I still remember the first time I tucked a steaming potsticker into a bright, ginger-spiked broth — the dumpling skin softened just enough, the filling stayed juicy, and the whole bowl felt like a warm hug. Potsticker soup is exactly that: quick comfort with the satisfying bite of dumplings and the clean lift of garlic, ginger, and greens. It’s perfect for a weeknight when you want cozy without fuss, or when you want to stretch frozen potstickers into a bowl that feels far more deliberate than reheated takeout.
Why you’ll love this dish
This potsticker soup is fast, flexible, and forgiving. Using pre-made dumplings keeps hands-on time low, while the broth, aromatics, and greens make it feel fresh and homemade. It’s budget-friendly (a little goes a long way), kid-friendly, and easy to customize for spice, protein, or dietary needs. Make it when you want something lighter than ramen but more soul-soothing than plain broth — great for rainy nights, quick lunches, or when guests drop by unexpectedly.
Step-by-step overview
You’ll start by warming a savory broth and coaxing out flavor with garlic and ginger. Then add the dumplings to cook gently in the simmering liquid. Once the dumplings are tender, stir in leafy greens and season with soy sauce. Finish with a scattering of green onions for brightness. Total hands-on time is typically 10–20 minutes depending on whether dumplings are fresh or frozen.
What you’ll need
- Dumplings (fresh or frozen potstickers)
- 4 cups chicken or vegetable broth
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 cups chopped greens (such as spinach or bok choy)
- Soy sauce to taste
- Green onions for garnish
Notes: Use vegetable broth and vegetarian dumplings to keep it meat-free. If you don’t have ginger, a pinch of ground ginger will work in a pinch, though fresh is best. Swap bok choy for napa cabbage, kale, or even a handful of frozen spinach.
Step-by-step instructions
- Pour the chicken or vegetable broth into a large pot and warm it over medium heat until it’s gently simmering. Avoid a hard boil so the broth stays clear.
- Add the minced garlic and grated ginger to the simmering broth. Stir and let them cook briefly — about 30–60 seconds — until fragrant.
- Add the dumplings carefully, spacing them out so they don’t stick together. Cook according to the package instructions — typically 6–8 minutes for frozen, less for fresh — until the dumpling skins are tender and the filling is hot all the way through.
- Stir in the chopped greens and a splash of soy sauce. Let the greens wilt in the hot broth for 1–2 minutes; taste and adjust seasoning.
- Ladle the soup into bowls and sprinkle with sliced green onions. Serve immediately while hot.
Best ways to enjoy it
Serve straight from the pot in deep bowls so the broth stays hot. Add a drizzle of toasted sesame oil or a few drops of chili oil for depth. For texture contrast, pan-fry a few potstickers until crisp and float them on the soup as a garnish. Pair with quick sides like pickled cucumbers, steamed rice, or simple scallion pancakes. A cold beer or jasmine tea works nicely to balance the warm, savory flavors.
Storage and reheating tips
Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove over low-medium heat; hard boiling will break down dumplings and greens. If you plan to keep soup longer, freeze broth separately (without dumplings) for up to 3 months — thaw and add freshly cooked dumplings when serving. If you must freeze a full soup with dumplings, expect some texture loss; reheat slowly and avoid microwaving at high power to prevent sogginess.
Pro chef tips
- Use a good-quality broth as your base — it carries most of the flavor. If time allows, dilute store-bought broth with a little water and add a splash of soy sauce for balance.
- Keep the simmer low when dumplings cook to prevent them from bursting.
- If you want a mix of textures, pan-sear some dumplings first until bottoms are crisp, then finish in the broth for 1–2 minutes.
- Add soy sauce gradually; you can always add more, but you can’t undo over-salting. Finish with a squeeze of lime for brightness if desired.
Creative twists
- Spicy Sichuan: stir in a tablespoon of chili oil and a pinch of Sichuan pepper for numbing heat.
- Miso boost: whisk a teaspoon of white miso into the hot broth for umami richness (do this off-heat to preserve probiotics).
- Korean-style: add chopped kimchi and a teaspoon of gochujang for tang and heat.
- Vegetarian swap: use vegetable broth, mushroom or tofu-filled dumplings, and miso for extra depth.
- Noodle bowl: add cooked thin noodles for a heartier bowl that stretches servings.
Common questions
Q: How long do frozen potstickers take to cook in soup?
A: Typically 6–8 minutes in simmering broth, but follow the package for best results. If they’re very frozen together, give a minute or two extra.
Q: Can I use homemade dumplings?
A: Yes. Follow your dumpling recipe for cooking time; fresh dumplings usually need just 3–5 minutes in simmering liquid. Keep the simmer gentle to avoid tearing.
Q: Can I make the soup ahead of time?
A: Make the broth and prep aromatics and greens ahead. Cook dumplings only when you’re ready to serve for best texture. If you make it fully assembled, expect softer dumpling skins after refrigeration.
Q: Is potsticker soup gluten-free?
A: Not usually — most potstickers and soy sauce contain gluten. Use gluten-free dumplings and tamari (gluten-free soy sauce) to adapt.
Q: How can I keep dumplings from getting soggy?
A: Cook dumplings separately (boil or pan-fry), then add them to bowls and pour hot broth over just before serving. Alternatively, pan-fry a few for a crisp topping.
Q: Are there safety concerns with reheating?
A: Reheat to a rolling simmer (165°F / 74°C) and don’t let leftovers sit at room temperature longer than two hours. Store in shallow containers to cool quickly before refrigerating.
Conclusion
If you want a fast, comforting bowl that feels homemade with minimal effort, this potsticker soup is a reliable go-to. For more recipe ideas and variations to inspire your next batch, check out this Potsticker Soup Recipe | Gimme Some Oven and this Potsticker Soup Recipe | Quick 30-Minute Dinner – Skinnytaste. Try a small twist — a drizzle of sesame oil or a handful of crisped dumplings — and you’ll have a soup that’s simple, satisfying, and uniquely yours.
Print
Potsticker Soup
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Quick and comforting potsticker soup with the satisfying bite of dumplings and fresh greens in a savory broth.
Ingredients
- Dumplings (fresh or frozen potstickers)
- 4 cups chicken or vegetable broth
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 cups chopped greens (such as spinach or bok choy)
- Soy sauce to taste
- Green onions for garnish
Instructions
- Pour the chicken or vegetable broth into a large pot and warm it over medium heat until it’s gently simmering.
- Add the minced garlic and grated ginger to the simmering broth. Stir and let them cook briefly for about 30–60 seconds until fragrant.
- Add the dumplings carefully, spacing them out. Cook according to the package instructions — typically 6–8 minutes for frozen, less for fresh, until the dumpling skins are tender and the filling is hot.
- Stir in the chopped greens and a splash of soy sauce. Let the greens wilt in the hot broth for 1–2 minutes; taste and adjust seasoning.
- Ladle the soup into bowls and sprinkle with sliced green onions. Serve immediately while hot.
Notes
Use vegetable broth and vegetarian dumplings for a meat-free version. Ginger adds the best flavor, but ground ginger can be a substitute in a pinch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian