Easy Potsticker Soup Recipe. Gosh, that phrase just makes my mouth water. I mean, who hasn’t looked at a pack of frozen potstickers and thought, “There’s gotta be more I can do than just toss these in a pan”? If your weeknights are anything like mine, you want flavor, speed, and minimal mess.
Easy Potsticker Soup Recipe
Good news: this soup delivers. For anyone hunting for more soup inspo, check out this cozy chicken and rice soup I mentioned last week…it’s a keeper too.
What Are Potstickers?
Oh, potstickers. They’re those fabulous little dumplings filled with stuff like savory pork, chicken, or even veggies. You usually find them crispy on the bottom, steamed up top, and totally disappearing off my plate faster than I care to admit. Traditionally, they started in China, but good luck finding a noodle shop or market here in the States that doesn’t sell their version.
Inside, you’ll find a mix of seasoned filling—garlic, ginger, cabbage, and that magical something that makes you keep going back for “just one more.” They’re super simple to cook, too, if you get the frozen kind. Seriously, you don’t even need to defrost them. And in this easy potsticker soup recipe, they morph from appetizer to entire meal.
My first time trying potstickers in soup was at a sleepover. My friend’s mom just dropped a few into chicken broth like a wizard and, honestly, my mind was blown. Total game changer.
Easy Potsticker Soup Recipe
What Kind to Use in the Soup: Potstickers, Dumplings, Wontons, or Gyoza?
Here’s where things get a tad wild. You’re standing in the freezer aisle…so many choices. Potstickers, dumplings, gyoza, wontons—is there even a real difference? For an easy potsticker soup recipe, potstickers are my default. Thick wrappers, hearty fillings, and sturdy enough to hold their own in broth without turning mushy.
But hey, don’t stress if the store’s picked over. Dumplings are almost the same, just maybe different fillings. Gyoza? That’s kinda like potstickers’ Japanese cousin. A lighter wrapper, but honestly, throw them in the soup and they still taste pretty great. Wontons are thinner and sometimes tear more easily, but in a pinch, they work too.
Bottom line? Just grab what you’ve got. Your soup won’t care. Plus, experimenting with different styles is kind of half the fun. I swap it up just to keep things interesting for the kids. They notice, trust me.
The first time I tried this with shrimp gyoza, my husband wouldn’t stop raving. He said it tasted better than restaurant takeout. I didn’t even tell him how little work it took.
Easy Potsticker Soup Recipe
Other Vegetables & Greens You Can Add to the Soup
Veggies are the secret sauce here (even if there’s, you know, no actual sauce). My go-to is Napa cabbage—soft, slurpable, and takes in all that tasty broth. But really, just about anything will work. Toss in sliced mushrooms if you want earthy flavor. Or carrots—sweet, colorful, and cooks fast.
Baby bok choy is another fave. Chop up a handful and toss it in at the last minute so it stays a bit crunchy. Sometimes I’ll chuck in some spinach or kale near the end—trust me, no one’s complaining about extra greens in soup form. If your fridge is running low, even frozen peas or a handful of bean sprouts are the ticket.
I love how every bowl can be a bit different. Honestly, my kids groan when I suggest salad, but in this soup? Greens disappear. That’s a mom win if I ever saw one.
Toppings for Potsticker Soup
Here’s where you get to play chef—fancy toppings! Not required, but definitely recommended for wow factor:
- Sliced green onions add a fresh punch at the finish.
- Drizzle a little toasted sesame oil if you’re feeling extra.
- Sprinkle chili crisp or red pepper flakes for heat.
- A tiny splash of soy sauce or a squeeze of lime never hurts.
Just make sure to taste and adjust as you go. Potsticker soup is the kind of meal that loves a little bit of improv. I skipped toppings once, and my husband (the supposed food minimalist) literally asked, “Where’s the green stuff?”
Easy Potsticker Soup Recipe
Can This Soup Be Made Ahead of Time?
Short answer: Yes, sort of. The broth and veggies? Oh, for sure. Even a day or two in advance. But listen—don’t drop those frozen potstickers in until you’re ready to eat. They puff up and mush out if you let them sit around too long.
Here’s my trick: Make the broth with all the good stuff, stash it in the fridge, and when you’re ready, bring it to a simmer and add the potstickers right before serving. That way, you get that dreamy, chewy bite—not a soggy dumpling mess.
Honestly, this easy potsticker soup recipe is a true weeknight hero. It’s forgiving, fills you up, and if you keep frozen potstickers stashed away (like I do), it’s basically a five-star restaurant in a bowl.
Before you dash off to your kitchen, don’t just take my word for it—there’s a fabulous step-by-step breakdown I love over at Potsticker Soup – Easy Potsticker Soup with Frozen Potstickers if you want visuals (and maybe some gorgeous food photos to drool over).
This easy potsticker soup recipe will honestly change your weeknight dinner game. And hey, don’t forget to give it your spin. That’s what makes it yours.
Easy Potsticker Soup Recipe
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Easy Potsticker Soup
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and delicious potsticker soup, perfect for weeknight meals using frozen potstickers and fresh vegetables.
Ingredients
- 1 pack frozen potstickers
- 4 cups chicken broth
- 1 cup Napa cabbage, chopped
- 1 cup sliced mushrooms
- 1 cup carrots, sliced
- 1 cup baby bok choy, chopped
- 1 cup spinach or kale
- 2 green onions, sliced (for topping)
- 1 tablespoon toasted sesame oil (for drizzling)
- chili crisp or red pepper flakes (for heat)
- soy sauce or lime (for seasoning)
Instructions
- In a large pot, heat the chicken broth until boiling.
- Add the chopped Napa cabbage, mushrooms, and carrots, cooking until tender.
- Toss in the frozen potstickers and bring back to a simmer.
- Add baby bok choy, spinach or kale just before serving.
- Serve hot, topped with sliced green onions, a drizzle of sesame oil, and your choice of chili flakes or soy sauce.
Notes
For best results, do not add potstickers until ready to serve to prevent mushiness. Customize with any veggies you have on hand.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg