Quick Potsticker Soup: Easiest Comfort Food!

I remember the first time my daughter, Lily, asked me to make what she called “those dumpling things in soup” again. It was a chilly evening, and we were all craving something warm and comforting. I had made a quick potsticker soup the week before, using some frozen potstickers I had on hand. The look on her face when she tasted it – pure happiness – was enough to convince me that this potsticker soup needed to become a regular in our meal rotation.

What made this potsticker soup stick around wasn’t just the taste, though. It was also the ease. As a busy mom, I don’t always have hours to spend in the kitchen. This potsticker soup is ready in under 30 minutes, making it a lifesaver on hectic weeknights. It’s become one of those simple meals that brings everyone together, and I love hearing the happy slurps around the table.

Over time, I’ve tweaked the recipe, adding my own little touches here and there. Sometimes I add extra veggies, other times I throw in a little ginger for a bit of zing. The beauty of this potsticker soup is that it’s so adaptable. You can really make it your own, depending on what you have on hand and what your family enjoys.

If you’re looking for a meal that’s both delicious and easy to make, I highly recommend giving this potsticker soup a try. It’s perfect for those nights when you need something quick and satisfying, and it’s guaranteed to bring a smile to everyone’s face. I hope your family loves it as much as mine does!

What You’ll Need

Here’s what you need to whip up a batch of comforting potsticker soup. I’ve tried to keep the ingredient list simple and accessible, so you can find everything you need at your local grocery store.

• 1 tablespoon sesame oil: For the best potsticker soup, I recommend using toasted sesame oil for that rich, nutty flavor.
• 4 cloves garlic, minced: Freshly minced garlic is key!
• 4 cups chicken broth: You can use low-sodium broth to control the salt level.
• 2 cups water: Adjust to your desired soup consistency.
• 1 tablespoon soy sauce: Adds a savory depth to the broth.
• 1 teaspoon rice vinegar: A touch of acidity balances the flavors.
• 1/2 teaspoon ground ginger: For a hint of warmth.
• 1/4 teaspoon red pepper flakes (optional): Add a pinch for a little kick.
• 1 (16-ounce) package frozen potstickers (gyoza or dumplings): You can find these in the freezer section of most grocery stores. I usually grab the pork ones, but chicken or vegetable work great too.
• 2 cups chopped bok choy or spinach: For a boost of nutrients.
• 2 green onions, thinly sliced: For garnish and a fresh bite.
• Optional toppings: Sriracha, sesame seeds, extra soy sauce.

For the best potsticker soup, I often use reduced-sodium chicken broth to manage the salt. This dumpling soup is forgiving if you need to swap spinach for bok choy, or use a different type of dumpling. My family prefers when I add a little extra ginger to our potsticker soup, so I usually add another 1/4 teaspoon. Trust me, this potsticker soup ingredient list keeps things simple without sacrificing flavor!

How to Make It

Making potsticker soup is easier than you might think. Here’s a step-by-step guide to help you create a delicious and comforting meal.

1. Sauté the Aromatics: In a large pot or Dutch oven, heat the sesame oil over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
2. Add the Broth and Seasonings: Pour in the chicken broth and water. Stir in the soy sauce, rice vinegar, ground ginger, and red pepper flakes (if using). Bring the mixture to a simmer. This easy soup recipe comes together quickly.
3. Cook the Potstickers: Gently add the frozen potstickers to the simmering broth. Cook according to the package directions, usually about 5-7 minutes, or until they are heated through and cooked. Here’s where I used to mess up my potsticker soup – now I always remember to follow the package directions for the potstickers!
4. Add the Greens: Stir in the chopped bok choy or spinach and cook until wilted, about 1-2 minutes. Don’t worry if your potsticker soup looks a little crowded – the greens will shrink down as they cook.
5. Garnish and Serve: Ladle the potsticker soup into bowls. Garnish with sliced green onions, a drizzle of sriracha (if desired), and a sprinkle of sesame seeds. Your kitchen will smell amazing while this potsticker soup cooks!

This potsticker soup typically takes me about 25 minutes from start to finish. You’ll know your potsticker soup is ready when the potstickers are cooked through and the greens are tender. While your potsticker soup is cooking, you’ll have time to set the table and get everything ready for dinner. Remember this asian soup is flexible, so feel free to adjust the seasonings to your liking.

Serving Ideas

Serving this potsticker soup is always a joy because I know everyone will love it. Here are some of my favorite ways to serve it and make it a complete meal.

My family loves this potsticker soup served with a side of crusty bread for dipping. It goes well with a simple side salad, too. For a more substantial meal, consider adding a protein like grilled chicken or tofu.

This potsticker soup is perfect for those nights when you want something really satisfying! It’s also great for a casual lunch or a cozy weekend dinner. Everyone reaches for seconds when this potsticker soup comes out with a sprinkle of sesame seeds and a drizzle of sriracha.

For presentation, I like to use colorful bowls and garnish generously with green onions. A sprinkle of sesame seeds adds a nice visual touch and a little extra flavor. If you have any leftover potsticker soup (which is rare in my house!), store it in an airtight container in the refrigerator. It reheats well on the stovetop or in the microwave.

