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A bowl of homemade potsticker soup filled with dumplings, carrots, and greens in a rich, flavorful broth, garnished with sesame seeds, cilantro, and sliced green onions.

Potsticker Soup

A quick, cozy one-pot Potsticker Soup made with frozen dumplings, broth, and whatever vegetables are hanging around. Ready in twenty minutes, full of flavor from garlic, ginger, and sesame oil — it’s comfort food you can make on autopilot.
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Prep Time 5 minutes
Cook Time 15 minutes
Simmer Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: Asian, Fusion
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup:
  • 1 bag frozen potstickers - 24–30 count pork or chicken
  • 6 cups chicken broth - or vegetable broth
  • 2 cups water - to stretch broth
  • 4 cloves garlic - minced
  • 1 tablespoon ginger - grated or minced
  • 3 tablespoons soy sauce - or tamari for gluten-free
  • 1 tablespoon sesame oil - add more for richer taste
  • 2 stalks - green onions sliced
  • 2 cups bok choy - chopped
  • 1 cup mushrooms - sliced
  • 1 whole carrot - sliced thin
  • 1 handful spinach - or baby greens
For Serving:
  • green onions - extra for topping
  • sesame seeds - garnish
  • chili oil or sriracha - optional heat
  • lime wedges - squeeze before serving
  • crispy garlic or shallots - optional crunch
  • cooked rice noodles - for a heartier meal
  • soft-boiled egg - optional topping

Equipment

  • 1 Large pot or Dutch oven (For boiling soup and dumplings)
  • 1 Wooden Spoon (For stirring ingredients)
  • 1 Ladle (For serving soup)
  • 1 Sharp knife (For chopping vegetables)
  • 1 Cutting board (Prep area for vegetables)

Method
 

  1. Combine broth, water, garlic, and ginger, then bring everything to a rolling boil.
  2. Stir in soy sauce, sesame oil, and green onions to create a flavorful soup base.
  3. Add carrots first, then mushrooms and bok choy, cooking until slightly tender.
    A pan filled with fresh vegetables including bok choy, sliced carrots, and mushrooms, ready to be cooked as the base for potsticker soup.
  4. Drop frozen potstickers directly into soup and simmer until soft and floating.
  5. Add spinach, adjust seasoning, and serve hot with toppings like chili oil and sesame seeds.
    A bowl of spicy potsticker soup topped with wilted greens, sesame seeds, shredded carrots, and green onions, served with a wooden spoon in a rustic brown bowl.

Nutrition

Serving: 350gCalories: 310kcalCarbohydrates: 32gProtein: 18gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 1050mgPotassium: 480mgFiber: 3gSugar: 4gVitamin A: 4200IUVitamin C: 20mgCalcium: 80mgIron: 2mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

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