Potsticker Soup is a comforting bowl filled with tender dumplings floating in a flavorful broth alongside crunchy veggies and a touch of fresh herbs. The star here is those little pockets of joy—potstickers—that bring a lovely mix of soft, chewy, and slightly crispy textures all in one sip.
I love making this soup on chilly days when you want something cozy but not too heavy. The broth is usually light but packed with flavor from ginger and garlic, and those dumplings soak it up perfectly. I find it’s a great recipe to keep on hand because it feels special without much fuss, and it’s an easy way to switch up your usual dinner routine.
One of my favorite ways to enjoy Potsticker Soup is with a sprinkle of green onions and a drizzle of soy sauce or chili oil right before serving. It gives just the right kick and a fresh pop that makes every spoonful tasty. It’s the kind of meal that’s simple but still feels like a treat, perfect for sharing or when you need a little culinary hug.
Key Ingredients & Substitutions
Potstickers: These dumplings are the heart of the soup. Frozen potstickers work great for convenience, or you can use fresh ones if you have time. Chicken or pork fillings are common, but veggie-filled dumplings are a good swap for a meat-free option.
Broth: Chicken broth gives a rich base, but vegetable broth is a good choice for vegetarians. If you want a deeper flavor, low-sodium broth lets you control the salt easily.
Ginger & Garlic: Fresh ginger and garlic add warmth and a mild spice. You can use ground ginger if fresh isn’t available, but fresh always tastes brighter.
Mushrooms and Carrots: Mushrooms add earthiness, and carrots give sweetness and color. You can mix in other veggies too, like bok choy or snap peas, for extra crunch.
Soy Sauce & Sesame Oil: These bring umami and nuttiness. Low-sodium soy sauce helps keep salt in check. If you don’t have sesame oil, a light drizzle of toasted oil or a mild oil with a few drops of toasted sesame seeds is a nice replacement.
How Do You Keep Potstickers Tender in the Soup Without Breaking?
Cooking potstickers in soup can be tricky because they can stick or tear. Here’s how I keep them perfect:
- Bring the broth to a gentle simmer, not a rolling boil. Too much bubbling can rip the wrappers.
- Gently add potstickers one by one, so they don’t clump together.
- Stir very carefully and occasionally, using a wooden spoon or silicone spatula.
- Cook potstickers just until they float and are heated through—about 5-7 minutes depending on size.
- Don’t overcrowd the pot; cook in batches if needed.
These steps help the dumplings stay soft and intact while soaking up the flavorful broth.
Equipment You’ll Need
- Large soup pot – I like a big one so the soup doesn’t spill when boiling and simmering.
- Wooden or silicone spoon – perfect for gentle stirring without tearing the dumplings.
- Measuring cups and spoons – to keep your ingredients just right.
- Knife and cutting board – handy for slicing carrots and chopping garnishes.
- Soup bowls and ladle – for serving your hot, comforting soup.
Flavor Variations & Add-Ins
- Use chicken, pork, shrimp, or veggie potstickers — switch based on what you like or have on hand.
- Add bok choy, napa cabbage, or snap peas for extra greens and crunch.
- Stir in a splash of rice vinegar or a dash of chili oil for a tangy or spicy kick.
- Top with a fried egg or sprinkle with sesame seeds for added texture and flavor.
How to Make Potsticker Soup
Ingredients You’ll Need:
- 20 frozen or fresh pork (or chicken) potstickers (dumplings)
- 6 cups chicken broth (or vegetable broth)
- 2 medium carrots, sliced thinly into rounds
- 1 cup sliced mushrooms (such as cremini or button)
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 green onions, thinly sliced (plus extra for garnish)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1/2 tsp crushed red pepper flakes (optional, for mild heat)
- 1/4 cup fresh cilantro or parsley, chopped (optional, for garnish)
- Salt and black pepper to taste
How Much Time Will You Need?
This Potsticker Soup takes about 20 minutes to prepare and cook. Most of this time is simmering the broth and cooking the potstickers gently to keep them tender. It’s a quick, warm, and satisfying meal perfect for busy days.
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, warm the sesame oil over medium heat. Add the minced garlic, ginger, and the white parts of the green onions. Cook for 1-2 minutes until you can smell their lovely fragrance and they soften slightly.
2. Make the Broth and Add Vegetables:
Pour in the chicken or vegetable broth and bring it to a boil. Add the sliced carrots and mushrooms, then reduce the heat to low so the soup gently simmers. Let the vegetables cook for about 5 minutes until they begin to get tender.
3. Season the Soup:
Stir in the soy sauce and, if you like a little spice, add the crushed red pepper flakes. Taste the broth and add salt and black pepper as needed.
4. Cook the Potstickers:
Carefully add the potstickers to the simmering soup. Cook them according to the package instructions or for about 5-7 minutes if homemade. You’ll know they’re done when they float to the top and are cooked through.
5. Add Green Onions and Serve:
Once the potstickers are cooked, stir in the green parts of the sliced green onions. Ladle the soup into bowls, making sure to get plenty of dumplings and veggies. Garnish with chopped cilantro or parsley, and extra green onions if you like.
6. Optional Touches:
Serve your soup hot, and feel free to add a drizzle of soy sauce or chili oil on top for extra flavor. Enjoy your cozy bowl of Potsticker Soup!
Can I Use Frozen Potstickers in This Soup?
Yes! Just make sure to add them directly to the simmering broth without thawing first. Cook according to the package instructions until they float and are heated through.
Can I Substitute the Broth?
Absolutely. Chicken broth adds richness, but vegetable broth works great for a vegetarian option. Using low-sodium broth lets you control the saltiness better.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to keep potstickers tender.
Can I Add More Vegetables?
Yes! Feel free to toss in bok choy, snap peas, or spinach for extra nutrients and crunch. Just add them during the last few minutes of simmering so they stay fresh.