The first time I made this potsticker soup it felt like a secret weeknight hack: store-bought dumplings + a fragrant broth = instant comfort.
It’s fast, forgiving, and endlessly adaptable to whatever you have on hand.
If you want a bowl that tastes like you fussed for an hour but came together in 20 minutes, this is the one.
Why You’ll Love This Recipe
- Ready in about 20–30 minutes using mostly pantry and freezer staples.
- Cozy, slurpable broth with tender dumplings that soak up flavor.
- Flexible: swap broth, greens, or dumplings for dietary needs.
- Minimal cleanup — one pot, little prep, big payoff.
This soup balances textures beautifully: the soft, chewy dumplings provide bite while the clear broth stays light and aromatic. Garlic and ginger build a warm backbone, and the quick-wilted greens add a fresh, slightly crunchy contrast. The result is a bowl that feels comforting without being heavy — perfect for a solo dinner or a small family meal.
“Five stars — this is my go-to weeknight soup. It’s fast, comforting, and my kids actually ask for seconds.” — Reader Emma
Key Ingredients
Dumplings (potstickers)
Dumplings are the star here; they bring texture and often a flavorful filling that makes the soup feel substantial. Use good-quality frozen potstickers from brands like Trader Joe’s or Bibigo for consistent results, or use homemade for an extra-special version.
Chicken or vegetable broth (4 cups)
The broth is the soup’s personality. A rich, low-sodium chicken broth offers deeper savory notes; vegetable broth keeps it lighter and vegetarian-friendly. Avoid overly salty or flavored broths — it’s easier to season up with soy sauce than to fix an overly salty base.
Garlic and ginger (2 cloves garlic, minced; 1 tablespoon ginger, grated)
Fresh garlic and ginger are where the aroma and warmth come from. Grating ginger releases more juice and integrates better into the broth than slicing. Mince garlic finely so it disperses quickly without leaving big raw bites.
Fresh greens (2 cups spinach or bok choy)
Greens provide color, nutrients, and a quick textural lift. Baby spinach wilts almost instantly and blends into the broth; baby bok choy adds a slight chew and a mild cabbage-like flavor. Wash thoroughly — any grit will collect in the pot.
Full ingredient list:
- Dumplings (potstickers)
- 4 cups chicken or vegetable broth
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 cups fresh greens (like spinach or bok choy)
- 1 tablespoon soy sauce
- Green onions, for garnish
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Warm the broth
Pour 4 cups of chicken or vegetable broth into a large pot and set over medium heat. Bring it to a gentle simmer — you want small bubbles at the edges, not a rolling boil.
Pro Tip: You’ll know it’s at the right temperature when steam rises steadily and the surface ripples gently. A simmer helps infuse flavor without breaking down delicate ingredients.
Step 2: Add aromatics
Stir in the minced garlic and grated ginger, letting them simmer with the broth for about 2 minutes. This releases aromatic oils and flavors into the liquid.
Pro Tip: Keep the heat moderate here; too high and the garlic can develop a bitter edge. You want it fragrant, not browned.
Step 3: Cook the dumplings
Add the dumplings to the simmering broth and cook according to the package instructions. Frozen potstickers usually take 5–8 minutes when simmered; check the package for exact timing.
Pro Tip: If your dumplings recommend pan-frying, you can still use them directly from frozen into the simmering broth. Stir gently to prevent sticking and watch for them to float and puff.
Step 4: Add greens and soy sauce
Once the dumplings are cooked through, stir in the fresh greens and the tablespoon of soy sauce. Toss gently so the greens submerge and begin to wilt.
Pro Tip: Use low-sodium soy sauce if your broth is salted. You’ll know the greens are ready when their color deepens and they shrink in size.
Step 5: Final cook and seasoning
Cook for an additional 1–2 minutes until the greens are just wilted and everything is hot. Taste and season with salt and pepper as needed.
Pro Tip: Taste before adding salt — the dumplings and soy sauce contribute sodium. A squeeze of lime or a drizzle of sesame oil at the end can brighten the bowl.
Step 6: Garnish and serve
Ladle soup into bowls and garnish with chopped green onions. Serve hot and enjoy immediately.
Pro Tip: Keep a small bowl of chili oil or red pepper flakes on the table for anyone who wants a spicy kick.
Expert Tips for Success
- Heat control matters. Maintain a gentle simmer throughout so the dumplings cook evenly. A rolling boil can tear delicate wrappers and make the filling dry out.
- Timing the dumplings. If using different types of dumplings, check cooking times: pork-filled potstickers often need a minute more than vegetable dumplings. Start checking for doneness a minute earlier than the longest time listed.
- Avoid overcooking greens. Add them at the end and remove from heat as soon as they wilt to preserve texture and color. Overcooked greens become mushy and dull.
- Salt carefully. Many store-bought broths and potstickers contain sodium. Use low-sodium broth or soy sauce and salt at the end after tasting.
- Upgrade the broth. If you want more depth, sauté the garlic and ginger briefly in a splash of neutral oil before adding the broth. Or stir in a teaspoon of miso paste off heat for umami richness.
- Use a noodle alternative. For a more soul-warming bowl, add a handful of cooked ramen or udon noodles when you add the dumplings. Make sure noodles are pre-cooked and warmed.
- Prevent sticking. Stir the pot gently when the dumplings first go in, and leave them alone as they begin to float. Frequent stirring can rupture wrappers.
- Finish with fat for flavor. A teaspoon of toasted sesame oil or a pat of butter swirled in just before serving melts into the broth and elevates the mouthfeel.
- Make it protein-rich. Add a soft-boiled egg for extra protein and a luscious yolk; add it right before serving so it stays warm but not overcooked.
