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Easy Potsticker Soup

A quick and comforting potsticker soup with savory broth, fresh greens, and juicy dumplings—perfect for a fast weeknight meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Asian, Comfort Food
Calories: 320

Ingredients
  

Soup Base
  • 4 cups chicken or vegetable broth
  • 2 cups water
  • 2 cloves garlic minced
  • 1 inch ginger peeled and sliced
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp chili oil optional
Soup Add-ins
  • 12-16 pieces potstickers fresh or frozen
  • 1 cup shredded carrots
  • 1 cup baby spinach
  • 0.5 cup mushrooms sliced (optional)
  • 2 pieces scallions sliced
  • 1 tsp sugar optional
Garnish
  • 1 tsp sesame seeds
  • 2 tbsp cilantro or parsley optional

Equipment

  • Large pot
  • Ladle
  • Cutting board
  • Knife

Method
 

  1. In a large pot, bring chicken or vegetable broth and water to a gentle simmer over medium heat.
  2. Add minced garlic and sliced ginger to the broth. Simmer for 3–4 minutes until fragrant.
  3. Stir in soy sauce, rice vinegar, sesame oil, and chili oil (optional). Taste and adjust seasoning with salt, pepper, or sugar.
  4. Add shredded carrots and mushrooms. Simmer for 2–3 minutes until vegetables soften.
  5. Carefully add potstickers to the simmering broth. Cook 5–7 minutes for frozen or 3–4 minutes for fresh until heated through.
  6. Add baby spinach and stir gently until wilted, about 1 minute.
  7. Remove ginger slices (optional) and taste broth. Adjust seasoning if needed.
  8. Ladle soup into bowls and garnish with scallions, sesame seeds, and cilantro.

Notes

For a heartier soup, add noodles or a soft-boiled egg. Store leftovers in the fridge for up to 3 days.