Easy Potsticker Soup is the perfect cozy meal that brings together tender potstickers, flavorful broth, and fresh veggies in one simple bowl. This soup is a beautiful mix of soft dumplings, a light yet tasty broth, and just the right touch of greens and seasonings to warm you up on a chilly day.
I love making this soup when I want something comforting but don’t want to spend hours in the kitchen. You just drop the potstickers right into the broth, let them cook while the soup simmers, and before you know it, you have a bowl full of goodness. It’s one of those dishes that feels like a hug from the inside out, and I find myself craving it whenever the weather turns cold.
My favorite way to serve this soup is with a sprinkle of green onions and a little splash of soy sauce for an extra kick. It’s a great weeknight dinner, and leftovers taste just as good the next day. I always keep some frozen potstickers in the freezer—having this soup on hand is like having a little bit of comfort anytime I need it.
Key Ingredients & Substitutions
Potstickers: These are the star of the soup. I usually use frozen pork potstickers for convenience, but vegetable ones work great if you prefer a lighter or vegetarian option.
Broth: Chicken broth adds a rich flavor, but vegetable broth is a good substitute and keeps the soup meat-free. Homemade broth works beautifully for deeper taste.
Bok Choy or Napa Cabbage: These greens add freshness and a bit of crunch. If you can’t find them, spinach or kale are nice alternatives.
Sesame Oil & Soy Sauce: Sesame oil gives a warm nutty flavor, so don’t skip it. Low-sodium soy sauce works well if you want to control saltiness.
How Do I Cook Frozen Potstickers Perfectly in Soup?
Potstickers cook best when gently simmered, not boiled rapidly, so they don’t break apart.
- Start with simmering broth (not a rolling boil).
- Add frozen potstickers carefully to avoid splashing.
- Cook them for 6 to 8 minutes; they’ll float to the top when done.
- Use a slotted spoon to gently stir occasionally to prevent sticking.
- Adding them early enough lets their flavors blend into the broth beautifully.
Equipment You’ll Need
- Large pot – perfect for simmering the broth and cooking everything in one place.
- Slotted spoon – helps you gently stir and remove potstickers without breaking them.
- Sharp knife – for chopping veggies like bok choy, carrots, and green onions.
- Cutting board – a safe surface to prep all your fresh ingredients.
- Ladle – makes serving the hot soup into bowls neat and easy.
Flavor Variations & Add-Ins
- Swap frozen pork potstickers for chicken or shrimp ones for different protein flavors.
- Add fresh ginger or a pinch of chili flakes if you like a spicy kick in your soup.
- Include baby spinach or kale as an easy veggie swap for bok choy, adding more greens.
- Top with a drizzle of chili oil or a squeeze of lime for extra depth and brightness.
Easy Potsticker Soup for Comfort Food Lovers
Ingredients You’ll Need:
- 12 frozen pork or vegetable potstickers (store-bought or homemade)
- 6 cups chicken or vegetable broth
- 1 cup sliced mushrooms (such as cremini or button mushrooms)
- 1 cup chopped bok choy or napa cabbage
- ½ cup diced carrots
- 2 green onions, sliced thinly
- 2 cloves garlic, minced
- 1 tablespoon soy sauce (adjust to taste)
- 1 teaspoon sesame oil
- ½ teaspoon freshly ground black pepper
- Optional: 1 teaspoon grated fresh ginger
- Optional garnish: additional sliced green onions, fresh cilantro, or chili flakes
How Much Time Will You Need?
Getting this delicious soup ready takes about 25 minutes. That includes 5 minutes of prep time and around 20 minutes simmering and cooking the potstickers and veggies. It’s quick enough for a comforting weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics
Heat the sesame oil in a large pot over medium heat. Add the minced garlic and the grated fresh ginger if you’re using it. Cook for about one minute, stirring, until you can smell their wonderful aroma.
2. Bring the Broth to Life
Pour in the chicken or vegetable broth and bring it to a gentle boil. This builds the flavorful base of your soup.
3. Add Veggies
Stir in the diced carrots and sliced mushrooms. Let them simmer for 4-5 minutes, until they’re just starting to soften.
4. Cook the Potstickers
Gently add the frozen potstickers to the simmering broth. Let them cook for 6-8 minutes or according to the package directions. You’ll know they’re done when they float to the top.
5. Finish with Greens and Season
Add the chopped bok choy or napa cabbage and simmer for another 2-3 minutes until wilted. Stir in the soy sauce and black pepper. Taste and add more soy sauce if you’d like it saltier.
6. Serve and Enjoy
Turn off the heat. Ladle the soup into bowls and sprinkle with sliced green onions and any optional garnishes like fresh cilantro or chili flakes. Serve hot, and enjoy the cozy, comforting flavors!
Can I Use Frozen Potstickers Directly in the Soup?
Yes! Just add them frozen straight into the simmering broth. They’ll cook through in about 6-8 minutes and float when done. No need to thaw beforehand.
What Can I Substitute for Bok Choy?
If you don’t have bok choy, try napa cabbage, spinach, or kale. Just add them towards the end so they stay tender and vibrant.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup and refrigerate it in an airtight container for up to 2 days. Reheat gently on the stove before serving to keep the potstickers intact.
How Should I Store Leftovers?
Keep leftover soup in a sealed container in the fridge for up to 3 days. When reheating, warm slowly on the stove to avoid overcooking the potstickers.
