potsticker soup is my go-to when I want something cozy in under 20 minutes — it’s basically dumplings swimming in a flavorful broth with quick greens tossed in at the end. This potsticker soup is perfect for chilly weeknights, light lunches, or when you need an easy dinner that feels like a hug. If you’re pressed for time but want restaurant-style comfort, this dumpling soup is the recipe to keep on repeat — and you can find more tips in my full potsticker soup guide.
What makes this recipe special
This potsticker soup hits a sweet spot: minimal prep, big flavor, and flexible ingredients. Frozen potstickers cook straight in the broth, so there’s no pan-frying or extra steps. Ginger and garlic add warmth and brightness, while spinach or bok choy gives the bowl fresh texture. It’s budget-friendly, kid-approved, and scales easily when friends drop by.
“We make this every week — fast, comforting, and always a hit with the kids.” — Sarah, home cook
Preparing Potsticker Soup
This is essentially a simmer-and-assemble recipe: build a savory broth, add frozen or fresh dumplings to cook through, then fold in quick-cooking greens and scallions. The whole process is forgiving — taste and adjust with soy sauce, and finish when the dumplings are tender and the greens are just wilted.
Key ingredients
Dumplings (potstickers), 4 cups chicken or vegetable broth, 2 cloves garlic, minced, 1 inch ginger, grated, 2 cups greens (e.g., spinach or bok choy), 2 green onions, sliced, Soy sauce to taste, Salt and pepper to taste
Substitution tips:
- Dumplings: Use pork, chicken, vegetable, or shrimp potstickers — frozen or fresh both work.
- Broth: Swap chicken for vegetable broth to make it vegetarian-friendly; low-sodium broth gives better control.
- Greens: Swap spinach for baby kale or napa cabbage if you prefer a heartier texture.
- Aromatics: If you don’t have fresh ginger, 1/4 teaspoon ground ginger will do in a pinch.
Step-by-step instructions
- Pour 4 cups of chicken or vegetable broth into a large pot and add the minced garlic and grated ginger. Bring the mixture to a boil over medium-high heat.
- Add the dumplings (potstickers) to the boiling broth. Reduce heat to a simmer and cook the dumplings according to package instructions, usually 5–8 minutes for frozen. Stir gently so they don’t stick.
- Once the dumplings are cooked through, stir in the 2 cups of greens and the sliced green onions.
- Season to taste with soy sauce, salt, and pepper; let everything simmer for a few more minutes until the greens are just wilted.
- Ladle into bowls and serve hot — enjoy!
Best ways to enjoy it
Pair this potsticker soup with a crisp cucumber salad or a simple sesame slaw for contrast. Add crunchy toppings like toasted sesame seeds, chili oil, or fried garlic for texture. Serve as a starter for an Asian-inspired dinner or enjoy it as a full meal with a side of steamed rice or scallion pancakes. For more serving ideas and variations, check this stash of inspiration on potsticker soup.
Storage and reheating tips
- Refrigerator: Store leftover soup in an airtight container for up to 3 days. Dumplings can absorb broth over time, so the soup will thicken.
- Freezing: Freeze the broth (without greens) for up to 3 months; dumplings can be frozen separately and added when reheating. Avoid freezing the fully assembled soup — texture suffers.
- Reheating: Gently rewarm on the stove over low heat. If the dumplings have soaked up broth, add a splash of water or extra broth to loosen the soup. Add fresh greens at reheating time for best texture.
Helpful cooking tips
- Timing: If your dumplings vary in size, check one for doneness before draining — cooked dumplings float and internal filling should be hot.
- Flavor balance: Start with low-sodium broth; add soy sauce gradually so you don’t oversalt. A squeeze of lime brightens the bowl just before serving.
- Texture: Add delicate greens like spinach in the last 1–2 minutes. Denser greens like bok choy need 3–4 minutes.
- Shortcut: If you’re short on time, use store-bought roasted chicken and thinly sliced Napa cabbage to bulk up the bowl without extra cooking.
Creative twists
- Spicy miso twist: Whisk in 1 tablespoon miso paste and a teaspoon of chili paste for depth and heat.
- Coconut-ginger version: Use coconut milk and vegetable broth, add lime and cilantro for a Thai-inspired bowl.
- Noodle boost: Stir in cooked ramen or udon for a heartier soup.
- Vegan swap: Use vegetable broth and vegan dumplings; finish with tamari instead of soy sauce.
FAQ
Q: Can I cook frozen potstickers directly in soup?
A: Yes — most frozen potstickers cook perfectly in boiling broth. Follow the package time range, usually 5–8 minutes, and stir gently to prevent sticking.
Q: How do I prevent the broth from getting cloudy?
A: Use low to medium heat once the broth boils; vigorous boiling can agitate starches and make it cloudy. If you want a clear broth, skim any foam that rises during the initial boil.
Q: Can I meal-prep this soup?
A: Prep the broth and aromatics ahead of time and store in the fridge. Keep dumplings frozen until you’re ready to eat to preserve texture; add greens at the last minute.
• Potsticker soup comfort bowl
• Easy dumpling soup recipe
Potsticker Soup
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A comforting and quick potsticker soup with dumplings in a flavorful broth, ready in under 20 minutes.
Ingredients
- 4 cups chicken or vegetable broth
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 4 cups frozen or fresh potstickers
- 2 cups greens (spinach or bok choy)
- 2 green onions, sliced
- Soy sauce to taste
- Salt to taste
- Pepper to taste
Instructions
- Pour the broth into a large pot and add minced garlic and grated ginger. Bring to a boil over medium-high heat.
- Add potstickers to boiling broth; reduce heat to a simmer and cook for 5-8 minutes, stirring gently.
- Once dumplings are cooked, stir in greens and green onions.
- Season with soy sauce, salt, and pepper; let simmer until greens are wilted.
- Ladle into bowls and serve hot.
Notes
For best texture, add delicate greens at the last minute. Leftovers can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 20mg