Name: Easy Potsticker Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 8 cups chicken broth (low sodium if desired); 12 frozen potstickers (pork or chicken); 2 cups shredded green cabbage; 1 cup shredded carrots; 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 3 tablespoons soy sauce (or tamari); 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 4 green onions, thinly sliced; 1 cup baby spinach leaves; salt and black pepper, to taste; crushed red pepper flakes or chili oil, for serving

Easy Potsticker Soup Recipe tastes like cozy takeout in a bowl, with rich garlicky broth, tender dumplings, and bright pops of green onion. It works perfectly for busy weeknights, chilly days, or lazy Sundays, and you can serve it from stove to table in about 25 minutes. I started making this on nights when I felt too tired to cook but too stubborn to eat cereal again.

Why You Should Try This Easy Potsticker Soup Recipe

You get all the comfort of dumplings without standing over a skillet or deep fryer. Frozen potstickers jump into a flavorful broth and turn into a full meal with almost no effort.

This Easy Potsticker Soup Recipe also uses pantry staples like soy sauce, garlic, and ginger, so you probably own most of what you need already. It tastes like takeout, costs less, and leaves you with only one pot to wash.

“This Easy Potsticker Soup Recipe tastes like my favorite dumpling spot, but I made it in 25 minutes in one pot at home. ★★★★★”

Ingredients You’ll Need

Main ingredients

1 tablespoon neutral oil
- Use avocado, canola, or vegetable oil. Avoid strong oils like extra virgin olive oil here.
3 cloves garlic, minced
- Jarred minced garlic works if you feel tired, use 1 to 1½ teaspoons.
1 tablespoon fresh ginger, minced or grated
- Use ginger paste from a tube as a shortcut, about 1 tablespoon.
6 cups low sodium chicken broth
- I like Swanson or Kirkland. Use vegetable broth for a vegetarian version.
2 tablespoons low sodium soy sauce
- Use tamari for gluten free.
1 tablespoon rice vinegar
- Use apple cider vinegar if you need a swap.
1 to 2 teaspoons toasted sesame oil
- This adds a lot of flavor, so measure it, do not pour straight from the bottle.
1 teaspoon sugar or honey
- This balances the salt and acidity.
1 bag frozen potstickers or gyoza (about 16 to 20 pieces, pork, chicken, or veggie)
- I like Trader Joe’s, Ling Ling, or Bibigo brands.
1½ cups shredded green cabbage or coleslaw mix
- Bagged coleslaw mix saves time and adds carrots too.
1 cup sliced mushrooms (shiitake, cremini, or button)
- Skip if your crew does not like mushrooms.
3 green onions, thinly sliced
- Save some for garnish.
1 cup baby spinach or baby bok choy, roughly chopped
- Toss in at the end so it stays bright and tender.

Optional flavor boosters

1 to 2 teaspoons chili garlic sauce or sriracha
- Add to the pot or swirl into individual bowls.
½ teaspoon white pepper
- Gives a classic restaurant style soup flavor.
1 tablespoon miso paste
- Whisk with a ladle of hot broth, then stir in at the end for extra depth.

Garnishes

Extra sliced green onions
Toasted sesame seeds
Chili crisp or chili oil
Lime wedges for squeezing

Equipment

Large soup pot or Dutch oven
Cutting board and knife
Measuring cups and spoons
Wooden spoon or spatula
Ladle
Small whisk if you add miso paste

Tips & Tricks

Use frozen potstickers straight from the freezer and keep the bag sealed until you add them so they do not stick together.
Simmer the potstickers gently and avoid a hard boil so they stay intact and do not burst.
Taste the broth before you add more soy sauce since different brands vary in saltiness.
Add tender greens like spinach or bok choy in the last 1 to 2 minutes so they stay bright and do not turn mushy.
Use coleslaw mix instead of chopping cabbage to save time and dishes.
Stir the soup gently after you add the potstickers so they do not glue themselves to the bottom of the pot.
Keep chili sauce and chili crisp on the table so spice lovers can heat up their own bowls.
Double the broth if you like extra soupy bowls or plan to reheat leftovers the next day.

How to Make Easy Potsticker Soup Recipe

Step 1: Build the flavor base

Heat the oil in a large soup pot over medium heat. Add the minced garlic and ginger and cook 30 to 60 seconds until they smell fragrant and just start to soften. Stir constantly so they do not burn.

Step 2: Add broth and seasonings

Pour in the chicken broth and stir in soy sauce, rice vinegar, sesame oil, and sugar or honey. Add white pepper and chili garlic sauce if you use them. Bring the mixture up to a gentle simmer, not a rolling boil.

Step 3: Add vegetables

Stir in the shredded cabbage and sliced mushrooms. Let them simmer 3 to 4 minutes so they start to soften and flavor the broth. Keep the heat at a steady simmer.

Step 4: Cook the potstickers

Add the frozen potstickers straight into the simmering broth. Stir gently so they separate and do not stick to the bottom. Simmer 6 to 8 minutes, or follow the time on your potsticker package, until they feel tender and cooked through.

Step 5: Finish with greens and green onions

Stir in the chopped spinach or bok choy and most of the sliced green onions. Let the soup simmer 1 to 2 more minutes until the greens wilt and turn bright. Taste the broth and adjust with more soy sauce, vinegar, or chili sauce as you like.

Step 6: Serve

Ladle the soup into bowls, making sure each bowl gets several potstickers and plenty of veggies. Top with extra green onions, sesame seeds, and chili crisp if you like heat. Serve hot with lime wedges on the side.

What to Serve with Easy Potsticker Soup Recipe

This Easy Potsticker Soup Recipe pairs nicely with a simple cucumber salad tossed with rice vinegar, sesame oil, and a pinch of sugar. You can also serve it with steamed jasmine rice or brown rice for a heartier meal. Kids often love it with edamame on the side, sprinkled with a little salt. If you want something cozy, add a side of roasted vegetables like broccoli or green beans for extra crunch and color.

Storage Options

Store leftover soup in an airtight container in the fridge up to 3 days.
Keep the potstickers submerged in broth so they do not dry out.
Reheat gently on the stove over medium low heat until hot, and avoid boiling so the dumplings stay tender.
Freeze the broth and veggies without potstickers up to 2 months, then add fresh frozen potstickers when you reheat for the best texture.