Name: Potsticker Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 2 tablespoons olive oil, divided; 8 ounces shiitake mushrooms, thinly sliced; 2 tablespoons grated or minced fresh ginger; 4 cloves garlic, pressed or minced; 6 cups vegetable broth; 2 tablespoons soy sauce; 16–20 ounces frozen potstickers; 5 scallions, thinly sliced and divided; 3 baby bok choy, ends trimmed and leaves separated; 2 teaspoons toasted sesame oil; Freshly ground black pepper, to taste; Optional toppings: chili crisp, toasted sesame seeds, furikake, fried garlic

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I love a comforting soup that’s both quick and flexible—and this potsticker soup fits the bill perfectly, coming together in about 25 minutes with minimal effort.

Why You’ll Love This Recipe

I adore this potsticker soup because it’s cozy, customizable, and fast. I usually lean on frozen dumplings and a few fresh veggies, and before I know it, a flavorful, warming bowl of soup is ready. If I want, I can switch up the broth, dumplings, or toppings—so it never gets boring.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil, divided
8 ounces shiitake mushrooms, thinly sliced
2 tablespoons grated or minced fresh ginger
4 cloves garlic, pressed or minced
6 cups vegetable broth
2 tablespoons soy sauce
16–20 ounces frozen potstickers
5 scallions, thinly sliced and divided
3 baby bok choy, ends trimmed off and leaves separated
2 teaspoons toasted sesame oil
freshly ground black pepper
optional toppings: chili crisp, toasted sesame seeds, furikake, fried garlic

directions

I heat 1 tablespoon olive oil in a stockpot over medium-high heat. I add the mushrooms and sauté until browned.
I stir in the remaining tablespoon of oil, along with the ginger and garlic, and cook for 1 to 2 minutes until fragrant.
I pour in the vegetable broth and soy sauce, bring it to a boil, then stir in the frozen potstickers, half of the scallions, and the bok choy. I let everything simmer for 3 to 4 minutes until the dumplings are tender.
I drizzle in the sesame oil, add freshly ground black pepper, and taste to adjust with more soy sauce if needed.
I serve the soup hot, garnished with the remaining scallions and any optional toppings I have on hand.

Servings and timing

Servings: 4 to 6
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Variations

Add protein: I sometimes brown chicken before starting for extra heartiness.
Extra veggies: Bell peppers, broccoli, carrots, peas, or zucchini are all welcome additions.
Umami boosters: A spoonful of miso (stirred in off-heat) or a splash of Shaoxing wine adds depth.
Spicy twist: Enhancing with chili crisp, hot oil, or fresh chiles kicks it up a notch.
Greens swap: If I don’t have bok choy, baby spinach, kale, or Swiss chard work beautifully.

storage/reheating

I refrigerate leftovers in an airtight container for up to 3 days. When reheating, I warm it on the stove and stir in a splash of broth if it’s too thick. Potstickers may soften slightly but still taste great—if I want texture, I add fresh ones when reheating.

FAQs

How can I prevent the dumplings from falling apart?

I like to add frozen potstickers just a few minutes before serving—about 3 to 4 minutes—so they stay intact. Browning them first in oil also helps keep them firm.

Can I use chicken broth instead of vegetable broth?

Absolutely. I often switch to chicken broth for a richer taste—it works just as well.

Is there a gluten-free version?

Yes. I look for gluten-free dumplings and use tamari instead of soy sauce. Spinach or bok choy remains gluten-free and delicious.

Can I make this soup vegan?

Definitely! As long as the broth and potstickers are vegan, I keep the recipe entirely plant-based. I love the coconut or miso additions in vegan versions.

Can I freeze leftovers?

I don’t recommend freezing the dumplings—they can get mushy. But I’ll freeze the broth and veggies separately, then add fresh potstickers when reheating later.

Conclusion

This potsticker soup has become one of my go-to weeknight meals—it’s fast, flexible, and always satisfying. I enjoy changing up the veggies, proteins, and toppings based on what’s in my fridge, so it feels new every time. I hope this recipe warms and nourishes you just like it does for me.

Potsticker Soup

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Author: Sue
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4–6 servings
Category: Soup
Method: Stovetop
Cuisine: Asian-Inspired
Diet: Vegan

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Description

This cozy, quick potsticker soup comes together in just 25 minutes using frozen dumplings, fresh veggies, and a savory broth—perfect for busy weeknights and endlessly customizable.

Instructions

Heat 1 tablespoon olive oil in a stockpot over medium-high heat. Add the mushrooms and sauté until browned.
Add the remaining tablespoon of olive oil, followed by the garlic and ginger. Sauté for 1–2 minutes until fragrant.
Pour in the vegetable broth and soy sauce. Bring to a boil, then add the frozen potstickers, half of the scallions, and bok choy. Simmer for 3–4 minutes until the potstickers are tender.
Stir in the toasted sesame oil and freshly ground black pepper. Adjust seasoning with more soy sauce if needed.
Ladle the soup into bowls and garnish with the remaining scallions and any optional toppings desired.

Notes

Browning the potstickers in oil beforehand can help them hold their shape better.
Customize with extra veggies, proteins, or spicy toppings.
Use gluten-free dumplings and tamari for a gluten-free version.
Use vegan broth and dumplings to keep the soup plant-based.
Reheat gently with a splash of broth to maintain consistency.