Potsticker Soup Recipe tastes like cozy chicken noodle soup met your favorite takeout dumplings and decided to hang out in one bowl. It works great for busy nights, beginner cooks, or anyone who wants a fast, slurpable dinner in about 25 to 30 minutes. I tested versions of this on a rainy Tuesday while my kids argued about who got the last dumpling, so you know it passed the real-life test.
Why Make This Potsticker Soup Recipe at Home
This Easy Potsticker Soup Recipe gives you all the flavor of dumpling soup without hours of folding wrappers. You toss in frozen potstickers, build a quick broth, and get a big comforting bowl that tastes like you ordered from a good noodle shop.
You control the salt, spice, and veggies, so it fits picky eaters and spice lovers at the same time. It also uses simple pantry shortcuts, so you skip long prep and still get deep flavor.
“Tastes like takeout comfort in one pot, but way fresher and faster than delivery.” – Megan ★★★★★
Ingredients You Need
Potstickers and Broth
- 1 bag frozen potstickers or gyoza, 16 to 20 ounces
- Pork, chicken, or veggie all work. I like Trader Joe’s chicken gyoza or Ling Ling pork potstickers.
- 8 cups low sodium chicken broth or vegetable broth
- Low sodium broth gives you more control over seasoning.
- 1 to 2 cups water, as needed to thin the soup to your liking
Veggies
- 1 tablespoon neutral oil (avocado, canola, or light olive oil)
- 1 medium yellow onion, diced
- 2 medium carrots, thinly sliced
- 2 ribs celery, thinly sliced
- 1 cup shredded green cabbage or coleslaw mix
- Bagged coleslaw mix works great and saves chopping.
- 1 cup sliced mushrooms, optional
- Baby bella or shiitake add nice umami flavor.
- 2 to 3 green onions, thinly sliced, plus extra for topping
Aromatics and Seasoning
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- Use ginger paste from a tube if you want a shortcut.
- 2 tablespoons low sodium soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 to 2 teaspoons toasted sesame oil
- 1 to 2 teaspoons chili garlic sauce or sriracha, to taste
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon harissa paste, optional for a spicy twist
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon sugar or honey, optional, to balance the salt
Optional Add Ins
- 2 cups baby spinach or chopped bok choy
- 1 cup frozen peas or corn
- 1 egg, lightly beaten, for egg drop style ribbons
- Lime wedges for serving
- Sesame seeds for topping
Equipment List
- Large stock pot or Dutch oven
- Cutting board and sharp knife
- Wooden spoon or spatula
- Ladle
- Small bowl and fork if you add the egg
Tips & Mistakes
- Use low sodium broth so the soy sauce and potstickers do not make the soup too salty.
- Keep the soup at a gentle simmer after you add potstickers so they stay tender and do not burst.
- Add leafy greens near the end so they stay bright and do not turn mushy.
- Taste the broth before serving and adjust with soy sauce for salt, vinegar for brightness, and chili sauce for heat.
- Do not overcrowd the pot with too many potstickers or they clump together and cook unevenly.
- Stir gently after you add potstickers so you do not tear them.
- Use frozen potstickers straight from the freezer and skip thawing so they hold their shape better.
- Slice veggies thin so they soften quickly and match the quick cooking time of the dumplings.
How to Make Potsticker Soup
Step 1: Sauté veggies and aromatics
Heat oil in a large stock pot or Dutch oven over medium heat. Once hot, add onions and carrots and cook until soft, about 8 minutes. Stir in garlic, ginger, harissa, coriander, and turmeric and cook 2 minutes, until aromatic. Season with salt.
Step 2: Build the broth
Pour in the chicken broth and 1 cup of water and scrape up any browned bits from the bottom of the pot. Stir in soy sauce, rice vinegar, sesame oil, and chili garlic sauce. Add celery, cabbage, and mushrooms and bring the soup to a gentle boil. Lower the heat to a steady simmer and cook 5 to 7 minutes until the veggies turn tender.
Step 3: Add potstickers
Add frozen potstickers straight into the simmering broth in a single layer as much as possible. Stir very gently so they do not stick to the bottom. Simmer 6 to 8 minutes, or follow the time on the package, until the potstickers cook through and feel tender. Add a splash more water if the broth reduces too much.
Step 4: Finish with greens and extras
Stir in spinach or bok choy and cook 1 to 2 minutes until the greens wilt. If you want egg ribbons, swirl the soup in one direction with a spoon and slowly drizzle in the beaten egg while you keep stirring. Add green onions and taste the broth, then adjust with more soy sauce, vinegar, or chili sauce as needed. Turn off the heat and let the soup sit 2 minutes so the flavors settle.
Step 5: Serve
Ladle the Easy Potsticker Soup Recipe into bowls, making sure each bowl gets several potstickers and plenty of veggies. Top with extra green onions, sesame seeds, and a small drizzle of sesame oil if you like. Serve hot with lime wedges on the side for a fresh squeeze over the top. Watch the potstickers disappear faster than you expected.
Variations I’ve Tried
I swap in vegetable broth and veggie potstickers for a fully vegetarian potsticker soup that still tastes rich and cozy. I also tried a miso version where I whisked a couple tablespoons of white miso into a ladle of hot broth, then stirred it back into the pot off the heat for extra depth. My kids like a milder version, so I skip the harissa and chili sauce for them and set spicy condiments on the table for the grown ups. On extra hungry nights, I toss in a small handful of instant ramen noodles during the last 3 to 4 minutes for a dumpling noodle hybrid that feels like a big hug in a bowl.
How to Serve Potsticker Soup
Serve Easy Potsticker Soup Recipe in wide bowls so the potstickers sit in a shallow pool of broth and stay easy to scoop. Add toppings like sliced green onions, sesame seeds, chili crisp, or a squeeze of lime to let everyone customize their bowl. Pair it with steamed rice, a simple cucumber salad, or roasted broccoli for a fuller meal. I also like to pack leftovers in a thermos for a warm lunch that beats any sad desk salad.
How to store
- Cool the soup to room temperature within 1 hour, then store it in airtight containers in the fridge for up to 3 days.
- If you plan to store longer than 1 day, keep the potstickers in a separate container from the broth so they do not soak up too much liquid.
- For freezer storage, freeze the broth and veggies in a freezer safe container for up to 2 months and add fresh potstickers when you reheat.
- Reheat gently on the stove over medium low heat until hot, and avoid a hard boil so the potstickers stay tender and do not split.
- If the broth thickens in the fridge, add a splash of water or broth while you reheat to bring it back to a soupier texture.
Easy Potsticker Soup Recipe
Ingredients
Instructions
- In a large pot, combine chicken broth, water, soy sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes if using. Bring to a simmer over medium heat.
- Add the frozen potstickers to the simmering broth, stirring gently to keep them from sticking together. Cook for 8 to 10 minutes, or according to package directions, until the potstickers are cooked through.
- Stir in the shredded carrots and simmer for 2 to 3 minutes until slightly tender.
- Add the baby spinach and green onions and cook for 1 to 2 minutes, just until the spinach is wilted.
- Taste the broth and season with salt and black pepper as needed.
- Ladle the soup into bowls, making sure each serving has several potstickers and plenty of broth and vegetables. Serve hot.
Notes
Approximate per serving (1/4 of recipe): 310 calories; fat 9 g; saturated fat 2 g; carbohydrates 39 g; fiber 3 g; sugars 4 g; protein 18 g; sodium 1450 mg. Values will vary based on brands of broth, potstickers, and soy sauce, as well as portion size.