Potsticker Soup: A Comforting Delight

Why You’ll Love This Recipe

I love this soup because it’s fast, flavorful, and incredibly cozy. Using frozen or store-bought dumplings makes it super convenient, while fresh spinach or bok choy adds a nourishing touch. The ginger, garlic, and sesame oil give the broth depth without needing a long simmer. It’s one of those meals I make when I want to feel taken care of, without spending hours in the kitchen.

Ingredients

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

• 1 package (12 oz) pork or chicken dumplings

• 4 cups low-sodium chicken broth

• 1 tablespoon fresh ginger, grated

• 3 garlic cloves, minced

• 2 cups fresh spinach or bok choy

• 2 tablespoons soy sauce

• 1 teaspoon sesame oil

• 2 green onions, chopped (for garnish)

Directions

1. I start by gathering all the ingredients so everything’s ready to go.

2. In a large pot over medium heat, I add a splash of oil and sauté the minced garlic and grated ginger for about 1 minute, just until fragrant.

3. I pour in the chicken broth and bring it to a gentle boil.

4. Once the broth is simmering, I add the dumplings and let them cook until they’re tender—usually about 5–7 minutes, depending on the type I’m using.

5. I stir in the spinach or bok choy and soy sauce, cooking just until the greens wilt—about 2–3 minutes.

6. Right before serving, I drizzle in the sesame oil for that rich, toasty flavor.

7. I ladle the soup into bowls and top each with chopped green onions for a fresh finish.

Servings and timing

This recipe makes 4 generous bowls of soup and takes about 25 minutes from start to finish. It’s ideal for a weeknight dinner or a quick lunch that feels homemade and comforting.

Variations

I like to switch things up depending on what I have in my kitchen. Sometimes I add sliced mushrooms or shredded carrots for more veggie bulk. I’ve also used vegetable broth and veggie dumplings for a vegetarian version. If I want extra heat, I add a dash of chili oil or red pepper flakes. And for a heartier meal, I stir in a handful of cooked ramen noodles or rice at the end.

Storage/Reheating

This soup is best enjoyed fresh, but leftovers will keep in the fridge for up to 2 days. I store it in an airtight container and reheat gently on the stove or in the microwave. If the dumplings soak up too much broth, I just add a splash of water or extra stock when reheating.

FAQs

Can I use frozen dumplings?

Yes, I use frozen dumplings straight from the freezer—no need to thaw. They cook perfectly in the hot broth.

What kind of dumplings work best?

I usually go with pork or chicken gyoza-style dumplings, but any type of Asian-style potsticker or wonton will work well in this recipe.

Can I make this soup vegetarian?

Absolutely. I use veggie dumplings and swap in vegetable broth. I’ve also added tofu cubes for extra protein.

What can I serve with this soup?

I keep it simple with a side of steamed edamame, a cucumber salad, or a small dish of kimchi. It’s also great on its own as a full meal.

How do I keep dumplings from falling apart?

I avoid over-stirring once the dumplings are in the pot and make sure not to overcook them. They’re ready as soon as they float and feel tender.

Conclusion

Potsticker Soup is one of those feel-good meals I keep coming back to. It’s fast, flexible, and full of bold, comforting flavors that make dinner feel special without the stress. Whether I’m cooking for guests or just want to cozy up with a bowl of something warm, this recipe never fails to deliver.