Potsticker Soup
Okay, so the first time I tried making potsticker soup—really just winging it after a way-too-long day—I accidentally used chili oil instead of sesame (let’s just say, my tongue still blames me). But! Ever since, it’s become a total lifesaver meal in my kitchen, especially when I want something warm, cozy, and kind of fake-fancy without actually doing a ton. My sister still jokes that this soup is ‘what happens when takeout and homemade snuggle up together.’ She’s not exactly wrong.
Why I Keep Coming Back to This Soup
Honestly, I make this when I want something comforting but don’t want to stand in front of the stove stirring forever—I love to just chuck in a bag of frozen potstickers from Trader Joe’s or the local Asian market and get dinner done (confession: the actual chopping is what I sometimes skip, and no one has ever complained). My family goes absolutely bananas for this, especially if I’ve had the foresight to fry the potstickers just a little first for that golden edge. And if I’m being honest, sometimes I don’t even chop the green onions super small. I just snip them in with scissors. Efficiency, right?
Here’s What You’ll Need (and What I Swapped… Shhh)
- 1 bag frozen potstickers/dumplings (Chicken, pork, veggie, whatever! My grandmother insisted on Wei Chuan ones, but honestly any will do. Sometimes I use leftover homemade ones and feel smug.)
- 6 cups chicken broth (I’ve used veggie broth plenty—it works. Once, I even used mushroom bouillon, but it was a bit much, so proceed with caution!)
- 2 cloves garlic, minced-ish (I sometimes don’t even bother pressing them completely. Lazy days.)
- 2-inch ginger, sliced or minced (can sub with a glug of bottled ginger, which isn’t the same… but life happens)
- 2 big handfuls of baby spinach (bok choy works too; once I even used kale because it was dying in my fridge)
- 3 green onions, chopped (Or snipped in with kitchen scissors because why not)
- 1-2 tbsp soy sauce (Low sodium? Tamari? All good. You do you!)
- 1 tsp toasted sesame oil (optional but yum)
- Red pepper flakes or chili oil, for serving (trust me—some like it hot)
- Optional: handful of shredded carrots, mushrooms, or a splash of rice vinegar if you want to briefly flirt with hot-and-sour soup territory
Cooking Directions (aka, How I Actually Make This)
- In a big ol’ pot (Dutch oven is fancy but a regular saucepan is just dandy), heat a smidge of oil over medium. Toss in garlic and ginger. Let them sizzle for a minute or two, but don’t walk away—burned garlic is heartbreak in soup form.
- Pour in the broth; bring it up to a gentle simmer. This is where I usually get distracted and check my phone. My bad.
- Add the potstickers straight from the freezer (no need to thaw; who has time?). Stir gently so they don’t glue to the bottom. Let them bob around for 6-8 minutes or until they’re cooked through—check your bag for the timing if you want to be precise, but honestly, a few extra minutes won’t ruin anything.
- Toss in the green onions, spinach, and whatever other veggies you want. Wilt the greens for another 2-ish minutes. Sometimes I forget and they get extra soft—not the end of the world!
- Stir in soy sauce and a drizzle of sesame oil. Taste and add more soy sauce or a dash of pepper if you like. This is where I sneak a spoonful. Don’t tell.
- Ladle into bowls and top with chili oil or red pepper flakes if you’re into that. Or, skip it if spice isn’t your thing.
Notes from My Noodle-Splattered Notebook
- If your potstickers fall apart a little, don’t fret; it turns the broth even yummier (the technical term is ‘deliciously messy’).
- I used to think you needed fancy broth, but honestly, even a bouillon cube and hot water will do in a pinch (I’ve tried Better Than Bouillon a lot lately).
- On busy nights, I skip the ginger, but when I do add it, the whole house smells utterly inviting.
- Sometimes the soup looks a bit cloudy—no worries, it’ll still taste great.
Tinkering: Variations that Actually Happened
- Try dropping in a soft-boiled egg—it’s not traditional, but my husband loves that sort of ramen-y vibe.
- Once I added canned corn for crunch. Surprisingly good.
