We all have that one bag of frozen potstickers sitting in the back of the freezer, waiting for a "snack" night. But I'm here to give those humble dumplings a promotion! This Potsticker Soup transforms that simple frozen staple into the star of a complete, wholesome dinner. By simmering them in a rich, ginger-infused broth with fresh veggies, we turn a "backup plan" ingredient into a restaurant-quality dumpling soup that feels intentional, elegant, and incredibly satisfying.
Potsticker soup recipe comes together in just 25 minutes and is easy to customize with your favorite dumplings and veggies. Uses frozen potstickers and a flavorful broth. Comes together in about 20 minutes and is delicious! Made with frozen chicken dumplings, veggies, and bone broth. The perfect 15-minute meal! This soup is fast, easy, incredibly delicious and perfect for busy weeknights.
Jump to:
- Why You'll Love This Potsticker Soup
- Ingredients for Potsticker Soup
- How to Make Potsticker Soup
- My Top Tips for This Recipe
- Making This Soup with My Family
- Substitutions for Potsticker Soup
- Variations for This Recipe
- Equipment Needed
- Storage Tips
- Adam's Tip
- FAQ about Potsticker Soup
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love This Potsticker Soup
- Lightning-fast dinner: This potsticker soup recipe easy delivers restaurant-quality flavor with quick 20–30 minute prep using frozen dumpling / potsticker base.
- Incredibly customizable: Whether you want potsticker soup with coconut milk, creamy potsticker soup, or potsticker soup with bok choy, this recipe adapts beautifully.
- Pantry-friendly: Using frozen potstickers and simple ingredients makes this one of the easy soup recipes that's always within reach.
Ingredients for Potsticker Soup
This recipe uses frozen dumpling / potsticker base for convenience and speed. The umami soy-sauce broth creates incredible depth, enhanced with shiitake mushrooms & ginger aromatics and toasted sesame oil richness. The simple Asian-inspired stock (chicken or vegetable) forms the foundation, finished with green onion (scallion) garnish for freshness.
What You'll Need
For the Broth Base:
- 2 tablespoons vegetable oil or toasted sesame oil
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 8 ounces shiitake mushrooms, sliced
- 6 cups chicken or vegetable broth
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon mirin or brown sugar (optional)
- Salt and pepper to taste
For the Soup:
- 1 package (20-24 ounces) frozen potstickers or dumplings (chicken, pork, or vegetable)
- 3 cups bok choy, chopped (or baby bok choy, halved)
- 2 cups napa cabbage or regular cabbage, chopped
- 1 cup snap peas or snow peas (optional)
- 1 large carrot, julienned or thinly sliced
For Serving:
- 4 green onions, sliced
- Fresh cilantro, chopped (optional)
- Chili crisp or sriracha
- Extra sesame oil for drizzling
- Furikake seasoning (optional)
- Lime wedges
Why These Ingredients Matter
- Frozen potstickers: The frozen dumpling / potsticker base saves time while providing hearty, satisfying bites in this quick 20–30 minute prep meal.
- Shiitake mushrooms & ginger: The shiitake mushrooms & ginger aromatics create authentic Asian flavor that makes this taste restaurant-quality.
- Toasted sesame oil: The toasted sesame oil richness adds nutty depth that elevates the broth beyond basic chicken soup.
How to Make Potsticker Soup
Step-by-Step Directions
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
- Add garlic and ginger for shiitake mushrooms & ginger aromatics base and cook for 1 minute until fragrant.
- Add sliced shiitake mushrooms and cook for 3 to 4 minutes until softened.
- Pour in simple Asian-inspired stock (chicken or vegetable) broth.
- Add soy sauce, rice vinegar, and mirin for umami soy-sauce broth flavor.
- Stir in toasted sesame oil richness (sesame oil).
- Bring to a boil, then reduce heat and simmer for 5 minutes to develop flavors.
- Add carrots and cabbage, simmer for 3 minutes.
- Add frozen dumpling / potsticker base (frozen potstickers) and cook according to package directions, typically 5 to 7 minutes.
- Add bok choy in the last 2 minutes of cooking until wilted.
- If using snap peas, add them in the last minute.
- Taste and adjust seasonings with salt, pepper, or more soy sauce.
- Remove from heat.
- Ladle into bowls and top with green onion (scallion) garnish.
- Finish with crispy-furikake or chili crisp topping, cilantro, and a drizzle of sesame oil.
Hint: For potsticker soup with coconut milk, add 1 can of coconut milk in step 7 for a creamy, Thai-inspired twist.
