Why Make This Recipe
Potsticker soup is the perfect meal for any day. It’s warm, comforting, and easy to make. This hearty soup combines the flavors of dumplings with fresh vegetables and spices. Whether you’re feeling under the weather or just want something delicious, potsticker soup is sure to satisfy. Plus, it’s made in one pot, which means less clean-up for you!
How to Make Potsticker Soup
Ingredients:
- 1 package (12 oz) pork or chicken dumplings
- 4 cups low-sodium chicken broth
- 1 tbsp fresh ginger, grated
- 3 garlic cloves, minced
- 2 green onions, chopped (for garnish)
- 2 cups fresh spinach or bok choy
- 2 tbsp soy sauce
- 1 tsp sesame oil
Directions:
- Gather all your ingredients to streamline the cooking process.
- In a large pot over medium heat, add a splash of oil and sauté minced garlic and grated ginger until fragrant (about 1 minute).
- Pour in the chicken broth and bring to a gentle boil. Add the dumplings and cook until they are tender.
- Stir in fresh spinach or bok choy along with soy sauce, cooking until the greens are wilted (2-3 minutes).
- Drizzle sesame oil before serving for enhanced flavor.
- Ladle into bowls and garnish with chopped green onions.
How to Serve Potsticker Soup
Serve potsticker soup hot in bowls. You can add extra toppings like sesame seeds or crushed red pepper for a little kick. It pairs well with a side of steamed rice or some crusty bread.
How to Store Potsticker Soup
To store potsticker soup, let it cool down to room temperature. Then, transfer it to an airtight container and keep it in the refrigerator. It will stay fresh for up to 3 days. If you want to freeze it, make sure to separate the dumplings from the broth to prevent the dumplings from becoming mushy.
Tips to Make Potsticker Soup
- Use fresh ingredients for the best flavor.
- For a vegetarian version, swap out the dumplings for vegetable dumplings and use vegetable broth.
- Adjust the soy sauce based on your salt preference.
- Add other veggies like carrots or mushrooms for extra nutrition and flavor.
Make-Ahead & Meal-Prep Guide
Potsticker Soup is a weeknight lifesaver and meal-prep champ. Use these pro tips to keep dumplings tender and the broth bright:
Cook-now, serve-later: For best texture, simmer the broth with aromatics and greens first and cook dumplings separately in lightly salted water. Rinse briefly under cool water, toss with a few drops of oil, and store them apart from the broth. Combine when reheating so the wrappers don’t over-soak.
Storage plan: Refrigerate broth and dumplings in separate airtight containers for up to 3 days. Reheat broth to a gentle simmer, add dumplings just to warm through (1–2 minutes), then finish with sesame oil and green onion.
Freezer strategy: Freeze broth only (no dumplings) for up to 2 months. Add fresh or frozen dumplings when you reheat for a just-made bite.
Flavor refreshers: After reheating, brighten with a splash of soy sauce, rice vinegar, or a squeeze of lime. Add a few drops of sesame oil right at the end so it stays fragrant.
Lunch box tip: Pack thermos-friendly portions: hot broth in a thermos, dumplings in a separate container. Combine at lunchtime for perfect texture.
Variation
Feel free to experiment by adding different proteins, like shrimp or tofu. You can also mix in other greens, such as kale or napa cabbage, to change up the taste.
FAQs
Can I use frozen dumplings?
Yes—frozen dumplings work perfectly and go straight from freezer to pot (no thawing). Slide them into gently boiling broth so the wrappers don’t tear, then lower to a bare simmer and cook until they float and are tender throughout (usually 5–7 minutes; check package timing). If your dumplings are large or very packed, cut one open to ensure the filling is hot. To avoid the soup getting starchy, you can parboil frozen dumplings in a separate pot and transfer to the broth just before serving.
What if I don’t have sesame oil?
You can absolutely make the soup without it—use your normal cooking oil for sautéing. For that signature toasty note, try one of these swaps:
Toasted nuts or seeds: Sprinkle a few toasted sesame seeds or peanuts on top for nutty aroma.
Aromatics at the finish: Add a tiny amount of dark soy sauce or mushroom powder for depth (use sparingly).
Neutral + finishers: Use a neutral oil to cook, then finish bowls with a squeeze of lime and a pinch of white pepper for a fragrant lift.
Sesame oil is a flavor finisher, so if you do have it, drizzle at the end (don’t cook it long) to keep the aroma vivid.
How can I make this soup spicier?
Turn up the heat to your taste—start small and build:
Chili oil: Drizzle ½ to 1 teaspoon per bowl, taste, then add more if you like.
Crushed red pepper or chili flakes: Start with ¼ teaspoon in the pot; simmer 1 minute.
Fresh chiles: Add sliced jalapeño or Thai chili during the simmer for a clean, bright heat.
Gochugaru or chili crisp: Stir in ½ teaspoon gochugaru for gentle warmth, or spoon chili crisp on top for heat + crunch.
Balance spicy additions with a touch more soy sauce or a squeeze of lime to keep flavors rounded.
Potsticker Soup
Ingredients
Main Ingredients
- 1 package pork or chicken dumplings (12 oz)
- 4 cups low-sodium chicken broth
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 2 cups fresh spinach or bok choy
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 pieces green onions, chopped (for garnish)
Instructions
Preparation
- Gather all your ingredients to streamline the cooking process.
- In a large pot over medium heat, add a splash of oil and sauté minced garlic and grated ginger until fragrant (about 1 minute).
- Pour in the chicken broth and bring to a gentle boil. Add the dumplings and cook until they are tender.
- Stir in fresh spinach or bok choy along with soy sauce, cooking until the greens are wilted (2-3 minutes).
- Drizzle sesame oil before serving for enhanced flavor.
- Ladle into bowls and garnish with chopped green onions.