Potsticker Soup Recipe
If you’ve ever longed for a cozy bowl of noodles but wanted something with the playful soul of dumplings, this Potsticker Soup will absolutely hit the spot. It’s the kind of dish that feels like a hug on a chilly night, coming together in just 15 minutes but tasting like you simmered for hours. With plump, juicy potstickers bobbing in an aromatic, gingery broth and bright green spinach adding nutritious freshness, Potsticker Soup delivers the best of speed, comfort, and flavor in every slurp. This is a weeknight hero, a crowd-pleaser, and, if you ask me, destined to become a repeater in your kitchen. Let’s make some magic!
Ingredients You’ll Need
Every ingredient in Potsticker Soup matters, even though the list is blissfully simple. This is the sort of recipe where each item brings its own pop of flavor, color, or texture, and together they create something greater than the sum of its parts.
- Chicken or vegetable broth (6 cups): Forms the soul-soothing base of our soup, so use good-quality store-bought or homemade if you have it.
- Soy sauce (1 tablespoon): Adds depth and savory richness; feel free to adjust for saltiness and your preferred taste.
- Rice vinegar (1 tablespoon): Brightens the broth with a lively tang that keeps every spoonful interesting.
- Sesame oil (1 teaspoon): Provides a gorgeous nutty aroma—just a splash transforms the broth.
- Garlic, minced (2 cloves): Sharpens the flavor while tying all the other seasonings together.
- Fresh ginger, minced (1 teaspoon): Gives the soup a gentle heat and signature warmth that’s oh-so comforting.
- Green onions, sliced (3, white and green parts separated): The whites add flavor to the broth; the greens deliver fresh pops of color and mild oniony bite right at the end.
- Baby spinach leaves (2 cups): Wilts delicately into the soup, adding nutritious greenery that looks as good as it tastes.
- Frozen potstickers (12–15, any flavor): The star of the show! Pork, chicken, or veggie—all work beautifully as delicious dumplings that cook right in the broth.
- Optional toppings (sliced chili, cilantro, or sesame seeds): Dress up your bowl and layer in extra flavor and crunch with your favorite finishes.
How to Make Potsticker Soup
Step 1: Build the Aromatic Broth
Start by setting a large pot over medium heat. Pour in your broth, then add the soy sauce, rice vinegar, sesame oil, garlic, ginger, and the white parts of your sliced green onions. This combo is where the real flavor action happens—it creates a savory, fragrant foundation for your Potsticker Soup. Let it come to a gentle boil as the aromatics infuse their magic.
Step 2: Cook the Potstickers
Once the broth is bubbling and your kitchen smells irresistible, add the frozen potstickers straight from the freezer right into the simmering pot. No need to thaw! Let them cook according to package instructions, typically 6 to 8 minutes. They’ll float to the top and turn irresistibly tender while soaking up all those good flavors.
Step 3: Wilt the Spinach
With about 2 minutes left on the potstickers, toss in your fresh baby spinach. Stir gently until the leaves just wilt—they’ll keep their gorgeous green color and lend a fresh lift to your Potsticker Soup right before serving.
Step 4: Garnish and Serve
Ladle your steaming soup into bowls, making sure each one gets a fair share of those beautiful dumplings. Top with the reserved green onion tops and any extras you love, whether that’s chile slices for heat, cilantro for coriander zip, or a sprinkle of sesame seeds for nutty crunch. Serve hot, and watch everyone’s eyes light up!
How to Serve Potsticker Soup
Garnishes
The joy of Potsticker Soup is amplified with creative toppings! Finish each bowl with freshly sliced green onion tops for brightness, maybe a little chopped cilantro for a herbal note, thin slices of red chili if you like a little kick, or a flurry of toasted sesame seeds for crunch. A drizzle more sesame oil or an extra splash of soy can also add another cozy layer if your heart desires.
