Total Time: 25 minutes Yield: 4 servings Diet: Vegetarian Recipe
I learned the magic of soup-and-dumplings on a rainy weeknight when I needed comfort fast. This potsticker soup—built from frozen dumplings and a fragrant Asian-style broth—comes together in about 25 minutes and tastes like you spent hours simmering it. It’s the perfect quick dinner for busy nights, a bowl to soothe a cold, or a starter for an easy homemade Asian-inspired meal.
Why you’ll love this dish
This potsticker soup is one of those recipes that checks a lot of boxes: fast, forgiving, and deeply satisfying. Frozen potstickers add texture and substance without extra prep. A simple aromatics-forward broth (ginger, garlic, sesame oil, soy sauce) turns pantry staples into a flavorful base in minutes. Add greens and mushrooms for color and nutrition, and you’ve got a complete meal.
“I made this on a Tuesday and couldn’t believe how restaurant-like it tasted with so little effort. Kid-approved and perfect for leftovers.” — a quick review from my weeknight kitchen
If you want a warm, shareable bowl to pair with bread or something heartier, try serving alongside my butter naan tips for an indulgent combo.
How this recipe comes together
This is a simple simmer-and-assemble recipe. First you bloom aromatics in sesame oil to flavor the broth. Then you add broth and seasonings and let it marry for a few minutes. Frozen potstickers go straight into the simmering liquid to steam and heat through. Vegetables are stirred in near the end so they stay bright and tender. Finally, you taste and finish with fresh green onions and a drizzle of sesame oil.
If you like visual walkthroughs or want similar weeknight ideas, check out this simple butter naan guide for pairing inspiration.
What you’ll need
- 12–15 frozen potstickers (store-bought or homemade)
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons grated ginger
- 2 cloves garlic, minced
- 1/2 cup sliced mushrooms (shiitake or cremini work well)
- 1/2 cup spinach or bok choy, chopped
- 2–3 green onions, chopped (for garnish)
- 1 tablespoon rice vinegar (optional)
- Salt and pepper to taste
- 1 teaspoon chili oil or red pepper flakes (optional)
Notes and substitutions:
- Swap chicken broth for vegetable broth to keep this fully vegetarian.
- Use frozen gyoza or dumplings instead of potstickers if that’s what you have.
- Rice vinegar brightens the broth — add a splash at the end if you like a hint of acidity.
- For gluten-free, choose tamari and gluten-free dumplings.
For other vegetarian mains to serve alongside, consider the garden vegetable lasagna as a hearty option.
Directions — Step-by-step cooking method
- Heat 1 tablespoon sesame oil in a large pot over medium heat.
- Add the minced garlic and grated ginger. Sauté 45–60 seconds until fragrant and just soft. Don’t let them brown.
- Pour in 4 cups broth, 1 tablespoon soy sauce, and 1 tablespoon rice vinegar (if using). Bring to a gentle simmer.
- Let the broth simmer 5–10 minutes so flavors meld. Taste and adjust seasoning.
- Carefully add the frozen potstickers to the simmering broth. Gently stir so they don’t stick to the bottom.
- Cook potstickers 5–7 minutes, until heated through and tender. Use one to test—pierce to ensure hot center.
- In the last 2–3 minutes, stir in mushrooms and spinach (or bok choy) so they wilt but stay bright.
- Season to taste with salt, pepper, and chili oil or red pepper flakes if you want heat.
- Remove from heat. Ladle soup into bowls, making sure each bowl has broth, dumplings, and vegetables.
- Garnish with chopped green onions and an extra drizzle of sesame oil for aroma.
Quick safety tip: If reheating leftover soup with dumplings, bring to a rolling boil for at least 1 minute to ensure safe reheating.
If you enjoy short-cook weeknight methods, this magic naan technique shares similarly fast timing for bread that pairs well with soups.
Best ways to enjoy it
- Serve in shallow bowls so each portion has plenty of dumplings and broth.
- Pair with a crunchy side salad or quick cucumber kimchi for contrast.
- For heartier appetites, serve with steamed rice or a piece of buttered naan.
- Offer condiments on the side: chili oil, soy sauce, rice vinegar, or sesame seeds so guests can customize heat and salt.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container up to 3 days. Keep dumplings immersed in broth to prevent drying.
- Reheating: Gently reheat on the stove over medium heat until simmering; cook 1–2 minutes to ensure dumplings are steaming hot. Avoid microwaving too long or dumplings can get chewy.
- Freezing: You can freeze the broth (without dumplings) for up to 3 months. Freeze dumplings separately on a tray, then bag them; reheat from frozen by simmering in broth.
