If you love dumplings but want something warm, cozy, and fast, this Easy Potsticker Soup is your new go-to. It’s the perfect weeknight meal because it comes together quickly, requires minimal prep, and delivers a restaurant-quality flavor without the fuss. Imagine juicy potstickers floating in a fragrant broth, garnished with fresh scallions, a splash of soy sauce, and a drizzle of sesame oil. It’s comforting, satisfying, and ideal for cold nights or anytime you need a quick meal that feels special.

Whether you’re using store-bought potstickers or homemade dumplings, this soup takes the best parts of Asian cuisine and makes them simple. The best part? You can customize it easily to your taste — add mushrooms, spinach, tofu, or even a soft-boiled egg for extra protein.

Let’s dive into this easy recipe that tastes like it took hours to make, but really only takes about 20 minutes.

Why This Potsticker Soup Is So Good

This soup is a genius blend of textures and flavors:

Soft potstickers with tender filling
A light, savory broth that tastes like it simmered all day
Fresh aromatics like ginger and scallions
A little heat and nuttiness from chili oil and sesame oil

It’s also versatile. You can make it with chicken, pork, beef, or veggie potstickers. The broth is simple but layered with umami and depth. Plus, this soup is a fantastic way to use leftover potstickers or a frozen bag you already have.

Ingredients

Potstickers (12–16 pieces) – store-bought or homemade
4 cups chicken or vegetable broth
2 cups water
2 cloves garlic, minced
1-inch ginger, peeled and sliced thin
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon chili oil (optional)
1 cup shredded carrots
1 cup baby spinach
1/2 cup sliced mushrooms (optional)
2 scallions, sliced
1 teaspoon sugar (optional)
Salt and pepper to taste
Sesame seeds for garnish
Fresh cilantro or parsley for garnish (optional)

Instructions

Heat the broth base
In a large pot, pour in the chicken or vegetable broth and 2 cups of water. Bring it to a gentle simmer over medium heat.
Add aromatics
Add minced garlic and sliced ginger to the broth. Let it simmer for 3–4 minutes until fragrant.
Season the broth
Add soy sauce, rice vinegar, sesame oil, and chili oil (if using). Stir to combine. Taste and adjust seasoning with salt, pepper, or a teaspoon of sugar if you want a slightly sweeter broth.
Add vegetables
Add shredded carrots and mushrooms to the broth. Simmer for 2–3 minutes until the vegetables begin to soften.
Cook the potstickers
Carefully add the potstickers to the simmering broth. If using frozen potstickers, cook for 5–7 minutes until fully heated through. If using fresh potstickers, cook 3–4 minutes.
Add spinach
Once the potstickers are cooked, add the baby spinach. Stir gently until the spinach wilts, about 1 minute.
Finish and serve
Remove the ginger slices (optional) and taste the broth again. Add more soy sauce or chili oil if needed. Ladle the soup into bowls, garnish with sliced scallions, sesame seeds, and cilantro.
Optional upgrade
Add a soft-boiled egg or extra potstickers for a heartier bowl.

Why Potsticker Soup Is a Game Changer

Potstickers are usually served fried or steamed, but turning them into soup transforms the entire experience. The dumplings absorb the broth slightly, becoming even juicier, while the broth becomes richer from the filling. It’s like two meals in one — dumplings + soup — and it’s incredibly satisfying.

This soup is also perfect for meal prep. You can make a large batch and store leftovers in the fridge for up to 3 days. Reheat gently on the stove, and add fresh spinach and scallions at the end.

Tips for the Best Potsticker Soup

1. Use a Flavorful Broth

A rich broth is the foundation of this soup. If you want the soup to taste more restaurant-like, use a high-quality broth or add a spoonful of miso paste for extra depth.

2. Don’t Overcook the Potstickers

Potstickers can become mushy if cooked too long. Follow the cooking time on the package and check one to ensure it’s heated through.

3. Add Greens at the End

Spinach and greens cook quickly. Add them at the end so they stay bright and fresh.

4. Customize the Heat

Chili oil adds warmth and color, but you can also use sriracha or crushed red pepper flakes.

5. Make It a One-Pot Meal

Add noodles like ramen or rice noodles to make the soup more filling. Just cook them in the broth for 3–4 minutes before adding the potstickers.

Variations

Vegetarian Potsticker Soup

Use vegetable broth and veggie potstickers. Add tofu cubes for extra protein.

Spicy Sichuan Style

Add a spoonful of Sichuan chili paste and a pinch of Sichuan peppercorn for a numbing heat.

Seafood Potsticker Soup

Use shrimp potstickers and add a handful of baby corn and bok choy.

Korean-Inspired Potsticker Soup

Add kimchi and gochujang for a tangy, spicy twist.

Serving Suggestions

Serve with a side of steamed rice or noodles
Pair with a light Asian salad or cucumber salad
Add a dipping sauce (soy sauce + vinegar + chili oil) for the potstickers

Fun Facts & Cultural Context

Potstickers, also known as “jiaozi” in Chinese cuisine, are traditionally eaten during Lunar New Year as a symbol of wealth and prosperity. The name “potsticker” comes from the cooking method — the dumplings are first pan-fried, then steamed, causing them to stick slightly to the pot. This soup version is a modern twist that blends comfort food with traditional flavors.

Storage & Meal Prep

Fridge: Store leftover soup in an airtight container for up to 3 days.
Freezer: Potsticker soup is best fresh, but you can freeze broth separately. Add potstickers fresh when reheating.
Reheating: Reheat on the stove over medium heat. Avoid microwaving, as the potstickers can become chewy.