Easy Potsticker Soup is a cozy and delicious meal that combines tender potstickers, fresh veggies, and a flavorful broth that’s perfect for chilly days. The potstickers bring a wonderful mix of chewy and crispy textures, while the broth warms you up from the inside out. It feels like a warm hug in a bowl!
I love making this soup when I want something quick but still satisfying. It’s so simple to put together, especially if you use store-bought potstickers — that way, you get a homemade taste with way less effort. I like to add some sliced green onions and a splash of soy sauce to boost the flavors just a bit more.
My favorite way to enjoy this soup is with a side of crunchy steamed broccoli or a big handful of baby spinach stirred in right at the end. It’s the kind of meal that instantly makes you feel cozy and cared for, whether it’s a busy weeknight or a lazy weekend afternoon. Give it a try and see why potstickers and soup are such a great team!
Key Ingredients & Substitutions
Potstickers: These are the star of the soup. You can use pork, chicken, or vegetable-filled potstickers depending on your preference. If you don’t have frozen ones, fresh or even homemade potstickers work well too.
Broth: Chicken broth gives a nice, rich flavor. For a vegetarian option, use vegetable broth or mushroom broth to keep the taste savory.
Ginger and Garlic: Fresh is best for a bright, zesty flavor, but ground ginger can be a handy substitute. These give the broth warmth and depth.
Soy Sauce: This adds umami and saltiness. Use low-sodium for less salt, or tamari if you need gluten-free.
Sesame Oil: It adds a lovely nuttiness. Toasted sesame oil is my favorite for finishing, but you can swap it out for a neutral oil if needed.
How Do I Cook Potstickers Without Them Falling Apart in Soup?
Cooking potstickers in the soup can feel tricky because you want them tender but not mushy or broken. Here’s how to get it right:
- Use frozen potstickers straight from the freezer; don’t thaw them first.
- Bring your broth to a gentle simmer before adding potstickers. A rolling boil can be too rough and damage them.
- Simmer gently for about 8-10 minutes. When potstickers float to the top, they are usually cooked through.
- Stir gently and avoid overcrowding the pot, so potstickers have space and don’t stick together.
- If sides stick, use a spatula or slotted spoon to carefully loosen them without tearing.
Following these tips keeps the potstickers intact and chewy, adding the perfect texture to your warm, comforting soup.
Equipment You’ll Need
- Large pot – big enough to hold broth and potstickers without crowding, helps everything cook evenly.
- Knife and cutting board – handy for chopping carrots, green onions, and garlic.
- Wooden spoon or silicone spatula – gentle for stirring without breaking the potstickers.
- Ladle – makes serving the hot soup neat and easy.
Flavor Variations & Add-Ins
- Swap potstickers filling: try chicken, shrimp, or vegetarian for different tastes and textures.
- Add baby spinach or bok choy at the end of cooking for extra greens and a fresh bite.
- Use miso paste in the broth for a deeper umami flavor and a slight twist.
- Top with a drizzle of chili oil or sprinkle of crushed red pepper to add spicy heat if you like it warm and bold.
Easy Potsticker Soup
Ingredients You’ll Need:
- 12 frozen potstickers (pork, chicken, or vegetable filling)
- 6 cups chicken broth (or vegetable broth for vegetarian version)
- 1 cup water
- 1 medium carrot, diced
- 3 green onions, sliced (separate white and green parts)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (or 1/4 teaspoon ground ginger)
- 1 tablespoon soy sauce (adjust to taste)
- 1 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper flakes (optional for heat)
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 5 minutes to prepare and 15 minutes to cook. In total, you’ll spend around 20 minutes making this delicious potsticker soup—perfect for a quick and comforting meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the sesame oil in a large pot over medium heat. Add the minced garlic, grated ginger, and the white parts of the green onions. Sauté for 1-2 minutes, until you can smell the lovely aromas.
2. Cook the Carrots:
Add the diced carrots and stir for another 2 minutes, letting them soften just a bit.
3. Add Broth and Water:
Pour in the chicken broth and water. Turn up the heat to bring the soup to a boil.
4. Add Potstickers:
Once boiling, lower the heat to a simmer. Add the frozen potstickers straight into the broth. Let the soup simmer for 8-10 minutes, until the potstickers float to the top and are fully cooked.
5. Final Flavor Touches:
Stir in the soy sauce, crushed red pepper flakes (if you like a little spicy kick), and fresh black pepper. Taste and adjust as needed.
6. Serve and Garnish:
Turn off the heat, ladle the soup into bowls, and sprinkle the green parts of the sliced green onions over the top. Serve warm and enjoy your comforting potsticker soup!
Can I Use Fresh Potstickers Instead of Frozen?
Yes! Fresh potstickers can be used and will cook faster—about 4-6 minutes in simmering broth. Just keep an eye on them so they don’t overcook and fall apart.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid breaking the potstickers.
Can I Add Other Vegetables?
Absolutely! Baby spinach, bok choy, mushrooms, or snow peas all make great additions. Add them near the end of cooking so they stay fresh and crisp.
Is It Possible to Make This Soup Vegetarian?
Yes! Simply swap the chicken broth for vegetable broth and use vegetable-filled potstickers. The flavor will still be delicious and comforting.
