Potsticker Soup is a warm, savory bowl of comfort where tender dumplings float in a fragrant broth flavored with garlic, ginger, sesame oil, and soy sauce. The potstickers give chewy, meaty bites while the fresh greens add bright color and a soft, leafy texture. This version is quick and simple — mostly hands-off once the broth is boiling — which makes it perfect for weeknights or a light weekend lunch. It’s mildly salty, gently aromatic, and easy to adapt with different greens or dumpling fillings. Serve with a splash of extra soy or chili oil if you like bold flavors. If you enjoy brothy dumpling soups, you might also like a heartier comfort option like baked potato soup with hash browns for a different take on cozy bowls.
Why You’ll Love This Potsticker Soup
- Fast: mostly simmer-and-serve — dinner on the table in about the time the potstickers take to cook.
- Big flavor from simple ingredients: garlic, ginger, sesame oil, and soy sauce do heavy lifting.
- Flexible greens: use spinach, bok choy, or any quick-wilting leafy green you have.
- Crowd-pleaser: dumplings feel indulgent while the broth keeps it light.
- One-pot ease: minimal cleanup and easy to scale up.
- Texture contrast: soft dumplings and tender wilted greens make each spoonful interesting.
- Great for leftovers: flavors deepen in the fridge and reheat well.
What Is Potsticker Soup?
Potsticker Soup is a clear, savory broth studded with cooked potstickers and quick-wilted greens. It tastes of warm chicken or vegetable stock with bright notes of garlic and fresh ginger, rounded by nutty sesame oil and salty soy sauce. The potstickers bring a slightly chewy, savory center — similar to small dumplings — while the greens keep the bowl fresh and light. The cooking method is simple: sauté aromatics, add broth, simmer the potstickers, then toss in greens to wilt. The overall vibe is comforting and unpretentious — ideal for weeknight dinners, simple lunches, or a soothing bowl on a cold night.
Ingredients for Potsticker Soup
Main Ingredients
- Potstickers (frozen or fresh; quantity per package instructions)
- 4 cups chicken or vegetable broth
- 2 cloves garlic, minced
- 1 inch piece ginger, grated
- 2 cups fresh greens (spinach, bok choy, etc.)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Green onions, for garnish
Ingredient Notes (Substitutions, Healthy Swaps)
- Broth: Use low-sodium chicken or vegetable broth to control salt. If using low-sodium, add extra soy sauce to taste.
- Potstickers: Any variety works — pork, chicken, shrimp, or vegetable. Frozen potstickers are fine; cook time will follow the package instructions. For gluten-free, use gluten-free wrappers if available (this may change texture).
- Garlic & Ginger: Fresh grated ginger and freshly minced garlic are best for flavor. Powdered forms can work in a pinch but reduce quantities (use about 1/4 teaspoon ginger powder and 1/4 teaspoon garlic powder).
- Greens: Spinach wilts fastest; baby bok choy or choy sum add more texture. Remove any very thick stems or chop them thinner.
- Soy Sauce: For lower sodium, use reduced-sodium soy sauce. For a gluten-free option, swap with tamari.
- Sesame Oil: Provides toasted sesame aroma; to cut fat, you can reduce to 1 teaspoon, but flavor will be milder.
- Garnish: Green onions add brightness. Optional garnishes (not required) can include a drizzle of chili oil, sesame seeds, or a sprinkle of white pepper.
Step-by-Step Instructions
Step 1 – Aromatics
Heat a large pot over medium heat and add 1 tablespoon sesame oil. Add the minced garlic and grated ginger and sauté for about 1 minute until fragrant.
Visual cue: The garlic should become soft and very lightly golden; ginger will smell bright and peppery.
Step 2 – Add Broth
Pour in 4 cups of chicken or vegetable broth and bring the mixture to a boil over medium-high heat.
Pro cue: Cover to speed heating, then uncover once it starts to boil so you can add the potstickers.
Step 3 – Cook Potstickers
Add the potstickers to the boiling broth. Cook according to the package instructions — typically 5–8 minutes for frozen potstickers — until they float and the wrappers are tender.