- Keep a visual checklist. Dumplings should float, be plump, and the wrapper should look translucent. Greens should be bright and tender-crisp.
Storage & Freezing
Fridge storage:
Cool the soup to room temperature within two hours and transfer to an airtight container. Store in the refrigerator for up to 3 days. Note: dumplings can absorb liquid and become softer the longer they sit, so plan to eat within a couple of days for best texture.
Reheating from the fridge:
Reheat gently on the stovetop over medium-low heat until just simmering. If the broth reduced, add a splash of water or extra broth to restore consistency. Stir occasionally to prevent sticking and check seasoning before serving.
Freezing options:
You can freeze the soup, but quality is better if you freeze components separately. For best results, cook dumplings slightly underdone before cooling and freezing; this helps them retain texture when reheated. Store broth and greens in one container and dumplings in another, or freeze only the broth for flexible future use.
How to thaw and reheat from frozen:
Thaw overnight in the refrigerator, then reheat on the stovetop until simmering. If frozen solid, reheat gently on low to medium heat, stirring occasionally. Add greens fresh at the end to preserve texture. If dumplings were frozen fully cooked, add them later in the reheating process to avoid overcooking.
Freezer shelf-life:
Stored in airtight containers or heavy-duty freezer bags, components will keep for up to 2 months. Label containers with the date to track freshness.
Variations & Substitutions
Vegetarian/vegan
Use vegetable broth and choose vegetable-filled dumplings. Finish with a splash of tamari or coconut aminos instead of soy sauce to keep it vegan and reduce sodium.
Spicy miso potsticker soup
Stir in a teaspoon of red miso and a spoonful of chili paste or sambal oelek when you add the soy sauce. Top with sliced jalapeño and a drizzle of chili oil for heat and complexity.
Seafood-forward
Switch dumplings for shrimp potstickers or add a handful of shelled shrimp in the last 2–3 minutes of cooking for a lighter, briny flavor.
Noodle bowl upgrade
Add cooked ramen, udon, or rice noodles for a heartier meal. Toss the noodles into bowls first, then ladle hot soup and dumplings over them so the noodles stay springy.
Low-sodium swap
Start with a low-sodium or homemade broth, use low-sodium soy sauce, and skip added salt. Brighten with citrus and fresh herbs to make up for reduced saltiness.
Frequently Asked Questions
Q: Can I use homemade potstickers for this soup?
A: Absolutely. Homemade potstickers often have more complex fillings and can make the soup feel elevated. If using fresh, they may cook faster than frozen — watch for when they float and the wrapper becomes translucent. If you froze your homemade potstickers, cook from frozen or thaw briefly before adding.
Q: Can I pan-fry the potstickers first for texture?
A: Yes. Pan-frying gives a crisp bottom that contrasts nicely with the broth. Cook the potstickers in a skillet until golden, then add them to the simmering broth for a minute or two to heat through. Expect a mix of textures: crisp bottoms and soft tops.
Q: My dumplings are falling apart in the soup. What went wrong?
A: Wrappers can tear if the broth is boiling too hard, or if the dumplings were overworked. Keep the broth at a gentle simmer, add dumplings carefully, and stir minimally. Thaw frozen dumplings just enough to separate them if they’re stuck together before adding.
Q: How can I make the broth more flavorful without adding sodium?
A: Build flavor with aromatics (garlic, ginger), a splash of rice vinegar, grated carrot or mushroom dashi, a small spoonful of miso dissolved off heat, or by simmering bones/veggies for a longer period to extract natural flavors. Fresh herbs and a squeeze of citrus at the end brighten without salt.
Q: Is potsticker soup healthy?
A: It can be. Using lean-protein dumplings, a low-sodium broth, and plenty of greens creates a nutrient-dense, relatively low-calorie meal. Watch portion sizes and sodium in store-bought components to keep it aligned with your dietary goals.
Final Thoughts
This potsticker soup is the kind of recipe that makes weeknights easier and weekends cozier. It’s fast, flexible, and forgiving — and it rewards small upgrades like fresh ginger or a drizzle of toasted sesame oil.
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Conclusion
If you want more ideas and variations, this version from Gimme Some Oven offers a slightly different take with extra aromatics. For a quick, 30-minute approach, see the Skinnytaste recipe. Jessica’s cozy adaptation at How Sweet Eats has great tips for texture and add-ins. For another home-cook-friendly version, check the recipe at For the Love of Gourmet.
Potsticker Soup
Ingredients
Main ingredients
- 4 cups chicken or vegetable broth Use low-sodium for a lighter option.
- 2 cloves garlic, minced Mince finely for quick infusion.
- 1 tablespoon ginger, grated Grate for better integration into the broth.
- 2 cups fresh greens (like spinach or bok choy) Wash thoroughly to remove grit.
- 1 tablespoon soy sauce Use low-sodium if broth is salted.
- to taste salt and pepper Season as needed.
- green onions for garnish Chopped.
- frozen dumbo potstickers Choose good-quality brands like Trader Joe’s or Bibigo.
Instructions
Preparation
- Pour 4 cups of chicken or vegetable broth into a large pot and set over medium heat. Bring it to a gentle simmer.
- Stir in the minced garlic and grated ginger, letting them simmer with the broth for about 2 minutes.
- Add the dumplings to the simmering broth and cook according to the package instructions (usually 5–8 minutes).
- Once the dumplings are cooked, stir in the fresh greens and soy sauce, ensuring they are submerged.
- Cook for an additional 1–2 minutes until the greens are wilted and everything is hot. Taste and season with salt and pepper.
- Ladle soup into bowls and garnish with chopped green onions. Serve hot.
