Potsticker Soup is a comforting bowl filled with tender dumplings floating in a flavorful broth, mixed with crisp veggies and a touch of fresh herbs. The soft, chewy potstickers are the star here, making every spoonful feel like a little comforting hug. It’s light but satisfying, with just the right mix of textures and flavors to keep you coming back for more.
I love making Potsticker Soup when I need something cozy but not too heavy. A little tip I use is to add a splash of soy sauce and a sprinkle of green onions on top right before serving—that extra fresh touch really brings the whole soup to life. Plus, it’s super easy to toss together if you have frozen potstickers ready to go, which makes it a perfect weeknight dinner for busy days.
My favorite way to enjoy this soup is with a piece of crusty bread or a simple side salad for a bit of crunch. Whenever I serve this, everyone always ends up grabbing a few extra potstickers right from the pot. It’s one of those meals that feels like a warm welcome at the table, no matter the day or season.
Key Ingredients & Substitutions
Potstickers: These are the heart of the soup. I prefer pork or chicken-filled but vegetable or shrimp potstickers work well too. If frozen ones aren’t handy, fresh ones cook just as well but keep a close eye on timing.
Broth: Chicken broth adds richness, but vegetable broth is a great vegan option. For an extra flavor boost, you can add a splash of miso paste or mushroom broth for earthiness.
Mushrooms: Shiitake mushrooms bring a woodsy flavor, but cremini or button mushrooms are fine substitutes. If you want a meatier bite, add more mushrooms or substitute with baby portobellos.
Ginger & Garlic: Fresh ginger and garlic give the broth a warm kick that’s hard to skip. Ground versions can work but won’t be as vibrant, so fresh is best if you can.
Soy Sauce & Sesame Oil: These create that classic Asian taste. Tamari is a good gluten-free alternative to soy sauce. Toasted sesame oil adds a nutty aroma that you can’t easily replace.
How Do You Cook Potstickers Perfectly in Soup Without Them Falling Apart?
Potstickers can be delicate. Here’s how to keep them intact and tasty in soup:
- Use frozen potstickers straight from the freezer; they hold up better than thawed ones.
- Add them when the broth reaches a gentle boil, not a rolling boil, to prevent tearing.
- Simmer carefully for 5-7 minutes until they float, signaling they are cooked through.
- Avoid stirring too vigorously once potstickers are added to prevent breakage.
- If you want crisper potstickers, pan-fry them separately before adding to the soup just before serving.
Following these tips will give you tender dumplings that stay whole and taste delicious in each spoonful!
Equipment You’ll Need
- Large pot – I like this because it’s big enough to hold all the broth, veggies, and potstickers easily.
- Wooden spoon or ladle – helps you stir everything gently without breaking the dumplings.
- Measuring cups and spoons – keeps your ingredients balanced and easy to add.
- Knife and cutting board – for slicing mushrooms, carrots, and green onions quickly.
- Soup bowls – perfect for serving this comforting, flavorful soup.
Flavor Variations & Add-Ins
- Use different proteins: add cooked shrimp or tofu for variety and for a vegetarian option.
- Spice it up: stir in a dash of chili oil or add crushed red pepper flakes for heat.
- Extra vegetables: throw in bok choy, spinach, or snap peas to boost nutrition and texture.
- Different broths: swap chicken broth for miso or add a splash of fish sauce for more depth.
Potsticker Soup
Ingredients You’ll Need:
- 12-16 frozen pork or chicken potstickers (store-bought or homemade)
- 6 cups chicken broth or vegetable broth
- 1 cup sliced mushrooms (shiitake or cremini)
- 1 cup sliced carrots
- ½ cup chopped green onions (separate white and green parts)
- 2 cloves garlic, minced
- 1 tablespoon grated or minced ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar (optional)
- Salt and black pepper, to taste
- Optional garnish: chopped cilantro, chili flakes, or toasted sesame seeds
Time Needed:
This soup takes about 10 minutes to prepare and 15 minutes to cook, so you’re looking at roughly 25 minutes total from start to finish. It’s quick to whip up and perfect for a weeknight meal.
Step-by-Step Instructions:
1. Sauté Aromatics and Veggies
Heat the sesame oil in a large pot over medium heat. Add the minced garlic, ginger, and the white parts of the green onions. Cook them for 1-2 minutes until you smell their lovely aroma. Next, add the sliced mushrooms and carrots, and cook for another 3-4 minutes until the veggies start to soften.
2. Boil the Broth and Add Potstickers
Pour in your chicken or vegetable broth and bring everything to a boil. Once boiling, reduce the heat to a gentle simmer and carefully add the frozen potstickers right into the pot. Let them cook for about 5-7 minutes, or until they float to the top and are cooked all the way through.
3. Season and Serve
Stir in the soy sauce and rice vinegar if using, then taste your soup. Adjust with salt, pepper, or more soy sauce until it’s just right. Turn off the heat and toss in the green parts of the chopped green onions. Ladle the hot soup into bowls and garnish with chopped cilantro, a pinch of chili flakes, or toasted sesame seeds for extra flavor. Enjoy your comforting potsticker soup!
Can I Use Fresh Potstickers Instead of Frozen?
Yes! Fresh potstickers work well too, but cook them gently and watch the timing closely since they’ll cook faster than frozen ones. Add them towards the end of simmering to avoid overcooking.
How Can I Make This Soup Vegetarian?
Use vegetable broth instead of chicken broth, and swap the potstickers for vegetable-filled or tofu dumplings. You can also add extra veggies like bok choy or spinach for more texture and nutrients.
Can I Prepare Potsticker Soup in Advance?
Definitely! You can make the broth and chop your veggies ahead of time. Add the potstickers and cook just before serving to keep them from getting soggy. Leftover soup stores well in the fridge for 2-3 days.
What’s the Best Way to Reheat Leftovers?
Reheat gently on the stove over medium-low heat to prevent the potstickers from breaking apart. Add a splash of broth or water if needed to keep the soup from thickening too much.