Potsticker Soup is a delightful mix of tender dumplings, bright veggies, and a flavorful broth that feels like a warm hug in a bowl. This soup brings together the soft, chewy texture of potstickers with fresh greens and a light, satisfying broth that’s both comforting and refreshing.
I love making Potsticker Soup when I want something quick but still special. The potstickers cook right in the broth, soaking up all those tasty flavors, which saves me time and makes the soup extra hearty without a lot of fuss. It’s one of those dishes I feel good about sharing with friends or family because everyone can enjoy a bowl filled with familiar, comforting ingredients.
My favorite way to serve this soup is with a splash of soy sauce and a sprinkle of green onions on top. It adds just the right amount of zing and freshness. If you like a bit of spice, a little chili oil drizzled over the potstickers takes the soup to the next level. It’s perfect for chilly nights or anytime you want something cozy that’s easy to make and full of flavor.
Key Ingredients & Substitutions
Potstickers: These are the star of the soup! You can use frozen or fresh ones with pork, chicken, or veggies. If you want a lighter soup, try veggie potstickers or even mini ravioli as a fun swap.
Broth: Chicken broth adds richness, but vegetable broth works great if you want a vegetarian option. Homemade broth always tastes best, but store-bought saves time and still gives plenty of flavor.
Garlic & Ginger: Fresh garlic and ginger bring the soup’s warming base to life. Mince them finely and sauté to release their aroma—avoid using powders here for best flavor.
Veggies: Broccoli and carrots add color and crunch. Feel free to use other quick-cooking greens like spinach or bok choy. Thin slicing or chopping helps them cook quickly and blend well in the broth.
Soy Sauce & Sesame Oil: Soy sauce gives saltiness and depth. Use low-sodium soy sauce if you want to control salt. Sesame oil adds that nutty aroma—just a small drizzle is enough for a big flavor boost.
How Can You Keep Potstickers Tender & Prevent Them From Sticking?
Cooking potstickers right in the soup is easy, but a few tips help them turn out perfect every time:
- Add potstickers gently to boiling broth one at a time, to avoid sticking together.
- Keep the broth at a gentle boil—not too violent—so they cook evenly without tearing.
- Stir carefully and occasionally with a slotted spoon, especially right after adding them, to keep them separated.
- Avoid overcooking. Usually, 5-7 minutes is enough until they float and feel tender.
- If using frozen potstickers, no need to thaw. Just cook a bit longer as directed on the package.
Following these steps keeps your potstickers soft, intact, and full of flavor inside your delicious soup.
Equipment You’ll Need
- Large pot – I recommend a 4-6 quart pot because it’s big enough to hold all the broth and ingredients comfortably.
- Wooden spoon or ladle – a wooden spoon is gentle on the pot and easy to stir with.
- Measuring spoons and cups – for accurate addition of soy sauce, sesame oil, and liquids.
- Knife and chopping board – to prepare garlic, ginger, carrots, and scallions quickly and safely.
Flavor Variations & Add-Ins
- Swap chicken potstickers for veggie or shrimp versions to change the flavor profile.
- Add a splash of rice vinegar or a squeeze of lime for extra tang and brightness.
- Incorporate other greens like spinach, bok choy, or Napa cabbage for more variety and nutrition.
- Spice it up with chili oil or crushed red pepper flakes for a extra kick of heat.
How to Make Potsticker Soup
Ingredients You’ll Need:
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 4 cups chicken or vegetable broth
- 1 cup water
- 12-15 frozen or fresh potstickers (pork, chicken, or vegetable)
- 1 cup broccoli florets, chopped small
- 1 medium carrot, julienned or thinly sliced
- 2 scallions, sliced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh cilantro or additional scallions, for garnish (optional)
Time You’ll Need:
This potsticker soup comes together quickly! You’ll spend about 10 minutes prepping and 15 minutes cooking, for a total time of about 25 minutes. Perfect for a fast, comforting meal.
Step-by-Step Instructions:
1. Sauté Aromatics
Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the minced garlic and ginger, stirring and cooking for about 1 minute until you can smell their wonderful aroma.
2. Prepare the Broth
Pour in 4 cups of chicken or vegetable broth plus 1 cup of water. Bring the liquid to a gentle boil.
3. Cook the Potstickers
Carefully add 12-15 potstickers to the boiling broth. Let them cook following the package instructions—usually around 5 to 7 minutes—until they float and are cooked through.
4. Add Vegetables
After the potstickers are almost done, add chopped broccoli and sliced carrots. Simmer for another 2 to 3 minutes until the veggies are tender but still a bit crisp.
5. Season the Soup
Stir in 2 tablespoons of soy sauce and 1 teaspoon of sesame oil. If you like a little heat, add ¼ teaspoon of crushed red pepper flakes. Taste the soup and add salt and pepper as needed.
6. Serve and Garnish
Turn off the heat. Ladle the soup into bowls and garnish with sliced scallions and fresh cilantro if you like. Serve hot and enjoy the warm, tasty potsticker soup!
Can I Use Frozen Potstickers in This Soup?
Yes! There’s no need to thaw frozen potstickers before adding them to the soup. Just add them directly to the boiling broth and cook according to the package instructions, usually 5-7 minutes.
Can I Substitute the Vegetables?
Absolutely! Feel free to swap broccoli and carrots for other quick-cooking veggies like spinach, bok choy, or snap peas. Just add them towards the end to keep their crispness.
How Do I Store Leftover Potsticker Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Soup Spicier?
Yes! Add crushed red pepper flakes while cooking or drizzle some chili oil on top when serving for a nice spicy kick. Adjust based on your heat preference.