I love a bowl that’s quick, cozy, and full of texture—this Easy Potsticker Soup hits all three notes. It combines savory broth, tender vegetables, and store-bought frozen potstickers for a weeknight dinner that feels special without a lot of fuss. I’ve made it dozens of times, sometimes crisping the potstickers first and sometimes dropping them straight into the simmering broth, and both ways work depending on the mood.
Why Make This Recipe
- Fast weeknight meal: ready in about 25 minutes, it’s perfect when time is tight. I often reach for it on busy evenings because it feels like comfort without the work.
- Big flavor with minimal effort: a ginger-garlic broth and a splash of soy and sesame oil deliver satisfying umami.
- Nourishing and balanced: you get protein-filled dumplings plus veggies like napa cabbage or bok choy to round the bowl out.
- Flexible and forgiving: it adapts well to what’s in your fridge, and it’s great alongside other hearty weeknight soups when you want variety.
- Personal note: I love this because it feels restaurant-like but uses frozen potstickers—my shortcut for flavor without hand-folding each dumpling.
Recipe Overview
Prep time: 10 minutes. Cook time: 12–15 minutes. Total time: about 25 minutes.
Servings: 4 bowls. Difficulty: Easy. Method: simmer on the stovetop with an optional quick pan-fry for potstickers before finishing in the broth.
My Experience Making This Recipe
In testing, I learned that the timing of when you add frozen potstickers changes the texture dramatically. Pan-frying for 2–3 minutes per side for a crisp edge gives a pleasing contrast, while boiling them directly yields a softer, more classic soup dumpling.
How to Make Easy Potsticker Soup
Start by building a simple broth: sauté 1 tablespoon sesame or neutral oil in a 4-quart pot over medium heat, add 2 cloves minced garlic and 1 tablespoon grated fresh ginger and cook 30–45 seconds. Pour in 4 cups low-sodium chicken broth plus 1 cup water, 2 tablespoons soy sauce, and bring to a simmer (180–190°F or a gentle bubbling).
Add 2 cups thinly sliced napa cabbage (or bok choy) and 12 oz frozen potstickers (about 18–20 dumplings). Simmer uncovered 8–10 minutes until potstickers are heated through and vegetables are tender, then finish with 1 teaspoon sesame oil, 1 tablespoon rice vinegar, and 2 chopped green onions. For a deeper flavor profile, try borrowing techniques used in slow-cooked soups—a brief steep of aromatics makes a big difference.
Expert Tips for Success
- Crisp or soft? If you like texture, pan-fry potstickers first in a nonstick skillet with 1 tablespoon oil for 2–3 minutes per side, then add to the broth to finish cooking.
- Keep the simmer gentle: a rolling boil will rough up wrappers and make the broth cloudy; simmer at medium-low (about 180–190°F).
- Season in layers: taste the broth after the potstickers are in and adjust with soy sauce, salt, or a splash of rice vinegar to brighten.
- Use fresh aromatics: fresh ginger and scallions add brightness that powdered substitutes can’t match.
- Thicken slightly: to make a silkier broth, stir 1 teaspoon cornstarch with 1 tablespoon cold water and whisk into the simmering pot.
How to Serve Easy Potsticker Soup
- Keep it simple: ladle soup into warm bowls and sprinkle sliced scallions, toasted sesame seeds, and a few drops of chili oil. Pair with steamed rice for a heartier meal or a light cucumber salad for contrast.
- Make it a spread: serve alongside quick appetizers or other soups—try a simple pasta side inspired by beef-and-macaroni for a casual family night.
- Presentation tip: warm bowls in the oven at 200°F for 5 minutes before serving to keep the soup hot longer and prevent the potstickers from cooling too quickly.
Storage and Reheating Guide
Refrigerate leftovers in an airtight container for up to 3 days; check that the broth fully cools before sealing to preserve flavor. For best texture, store broth and potstickers separately if you plan to freeze: broth freezes well up to 2 months in freezer-safe containers, while dumplings get soggy if frozen in soup.
