Potsticker Soup

Why I Love This Recipe

I love how customizable and quick this soup is. It lets me take a shortcut with frozen potstickers but still feels like a homemade, nourishing bowl. The ginger and garlic give it that classic warmth I crave, and the sesame oil finishes it with a toasty aroma that makes the whole kitchen smell amazing. Plus, it’s easy to make vegetarian or spice it up with toppings like chili crisp or fried garlic.

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 fresh ginger, grated or minced

• 4 cloves garlic, minced or pressed

• 6 cups vegetable broth

• 2 tablespoons soy sauce

• 16 to 20 ounces frozen potstickers (any variety)

• 5 scallions, thinly sliced (white and green parts separated)

• 3 baby bok choy, ends trimmed and leaves separated

• 2 teaspoons toasted sesame oil

• Freshly-ground black pepper

Optional toppings:

• Chili crisp

• Toasted sesame seeds

• Furikake seasoning

• Fried garlic

Directions

1. Sauté the mushrooms
   I heat 1 tablespoon of olive oil in a large stockpot over medium-high heat. I add the mushrooms and sauté them for a few minutes until they’re browned and tender.

2. Add aromatics
   I add the remaining tablespoon of olive oil, then stir in the garlic and ginger. I cook them for another 1–2 minutes until everything smells fragrant.

3. Simmer the broth
   I pour in the vegetable broth and soy sauce, stir everything together, and bring it to a boil.

4. Add the potstickers and veggies
   Once the broth is boiling, I add the frozen potstickers, half of the scallions, and the bok choy. I stir and let it simmer for about 3–4 minutes, or until the potstickers are fully cooked.

5. Finish the soup
   I stir in the toasted sesame oil and a few twists of black pepper. I taste and adjust with more soy sauce or pepper if needed.

6. Serve
   I ladle the soup into bowls and top with the remaining scallions. If I want extra flavor or texture, I add toppings like chili crisp, toasted sesame seeds, or fried garlic.

Servings and Timing

• Servings: 4 to 6

• Prep Time: 5 minutes

• Cook Time: 20 minutes

• Total Time: 25 minutes

• Calories: Approx. 350–400 kcal per serving (depending on potstickers used)

Variations

I sometimes swap in different dumplings like gyoza or wontons depending on what I have. If I want to add more veggies, I throw in spinach, napa cabbage, or shredded carrots. For a non-vegetarian version, I use chicken broth and pork potstickers. I also love making it spicy with a spoonful of gochujang or a splash of sriracha.

Storage/Reheating

This soup is best enjoyed fresh, but I store leftovers in the fridge for up to 2 days. The potstickers may soften a bit, but the flavors hold up well. I reheat gently on the stovetop, adding a splash of broth or water if needed.

FAQs

Can I use other types of dumplings?

Yes, I can use any kind of frozen dumplings like gyoza, wontons, or mandu. Just check the cooking time to make sure they’re heated through.

Do I need to thaw the potstickers first?

No need. I add them straight from the freezer—they cook quickly in the hot broth.

Can I make this soup spicy?

Absolutely. I stir in chili crisp, red pepper flakes, or a dash of hot sauce if I want more heat.

What if I don’t have bok choy?

I use spinach, napa cabbage, or even kale as substitutes. Any leafy green works well.

Is this soup gluten-free?

It can be if I use gluten-free soy sauce and make sure the potstickers are certified gluten-free. Always check labels to be sure.

Conclusion

Potsticker Soup is a comforting, easy meal that’s perfect for when I want something warm, fast, and full of flavor. With just a few simple ingredients and one pot, I get a cozy bowl of goodness that’s both filling and customizable. It’s the kind of soup I turn to again and again—especially on chilly days or when I need a quick dinner that still feels special.

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