This Potsticker Soup Always Reminds Me of Rainy Days

You know that soup you start making just because you accidentally bought two bags of frozen potstickers—then wind up craving it every time the forecast calls for rain? Yeah, that’s this potsticker soup for me. The first time I tried making it was basically out of desperation (“Let’s clean out the fridge!”… said no one with excitement), but then it became the meal I turn to for lazy comfort. One time my husband called it my “cheat soup,” which is honestly fair, but now he asks for it whenever he’s feeling under the weather, so I think we know who’s winning here.

Every time I cook this up, it feels like a little kitchen hug—especially when I’m still in my pajamas at 3:00pm (please, don’t judge; we’ve all been there). Sometimes I even throw on an old jazzy playlist and pretend I’m in a cozy Shanghai café, because why not?

Why I Keep Making This (Even When There’s Actual Food in the House)

I make this soup when I seriously can’t be bothered to spend hours over the stove. My family goes a bit wild for this one, mainly because it’s got that perfect mix of slurp-ability and hearty satisfaction. Even my picky nephew will eat the veggies—though don’t let him know I said that; apparently, if it’s in soup form, it’s not “real” vegetables (kids have their own logic, right?).

Also—classic me—I used to get potstickers stuck to the bottom of the pot, but this soup totally fixes that problem. So, if you’re like me and spend more time scraping than cooking, you’ll love this.

Here’s What You Need (But Substitutions Are the Name of the Game)

1 bag of frozen potstickers or dumplings (any filling, honestly—pork is classic, but veggie works; my grandma swore by that brand with the bear on it, but I just grab whatever’s on sale)
6 cups chicken broth (sometimes I use vegetable broth if that’s what happens to be open, or even that stuff in the box; homemade is great, but not at 6pm on a Tuesday)
2 cups baby spinach (or kale, or honestly, that bag of whatever greens you find deepest in the fridge drawer)
2-3 green onions, sliced (but in a pinch, half a red onion finely chopped is… fine, I guess?)
1-2 carrots, peeled and thinly sliced (or matchstick if you’re feeling fancy; pre-shredded actually works, too)
A thumb-sized piece of ginger, sliced (confession: I use the jarred stuff sometimes; don’t judge me)
2-3 garlic cloves, smashed (or about a teaspoon of the minced jar version if you’re as lazy as me)
2 tablespoons soy sauce (I usually just pour until it looks right, but you do you)
1 teaspoon sesame oil (optional, but it makes it taste more special)
Chili oil or sriracha, to taste (for those who like to live dangerously)

Let’s Make It: Directions (Some Exact, Some… Not So Much)

Heat up a big ol’ pot over medium. Add a splash of oil, and toss in your ginger and garlic. Stir for, I don’t know, a minute, until it smells like actual food is happening.
Pour in the broth and bring it to a gentle simmer. Sometimes I crank the heat and then forget about it—don’t do that. Watch the pot for a second.
Drop in your carrots. Let them cook for maybe 2-3 minutes (this is where I usually sneak a taste—raw carrot is underrated).
Add the potstickers straight from the freezer. Don’t defrost, don’t overthink it. Plop them in and let them bubble gently, about 5–7 minutes (or until they float and look puffy, which is always a good sign). Don’t freak out if the soup looks cloudy—it always does at this stage.
Now, add your spinach and green onions and soy sauce. Stir, let the greens wilt for a minute, then drizzle your sesame oil. Take the pot off heat.
Serve in bowls, top with extra green onions if you’re feeling generous, and definitely a squirt of sriracha if you like heat (just not before a big meeting—you’ve been warned).

Just Some Notes (AKA, Lessons Learned After Messing Up)

Don’t overcook the potstickers—if you do, they turn into weird mushy clouds. Not in a good way.
I tried browning the dumplings first in the pot, thinking it’d add flavor—eh, it just stuck like crazy and made my soup greasy. Simmering works best.
On second thought, adding veggies is flexible here: I once used bok choy stems and it tasted great, but celery didn’t quite vibe (your call, though).

Soup Experiments That Work (And One That Flopped)

Once, I used miso paste instead of part of the soy sauce. Tangy and lovely, actually.
Added a handful of frozen peas. Nobody noticed, but I knew.
Tried with those “fancy” truffle oil drizzles? Too weird; stick with sesame.

What If I Don’t Have a Big Soup Pot?

Honestly, any saucepan that holds at least 2.5 quarts will do. I’ve even made a half-batch in a deep frying pan when every other pot was MIA. So don’t stress about the tools—just eyeball the liquid amount.

Storing Leftovers—But Only If There ARE Any

Here’s the thing: leftovers will keep in the fridge for 2 days, covered. But in my house? It’s usually just me standing over the stove late at night eating straight form the pot. FYI, the potstickers soak up a lot of broth overnight, so you might need to add more before reheating.

How I Like to Serve It (And How My Family Actually Eats It)

If it’s just me, I go heavy on the chili oil and add crispy garlic on top. When guests are over, I put out bowls of extra soy sauce, chopped cilantro, and those crunchy fried onions (the kind meant for casseroles, don’t judge!) so everyone can jazz it up. Somehow, there’s always someone fishing for the biggest potsticker; it’s practically a family sport.

If I Could Tell My Past Self One Thing: Don’t Rush!

I once tried to hurry the potstickers by turning up the heat. Disaster. The outsides exploded, and the filling turned to glue. Take it slow; let them simmer gently, and they’ll thank you by staying whole and delicious.

Potsticker Soup FAQ—Real Questions from Real Friends

Can I use homemade potstickers?: Absolutely, mate. It takes a bit more work—a lot more dough sticking to your fingers—but the flavor is killer. (But frozen is honestly fine, too!)
How spicy is this soup?: Only as spicy as you want it. I’m a fan of spicy, but I hold back when my nephew’s around (he once thought a speck of chili was a “fireball”).
Is it freezer-friendly?: I wouldn’t recommend freezing after adding the potstickers, they go kind of chewy-wonky. The broth can be frozen though, then just add potstickers fresh when you reheat.
Can I make it vegetarian or vegan?: Yup, just use veggie broth and meatless dumplings. Actually, I think it’s even more flavorful that way if you grab the dumplings with shiitake mushrooms.
Why are my potstickers mushy?: Probably overcooked, or the soup boiled instead of simmered. Trust me, I’ve made this more times than I care to admit—it’s always better to err on the side of under than over.

Side thought: Is there anything a big warm bowl of soup can’t fix? I once tried feeding it to my cranky cat. Did not work. So, apparently, yes—it’s not magic for *everything*.

Potsticker Soup Recipe: Cozy, Flavorful Bowls Made Easy