To reheat refrigerated soup, gently simmer on the stove until it reaches 165°F (about 5–8 minutes); avoid high heat to keep dumplings intact. If frozen, thaw overnight in the fridge and reheat slowly, or heat the broth and add frozen potstickers straight into the simmering liquid and cook an extra 4–6 minutes.
Recipe Variations
- Vegetarian: swap vegetable broth and use vegetable-filled or mushroom potstickers; finish with a splash of soy and a teaspoon of toasted sesame oil for depth—see more vegetable-forward variations.
- Spicy miso: stir 1 tablespoon white miso and 1 teaspoon gochujang into the warm broth for an umami-kick and gentle heat.
- Noodle add-in: stir in 4 oz cooked rice or ramen noodles at the end for extra body.
- Gluten-free: use gluten-free potstickers and tamari in place of soy sauce; confirm broth and other condiments are gluten-free.
Nutritional Highlights
This bowl offers a balanced mix of protein from the potstickers and vitamins from leafy vegetables like napa cabbage or bok choy. Sodium can be moderate to high depending on the potstickers and soy sauce, so choose low-sodium broth and soy sauce if you’re watching salt.
Allergen note: contains soy and likely wheat in standard potstickers; choose specifically labeled gluten-free or allergy-friendly brands if needed. Portion guidance: plan ~3–5 potstickers per person as a light meal or 6–8 for a main course depending on appetite.
Troubleshooting Common Issues
- Soggy potstickers: if they become mushy, next time pan-fry briefly before adding to the broth or add them only in the last 6–8 minutes of cooking.
- Bland broth: always finish with acid (1 tablespoon rice vinegar or a squeeze of lime) and season to taste with soy sauce or salt at the end.
- Cloudy broth: reduce the simmer to medium-low and skim once if needed; use a gentle simmer rather than a boil.
Frequently Asked Questions
Q: Can I use store-bought frozen potstickers?
A: Yes—store-bought frozen potstickers are the easiest shortcut. Look for good-quality brands and check cook times on the package; generally 8–10 minutes in simmering soup heats them through but pan-frying first improves texture.
Q: How do I keep potstickers from sticking together in the pot?
A: Stir gently immediately after adding them, using a wide spoon or silicone spatula, and keep the simmer gentle. Avoid overcrowding—cook in batches if you have a small pot.
Q: Can I make the soup ahead for meal prep?
A: You can make the broth and store it separately for up to 3 days, and store potstickers chilled or frozen separately to preserve texture. Assemble and heat just before serving for the best results.
Q: What’s the best way to reheat leftover soup without overcooking the dumplings?
A: Reheat slowly on the stovetop over medium-low heat until it reaches 165°F, stirring gently. If the dumplings are already soft, heat only until hot to avoid further softening.
Conclusion
If you want a quick, cozy bowl with big flavor and minimal effort, this recipe is a reliable go-to—especially when you use frozen potstickers as your shortcut. For another tested version that uses frozen potstickers and offers useful variations, check out this detailed recipe: Potsticker Soup – Easy Potsticker Soup with Frozen Potstickers.
Print
Easy Potsticker Soup
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A quick, cozy soup featuring savory broth, tender vegetables, and frozen potstickers, perfect for busy weeknights.
Ingredients
- 1 tablespoon sesame or neutral oil
- 2 cloves minced garlic
- 1 tablespoon grated fresh ginger
- 4 cups low-sodium chicken broth
- 1 cup water
- 2 tablespoons soy sauce
- 2 cups thinly sliced napa cabbage (or bok choy)
- 12 oz frozen potstickers (about 18–20 dumplings)
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 2 chopped green onions
Instructions
- In a 4-quart pot, sauté the oil over medium heat.
- Add the minced garlic and grated ginger, cooking for 30–45 seconds.
- Pour in the chicken broth and water, adding soy sauce, and bring to a simmer.
- Add the napa cabbage and frozen potstickers, simmering uncovered for 8–10 minutes until heated through and vegetables are tender.
- Finish with sesame oil, rice vinegar, and green onions before serving.
Notes
Pan-frying potstickers before adding them to the broth can enhance texture. Adjust seasoning with additional soy sauce or rice vinegar to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg