Potsticker Soup is a comforting bowl filled with plump, juicy potstickers floating in a flavorful broth, mingled with fresh veggies and a hint of ginger and garlic. It’s like having your favorite dumplings and soup all rolled into one warm, satisfying meal. The potstickers bring a nice chewy texture, while the broth offers a gentle, savory touch that makes each spoonful inviting and cozy.
I love making Potsticker Soup when I want something both simple and special. It’s easy to toss together, but it feels like a treat because of those tender pockets of goodness in every bite. I usually add a handful of chopped greens, like spinach or bok choy, to give it a fresh twist. Plus, a little drizzle of soy sauce or a sprinkle of scallions on top really brightens it up.
This soup is one of those go-to meals that feels perfect any time — whether it’s chilly outside or you’re just craving something that warms you from the inside. It’s great for sharing around the table with family or friends, and I find it always brings smiles because it’s both comforting and fun to eat. Potsticker Soup, to me, hits that sweet spot of cozy and delicious every time.
Key Ingredients & Substitutions
Potstickers: These are the star here! You can use frozen or fresh ones, and they come with various fillings like pork, chicken, or veggies. If you want a vegetarian option, pick vegetable potstickers or make your own.
Broth: Chicken broth gives a rich base, but vegetable broth works great for a lighter or vegan version. Homemade or store-bought both work fine; just pick one with good flavor.
Kale: I like kale for its texture and nutrients, but bok choy or spinach are excellent swaps that cook faster and add a mild flavor.
Garlic & Ginger: These bring freshness and a little zing. Mince them finely so they release their flavor fully in the broth. Fresh is best, but powdered can work in a pinch.
How Do I Keep Potstickers Tender and Prevent Them from Sticking Together?
Potstickers can be tricky—they might get mushy or stick if you’re not careful. Here’s what helps me:
- Cook potstickers in gently boiling broth, not rolling boil, so they don’t break apart.
- Add them one by one, giving them space to cook without crowding.
- Use a slotted spoon to gently stir a couple of times during cooking to prevent sticking.
- Once they float, they are usually ready—don’t overcook or they get rubbery.
- If you want firmer potstickers, consider pan-frying them before adding to soup for extra texture.
These tips help keep the potstickers nice and tender while blending well with the soup flavors.
Equipment You’ll Need
- Large pot – I like a big one for cooking the broth and potstickers in one place without splashing.
- Measuring spoons and cups – helps keep everything balanced and easy.
- Knife and cutting board – for slicing carrots, greens, and mincing garlic and ginger.
- Soup ladle – perfect for serving and ensuring everyone gets a good amount of broth and dumplings.
Flavor Variations & Add-Ins
- Swap chicken broth for vegetable broth for a veggie or vegan version.
- Use different greens like spinach, bok choy, or Napa cabbage to change the texture and flavor.
- Add a splash of rice vinegar or a drizzle of chili oil for extra zing.
- Drop in some sliced mushrooms or tofu to boost protein and texture.
Potsticker Soup
Ingredients You’ll Need:
- 1 package (about 12 oz) frozen or fresh potstickers (pork, chicken, or vegetable)
- 6 cups chicken broth (or vegetable broth)
- 1 cup carrots, thinly sliced
- 2 cups kale, chopped (or substitute with bok choy or spinach)
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon toasted sesame seeds (optional)
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and 15 minutes to cook, totaling roughly 25 minutes from start to finish. It’s a quick and cozy meal that’s easy to whip up anytime.
Step-by-Step Instructions:
1. Sauté Garlic, Ginger, and Carrots:
Heat the sesame oil in a large pot over medium heat. Add the minced garlic and ginger, stirring for about 1-2 minutes until fragrant. Then add the sliced carrots and cook for another 2-3 minutes until they start to soften.
2. Add Broth and Potstickers:
Pour in the chicken broth and bring the mixture to a boil. Once boiling, carefully add the potstickers. Let them cook following the package instructions (usually about 5-7 minutes) until they float and are cooked through.
3. Add Greens and Season:
Stir in the chopped kale and sliced green onions. Simmer for 2-3 more minutes until the greens wilt. Then mix in the soy sauce and add salt, pepper, or crushed red pepper flakes if you like a little heat.
4. Serve and Garnish:
Ladle the soup into bowls and sprinkle with toasted sesame seeds for a nice touch. Serve hot, enjoy the warm, comforting flavors of your homemade potsticker soup!
Can I Use Frozen Potstickers in This Soup?
Yes, frozen potstickers work perfectly! Just add them straight to the boiling broth and cook according to the package instructions—usually about 5-7 minutes until they float and are heated through.
Can I Make Potsticker Soup Ahead of Time?
Absolutely! You can prepare the broth and veggies in advance and store them separately from the potstickers. Add freshly cooked potstickers when reheating to keep them from getting soggy.
What Are Good Substitutions for the Greens?
If you don’t have kale, try spinach, bok choy, or Napa cabbage. These cook quickly and add great texture and nutrients to the soup.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the soup has thickened.
