2025 Potsticker Soup Recipe: Easy Asian Dumpling Soup for Any Night

Potsticker Soup Recipe saved my Tuesday nights. You know those evenings when you want something cozy and filling but your brain is done for the day? This soup is my lazy hero. It tastes like takeout comfort with barely any fuss. You toss in frozen potstickers, a simple broth, a few veggies, and boom, dinner’s done. I keep it flexible and fun, so you can tweak it to match whatever is in your fridge.

Difference between potstickers and dumplings

Let’s clear this up fast so we’re all on the same page. Dumplings are the big category with lots of styles. Potstickers are one type of dumpling, usually pan-seared first, then steamed so they get that golden bottom and tender top. In soup, you can use either, but potstickers hold up especially well because the wrappers tend to be slightly thicker. If you only have gyoza or wontons, they work too. Just watch the cook time since thinner wrappers cook faster.

For a full version of this dish, I wrote a simple walkthrough on my site too. If you want the printable, check out this potsticker soup version that follows the same flow as here.

Key Ingredients for Potsticker Soup

Here’s what makes this cozy bowl work and how I keep it weeknight easy.

• Frozen potstickers – pork, chicken, or veggie all work.
• Broth – chicken or vegetable broth gives the base flavor.
• Aromatics – garlic, ginger, and green onions for brightness.
• Veggies – carrots, mushrooms, baby bok choy, or spinach.
• Flavor boosters – soy sauce, sesame oil, rice vinegar, and chili oil or flakes.
• Optional add-ins – tofu cubes, shredded chicken, or cooked shrimp.

I love this because it feels like a shortcut while still tasting like something you stirred with intention. If you want other simple soup inspiration for cold nights, I also make this creamy beauty on repeat: butternut squash sweet potato soup when I’m craving something velvety.

Broth options: chicken broth vs vegetable broth

Chicken broth gives a richer, deeper flavor that loves soy sauce and sesame oil. It’s my go-to if I’m using pork or chicken potstickers. Vegetable broth is lighter and slightly sweeter. It’s great with veggie potstickers or if you’re loading the pot with greens. If you want a middle ground, do half and half. Taste your broth before the potstickers go in. If it feels flat, a splash of soy sauce or a pinch of salt helps a lot.

If you’re in a soup mood and want a super quick idea too, this 4-ingredient potato soup is cozy and minimal.

Aromatics: garlic, ginger, green onions

These three are the flavor lift. Mince the garlic, grate or finely chop the ginger, and slice the green onions thin. I sauté the white parts of the green onions with the garlic and ginger first so everything gets fragrant. Save the green parts for topping at the end. If ginger is too strong for you, start small and add more after tasting. Fresh beats powdered here, but if all you have is a tube of ginger paste, it’s totally fine.

Vegetables commonly used in dumpling soup

I change these based on what’s hanging out in my crisper. Carrots add sweetness and color. Mushrooms add body. Baby bok choy gives that gentle crunch and looks gorgeous. Spinach wilts instantly and is perfect for last minute. Napa cabbage is classic if you have it. Cut everything bite-sized so it cooks quickly and fits on a spoon. Keep it simple and don’t overthink it.

Flavor boosters: soy sauce, sesame oil, chili oil

This trio is magic. Soy sauce for salt and depth. Sesame oil for toasty richness. Chili oil for heat and a little drama. Start small and adjust. I usually stir in soy sauce and sesame oil while the broth simmers, then let people add chili oil at the table. A splash of rice vinegar right at the end wakes everything up. If it needs more oomph, add a tiny extra spoon of soy sauce and a small pinch of sugar to balance.

Best Potstickers to Use in Soup

Use whatever you like eating on its own. Pork and chicken potstickers are classic and hold up great. Veggie potstickers are softer and mild, which is nice if you want a lighter bowl. Frozen potstickers go straight from the bag to the pot. No thawing needed. If you have homemade potstickers, lucky you. Just simmer them gently since fresh wrappers cook quicker. The main goal here is simple: keep them intact and tender, not mushy.

How to Make Potsticker Soup (Step-by-Step)

Prep your base

Warm a little oil in a pot. Add minced garlic, grated ginger, and the white parts of your green onions. Sauté just until fragrant. Pour in your broth and bring it to a happy simmer.

Add the vegetables

Drop in sliced carrots and mushrooms first since they take longer. When they’re nearly tender, add bok choy or spinach. Season the broth with soy sauce and a little sesame oil. Taste and adjust.

Cook the potstickers

Slide in your potstickers gently. Keep the heat at a steady simmer so they don’t burst. Most frozen potstickers take about 6 to 8 minutes. Stir once or twice, but softly.

