Name: Easy Potsticker Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 12-16 potstickers; 1 tablespoon neutral oil; 4 cups low-sodium chicken or vegetable stock; 1 tablespoon grated ginger; 2 minced garlic cloves; 2 cups baby bok choy or spinach; 2 tablespoons soy sauce; 1 teaspoon sesame oil; Green onions (for garnish)

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This Easy Potsticker Soup is a weeknight lifesaver: savory broth, tender greens, and pan-seared potstickers all in one bowl. I make a big pot when I want comfort without fuss, and it comes together in about 25–30 minutes. If you like quick soups, you might also enjoy this easy veggie soup recipe for more weeknight ideas: easy veggie soup recipe.

Why Make This Recipe

Fast: Ready in about 30 minutes, perfect for busy evenings or a quick lunch.
Flavorful: A simple broth gets depth from ginger, garlic, soy, and toasted sesame.
Versatile: Use frozen potstickers, leftover homemade wrappers, or vegetarian options.
Comforting and light: Broth-based soup feels satisfying but not heavy.
Personal note: I love this soup because it stretches frozen grocery finds into a meal that feels homemade and special.

Also see another simple weeknight soup if you’re experimenting with pantry recipes: veggie soup.

Recipe Overview

Prep time: 10 minutes
Cook time: 15–20 minutes (searing + simmering)
Total time: 25–30 minutes
Servings: 4 bowls
Difficulty: Easy
Method: Pan-sear potstickers, then simmer in seasoned broth with greens and aromatics.

My Experience Making This Recipe

I tested versions with both store-bought frozen potstickers and fresh homemade ones to compare texture and speed. Searing the potstickers first and then simmering just a few minutes consistently gave the best balance of crispness and tender filling.

How to Make Easy Potsticker Soup

Start by pan-searing 12–16 potstickers in 1 tablespoon neutral oil over medium-high heat until the bottoms are golden, about 2–3 minutes. Transfer the potstickers to a simmering broth (4 cups low-sodium chicken or vegetable stock), add aromatics like 1 tablespoon grated ginger and 2 minced garlic cloves, then simmer 4–6 minutes until heated through and wrappers are tender. Finish with 2 cups baby bok choy or spinach, 2 tablespoons soy sauce, 1 teaspoon sesame oil, and green onions; cook until greens are wilted. Expect a fragrant broth with crisp-bottomed dumplings that soften without turning mushy.

For inspiration on broth-forward dumpling soups, compare techniques in an easy wonton soup recipe: easy wonton soup.

Expert Tips for Success

Sear before simmering: Brown the potsticker bottoms in a nonstick or well-seasoned cast-iron skillet over medium-high heat to get a pleasing crunch that holds up in the broth.
Use low-sodium stock: Starting with low-salt broth lets you control final seasoning; add soy sauce or fish sauce to taste.
Temperature control: Keep the broth at a gentle simmer (about 185–200°F) — a rolling boil will overwork wrappers and cloud the broth. Use a thermometer if you want precision.
Add greens last: Toss in spinach or bok choy in the final 1–2 minutes so they stay bright and tender, not mushy.
Equipment: A 4–6 quart stockpot and a heavy skillet are the most useful pieces here—use a slotted spoon to transfer potstickers without splashing.

I also recommend reading a variation using corn and bold flavors for contrast: Mexican street corn soup.

How to Serve Easy Potsticker Soup

Classic bowl: Ladle broth and potstickers into deep bowls, drizzle with 1 teaspoon chili oil, and sprinkle toasted sesame seeds.
Family-style: Serve with steamed rice and a small platter of pickled cucumbers for crunch.
Garnish ideas: Thinly sliced scallions, cilantro, and a wedge of lime brighten the bowl.
Occasions: Great for casual weeknights, casual dinner parties, or a cozy solo meal when you want comfort without hours of cooking.

For a heartier root-vegetable side, try pairing with a creamy potato and parsnip soup idea: creamy potato and parsnip soup.

Storage and Reheating Guide

Refrigerator: Store leftover soup in airtight containers up to 3–4 days. Keep potstickers and broth together if already simmered, but expect slight softening.
Freezing: For best texture, freeze broth only for up to 3 months; freeze uncooked potstickers in a single layer on a sheet then transfer to a bag for up to 2 months.
Reheating: Reheat broth gently on the stove to a simmer (165°F internal temp). Add refrigerated potstickers and simmer 3–5 minutes. For frozen potstickers, reheat from frozen by simmering 6–8 minutes. Avoid vigorous boiling to prevent wrapper breakdown.

Recipe Variations

Gluten-free: Use gluten-free potsticker wrappers or make a broth-based dumpling with rice flour or use rice noodles as a swap.
Vegetarian/Vegan: Use vegetable stock and pan-fried tofu potstickers or vegetable-filled dumplings; add 1 tablespoon soy sauce and 1 teaspoon mushroom powder for umami.
Spicy Szechuan: Add 1 tablespoon chili crisp or 1 teaspoon Szechuan peppercorns toasted and ground for a numbing heat.
Low-sodium: Use water with kombu or low-salt stock and omit added soy; finish with a squeeze of lime and fresh herbs.

If you like dumpling soups, check this comforting alternative that uses different dumpling textures: Mexican street corn soup.

Nutritional Highlights

Protein: Potstickers (pork, chicken, or tofu) provide a solid protein boost per serving.
Vegetables: Greens add fiber, vitamins A and K, and color while keeping calories moderate.
Allergens: Common allergens include wheat (wrapper), soy (soy sauce), and sesame. Read labels if using frozen store-bought potstickers.
Portion guidance: A typical bowl with 3–4 potstickers, 1–1.5 cups broth, and vegetables is a balanced single serving.

Troubleshooting Common Issues

Soggy potstickers: If wrappers turn too soft, next time sear longer on medium-high heat and add potstickers to broth for fewer minutes (3–4).
Cloudy broth: Avoid boiling vigorously; skim foam early and use a gentle simmer to keep broth clear.
Undercooked centers: If potstickers are still cold inside, increase simmer time by 2–3 minutes and check internal temp (160–165°F for meat fillings).

Frequently Asked Questions

Q: Can I use frozen store-bought potstickers without thawing?
A: Yes. Pan-sear briefly (3 minutes) and then add to simmering broth for 6–8 minutes from frozen. This keeps a crisp bottom while ensuring the filling reaches a safe temperature. Use a slotted spoon to avoid splashes.

Q: How do I stop the wrappers from falling apart in the soup?
A: Sear briefly to firm the exterior, then simmer gently rather than boiling. Overly aggressive stirring or a rolling boil causes friction and breakdown.

Q: Can I make the broth ahead?
A: Absolutely. Make the broth up to 3 days ahead and refrigerate. Reheat to a gentle simmer before adding freshly cooked or reheated potstickers to preserve texture.

Q: What if I want a richer broth?
A: Brown aromatics (ginger, garlic) and add 1–2 tablespoons of mushroom powder or a splash of dry sherry for depth. Simmer 10–15 minutes to meld flavors, then adjust salt.

Conclusion

If you want another tested pantry-friendly version specifically using frozen potstickers, see this Potsticker Soup – Easy Potsticker Soup with Frozen Potstickers for a slightly different take and helpful pictures.

Easy Potsticker Soup