Visual cue: Potstickers will often float when cooked through; check one by cutting it open to confirm the filling is hot.
Step 4 – Add Soy Sauce
Once potstickers are nearly done, stir in 2 tablespoons soy sauce to flavor the broth. Taste and adjust saltiness if needed.
Pro cue: If your broth was low-sodium, add soy sauce gradually and taste as you go to avoid over-salting.
Step 5 – Wilt the Greens
Stir in 2 cups fresh greens and cook just until wilted, about 1–2 minutes. The greens should be bright and tender, not mushy.
Visual cue: Leaves will change from dull to bright green and shrink noticeably.
Step 6 – Serve
Ladle the soup into bowls, garnish with chopped green onions, and serve hot.
Pro cue: Serve immediately for best texture — potstickers are best enjoyed right after cooking.
Pro Tips for Success
- Don’t overcook potstickers: follow package times and test one to avoid sogginess.
- Heat control: keep broth at a gentle boil when cooking dumplings so they move but don’t break apart from heavy boiling.
- Toasted flavor: add sesame oil at the start for a nutty base; add a tiny extra drop per bowl for aroma.
- Fresh garlic/ginger: grate ginger finely and mince garlic small so they release flavor quickly without leaving chewy bits.
- Greens timing: add them at the very end — they only need a minute to wilt.
- Salt balance: use low-sodium broth if you want control; adjust with soy sauce at the end.
- Garnish last: green onions lose texture if left in hot broth too long; add right before serving.
Flavor Variations
- Optional: Spicy Sesame — stir in 1 teaspoon chili oil or 1/2 teaspoon crushed red pepper for heat.
- Optional: Miso Boost — whisk 1 tablespoon white miso into a small ladle of hot broth, then stir back into the pot for a deeper umami note.
- Optional: Citrus Brightness — finish each bowl with a small squeeze of lime for fresh acidity.
- Optional: Mushroom Boost — add thinly sliced shiitake or cremini when you add the potstickers for extra umami (note: a new ingredient but optional).
- Optional: Extra Protein — add a soft-boiled egg per bowl after serving for richness.
Serving Suggestions
- Serve with a side of steamed rice for a heartier meal.
- Pair with a simple cucumber salad or quick pickles to cut richness.
- Offer small bowls of condiments: extra soy sauce, chili oil, or sesame seeds for guests to customize.
- For a light lunch, serve with half the dumplings and a slice of crusty bread for dipping.
- Make it a multi-course Asian-inspired meal by adding a steamed vegetable side or a small green salad.
Make-Ahead, Storage & Reheating
- Make-ahead: You can prepare and store the broth and aromatics separately. Keep potstickers frozen until ready to cook for best texture. Wash and dry greens ahead of time.
- Refrigeration: Store leftover soup in an airtight container for up to 3 days. Note that dumplings absorb broth over time and can soften.
- Reheating: Gently reheat on the stove over low-medium heat. If the soup has thickened or the potstickers absorbed too much liquid, add a splash of hot broth or water to loosen it. Avoid high heat to prevent the dumplings from falling apart.
- Texture change: Dumplings soften after refrigeration. For firmer texture, cook fresh potstickers at serving time and add reheated broth separately.
Storage and Freezing Instructions
- Freezing soup with cooked potstickers is not recommended because the dumpling wrappers can become mushy and the filling texture can change. Instead, freeze the stock (without greens or potstickers) for up to 3 months in a freezer-safe container.
- To freeze potstickers: keep them frozen in their original packaging or freeze on a tray then transfer to a bag; cook from frozen when ready and add to freshly heated broth.
- Greens should not be frozen in this soup; they wilt and turn limp. Store them fresh in the fridge and add at serving time.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
320 | 12 g | 34 g | 12 g | 2 g | 950 mg
Estimates vary by brands and portions.
FAQ About Potsticker Soup
Q: My soup tastes too salty — what can I do?
A: Add a splash of water or low-sodium broth, or add a small peeled potato to simmer for 10 minutes (remove before serving) to absorb some salt. Taste as you adjust.
