30-Minute Dinner/ Asian/ Cuisine/ Dinner/ Soup Recipes

Potsticker Soup

5 January 2024 | Last Updated: 6 January 2024 By Aleksandra

Potsticker soup is an easy, 30-minute soup made with flavorful broth and store-bought dumplings. It makes a delicious, satisfying dinner meal, that is packed with flavor. It’s a great way to transform store-bought dumplings into a delicious homemade meal.

A close up photo of potsticker soup in a white bowl.

Ingredients

Here’s what you need to make this easy recipe:

Labeled ingredients for potsticker soup.
  • Dumplings – I used frozen chicken and mushroom-filled Gyoza for this recipe. Use your favorite store-bought dumplings that are suitable for boiling.
  • Vegetables – I used carrots, broccoli, and mushrooms. Use your favorite vegetables or what you have in the fridge but I like these three the best for in this soup! You could also add: peas, green beans, zucchini, bok choy, spinach, or bell peppers.
  • Chicken broth – You can also use vegetable broth or just water. It tastes best with chicken broth.
  • Flavor the broth – soy sauce (I used regular but if your broth is very salty, it’s better to use low-sodium soy sauce), toasted sesame seed oil (which is the kind that has a distinct sesame flavor), and red pepper flakes.
  • Aromatics – ginger (fresh!), garlic, and green onions (we’re using both parts of the onion).
  • What you could also add: furikake seasoning (a Japanese seasoning), chili oil to pour on top, or chili crisp!

How to make potsticker soup step by step

Chopped vegetables on a wooden board.

STEP 1: Prepare the ingredients: Cut mushrooms into thin slices, cut broccoli into small florets, cut the carrot into matchsticks, peel ginger and garlic, and grate on the small holes of a grater. Thinly slice green onions (white parts and green parts separately).

(7 ounces (200g) cremini mushrooms, 1/4 broccoli head, 1 large carrot (or 2 medium), 2 green onions, 4 cloves garlic, 1-inch (3cm) piece of ginger)

Chopped vegetables in a pot.

STEP 2: Heat 2 Tbsp of oil in a large pot over high heat. Add mushrooms, broccoli, carrots, and white parts of the green onions. Cook for a couple of minutes until browned and softened.

Add garlic, ginger, and red pepper flakes (a big pinch or to your taste), cook for a minute.

Broth is being added to sauteed vegetables in a pot.

STEP 3: Add broth (8 cups) and bring to a boil. Simmer at low heat for 5 minutes.

Gyoza are being added to a soup in a pot.

STEP 4: Add your dumplings and cook according to package instructions (for my dumplings it was to simmer them for 3 minutes).

(24 oz package (680g) store-bought dumplings)

Potsticker soup is being seasoned with soy sauce.

STEP 5: Season the soup with soy sauce and sesame oil. Sprinkle with the remaining green onions.

(3 tablespoons soy sauce, 2 tablespoons toasted sesame seed oil)

Enjoy!

Potsticker soup in a white pot.

Tips for success

  • Avoid overcooking your potstickers.
  • Cook the potstickers separately if you know you will have leftovers to avoid them getting too soft.
  • Season the broth to your taste – adjust the heat levels (you can omit the red pepper flakes completely or add more) and salt levels (use low-sodium soy sauce if you need to watch out your salt intake).
  • Use toasted sesame seed oil that is very aromatic and not suitable for frying – it will add a lot of flavor to the soup. The other kind of sesame oil is suitable for frying but has a neutral flavor.

Recipe FAQ’s

How to store potsticker soup?

If you plan on storing the leftovers in the fridge overnight, it’s better to cook your dumplings separately and add them to the soup just before serving. If left in the soup, they will be very soft the next day, and the day after they will disintegrate in the soup. The soup itself reheats perfectly.

What to serve with potstickers soup?

They would be perfect with Asian-style slaw or glass noodle salad. If you’re looking for a main dish to serve with this soup, try our chicken chow mein or peanut chicken noodles.

Can you boil potstickers?

You can boil frozen potstickers! Raw potstickers are cooked by pan-frying and then steaming them in a pan.

What are Potsticker dumplings made of?

There are many potsticker fillings – pork and cabbage, chicken and mushrooms, or vegetable filling. You can use your favorite flavor for this soup.

What are potstickers?

A potsticker is a general term describing Asian-style dumplings. There are many types of potstickers, for example Japanese Gyoza (used in this recipe), or Chinese Wontons.

More delicious soup recipes for you to enjoy

See all our soup recipes.

An overhead photo of potsticker soup in a white bowl.

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!

Potsticker Soup

Potsticker soup is an easy, 30-minute soup made with flavorful broth and store-bought dumplings. It makes a delicious, satisfying dinner meal, that is packed with flavor. It’s a great way to transform store-bought dumplings into a delicious homemade meal.
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A close up photo of potsticker soup in a white bowl.
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5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 servings
Calories 500kcal
Author Aleksandra

Ingredients

  • 2 tablespoons frying oil
  • 7 ounces (200g) cremini mushrooms
  • 1/4 broccoli head
  • 1 large carrot or 2 medium
  • 2 green onions
  • 4 cloves garlic
  • 1- inch (3cm) piece of ginger
  • pinch of red pepper flakes or to your taste
  • 8 cups chicken broth
  • 24 oz package (680g) store-bought dumplings I used frozen chicken Gyoza
  • 3 tablespoons soy sauce
  • 2 tablespoons toasted sesame seed oil

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Instructions

  • Prepare the ingredients: Cut mushrooms into thin slices, cut broccoli into small florets, cut the carrot into matchsticks, peel ginger and garlic, and grate on the small holes of a grater. Thinly slice green onions (white parts and green parts separately).
    7 ounces (200g) cremini mushrooms, 1/4 broccoli head, 1 large carrot, 2 green onions, 1- inch (3cm) piece of ginger, 4 cloves garlic
  • Heat oil in a large pot over high heat. Add mushrooms, broccoli, carrots, and white parts of the green onions. Cook for a couple of minutes until browned and softened.
    2 tablespoons frying oil
  • Add garlic, ginger, and red pepper flakes, cook for a minute.
    pinch of red pepper flakes
  • Add broth and bring to a boil. Simmer at low heat for 5 minutes.
    8 cups chicken broth
  • Add your dumplings and cook according to package instructions (for my dumplings it was to simmer them for 3 minutes).
    24 oz package (680g) store-bought dumplings
  • Season the soup with soy sauce and sesame oil. Sprinkle with the remaining green onions.
    3 tablespoons soy sauce, 2 tablespoons toasted sesame seed oil
  • Enjoy!

Notes

  • Important: If you plan on storing the leftovers in the fridge overnight, it’s better to cook your dumplings separately and add them to the soup just before serving. If left in the soup, they will be very soft the next day, and the day after they will disintegrate in the soup. The soup itself reheats perfectly.
  • Calories = 1 serving (1/8 of the recipe). This is only an estimate!
Course dinner, Soup
Cuisine asian-inspired
Tried this Recipe? Rate the Recipe and tell us what you think in the Comments!

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5 from 2 votes (2 ratings without comment)

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