Side Dishes
While Potsticker Soup is delightfully satisfying on its own, it pairs beautifully with steamed jasmine rice, a bright Asian-inspired salad, or perhaps a side of crispy vegetable spring rolls. If you’re feeding a hungry crowd, a plate of simply steamed edamame or lightly stir-fried bok choy rounds out the meal perfectly.
Creative Ways to Present
Potsticker Soup shines when served family-style in a big pot at the table, so everyone can help themselves to seconds. For extra flair, ladle into deep, wide soup bowls and set out small dishes of toppings for a personalized touch. If you have mini soup crocks, they make the potstickers look especially inviting for a dinner party or special night in.
Make Ahead and Storage
Storing Leftovers
If you find yourself with some leftover Potsticker Soup (lucky you!), let it cool to room temperature before transferring it to an airtight container. Pop it in the refrigerator and enjoy within 2 to 3 days for best results. Keep in mind that the potstickers will continue to absorb broth, so the texture may soften a bit over time—but the flavors keep getting better!
Freezing
Potsticker Soup can be frozen, but it’s best to freeze the broth and cooked spinach separately from the potstickers if possible. This helps preserve the lovely dumpling texture. When ready to enjoy, simply reheat the broth, add fresh or frozen potstickers to cook through, and drop in greens at the end for a freshly made feel.
Reheating
To reheat, pour the soup into a pot and warm gently on the stovetop until steaming hot. You can also microwave individual portions, but do so in short bursts and stir often to avoid overcooking the potstickers. If the soup has thickened, add a splash of extra broth or water to bring back that perfect consistency.
FAQs
Can I use fresh potstickers instead of frozen?
Absolutely! Fresh potstickers cook a bit more quickly, so check them after 3–5 minutes in the simmering soup. Make sure they’re fully cooked and heated through before serving.
Is Potsticker Soup vegetarian?
It can be! Just use vegetable broth and your favorite vegetable potstickers instead of meat-filled ones. Check your potsticker labels to ensure all the ingredients align with your dietary needs.
What can I add to make the soup heartier?
Feel free to toss in sliced mushrooms, shredded carrots, or chopped bok choy when adding the potstickers. These extras add more veggie goodness, color, and filling texture to your Potsticker Soup.
How can I adjust the saltiness?
If your broth or soy sauce is on the saltier side, start with less soy sauce, then add to taste at the end. A little water can always be splashed in to balance a salty broth as well.
Can I make Potsticker Soup spicy?
You can! Add sliced fresh chilies to the broth, stir in a spoonful of chili oil, or serve with a splash of sriracha or chili crisp on top for some heat in every bite.
Final Thoughts
Nothing beats the sheer comfort and ease of Potsticker Soup, especially when you want a meal that feels both indulgent and effortless. Try this recipe once, and I bet it’ll find a permanent place in your rotation—don’t forget to share your favorite creations or clever spins! Here’s to quick meals that taste like a treat, every single time.
Print
Potsticker Soup Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and flavorful soup featuring savory potstickers in a delicious broth, perfect for a quick and satisfying meal.
Ingredients
Broth:
- 6 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 3 green onions, sliced (white and green parts separated)
Additional Ingredients:
- 2 cups baby spinach leaves
- 12–15 frozen potstickers (pork, chicken, or vegetable)
- Optional toppings such as sliced chili, cilantro, or sesame seeds
Instructions
- In a large pot over medium heat, combine broth, soy sauce, rice vinegar, sesame oil, garlic, ginger, and white parts of green onions. Bring to a gentle boil.
- Add frozen potstickers directly to the broth and cook according to package directions, usually 6–8 minutes, until tender and heated through.
- In the last 2 minutes of cooking, stir in baby spinach and cook until just wilted.
- Ladle soup into bowls and garnish with remaining green onion tops and any desired toppings. Serve hot.
Notes
- For extra heartiness, add sliced mushrooms, shredded carrots, or bok choy with the potstickers.
- Adjust soy sauce to taste depending on saltiness of broth.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1¼ cups soup with 3–4 potstickers
- Calories: 220
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 15 mg
