Hey there, soup lovers! If you're craving a warm, comforting dinner that practically makes itself, this potsticker soup is about to become your new weeknight hero. I'm talking pillowy dumplings swimming in a fragrant ginger garlic broth, loaded with tender mushrooms and crisp bok choy. This potsticker soup takes just 15 minutes from start to finish, making it perfect for those busy evenings when you want something delicious without spending hours in the kitchen.
What I love most about this potsticker soup recipe is how forgiving it is. You can use frozen dumplings straight from the bag, toss in whatever veggies you have on hand, and still end up with a bowl that tastes like you ordered takeout from your favorite Asian restaurant. Whether you're making potsticker soup for a quick dinner or meal prepping for the week ahead, this recipe delivers big flavors with minimal effort.
Why This Potsticker Soup Will Become Your Go-To Dinner
This potsticker soup recipe stands out because it captures that perfect balance between comfort and convenience. Unlike traditional dumpling soups that require making dough from scratch, this version uses store-bought potstickers, cutting your prep time down dramatically. The magic happens in the broth, where fresh ginger, garlic, and a splash of soy sauce create that deep umami flavor we all crave in Asian-style soups.
What makes this potsticker soup truly special is its versatility. Got leftover vegetables in your crisper drawer? Toss them in. Prefer a spicier kick? Add some chili oil. Want to keep it vegetarian? Simply swap chicken broth for vegetable broth and use vegetable-filled dumplings. The mushrooms and bok choy add wonderful texture and nutrition, but they're just a starting point. This soup adapts to whatever you're in the mood for, making it a reliable recipe you'll return to again and again throughout the year.
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Ingredients
For the Broth
- chicken broth or vegetable broth
- garlic, minced
- fresh ginger, grated
- soy sauce
- sesame oil
- rice vinegar
Main Ingredients
- frozen potstickers
- mushrooms, sliced
- bok choy, chopped
- green onions, sliced
- chili oil or sriracha (optional)
Substitution Ideas
- vegetable broth
- veggie-filled dumplings
- baby spinach, kale, or napa cabbage
- dried shiitake
- soy sauce (as sesame oil alternative)
See recipe card for quantities.
Instructions
Step 1: Build Your Flavorful Broth
- Pour your chicken broth into a large pot and place it over medium-high heat.
- Add the minced garlic and grated ginger, stirring them into the broth.
- Pour in the soy sauce, sesame oil, and rice vinegar.
- Bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer for 5 minutes so the flavors can meld together.
Pro tip: Don't skip letting the broth simmer; those few minutes allow the ginger and garlic to infuse the liquid with incredible depth.
Step 2: Add Mushrooms and Potstickers
- Slide your sliced mushrooms into the simmering broth.
- Carefully add the frozen potstickers directly from the package (no need to thaw).
- Let everything simmer together for 6-7 minutes, stirring occasionally to prevent the dumplings from sticking to the bottom.
- The potstickers are ready when they float to the surface and look plump.
Pro tip: Stir gently to avoid breaking the delicate dumpling wrappers.
Step 3: Finish with Fresh Greens
- Add your chopped bok choy to the pot, pushing it down into the broth.
- Simmer for another 2-3 minutes until the bok choy stems are tender but still slightly crisp.
- Taste the broth and adjust seasoning with more soy sauce if needed.
- Remove from heat once everything is cooked through.
Pro tip: Add bok choy at the end to maintain its vibrant green color and crisp texture.
Step 4: Serve and Garnish
- Ladle the hot potsticker soup into bowls, making sure each serving gets plenty of dumplings.
- Top with sliced green onions for freshness and color.
- Drizzle with chili oil or sriracha if you want extra heat.
- Serve immediately while piping hot.
Expert Cooking Tips
Choosing Your Broth
The quality of your broth makes a huge difference in this potsticker soup. If you have time, use homemade stock for the richest flavor. Store-bought works great too; just look for low-sodium versions so you can control the salt level yourself. For vegetarians, a good vegetable broth with mushroom undertones works wonderfully.
Working with Frozen Dumplings
- Never thaw frozen potstickers before adding them to soup; they'll become mushy and may fall apart
- Keep the heat at a gentle simmer rather than a rolling boil to prevent wrapper breakage
- Buy an extra bag of frozen dumplings to keep in your freezer for quick meals
- Different brands have varying cooking times, so check package directions
Vegetable Variations
- Add vegetables that cook quickly: snow peas, baby corn, or thinly sliced carrots
- Heartier greens like kale need a bit more cooking time; add them with the mushrooms
- Fresh bean sprouts make a great crunchy topping when added just before serving
- Sliced water chestnuts add wonderful texture contrast
Flavor Boosters
- A splash of mirin (sweet rice wine) adds subtle sweetness that balances the soy sauce
- White pepper gives authentic Asian heat without the color of black pepper
- A few drops of fish sauce deepen the umami (skip for vegetarian versions)
- Toasted sesame seeds make an elegant garnish
Recipe Variations & Substitutions
Different Protein Options
This potsticker soup adapts easily to different proteins. Try chicken-filled dumplings for a classic version, or pork potstickers for richer flavor. Vegetable dumplings keep things light and plant-based. You can even add extra protein by tossing in cooked shrimp during the last two minutes of cooking, or stirring in shredded rotisserie chicken along with the bok choy.
Make It Spicy
- Stir in a tablespoon of gochugaru (Korean chili flakes) with the broth
- Add a spoonful of doubanjiang (Chinese chili bean paste) for complex heat
- Float thinly sliced fresh chilies in each bowl
- Serve with chili crisp oil on the side for customizable spice levels
Low-Carb and Keto Adaptations
For a lower-carb version, reduce the number of potstickers and bulk up the soup with extra mushrooms, zucchini noodles, and more bok choy. The broth itself is naturally low in carbs and packed with flavor.