Q: The potstickers fell apart while cooking — how can I avoid that?
A: Use a gentle simmer rather than a rolling boil and add potstickers carefully. Avoid stirring vigorously and follow package cook time.
Q: Can I use fresh potstickers instead of frozen?
A: Yes. Fresh potstickers usually cook faster; watch them closely and check for a hot center.
Q: The broth is too weak — how to boost flavor?
A: Stir in soy sauce a little at a time, or add a small spoon of miso (optional) to increase umami. Sautéed garlic and ginger can also be increased slightly next time.
Q: Can I make this vegetarian?
A: Yes — use vegetable broth and vegetable or tofu-filled potstickers. Keep sesame oil and soy sauce the same.
Q: How do I know when the greens are done?
A: They are done when they turn bright green and visibly shrink. This usually takes 1–2 minutes depending on the green.
TastyInspo Notes
- Finish each bowl with a light swirl of sesame oil for aroma just before serving.
- Chop green onions thinly and add at the end to keep texture and color bright.
- If using bok choy, separate stems from leaves and add stems a minute earlier for even cooking.
- For extra show, place 3–4 whole potstickers neatly in each bowl before ladling broth over them.
- Keep a small spoon of soy sauce at the table so diners can adjust saltiness to taste.
Troubleshooting
Problem: Soup is bland.
Fix: Add a splash more soy sauce, a pinch of salt, or a teaspoon of miso to deepen flavor.
Problem: Potstickers are gummy or doughy.
Fix: Make sure they reach the full cook time and internal temperature; avoid undercooking. Use package instructions as a guide.
Problem: Greens are mushy.
Fix: Add greens in the final minute and remove from heat immediately when wilted.
Problem: Broth is cloudy.
Fix: A gentle simmer keeps it clearer; avoid vigorous boiling and stir minimally.
Problem: Too much oil flavor.
Fix: Reduce sesame oil in the next batch or dilute by adding more broth.
Problem: Dumplings stick together.
Fix: Stir potstickers gently after adding, and use a wide pot so they have room to move. Cook in batches if needed.
Final Thoughts
Potsticker Soup hits a great balance of comfort and simplicity: savory broth, tender dumplings, and bright greens all come together in minutes, making it a reliable weeknight winner. It’s easy to adapt, quick to prepare, and cozy enough to become a go-to when you want something warm and satisfying. For another take on cozy, brothy bowls, check out Gimme Some Oven’s potsticker soup recipe for ideas and inspiration.
Potsticker Soup
Ingredients
Main Ingredients
- 1 package Potstickers (frozen or fresh; quantity per package instructions) Any variety works — pork, chicken, shrimp, or vegetable.
- 4 cups chicken or vegetable broth Low-sodium is recommended for better salt control.
- 2 cloves garlic, minced Fresh garlic is best for flavor.
- 1 inch piece ginger, grated Fresh ginger is recommended.
- 2 cups fresh greens (spinach, bok choy, etc.) Remove thick stems; they wilt quickly.
- 2 tablespoons soy sauce Low-sodium or tamari for gluten-free option.
- 1 tablespoon sesame oil Toasted sesame oil enhances flavor.
- 1 bunch green onions, for garnish Chop thinly for best texture.
Instructions
Preparation
- Heat a large pot over medium heat and add 1 tablespoon sesame oil. Add the minced garlic and grated ginger and sauté for about 1 minute until fragrant.
- Pour in 4 cups of chicken or vegetable broth and bring the mixture to a boil over medium-high heat.
- Add the potstickers to the boiling broth. Cook according to the package instructions — typically 5–8 minutes for frozen potstickers — until they float and the wrappers are tender.
- Once potstickers are nearly done, stir in 2 tablespoons soy sauce to flavor the broth. Adjust saltiness if needed.
- Stir in 2 cups fresh greens and cook just until wilted, about 1–2 minutes. The greens should be bright and tender.
- Ladle the soup into bowls, garnish with chopped green onions, and serve hot.
