Potsticker soup is my go-to when I need something cozy, quick, and full of flavor. It all started on a chilly Tuesday evening. My fridge was nearly empty, but I had a bag of frozen dumplings calling my name. A little broth, some greens, and boom, magic in a bowl. My husband took one bite and said, “Why haven’t we been doing this every week?” That’s how this simple soup turned into a dinner rotation staple.
Whether you’re craving a speedy weeknight dinner or something soul-soothing without the fuss, this recipe delivers warmth and flavor with every spoonful. From frozen potstickers to restaurant-worthy results in 20 minutes, what’s not to love?
Similar to this warm and hearty vegetable beef soup, this dumpling soup is just as comforting and ridiculously easy.
Table of Contents
Why You’ll Love This Potsticker Soup Recipe
Weeknight Wonder
Potsticker soup (also known as dumpling soup or gyoza soup) comes together in under 30 minutes, which makes it a total lifesaver on busy evenings. You don’t need any fancy skills; just toss, simmer, and serve.
What makes this soup even better is how adaptable it is. Whether you’re using chicken, or veggie potstickers, it pairs well with almost any flavor combo. And because you’re starting with frozen dumplings, you skip straight to the good part.
This soup is hearty enough to be a main meal but light enough that you won’t feel weighed down. A perfect balance that makes this a repeat recipe in our house.
Family-Friendly and Freezer-Loving
One of the best parts? Leftovers taste even better. Make a big batch, and you’ve got lunch sorted for the next day. It’s also freezer-friendly if you leave the greens out until reheating.
Kids love the bite-sized dumplings, and adults appreciate the broth’s complexity. It’s a satisfying dish that brings everyone to the table without complaints.
If you love meal-prep-friendly dinners like my crockpot broccoli cheddar chicken, this one’s going straight to the top of your list.
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Potsticker Soup Recipe
A fast and flavorful potsticker soup made with frozen dumplings, savory broth, and fresh greens; ready in under 30 minutes.
- Total Time: 20 minutes
- Yield: 2 servings 1x
Ingredients
10–12 frozen potstickers
4 cups chicken or vegetable broth
2 cloves garlic, minced
1 tsp grated ginger
2 tbsp soy sauce
2–3 green onions, sliced
1–2 cups baby spinach or bok choy
Optional: sesame oil, chili oil, miso paste
Instructions
1. In a large pot, heat oil and sauté garlic and ginger for 30 seconds.
2. Add broth and soy sauce. Bring to a gentle simmer.
3. Add frozen dumplings and cook for 8–10 minutes.
4. Stir in green onions and spinach. Cook until wilted.
5. Taste and adjust seasoning as needed. Serve hot.
Notes
Add chili oil for spice or miso paste for richness.
Use veggie broth and plant-based dumplings for a vegetarian version.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 2g
- Sodium: 810mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg
Potsticker Soup Ingredients
This potsticker soup keeps things simple, but delivers big flavor. Here’s what you’ll need:
| Ingredient | Quantity |
|---|---|
| Frozen potstickers (any variety) | 10–12 pieces |
| Chicken or vegetable broth | 4 cups |
| Garlic, minced | 2 cloves |
| Ginger, grated | 1 tsp |
| Soy sauce | 2 tbsp |
| Green onions, sliced | 2–3 stalks |
| Baby spinach or bok choy | 1–2 cups |
This list is flexible. Swap spinach for kale, use veggie broth for a vegetarian option, or add mushrooms for an umami punch.
Looking for more simple pantry-friendly recipes like this? Try this chicken gnocchi soup next.
How to Make the Perfect Potsticker Soup
Making this Asian-inspired dumpling soup is easier than boiling pasta. Here’s how:
- Sauté your aromatics. In a large pot, heat a bit of oil. Add the minced garlic and ginger. Sauté for 30 seconds until fragrant.
- Add broth and flavorings. Pour in the broth and soy sauce. Bring to a simmer.
- Add the dumplings. Drop in the frozen potstickers and simmer for 8–10 minutes, or until cooked through.
- Finish with greens. Toss in spinach or bok choy and green onions. Stir until wilted.
Serve hot, and you’ve got a quick yet satisfying bowl ready to devour.
If you’re into one-pot magic like this, check out my creamy garlic chicken for another fast favorite.
Tips and Variations
Customize the Broth
Make your soup base richer by adding a splash of sesame oil, a spoonful of miso paste, or a dash of chili oil for spice. A little rice vinegar also brightens it up.
For more body, stir in a beaten egg slowly while the soup simmers to create egg ribbons like in egg drop soup.
Use What You Have
Frozen wontons, mini dumplings, or even tortellini make good substitutes for potstickers. You can also bulk it up with shredded carrots, mushrooms, or cabbage.
Want to make your own dumplings one day? Start with inspiration from my chicken lo mein, and use the filling as a dumpling base.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, but for best texture, add potstickers and greens just before serving so they don’t get soggy.
Can I use homemade dumplings?
Absolutely! Just make sure they’re sealed well and adjust cooking time if they’re thicker.
How can I make it vegetarian?
Use veggie broth and meatless dumplings. Add mushrooms or tofu for protein.
Is this freezer friendly?
Yes, just freeze the broth base without dumplings or greens, then reheat and finish the rest fresh.
Final Thoughts
This potsticker soup recipe is your shortcut to comfort food bliss. It’s flavorful, flexible, and ridiculously easy. Whether you call it gyoza soup or dumpling soup, it’s a simple meal that feels special without requiring much effort. I hope it warms your kitchen like it’s warmed mine, again and again.
For more easy and satisfying recipes, don’t hesitate to join me on Pinterest – where good food meets great company!