- One time I tried adding diced tomatoes—don’t do it. Made the broth weirdly sweet. Lesson learned!
- Vegan friends: use veg broth and frozen veggie dumplings, skip the egg. Still delish.
What I Actually Use to Make This (And What to Grab If You Don’t Have It)
- Soup pot or Dutch oven – But honestly, any big-ish pot will do.
- Chef’s knife … although in a pinch, I’ve literally just used kitchen scissors for the greens. It’s not fancy, but it works.
- Ladle – Or, if you can’t find yours, a coffee mug with a handle has (embarrassingly) worked for me.
Keeping Leftovers (Though, Let’s Be Real…)
Store leftovers (if you somehow have any) in an airtight tub in the fridge for up to 2 days. The dumplings soak up broth and get a little softer, which I kind of love. In my house, it honestly never lasts more than a day, tho (more than once, I’ve caught my teenager microwaving the last mug for breakfast).
How I Love to Serve Potsticker Soup
I usually sprinkle lots of sliced green onions on mine, which my kids immediately pick out—family tradition, apparently. Sometimes, for a full meal, I’ll do a quick smashed cucumber salad on the side (like this one from The Woks of Life). Or just some sesame crackers to scoop up broth. And honestly, a bit of chili crisp on top makes almost anything better. Just saying.
Lessons from My Many Goofs (True Pro Tips… Sort Of)
- Don’t be tempted to boil the potstickers hard—been there, done that, ended up with soup that looked like dumpling confetti. Simmer, don’t boil like mad.
- I once crammed in way too many potstickers because I thought, ‘more is more.’ Turns out… less is more unless you want a stew (which hey, might be good too).
- Taste as you go. I skipped this once and ended up with wayyy too much soy sauce. You can always add more, but you can’t take it out. I keep learning that the hard way.
Questions I Actually Get (aka, Potsticker Soup Hotline)
- Can I use any brand of frozen potstickers? Absolutely! Use whatever you can get—homemade, store brand, fancy ones from the Asian market. My uncle claims he can taste the difference, but I think he’s fibbing.
- What if my potstickers burst? Happens to the best of us (literally every third time for me). The filling just makes the broth heartier. It’s all edible, promise.
- Is this soup freezer-friendly? Well, yes and no. The broth freezes fine, but the potstickers themselves get mushy. If you want to freeze, make the soup base and add fresh potstickers when reheating. Or just finish it off—it won’t last long. Trust me.
- What can I serve with this? I like a crunchy salad or maybe some pickled veggie nibbles, but you can totally treat it as a one-bowl wonder. Oh, or rice if you’re extra hungry.
- Do I need to fry the potstickers first? Not at all, but sometimes I do, and the crispy bits are… chef’s kiss. But usually I skip it because, well, time.
Honestly, potsticker soup is one of those recipes that feels like a cozy sweater—it never goes out of style, it always delivers, and it forgives a multitude of kitchen sins. Give it a go the next time your brain can’t handle a full dinner project. And if you accidentally use chili oil instead of sesame? Well, now you know you’re in good company.
P.S. If you want to geek out about all things dumpling, I love following Dumpling Squared for wild dumpling inspiration, though some of their stuff makes my kitchen look like a disaster zone (not hard to do!).
Ingredients
- 12 frozen potstickers
- 6 cups low-sodium chicken broth
- 1 cup sliced mushrooms
- 1 cup baby spinach leaves
- 1 large carrot, thinly sliced
- 2 green onions, thinly sliced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
Instructions
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1In a large pot, heat sesame oil over medium heat. Add grated ginger and minced garlic; sauté for 1 minute until fragrant.
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2Pour in chicken broth and soy sauce. Bring to a simmer.
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3Add sliced carrots and mushrooms to the pot. Simmer for 5 minutes until the vegetables begin to soften.
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4Add frozen potstickers directly to the simmering soup. Cook for 6-8 minutes, or until potstickers are heated through and floating.
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5Stir in baby spinach and half of the sliced green onions. Cook for 1-2 minutes until the spinach wilts.
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6Ladle soup into bowls and garnish with remaining green onions. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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