I’ve also tried a few variations of this potsticker soup. Sometimes I add mushrooms or carrots for extra veggies. Other times, I use different types of dumplings, like shrimp or kimchi. This wonton soup variation is so fun to experiment with different flavors. The feedback I’ve gotten on my potsticker soup has always been positive. Everyone appreciates a warm, comforting bowl of soup, especially when it’s as easy to make as this one. If your family loves this, they’ll also enjoy my Creamy Reuben Soup.

Your Questions Answered

Here are some common questions I get about making potsticker soup, along with my answers based on my own experiences in the kitchen.

Can I make this potsticker soup ahead of time?

Yes, you can! The broth can be made a day or two in advance and stored in the refrigerator. Add the potstickers and greens just before serving to prevent them from getting soggy. I have done this a few times to prep for busy weeknights.

What if I don’t have bok choy for my potsticker soup?

No problem! Spinach, napa cabbage, or even chopped kale work as great substitutes. Just make sure to adjust the cooking time accordingly. My family often prefers spinach in our potsticker soup.

How do I store leftover potsticker soup?

Store leftover potsticker soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through. The potstickers may become a bit softer, but the soup will still be delicious.

Can I use homemade potstickers in this recipe?

Absolutely! Homemade potstickers would be a wonderful addition to this soup. Just make sure they are fully cooked before adding them to the broth. This gyoza soup would be even more special with homemade dumplings.

Is this potsticker soup spicy?

The recipe calls for a small amount of red pepper flakes, which adds a mild kick. If you prefer a spicier soup, feel free to add more red pepper flakes or a drizzle of sriracha. My husband likes his potsticker soup extra spicy!

Can I use vegetable broth instead of chicken broth?

Yes, you can definitely use vegetable broth to make this soup vegetarian. The flavor will be slightly different, but still delicious. I have tried this dumpling soup with vegetable broth and it turned out great.

What kind of potstickers should I use?

You can use any type of potstickers you like – pork, chicken, vegetable, or shrimp. I usually go with pork or chicken, but it really depends on your personal preference. Choosing the right Potsticker Soup filling is crucial!

For more recipe ideas, check out my White Lasagna Soup Recipe.

The Final Word

This potsticker soup has earned its place in my recipe collection because it’s easy, delicious, and always a hit with my family. It’s the perfect meal for busy weeknights when you need something quick and satisfying. The flavor is amazing and it reminds me of the Easy Dumpling Soup featured on The Modern Proper.

My Potsticker Soup Tips:

1. Don’t overcook the potstickers! Follow the package directions carefully to prevent them from becoming mushy.
2. Adjust the seasonings to your liking. Add more soy sauce for a saltier flavor, or more rice vinegar for a tangier flavor.
3. Get creative with the toppings! Sriracha, sesame seeds, and extra green onions are all great additions.

I’ve tried a few variations of this potsticker soup with success. One time, I added a dollop of miso paste to the broth for a richer, more complex flavor. Miso Vegetable Dumpling Soup – Naturallie Plant-Based is one I have tried and loved. Another time, I used coconut aminos instead of soy sauce for a gluten-free version. My daughter, Lily, loves when I add a little bit of grated ginger to the broth for an extra kick. My son, Tom, prefers his Potsticker Soup with extra sriracha and a side of crusty bread. I also was inspired by Easy potsticker soup (with store-bought dumplings) – Cadry’s Kitchen.

I encourage you to make this potsticker soup your own. Experiment with different vegetables, dumplings, and toppings to find your perfect combination. I hope your family loves it as much as mine does. It’s a warm hug in a bowl! Don’t be intimidated. Making Potsticker Soup is easier than you might think, and the results are well worth the effort.

 
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Potsticker Soup

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Enjoy the comforting flavors of potstickers in a warm and savory soup. This easy recipe is perfect for a quick weeknight meal.

• Author: Lyra Saint
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Soup
• Cuisine: Asian

Ingredients

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• 1 tablespoon sesame oil
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 6 cups chicken broth
• 1 cup sliced carrots
• 1 cup sliced mushrooms
• 1 cup chopped bok choy
• 20 frozen potstickers (any flavor)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1/4 teaspoon red pepper flakes (optional)
• 2 green onions, sliced, for garnish
• Sesame seeds, for garnish (optional)

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Instructions

1. Heat sesame oil in a large pot or Dutch oven over medium heat. Add garlic and ginger and cook for 1 minute, or until fragrant.
2. Pour in chicken broth and bring to a boil. Add carrots and mushrooms and cook for 5 minutes, or until slightly softened.
3. Add bok choy and frozen potstickers to the pot. Reduce heat to medium and simmer for 5-7 minutes, or until potstickers are cooked through and heated to an internal temperature of 165°F (74°C).
4. Stir in soy sauce, rice vinegar, and red pepper flakes (if using).
5. Ladle soup into bowls and garnish with green onions and sesame seeds (if using). Serve immediately.

Notes

For a heartier soup, add cooked chicken or tofu. You can also use different types of vegetables, such as spinach or snow peas.