Finish and serve

Right at the end, add a splash of rice vinegar and a drizzle of chili oil if you like heat. Ladle into bowls and top with the green parts of the onions. Done. That’s your cozy bowl of love.

If you want an alternate cozy idea from the slow cooker world, this equally comforting bowl of crock pot lasagna soup is a big favorite around here too.

By the way, if you prefer a printable walk-through, grab my friendly version here: Potsticker Soup Recipe.

Tips for the Best Dumpling Soup

These are the little things that make a big difference. I learned most of them the hard way, so you don’t have to.

• Simmer gently. Boiling can split the dumplings.
• Season in layers. Taste the broth before and after the potstickers go in.
• Cut veggies small so everything fits on a spoon.
• Add tender greens at the very end.
• Garnish with fresh green onions for a clean finish.

Also, keep your pot a little roomy. Overcrowding can lead to stuck-together dumplings. And if you love fast comfort food, save this one too: juicy baked chicken thighs make an easy protein side for a bigger dinner spread.

Spicy Potsticker Soup Variation

I make a spicy version when I’m craving a little kick. Whisk a spoon of chili crisp or chili oil into the broth while it simmers, then add a few drops more right before serving. For extra bold bowls, I add thin slices of fresh red chili and a tiny squeeze of lime. If you want smoky vibes, a pinch of gochugaru or red pepper flakes is great. Keep the heat adjustable at the table so everyone can dial it in.

Healthy Potsticker Soup Options

Want it lighter? Use vegetable broth, veggie potstickers, and load up the greens. Trim back the soy sauce and add a little lemon or rice vinegar for brightness. You can also stir in cubes of soft tofu for more protein without much fat. Keep the oil minimal and it still tastes rich thanks to the aromatics. For another wholesome bowl night, try my easy 4-ingredient potato soup that’s gentle and surprisingly satisfying.

Vegetable-Loaded Potsticker Soup

On days I feel like my body is waving a veggie flag, I double the vegetables and cut the amount of potstickers a bit. Add zucchini half-moons, shredded cabbage, and a handful of snap peas. Spinach or kale at the end adds color and makes it feel hearty without getting heavy. Keep the broth bright and clean with a tiny splash of vinegar and a few extra green onions.

Protein Add-Ins and Upgrades

Easy protein ideas

Shredded rotisserie chicken, cooked shrimp, or cubed tofu are my top three. Stir them in at the end so they just warm through. If you want to make it a bigger meal, serve with a platter of baked chicken thighs on the side and let everyone spoon soup into small bowls as a starter.

Make-Ahead and Meal Prep Tips

For meal prep, build the broth with aromatics and veggies ahead of time. Store that separately and add the potstickers right before serving. If you add potstickers too early and store them, they’ll soak up broth and soften. I’ll often freeze a container of broth base and then simmer it while I toss in frozen dumplings straight from the bag. If slow cooker soups are your jam, I rotate this one with a family favorite: crock pot lasagna soup for Italian-style comfort.

How to Store and Reheat Potsticker Soup

Store the broth and the cooked potstickers separately if possible. The dumplings keep better that way. In the fridge, they’re good for about 3 days. For reheating, warm the broth gently on the stove, then add the potstickers for a minute or two just to heat through. Microwave works, but the dumplings can soften more. If you know you’ll have leftovers, cook fewer potstickers and save the rest in the freezer for next time.

Common Mistakes to Avoid

Don’t boil hard. Don’t skimp on aromatics. Don’t add potstickers too early or they’ll burst or turn soggy. Don’t forget to taste your broth before the dumplings go in. And don’t crowd the pot. A little space helps them cook evenly and stay intact.

Common Questions

Can I make it vegetarian?
Yes. Use vegetable broth and veggie potstickers, and skip any meat add-ins. Finish with sesame oil for richness.

Can I freeze leftovers?
You can freeze the broth, but I don’t recommend freezing cooked dumplings. They get mushy. Freeze the broth base and add fresh frozen potstickers when you reheat.

How do I keep potstickers from falling apart?
Keep the heat at a simmer, stir gently, and add them towards the end. Avoid a rolling boil.

What can I add for more protein?
Try tofu cubes, shredded chicken, or shrimp. Add them at the end so they don’t overcook.

Is this recipe spicy?
Only if you want it. Start mild and add chili oil to taste. Easy.

A simple bowl that always hits the spot

If you’re craving a fast, slurpable dinner that feels soothing and a little special, this bowl has your back. My family loves it, and it’s one of those meals I can make while I’m still in my coat after a long day. Save this for your rotation, print the recipe, and make it your own. If you want more ideas or want to compare technique, I also love this version from a favorite blog: Gimme Some Oven. Now grab a bag of dumplings, warm a pot, and enjoy your cozy night in.

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