My Top Tips for This Recipe
Don't overcook the frozen dumpling / potsticker base. They should be tender but not falling apart. The shiitake mushrooms & ginger aromatics build incredible flavor, so don't skip sautéing them first. Add the bok choy at the very end to keep it bright green and crisp-tender. For maximum umami soy-sauce broth depth, use low-sodium broth so you can control the salt level. The toasted sesame oil richness should be added at the end as a finishing oil, not for cooking. This technique is similar to what we use with our chicken pot pie soup, where proper timing makes all the difference.
Making This Soup with My Family
Last Tuesday, Adam helped me make this potsticker soup recipe easy for dinner. He was in charge of counting the frozen potstickers as we added them to the pot. "Mom, these look like little pillows! Can I add them one by one?" he asked excitedly. When it came time to add the green onion (scallion) garnish, he carefully sprinkled them on top.
When we sat down to eat, Adam picked up a dumpling with his spoon. "This is so fun to eat! The dumplings are like treasure in the soup!" Grandma Viola tried hers and said, "This uses frozen potstickers and a flavorful broth. Comes together in about 20 minutes and is delicious, and this is absolutely perfect. This is exactly the kind of quick 20–30 minute prep meal we need on busy nights."
Substitutions for Potsticker Soup
- Dumplings: Use any customizable meat or veggie potstickers you prefer, including trader joe's potsticker soup style dumplings from Trader Joe's.
- Greens: Replace potsticker soup with bok choy with spinach, kale, or potsticker soup with cabbage only.
- Broth: Make creamy potsticker soup by adding coconut milk, or keep it light with simple Asian-inspired stock (chicken or vegetable).
- Mushrooms: Use any mushrooms you have on hand if shiitake aren't available for the shiitake mushrooms & ginger aromatics base.
Variations for This Recipe
- Thai coconut version: Make potsticker soup with coconut milk or thai coconut potsticker soup by adding 1 can coconut milk and red curry paste.
- Spicy version: Create spicy potsticker soup by adding chili paste, sriracha, or lots of crispy-furikake or chili crisp topping.
- Crockpot version: Try potsticker soup crockpot style by adding broth, vegetables, and seasonings to slow cooker on low 4 hours, then add frozen potstickers in last 30 minutes.
- Pioneer Woman style: Make pioneer woman potsticker soup by adding extra vegetables and fresh herbs for a heartier version.
- Mushroom-forward: Create potsticker mushroom soup by doubling the shiitake mushrooms & ginger aromatics for extra umami. Check out this spicy potsticker soup for more inspiration.
Equipment Needed
- Large pot or Dutch oven: Essential for cooking this quick 20–30 minute prep recipe with room for all the dumplings and vegetables.
- Sharp knife: For prepping the shiitake mushrooms & ginger aromatics and vegetables.
- Ladle: For serving with plenty of dumplings and veggies in each bowl.
- Grater or microplane: For mincing fresh ginger easily.
Storage Tips
- Refrigerator: Store in an airtight container for up to 3 days. The frozen dumpling / potsticker base may soften as it sits in the umami soy-sauce broth.
- Freezer: Freeze the broth base without dumplings for up to 3 months. Add fresh frozen potstickers when reheating.
- Reheating: Warm gently over medium heat, stirring occasionally. Add extra simple Asian-inspired stock (chicken or vegetable) if it thickens.
This recipe is perfect for family dinner occasions and soup lunch ideas for work. The shiitake mushrooms & ginger aromatics with toasted sesame oil richness makes it ideal for easy fall healthy dinners. It pairs beautifully with our chicken tortilla soup or italian penicillin soup when you want variety in your soup recipes collection.
Adam's Tip
"The dumplings are the best part, so make sure you get lots in your bowl! Also, the chili crisp on top makes it taste spicy and yummy. Don't forget to slurp the noodles... I mean dumplings!"
FAQ about Potsticker Soup
Are potstickers good in soup?
Yes! Potstickers are excellent in soup because they absorb the flavorful umami soy-sauce broth while staying tender and delicious. The frozen dumpling / potsticker base makes this incredibly convenient for quick 20–30 minute prep meals. The dumplings add heartiness and protein, making it a complete meal. Whether you use customizable meat or veggie potstickers, they pair perfectly with the shiitake mushrooms & ginger aromatics and green onion (scallion) garnish. This is why potsticker soup recipes have become part of trending soup recipes and most pinned soup recipes as both easy soup recipes and cheap dinner for 1 options.
