Potsticker Soup Ready in 25 minutes Recipe

Warm and satisfying, potsticker soup is a simple yet flavorful dish that combines tender dumplings with a savory broth. Perfect for a quick lunch or comforting dinner, this soup brings a taste of Asian-inspired comfort right to your kitchen.

Ingredients

• 12–15 frozen potstickers (store-bought or homemade)
• 4 cups chicken broth (or vegetable broth for vegetarian option)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons grated ginger
• 2 cloves garlic, minced
• 1/2 cup sliced mushrooms (optional)
• 1/2 cup spinach or bok choy (optional)
• 2–3 green onions, chopped (for garnish)
• 1 tablespoon rice vinegar (optional)
• Salt and pepper to taste
• 1 teaspoon chili oil or red pepper flakes (optional)

Instructions

1. Step 1: Heat sesame oil in a large pot over medium heat. Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant and beginning to soften.
2. Step 2: Pour in chicken or vegetable broth, soy sauce, and optional rice vinegar. Bring to a gentle simmer and cook for 5–10 minutes to allow flavors to meld.
3. Step 3: Carefully add frozen potstickers to the simmering broth. Cook for 5–7 minutes until heated through and tender.
4. Step 4: During the last 2–3 minutes of cooking, stir in mushrooms or spinach to wilt or soften.
5. Step 5: Taste the broth and season with salt, pepper, and optional chili oil or red pepper flakes for a spicy kick.
6. Step 6: Remove from heat and ladle soup into bowls. Garnish with chopped green onions and an extra drizzle of sesame oil if desired.

Tips & Variations

• For added protein, toss in some cooked shredded chicken or tofu cubes.
• Vegetables like shredded carrots or sliced bell peppers can add extra color and nutrition.
• Use homemade potstickers for a fresh and personalized touch.
• Adjust the heat level by varying the amount of chili oil or red pepper flakes.

Storage

Store leftover potsticker soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to prevent the potstickers from becoming tough. Avoid freezing, as the texture of the dumplings may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potstickers instead of frozen?

Yes, fresh potstickers will cook more quickly. Add them to the simmering broth and cook until they float and are heated through, usually about 3–5 minutes.

Is it possible to make this soup vegan?

Absolutely. Use vegetable broth and choose vegan potstickers or make your own with plant-based fillings. Skip any optional animal-based toppings to keep it fully vegan.

Potsticker Soup Recipe

Print Recipe

★★★★★

5 from 146 reviews

A comforting and flavorful Potsticker Soup featuring tender potstickers simmered in a savory broth infused with ginger, garlic, and sesame oil. Enhanced with optional vegetables like mushrooms and spinach, this easy-to-make soup is perfect for a cozy meal and can be customized to vegetarian preferences by using vegetable broth.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 3–4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Main Ingredients

• 12–15 frozen potstickers (store-bought or homemade)
• 4 cups chicken broth (or vegetable broth for vegetarian option)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons grated ginger
• 2 cloves garlic, minced

Vegetables (Optional)

• 1/2 cup sliced mushrooms
• 1/2 cup spinach or bok choy

For Serving & Flavor

• 2–3 green onions, chopped (for garnish)
• 1 tablespoon rice vinegar (optional)
• Salt and pepper to taste
• 1 teaspoon chili oil or red pepper flakes (optional)

Instructions

1. Prepare the Broth: Heat sesame oil in a large pot set over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until aromatic and just beginning to soften. Add the chicken or vegetable broth, soy sauce, and optional rice vinegar. Bring the mixture to a gentle simmer and allow to cook for 5–10 minutes so the flavors can meld.
2. Cook the Potstickers and Vegetables: Carefully add the frozen potstickers to the simmering broth. Let them cook for 5–7 minutes, or until they’re fully heated through and tender. For extra nutrition and flavor, stir in the mushrooms or spinach during the last 2–3 minutes of cooking, allowing them to wilt or soften.
3. Season the Soup: Taste the broth and adjust the seasoning with salt, pepper, and chili oil or red pepper flakes if you’d like a little heat. Once seasoned to your liking, remove the pot from the heat.
4. Serve and Garnish: Ladle the hot soup into serving bowls, making sure each portion contains a generous mix of broth, dumplings, and vegetables. Finish with a sprinkle of chopped green onions and an extra drizzle of sesame oil, if desired, for added aroma and richness.

Notes

• For a vegetarian version, substitute chicken broth with vegetable broth and ensure potstickers are vegetarian-friendly.
• Add mushrooms or leafy greens like spinach or bok choy to boost nutrition and flavor.
• Adjust chili oil or red pepper flakes to suit your preferred spice level.
• Use fresh grated ginger and garlic for the best aromatic flavor.
• Potstickers can be store-bought or homemade depending on preference and time.

Keywords: potsticker soup, easy soup recipe, Asian soup, dumpling soup, quick soup, comfort food, sesame oil soup, ginger garlic broth