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–+ servings

Potsticker Soup

Quick vegetarian recipe for 4 servings ready in just 25 minutes
A quick and comforting dish made with frozen potstickers and a fragrant Asian-style broth, perfect for busy weeknights.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serving Size 4 servings

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.

Notes

Store leftovers in an airtight container up to 3 days. For longer storage, freeze the broth (up to 3 months) and the dumplings separately. Always reheat to at least 165°F (74°C) for safe consumption.