- Safety: Always reheat to at least 165°F (74°C) for 15 seconds before serving.
Tricks for success
- Don’t overcook the aromatics. Ginger and garlic burn fast and will turn bitter.
- Add delicate greens last so they keep color and texture.
- If the broth tastes flat, a splash of rice vinegar or a pinch of sugar balances it.
- Use good-quality broth; it’s the backbone of the soup. Homemade is best, but a low-sodium store-bought option gives control over salt.
- For extra umami, add a few drops of toasted sesame oil just before serving.
Want more make-ahead tips and one-pan tricks? Try pairing with a comforting pasta or bread idea like this spinach lasagna for meal planning.
Creative twists
- Spicy miso: Stir in 1 teaspoon miso paste and chili oil for depth and heat.
- Seafood boost: Add cooked shrimp in the final minute for a surf-and-turf bowl.
- Vegan option: Use mushroom broth, tamari instead of soy, and plant-based dumplings.
- Noodle bowl: Add cooked ramen or udon to bulk up the soup into a noodle meal.
- Crispy contrast: Pan-fry a few dumplings separately until golden and add them on top for texture contrast.
Helpful answers
Q: Can I cook frozen potstickers directly in the broth?
A: Yes. Adding them straight from frozen to simmering broth steams them gently and saves time. Stir carefully so they don’t stick together.
Q: How long will leftovers keep?
A: Store in the fridge for up to 3 days. If you want longer storage, freeze the broth (3 months) and the dumplings separately.
Q: My broth tastes flat — how do I fix it?
A: Brighten with a splash of rice vinegar or soy sauce for salt. For depth, a teaspoon of miso or a drizzle of toasted sesame oil helps.
Q: Can I make this gluten-free?
A: Use tamari (gluten-free soy sauce) and gluten-free dumplings. Verify broth labels for hidden gluten.
Q: Is it safe to reheat dumplings more than once?
A: Avoid multiple reheats. Reheat only the portion you plan to eat and heat to steaming hot (165°F / 74°C).
Conclusion
This potsticker soup is a fast, comforting weeknight winner that feels thoughtful without the fuss. It’s flexible, so you can switch proteins or greens and still have a satisfying bowl in under 30 minutes. If you want a sweet finish after soup night, try the Sand Dollar sugar cookies recipe for an easy, nostalgic dessert; and for extra reading or ideas, see the Scott’s Own uncategorized posts for a variety of kitchen musings.
Potsticker Soup
Ingredients
Soup Base
- 4 cups chicken broth (or vegetable broth for vegetarian option) Use good-quality broth for best flavor.
- 1 tablespoon soy sauce Use tamari for gluten-free.
- 1 tablespoon sesame oil Add a few drops before serving for extra umami.
- 2 teaspoons grated ginger Don’t overcook to avoid bitterness.
- 2 cloves garlic, minced Keep an eye on the cooking time.
- 1 tablespoon rice vinegar Optional, brightens the broth.
Main Ingredients
- 12–15 pieces frozen potstickers Store-bought or homemade.
- 1/2 cup sliced mushrooms (shiitake or cremini work well)
- 1/2 cup spinach or bok choy, chopped Add in the last minutes of cooking.
- 2–3 pieces green onions, chopped (for garnish) Sprinkle on top before serving.
- 1 teaspoon chili oil or red pepper flakes (optional) Add for heat.
- Salt and pepper to taste
Instructions
Preparation
- Heat 1 tablespoon sesame oil in a large pot over medium heat.
- Add the minced garlic and grated ginger. Sauté for 45–60 seconds until fragrant and just soft. Don’t let them brown.
- Pour in 4 cups broth, 1 tablespoon soy sauce, and 1 tablespoon rice vinegar (if using). Bring to a gentle simmer.
- Let the broth simmer for 5–10 minutes so flavors meld. Taste and adjust seasoning.
Cooking
- Carefully add the frozen potstickers to the simmering broth. Gently stir so they don’t stick to the bottom.
- Cook potstickers for 5–7 minutes, until heated through and tender. Use one to test—pierce to ensure hot center.
- In the last 2–3 minutes, stir in mushrooms and spinach (or bok choy) so they wilt but stay bright.
- Season to taste with salt, pepper, and chili oil or red pepper flakes if you want heat.
- Remove from heat. Ladle soup into bowls, ensuring each bowl has broth, dumplings, and vegetables.
- Garnish with chopped green onions and an extra drizzle of sesame oil for aroma.
