Easy Potsticker Soup is a simple, comforting bowl filled with tender potstickers, flavorful broth, and fresh veggies like bok choy and green onions. It’s the perfect blend of soft dumplings and warm, soothing soup that hits the spot on chilly days or whenever you need a little cozy comfort.
I love making this soup when I want something quick but still special. The best part is that you can use frozen potstickers, so there’s almost no prep involved. I usually toss in a handful of greens and a splash of soy sauce to boost the flavor, making it feel like a restaurant meal without the fuss.
This soup is great on its own for a light lunch, or you can serve it alongside some steamed rice or a crunchy salad for a fuller meal. It’s always a hit with everyone around the table, and honestly, it’s so easy I find myself coming back to it more often than I expected. It’s like a little bowl of warmth and happiness every time I make it.
Key Ingredients & Substitutions
Potstickers: Frozen potstickers are the star here. I like using pork or chicken filled ones, but veggie potstickers work great too. If frozen ones aren’t available, fresh or homemade dumplings will also work.
Broth: Chicken broth adds a nice depth, but vegetable broth is perfect for a lighter or vegetarian option. You can even use mushroom broth for a richer umami flavor.
Mushrooms & Carrots: Shiitake mushrooms add earthiness, but button mushrooms are an easy swap. Julienne carrots give a bit of crunch – feel free to substitute with thinly sliced bell peppers or snap peas for a twist.
Soy Sauce & Sesame Oil: Soy sauce boosts the savory notes. For gluten-free, pick tamari instead. Sesame oil adds a subtle nutty aroma – just a little goes a long way, so don’t skip it!
How Can I Keep Potstickers Tender Without Falling Apart?
Potstickers can be delicate, so cooking them carefully in the soup is key. Here’s how I do it:
- Start with frozen potstickers straight from the freezer to keep shape.
- Add them to the broth only once the veggies have softened to reduce stirring.
- Gently stir occasionally, but don’t over-stir to avoid tearing the wrappers.
- Cook for the time the package suggests, usually 6-8 minutes, until they’re fully cooked but still hold their shape.
This way, you get soft, tender potstickers soaking in flavorful broth without them breaking apart.
Equipment You’ll Need
- Large pot – perfect for simmering the broth and cooking potstickers evenly.
- Wooden spoon – helps you stir gently without tearing the potstickers.
- Chef’s knife – for slicing mushrooms, carrots, and green onions quickly.
- Cutting board – keeps your prep organized and safe.
- Ladle – makes serving the hot soup easy and mess-free.
Flavor Variations & Add-Ins
- Swap chicken broth for miso broth for a richer, slightly tangy flavor twist.
- Add fresh spinach or bok choy for extra greens and mild crunch.
- Try kimchi as a topping to add a spicy, tangy kick that brightens the soup.
- Use tofu cubes instead of potstickers for a vegetarian protein boost.
Easy Potsticker Soup Recipe
Ingredients You’ll Need:
Main Ingredients:
- 12 frozen potstickers (pork, chicken, or vegetable)
- 6 cups chicken broth (or vegetable broth)
- 1 cup sliced mushrooms (shiitake or button)
- ½ cup julienned carrots
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper, to taste
- Fresh cilantro or parsley (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 5 minutes for preparation and roughly 15 minutes cooking time. So, in about 20 minutes total, you’ll have a warm, comforting bowl of potsticker soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Garlic:
Start by heating the sesame oil in a large pot over medium heat. Add the minced garlic and cook for about 1 minute until it smells fragrant but not browned.
2. Simmer Vegetables:
Pour in the chicken broth and bring it to a gentle boil. Add the sliced mushrooms and julienned carrots. Let them simmer for 3 to 4 minutes until the carrots start to soften.
3. Cook the Potstickers:
Carefully add the frozen potstickers directly into the broth. Cook them according to the package instructions, usually 6 to 8 minutes, until they’re heated through and tender.
4. Season the Soup:
Stir in the soy sauce, then taste and season with salt and pepper as you like. Remember that soy sauce adds saltiness, so adjust accordingly.
5. Final Touches:
Just before serving, sprinkle the sliced green onions over the soup. Ladle the hot soup into bowls and garnish with fresh cilantro or parsley if you like. Serve immediately and enjoy the cozy comfort of your homemade potsticker soup!
Can I Use Frozen Potstickers Directly in the Soup?
Yes! Simply add them frozen straight to the simmering broth and cook according to the package instructions. This helps keep their shape and ensures they cook evenly.
Can I Substitute Chicken Broth with Vegetable Broth?
Absolutely! Vegetable broth works wonderfully for a vegetarian or lighter version of the soup without sacrificing flavor.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove to prevent the potstickers from falling apart.
Can I Add Other Vegetables to This Soup?
Definitely! Spinach, bok choy, or snap peas make excellent additions. Just add them towards the end of cooking so they stay crisp and vibrant.
