Potsticker Soup Recipe

Potsticker Soup is the kind of cozy, soul-satisfying meal that always manages to transform an ordinary night into something special. Packed with tender potstickers, vibrant veggies, and a fragrant broth enriched with soy and sesame, it’s both easy enough for a weeknight and impressive enough to serve to friends. With every spoonful, you get bursts of flavor, a wonderful mix of textures, and the ultimate comfort food experience that’s as fun to eat as it is to make.

Ingredients You’ll Need

This Potsticker Soup relies on simple, everyday ingredients coming together in a way that feels anything but basic. Each item in this list brings its own unique element, whether it’s flavor, color, heartiness, or a fragrant aroma that fills your kitchen as it simmers.

• Vegetable or olive oil: Helps sauté the veggies and creates a deeply flavorful base for the soup.
• Leek (white and light green parts only): Provides a delicate sweet onion flavor and beautiful color.
• Chopped carrots: Adds natural sweetness and that signature pop of orange.
• Garlic: Boosts the aromatic notes and elevates every other ingredient.
• Shiitake mushroom caps: Gives an earthy, umami-rich depth that makes the broth unforgettable.
• Baby bok choy (stems and leaves separated): Offers crunch and leafy greens for both texture and freshness.
• Lite soy sauce: Seasoning the broth with just the right amount of saltiness and a touch of color.
• Chicken or vegetable broth: The backbone of the soup—choose your favorite for the ultimate comfort.
• Sesame oil: Just a couple teaspoons bring out that classic Asian-inspired flavor.
• Better Than Bouillon (chicken or mushroom, optional): A bonus boost of richness for when you want to take it up a notch.
• Frozen potstickers (wontons or dumplings, mini size recommended): The absolute stars of the show, bringing satisfying bites to every spoonful—no need to thaw!
• Green onions: Lively, fresh flavor both cooked into the soup and sprinkled as a garnish.
• Sesame seeds: The perfect finishing touch, adding a little crunch and nutty flavor to every bowl.

How to Make Potsticker Soup

Step 1: Sauté the Aromatics and Veggies

Begin by heating the oil in a sturdy Dutch oven or soup pot over medium heat. Once it’s shimmering, add your chopped leeks, carrots, garlic, shiitake mushrooms, and the firmer bok choy stems. Sauté everything together for about five minutes until the leeks soften, the aroma is irresistible, and you can already see the flavors building.

Step 2: Build That Flavorful Broth

Next, pour in the soy sauce, your chosen broth (and water, if you’re using canned broth), and the sesame oil. Don’t be shy about stirring—this helps everything mingle. Bring your soup up to a gentle boil; you should start noticing the deep, savory scent that makes Potsticker Soup so inviting.

Step 3: Add the Umami Boost (Optional)

If you’re using Better Than Bouillon, now’s the time to stir it into the pot until it’s completely dissolved. While optional, it’s those little extra steps that make the broth luxuriously savory and deeply comforting.

Step 4: Cook the Potstickers

Now comes the fun part! Carefully drop the frozen potstickers straight into the bubbling broth. There’s no need to thaw them ahead of time. Cook them according to the package instructions—they’ll usually be ready in just a few minutes, turning irresistibly tender without falling apart.

Step 5: Finish with Fresh Greens and Onions

Once the potstickers are cooked through, lower the heat and gently stir in the chopped bok choy leaves along with most of your sliced green onions (save a little for garnish). These last additions wilt quickly, staying vibrant and bringing the whole soup to life both visually and flavor-wise.

Step 6: Serve and Garnish

Ladle up generous portions of Potsticker Soup and finish each bowl with a sprinkle of the reserved green onions and a pinch of sesame seeds. The result is a steamy bowl of goodness that’s ready to be enjoyed immediately!

How to Serve Potsticker Soup

Garnishes

This soup practically begs for a finishing touch. Sprinkle with extra green onions for zip, sesame seeds for a nutty crunch, or even a dash of chili oil if you like a little heat. A few cilantro leaves or a squeeze of lime can add a pop of unexpected brightness, making each bowl even more irresistible.

Side Dishes

Potsticker Soup is hearty all on its own, but if you’re looking to round out the meal, try pairing it with a light Asian-inspired slaw or a crisp cucumber salad. A plate of steamed edamame or some crunchy pickled vegetables bring delightful contrast to the warm, savory soup. And if you’re feeding a crowd, a side of garlic fried rice never hurts!

Creative Ways to Present

If you want to elevate your Potsticker Soup for guests, serve it in wide bowls and arrange the potstickers artfully on top for a restaurant-worthy presentation. For extra flair, set out a DIY garnish station so everyone can top their own bowls just the way they like. Or, if you’re entertaining, consider serving soup shooters as a playful appetizer—it’s guaranteed to wow.

Make Ahead and Storage

Storing Leftovers

Potsticker Soup makes just as comforting a meal the next day! To store leftovers, transfer the soup into an airtight container and keep it in the refrigerator for up to 3 days. For best results, consider removing the potstickers and storing them separately, since they’ll soften even more as they sit in the broth.

Freezing

If you want to freeze your soup, ladle the broth and vegetables into freezer-safe containers, leaving out the potstickers. When ready to enjoy, reheat the soup and cook fresh (or newly thawed) potstickers directly in the hot broth for the best texture—this simple trick helps your Potsticker Soup taste as fresh as the day you made it.

Reheating

To reheat, pour the soup into a saucepan and warm gently over medium-low heat until steaming hot but not boiling. If you stored the potstickers separately, add them in during the last couple minutes of reheating so they’re perfectly plump by serving time. A quick freshening of green onions and sesame seeds before serving makes it just as good as day one.

FAQs

Can I use fresh potstickers instead of frozen?

Absolutely! Fresh potstickers will cook even faster—keep a close eye on them in the simmering broth, as they’ll only need a couple of minutes before they’re ready to enjoy. The soup is ultra-flexible, so use whatever you have on hand.

What’s the best broth for Potsticker Soup?

The delicious part is, you really can’t go wrong. Chicken broth is classic and savory, while vegetable broth makes this soup vegetarian-friendly and a bit lighter, especially if you use mushroom bouillon for extra depth.

Can I add extra vegetables?

Of course! Feel free to toss in sliced bell peppers, spinach, napa cabbage, or even a handful of snow peas. Potsticker Soup is all about adapting to the fresh veggies you have or the flavors you love most.

How do I keep the potstickers from falling apart?

The key is to add them once the broth is boiling and then cook them gently—just until cooked through. Avoid over-stirring the soup after the potstickers go in, and they’ll stay beautifully intact.

Is Potsticker Soup spicy?

By default, this version is flavorful but mild, making it family-friendly. If you crave a kick, add chili oil, sriracha, or a few dashes of hot sauce to individual bowls to suit each eater’s spice preference.

Final Thoughts

If you’re ready for a bowl of pure comfort that’s easy, nourishing, and just plain fun, you’ve got to try Potsticker Soup. I promise—it’ll become one of those dishes you crave on chilly evenings, rainy days, or whenever you need a taste of homey goodness. Grab your potstickers and let’s get cooking!

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