This Easy Potsticker Soup is like a warm hug on a chilly day! It’s packed with tender potstickers floating in a flavorful broth, with fresh veggies and a touch of ginger and garlic that give it a gentle kick. The potstickers bring a little crispy and a little soft texture all at once, making every spoonful exciting and satisfying.
I love making this soup when I want something quick but still special. The potstickers cook right in the broth, so you get all those great flavors mingling together without any extra fuss. It’s one of those meals that feels cozy but never heavy, and it’s always a hit whether I’m having it solo or sharing with friends.
My favorite way to eat this soup is with a sprinkle of green onions and a splash of soy sauce for just a bit more depth. It’s perfect for lunch, dinner, or even when you need a little comfort food boost during the week. I keep some frozen potstickers in the freezer so I can whip up this soup anytime the craving hits!
Key Ingredients & Substitutions
Potstickers: These are the star of the show! I usually pick frozen pork or chicken potstickers because they cook well in broth and add great flavor. For a vegetarian twist, try mushroom or veggie-filled potstickers.
Broth: Using chicken or vegetable broth sets a tasty, comforting base. If you want richer flavor, low-sodium broth is best so you can control salt levels. Miso broth could be a fun alternative to try too!
Spinach & Mushrooms: Fresh spinach wilts quickly and adds nice color and nutrients. Feel free to swap with bok choy or kale. Mushrooms, like shiitake or button, boost the umami flavor—if unavailable, cremini or portobello slices work well.
Ginger & Garlic: Fresh is key here for a bright, zesty flavor. If fresh ginger isn’t handy, a pinch of ground ginger can do in a pinch, but use less. Garlic powder is an okay substitute but fresh is best.
Soy Sauce & Sesame Oil: Soy sauce brings salty depth; use tamari for gluten-free. Sesame oil adds a nutty aroma—just a little goes a long way, so don’t skip it!
How Can I Cook Frozen Potstickers in Soup Without Them Falling Apart?
Cooking frozen potstickers right in the broth is easy but needs a gentle touch:
- Keep the broth at a gentle boil, not a rolling boil—this helps potstickers cook without breaking.
- Add them one by one with space so they don’t stick or tear apart as they cook.
- Stir gently and occasionally to avoid sticking, but no rough stirring.
- Cook for about 6-8 minutes until fully heated and tender, then remove from heat promptly to prevent overcooking.
Following these steps keeps potstickers intact while soaking up all that yummy broth flavor. I love how they stay a little soft on one side and slightly tender on the other—just perfect for spooning up with soup!
Equipment You’ll Need
- Large soup pot – big enough to hold the broth, veggies, and potstickers comfortably without crowding.
- Wooden spoon or silicone spatula – great for stirring gently to avoid tearing the potstickers.
- Sharp knife and cutting board – to chop fresh ginger, garlic, and vegetables easily.
- Ladle – helps serve the soup with potstickers and broth evenly.
Flavor Variations & Add-Ins
- Swap spinach for bok choy or baby kale for a different leafy green with a nice bite.
- Add tofu cubes or shredded chicken for extra protein and heartiness.
- Include sliced water chestnuts or bamboo shoots for crunch and texture contrast.
- Mix in a splash of rice vinegar or a few drops of chili oil to brighten or spice up the broth.
Easy Potsticker Soup for Comfort Food Lovers
Ingredients You’ll Need:
Main Ingredients:
- 12 frozen potstickers (pork, chicken, or vegetable)
- 6 cups chicken or vegetable broth
- 2 cups fresh spinach leaves
- 1 cup sliced mushrooms (shiitake or button mushrooms)
- ½ cup chopped carrots
- 3 green onions, sliced thinly (separate white and green parts)
For Flavor:
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper, to taste
- Optional: chili flakes or a dash of hot sauce for heat
How Much Time Will You Need?
This comforting potsticker soup takes about 15 minutes to prepare and cook. You’ll spend a few minutes chopping veggies and sautéing the aromatics, then about 10 minutes simmering the broth and cooking the potstickers. It’s a quick and easy meal perfect for any busy day.
Step-by-Step Instructions:
1. Start By Sautéing Aromatics:
Heat the sesame oil in a large pot over medium heat. Add the minced garlic, ginger, and the white parts of the green onions. Sauté for about 1-2 minutes until fragrant, filling your kitchen with a lovely aroma.
2. Simmer Vegetables in Broth:
Pour in the chicken or vegetable broth and bring it to a gentle boil. Add the chopped carrots and sliced mushrooms, letting them simmer for about 5 minutes until they’re tender but still have a slight bite.
3. Cook the Potstickers:
Carefully place the frozen potstickers into the simmering broth. Let them cook for 6-8 minutes, stirring gently from time to time to keep them from sticking. You’ll know they’re done when they’re heated through and tender.
4. Add Spinach and Season:
Stir in the fresh spinach leaves along with the soy sauce. Let the spinach wilt for 1-2 minutes in the hot broth. Taste your soup and add salt, pepper, or more soy sauce if needed.
5. Serve & Enjoy:
Ladle the soup into bowls and sprinkle with the green parts of the sliced green onions. If you like a little heat, add chili flakes or a dash of hot sauce. Enjoy this warm, cozy soup that’s perfect for any day you need a comforting meal!
Can I Use Fresh Potstickers Instead of Frozen?
Yes! Just reduce the cooking time to about 3-4 minutes since fresh potstickers cook faster. Keep an eye on them to avoid overcooking or tearing.
How Do I Store Leftover Potsticker Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
Can I Make This Soup Vegetarian?
Absolutely! Use vegetable broth and vegetable or mushroom-filled potstickers. You can also add tofu or extra veggies for more heartiness.
What Other Vegetables Can I Add?
Feel free to add bok choy, baby kale, snap peas, or sliced bell peppers. Just add them in the last few minutes of cooking so they stay crisp-tender.