What are the ingredients for potsticker soup?
Essential ingredients include frozen dumpling / potsticker base (frozen potstickers or dumplings), simple Asian-inspired stock (chicken or vegetable) broth, shiitake mushrooms & ginger aromatics, and umami soy-sauce broth seasonings (soy sauce, rice vinegar). Add toasted sesame oil richness for depth and green onion (scallion) garnish for freshness. For potsticker soup with bok choy, include bok choy and other vegetables like cabbage and carrots. Top with crispy-furikake or chili crisp topping. For creamy potsticker soup or potsticker soup with coconut milk, add coconut milk to the simple Asian-inspired stock (chicken or vegetable) base.
Are potstickers the same as soup dumplings?
No, potstickers and soup dumplings are different. Potstickers are pan-fried dumplings with a crispy bottom and savory filling, while soup dumplings (xiaolongbao) contain hot broth inside the dumpling wrapper. However, both work wonderfully in this recipe. When you add frozen dumpling / potsticker base to the umami soy-sauce broth, the potstickers become soft and tender, similar to boiled dumplings. For potsticker soup recipe easy versions, frozen potstickers from stores like trader joe's potsticker soup options are perfect. The quick 20–30 minute prep makes this one of the easy soups using frozen potstickers or frozen dumplings.
What vegetables go well in potsticker soup?
Many vegetables pair beautifully with this dish. Potsticker soup with bok choy is classic, as the tender greens complement the umami soy-sauce broth. Potsticker soup with cabbage (napa or regular) adds crunch and sweetness. The shiitake mushrooms & ginger aromatics provide earthy depth. Other great options include snap peas, snow peas, carrots, baby corn, and spinach. For vegetable soup recipes inspiration, add seasonal ingredients you have on hand. The vegetables cook quickly in the quick 20–30 minute prep time. For root vegetable soup variations, add thinly sliced radishes or daikon for authentic Asian flavor with the green onion (scallion) garnish.
Conclusion
It's amazing what a little creativity can do with a freezer staple. I hope this recipe inspires you to look at that bag of dumplings differently, not just as a quick snack, but as the beginning of a beautiful, comforting family meal. This dish proves that frozen potstickers can be transformed into something truly special with the right broth and vegetables.
The shiitake mushrooms & ginger aromatics and umami soy-sauce broth with toasted sesame oil richness elevate humble dumplings to restaurant quality. Whether you make it traditional, try potsticker soup with coconut milk, or add extra crispy-furikake or chili crisp topping, this potsticker soup recipe easy approach delivers every time. The quick 20–30 minute prep makes it perfect for family dinner. Try our vegetable beef soup or chicken pot pie soup for more creative freezer staple meals. Enjoy!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Potsticker Soup:
recipe
Easy Potsticker Soup Family Favorite Weeknight Dinner
Equipment
- 1 Large pot or Dutch oven Make sure it is large enough for broth and dumplings to simmer comfortably.
- 1 Cutting board
- 1 Sharp knife
- 1 Ladle
Ingredients
- 2 tablespoons vegetable oil or toasted sesame oil for extra flavor.
- 4 cloves garlic minced.
- 2 tablespoons fresh ginger minced.
- 8 ounces shiitake mushrooms sliced.
- 6 cups chicken broth or vegetable broth.
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 package 20 to 24 oz frozen potstickers chicken, pork, or vegetable.
- 1 cup carrots thinly sliced or julienned.
- 2 cups napa cabbage chopped.
- 3 cups bok choy chopped.
- 4 stalks green onions sliced, for garnish.
Instructions
- Add the bok choy during the last 2 minutes of cooking, just until wilted and bright green.
- Add the sliced shiitake mushrooms and cook for 3 to 4 minutes until softened.
- Pour in the chicken broth, then stir in the soy sauce, rice vinegar, and sesame oil. Bring to a gentle simmer and cook for 5 minutes.
- Add the carrots and napa cabbage. Simmer for about 3 minutes until just tender.
- Carefully add the frozen potstickers to the pot. Cook according to package directions, usually 5 to 7 minutes.
- Add the bok choy during the last 2 minutes of cooking, just until wilted and bright green.
- Ladle the soup into bowls and top with green onions. Enjoy warm!
Notes
- For a creamy potsticker soup, stir in 1 cup coconut milk at the end.
- Swap bok choy for spinach if that’s what you have on hand.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- If freezing, freeze the broth only and add fresh potstickers when reheating.
- This soup is perfect for teaching kids confidence in the kitchen, simple steps, big reward.
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