickers to the simmering broth; cook according to the package instructions (typically 5 to 7 minutes) until the wrappers are tender and the filling is cooked through.
- If using mushrooms or greens, add them during the last 2–3 minutes of cooking so they stay bright and tender.
- Stir in the soy sauce and season with salt and black pepper; taste and adjust seasoning as needed.
- Serve hot, garnished with chopped green onions and optional chili oil or red pepper flakes for extra heat.
Practical tips
- Don’t boil vigorously after adding potstickers — a gentle simmer protects wrappers from tearing.
- If your potstickers clump, stir gently with a spoon or swirl the pot to separate them.
- Check doneness by cutting one open; the filling should be steaming hot. Avoid undercooking meat-filled dumplings.
- For crispier edges, pan-fry a few potstickers separately and add them on top of the soup just before serving.
Serving Suggestions
- Classic bowl: Serve as-is with extra green onions and a drizzle of chili oil.
- Heartier meal: Add cooked rice or thin rice noodles to the bowl for bulk.
- Side pairings: Lightly dressed cucumber salad, steamed edamame, or pickled vegetables balance the savory broth.
- Beverage pairings: Jasmine tea or a light lager complements the soup’s clean flavors.
- Snack idea: Serve small bowls as part of a dim-sum style spread for gatherings.
You can also pair it with another comforting recipe for a full meal rotation — try a different cozy option like this comforting one-pot recipe when you want a creamy counterpoint to the clear broth.
Storage Instructions
- Room temperature: Not recommended to leave soup at room temperature for more than 2 hours (follow food safety guidelines).
- Refrigerator: Store cooled soup in an airtight container for up to 3–4 days. To preserve potsticker texture, keep dumplings submerged in broth; reheat gently on the stovetop.
- Freezer: You can freeze the broth (without potstickers) for up to 3 months. Frozen potstickers are best kept in their original packaging or frozen separately; cooked potstickers can be frozen for 1–2 months but texture may soften upon thawing.
Insider Secrets
- Best potstickers to use: Look for dumplings with a balanced filling (not too oily) and sturdy wrappers — they hold up in broth better.
- Control texture: Add delicate greens at the very end to preserve color and bite. Mushrooms should go in slightly earlier if you like them cooked through.
- Lower sodium trick: Use low-sodium broth and a splash of light soy or coconut aminos; finish with a squeeze of lime for brightness instead of extra salt.
- Crisp & soft combo: For contrast, pan-fry a few potstickers until golden and float them on the soup for texture contrast — diners get both crunchy edges and tender broth-soaked dumplings.
Creative Twists
- Spicy Sesame Miso: Stir 1 tablespoon white miso into the broth and add a teaspoon of gochujang or sambal for umami heat.
- Vegan Comfort: Use vegetable potstickers, vegetable broth, tamari, and add tofu cubes for extra protein.
- Citrus-Ginger Brightness: Finish the soup with a teaspoon of rice vinegar and zest from a lime for a brighter finish.
- Noodle Boost: Add 2 cups cooked udon or ramen noodles to transform the soup into a more substantial bowl — great for colder nights.
Recipe Q&A
Q: Can I use refrigerated (thawed) potstickers instead of frozen?
A: Yes — reduce cooking time and check the package instructions. Thawed potstickers cook faster; watch to avoid overcooking.
Q: How do I prevent the broth from getting cloudy?
A: Simmer gently rather than boiling vigorously; avoid stirring too aggressively after potstickers are added.
Q: What’s the easiest way to make this lower in sodium?
A: Use low-sodium broth, reduced-sodium soy sauce or coconut aminos, and taste before adding extra salt.
Q: Can I make this ahead for meal prep?
A: Store broth separately and freeze if needed; add freshly cooked potstickers when reheating for the best texture.
Conclusion
This potsticker soup is proof that simple ingredients, little time, and thoughtful technique can yield something deeply comforting and memorable. Try it on a weeknight when you crave warmth and flavor with minimal fuss — and if you want another take on a fast potsticker-style soup, see this Potsticker Soup Recipe from Gimme Some Oven for a slightly different approach. For a lighter, 30-minute variation, this Skinnytaste potsticker soup is a great reference.
If you make this, I’d love to hear how you customized it — share your photos and tips so we can build a cozy-soup community together.
Print
Potsticker Soup
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting bowl of potstickers in a fragrant broth, enhanced with ginger, garlic, and sesame oil. Perfect for cozy dinners or gatherings.
Ingredients
- 12 to 15 frozen potstickers (pork, chicken, or vegetable)
- 4 cups chicken or vegetable broth
- 1 tablespoon soy sauce (reduced-sodium if preferred)
- 1 tablespoon sesame oil
- 2 teaspoons freshly grated ginger
- 2 cloves garlic, minced
- 2 to 3 green onions, chopped (reserve some for garnish)
- 1/2 cup sliced mushrooms (optional)
- 1/2 cup spinach or bok choy leaves (optional)
- Salt and black pepper, to taste
- Optional garnishes: chili oil, red pepper flakes, toasted sesame seeds, lime wedges
Instructions
- In a large pot, heat the sesame oil over medium heat.
- Add the minced garlic and grated ginger; sauté until aromatic, about 30 seconds.
- Pour in the chicken or vegetable broth and bring to a gentle simmer.
- Add the frozen potstickers to the simmering broth and cook according to package instructions (typically 5 to 7 minutes).
- If using mushrooms or greens, add them during the last 2–3 minutes of cooking.
- Stir in the soy sauce and season with salt and black pepper; taste and adjust seasoning as needed.
- Serve hot, garnished with chopped green onions and optional chili oil or red pepper flakes.
Notes
Use low-sodium broth and soy sauce to control sodium levels. For crispier edges, pan-fry some potstickers separately and serve on top of the soup.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 1g
- Sodium: 1000mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 30mg
