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A bowl of flavorful Potsticker Soup is presented as the featured image for a recipe article.

Best Potsticker Soup

This Potsticker Soup recipe delivers a comforting and flavorful bowl of soup, brimming with juicy potstickers and vibrant veggies in a savory broth. It's a quick and customizable meal perfect for busy weeknights, offering a delightful combination of textures and tastes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups chicken broth low sodium preferred
  • 1 pound frozen potstickers gyoza or dumplings
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 inch ginger, peeled and minced
  • 2 cloves garlic, minced
  • 1 teaspoon sriracha optional, for heat
  • 4 green onions, thinly sliced, divided
  • 1 tablespoon olive oil if pan-frying potstickers first
  • 1 cup shredded carrots
  • 1 cup sliced mushrooms shiitake, cremini, or white button
  • 1 cup baby spinach or bok choy, chopped
  • 1/2 cup water chestnuts, sliced
  • Sesame seeds for garnish
  • Extra sriracha for garnish
  • Fresh cilantro, chopped for garnish

Equipment

  • Large pot or Dutch oven
  • Skillet (optional, for pan-frying potstickers)
  • measuring cups and spoons
  • knife
  • cutting board
  • Ladle
  • Bowls

Method
 

  1. In a large pot or Dutch oven, combine the chicken broth, soy sauce, rice vinegar, sesame oil, ginger, garlic, and sriracha (if using).
  2. Bring the mixture to a simmer over medium heat.
  3. Add the frozen potstickers directly to the simmering broth. Cook according to the package directions, usually about 5-7 minutes, or until they are heated through. Be gentle when stirring to avoid breaking them. OR Heat the olive oil in a large skillet over medium heat. Add the frozen potstickers and cook according to the package directions, usually about 5-7 minutes, turning occasionally, until golden brown and crispy. Then, gently transfer the cooked potstickers to the simmering broth.
  4. Add the shredded carrots, sliced mushrooms, and sliced water chestnuts to the pot.
  5. Simmer for about 3-5 minutes, or until the vegetables are tender-crisp.
  6. Stir in the baby spinach or chopped bok choy during the last minute of cooking, just until wilted.
  7. Ladle the Potsticker Soup into bowls.
  8. Garnish with sesame seeds, extra sriracha (if desired), fresh cilantro, and the remaining sliced green onions.
  9. Serve immediately and enjoy!

Notes

For a richer broth, consider using homemade chicken stock or adding a tablespoon of Better Than Bouillon. Don't overcrowd the skillet if pan-frying potstickers. Adjust the amount of sriracha to your liking. Feel free to substitute or add other vegetables, such as edamame, snow peas, or bean sprouts. You can prepare the broth ahead of time and store it in the refrigerator for up to 3 days. Add the potstickers and vegetables just before serving. Add cooked shrimp, tofu, or shredded chicken to the soup for extra protein. For a heartier soup, add cooked noodles, such as ramen or udon, during the last few minutes of cooking. Replace half of the chicken broth with coconut milk for a creamy and flavorful twist. Add a teaspoon of curry powder for a warm, aromatic spice. Use vegetable broth instead of chicken broth and ensure your potstickers are vegetarian-friendly. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pot over medium heat or in the microwave.