Gluten-Free Version
Use gluten-free potstickers (several brands make them), substitute tamari for soy sauce, and double-check that your broth is gluten-free. Everything else in this recipe is naturally gluten-free.
Meal Prep Friendly
This soup reheats beautifully, making it perfect for meal prep. Store the broth and dumplings separately if possible; the potstickers can get a bit soft when sitting in liquid for days. Alternatively, make a big batch of broth and cook fresh dumplings each time you reheat a portion.
Equipment Recommendations
- Large soup pot or Dutch oven ; you need at least 4-quart capacity to comfortably fit all ingredients for this potsticker soup
- Sharp knife and cutting board ; for prepping vegetables quickly
- Grater or microplane ; makes grating fresh ginger effortless
- Ladle ; for serving hot soup without splashing
- Measuring spoons and cups ; ensures proper seasoning balance
Budget-friendly tip: A regular large pot works just as well as an expensive Dutch oven for this recipe. The key is having enough space so the dumplings can move freely while cooking.
Storage & Meal Prep Tips
Refrigerator Storage
Store leftover potsticker soup in an airtight container in the fridge for up to 3 days. The dumplings will absorb some broth and become softer over time, but they'll still taste delicious. When reheating, you may need to add a splash of extra broth or water to loosen things up.
Freezing Instructions
Freezing this soup is possible but requires a bit of strategy. The dumplings don't freeze and reheat as well once they've been cooked in broth. For best results, freeze the broth base separately (without the potstickers and bok choy). When you're ready to eat, thaw the broth, bring it to a simmer, and add fresh frozen dumplings and vegetables. This way, you get that just-made quality every time.
Meal Prep Strategy
Make a double batch of the broth base on Sunday and store it in the fridge. Throughout the week, simply heat a portion, add dumplings and fresh vegetables, and dinner is ready in under 10 minutes. This method keeps the potstickers from getting mushy and the vegetables crisp.
The Secret to Restaurant-Quality Broth
Here's the insider trick that takes this potsticker soup from good to incredible: toast your sesame oil before adding it to the broth. Heat a small skillet, add the sesame oil, and warm it for about 30 seconds until fragrant. Then drizzle it into your soup. This simple step intensifies the nutty aroma and adds a depth of flavor that makes people think you spent hours perfecting your recipe.
Another secret? Add a small piece of kombu (dried kelp) to your broth while it simmers, then remove it before serving. It adds natural umami that makes the entire potsticker soup taste richer without any fishy flavor. You can find kombu at Asian markets or in the international aisle of well-stocked grocery stores.
FAQ
Can I use potstickers in soup?
Yes! Add frozen potstickers directly to simmering broth and cook for 6-7 minutes. They cook perfectly in potsticker soup and absorb delicious flavors from the broth.
What are the best potstickers to use for soup?
Any frozen potstickers work great for potsticker soup. Try Trader Joe's gyoza, Bibigo, or Ling Ling with pork, chicken, vegetable, or shrimp fillings. Frozen dumplings hold their shape better than fresh.
Can I make dumplings in soup?
Absolutely! Cooking dumplings directly in potsticker soup is traditional in Asian cuisine. The dumplings absorb broth flavors while becoming tender and flavorful in the simmering liquid.
Are potstickers the same as soup dumplings?
No, they're different. Potstickers are pan-fried with sealed filling, while soup dumplings contain broth inside. However, potstickers work wonderfully in potsticker soup for a comforting, flavorful meal.
Bring This Cozy Bowl to Your Table
This potsticker soup proves that impressive dinners don't need complicated recipes or expensive ingredients. With its aromatic ginger garlic broth, tender dumplings, and crisp vegetables, it delivers restaurant-quality flavor in a fraction of the time. Whether you're cooking for one or feeding a family, this potsticker soup scales easily and satisfies everyone at the table.
The beauty of this recipe lies in its flexibility. Tonight you might make it with pork dumplings and shiitake mushrooms; next week, try vegetable potstickers with extra bok choy. Each version tastes fantastic, and you'll love having such a reliable recipe in your dinner rotation. Give it a try, and don't forget to check out our White Bean and Spinach Soup Recipe for another cozy option, or our Gluten Free Chicken Noodle Soup when you need classic comfort food.
Happy cooking! 🍜
Ashley
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Pairing
These are my favorite dishes to serve with this Potsticker Soup Recipe:
Cozy Potsticker Soup
Equipment
- 1 Large soup pot
- 1 Ladle
- 1 Grater
- 1 Cutting board
- 1 Sharp knife
- Measuring spoons
Ingredients
- 6 cups chicken broth or vegetable broth low sodium preferred
- 3 cloves garlic minced, fresh
- 1 tablespoon fresh ginger grated
- 2 tablespoon soy sauce tamari for gluten-free
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 16–20 piece frozen potstickers any filling
- 8 oz mushrooms sliced, shiitake or cremini
- 2 cups bok choy chopped or napa cabbage/spinach
- 3 stalks green onions sliced, garnish
- chili oil or sriracha optional for spice
Instructions
- In a large pot, combine broth, garlic, ginger, soy sauce, sesame oil, and rice vinegar. Bring to a simmer.
- Add mushrooms and frozen potstickers. Simmer until dumplings float and are cooked through, about 5–7 minutes.
- Stir in chopped bok choy and cook for another 1–2 minutes until wilted.
- Serve hot, topped with sliced green onions and optional chili oil or sriracha.
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