Potsticker Soup with Savory Broth — Quick & Easy

This potsticker soup builds a ginger-garlic broth with sesame oil and soy sauce, then simmers frozen potstickers right in the pot with mushrooms, carrot and bok choy. It is ready in about 25 minutes (10 minutes prep, 15 minutes cooking) and serves 4, which makes it an easy way to turn a bag of frozen dumplings into a full bowl of soup.

Ingredients

For the Broth

• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 6 cups chicken broth or vegetable broth
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon chili crisp or sriracha (optional)

For the Soup

• 20 to 24 frozen potstickers or dumplings (pork, chicken, shrimp or vegetable all work)
• 1 cup sliced mushrooms
• 2 cups baby bok choy or spinach
• 1 medium carrot, thinly sliced
• 3 green onions, sliced
• Optional toppings: sesame seeds, extra chili crisp, cilantro

Choosing Dumplings and Broth

Frozen dumplings do double duty here: they are the main protein, and as they simmer they lightly season the broth. Pork, chicken, shrimp and vegetable potstickers all work, and vegetable broth pairs naturally with vegetable dumplings. Chicken broth gives a fuller flavor.

Sodium is the thing to watch. The card lists about 1520 mg per serving, and frozen dumplings are already seasoned, so use low-sodium broth and soy sauce and taste before adding more.

How to Make Potsticker Soup

1. Build the base. Heat the sesame oil in a large soup pot over medium heat. Add the garlic and ginger and cook for about 30 seconds, stirring constantly, until fragrant but not browned.
2. Soften the vegetables. Stir in the mushrooms and carrots. Cook for 4 to 5 minutes until the mushrooms soften and the carrots begin to turn tender around the edges.
3. Add the broth. Pour in the broth, soy sauce and rice vinegar. Bring the soup to a gentle boil, then reduce to a steady simmer.
4. Cook the dumplings. Add the frozen potstickers directly to the broth. Simmer for 6 to 8 minutes, or according to the package directions, until heated through and slightly puffed.
5. Add the greens. Stir in the bok choy or spinach during the last 2 minutes. The greens should wilt but stay bright green.
6. Season and serve. Taste the broth and add chili crisp if you want more heat. Ladle into bowls and top with green onions, sesame seeds or cilantro.

Keeping the Dumplings Intact and the Broth Balanced

• Wrappers splitting: a hard boil tears them. Keep the soup at a gentle simmer once the dumplings go in, and stir carefully during the first few minutes while the wrappers soften.
• Salty broth: start with low-sodium broth and soy sauce, then adjust at the end.
• Mushy vegetables: thin vegetables cook quickly. Sliced cabbage, snap peas or baby spinach can replace the bok choy; add them in the last couple of minutes.
• Filling still cold: dumplings differ by brand, so follow the package time if it is longer than the 6 to 8 minutes in the recipe.

What to Serve with Potsticker Soup

The soup works as a full dinner on its own. For a lighter side, serve steamed edamame or a crisp creamy cucumber salad. If you like dumpling-in-broth meals, the easy yeast dumplings are a different, softer take, and the homemade chicken soup gives you a from-scratch broth to borrow. Extra chili crisp and green onions at the table add heat and crunch.

Making Potsticker Soup Ahead and Storing Leftovers

The broth and vegetables can be prepared ahead, but cook the dumplings just before serving; if they sit in the broth, the wrappers turn overly soft. Refrigerate leftovers within 2 hours and eat them within 3-4 days, reheating to 165°F. Freezing works best for the broth and vegetables alone, since cooked dumplings go soft after thawing; add fresh frozen dumplings when you reheat.

Potsticker Soup FAQ

Can I use any type of frozen dumplings?

Yes. Potstickers, gyoza, mini wontons and soup dumplings can all work. Adjust the simmer time to the package so the filling cooks through completely.

What vegetables work best?

Quick-cooking ones: bok choy, spinach, mushrooms, shredded cabbage, carrots and snap peas hold up without overpowering the dumplings.

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