Warm up on a busy weeknight with this flavorful Potsticker Soup using frozen dumplings and fresh ginger. It simmers together quickly in a savory broth with crisp veggies, ready in under 30 minutes for a family dinner that’s both healthy and hearty.
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Ingredients for Potsticker Soup
For the Soup
- Frozen pork or vegetable potstickers – Use whatever variety you love most, but keep them frozen until you’re ready to cook.
- Low-sodium chicken broth – This keeps the soup from being overly salty, so don’t skip the low-sodium part.
- Soy sauce – Adds that umami depth we all crave.
- Toasted sesame oil – Just a little goes a long way for that nutty, aromatic finish.
- Fresh ginger – Grate it fresh for the best flavor—trust me, it makes a difference.
- Garlic – Mince it finely so it infuses the broth perfectly.
- Napa cabbage – Thinly slice it for tender, melt-in-your-mouth texture.
- Shiitake mushrooms – Remove the stems and slice them thinly for a meaty, earthy bite.
- Green onions – Save some for garnish to add a fresh pop of color and flavor.
- Fresh spinach leaves – Toss them in at the end for a vibrant, nutrient-packed boost.
Cook Time for Easy Potsticker Soup
When life gets busy, I love having this easy potsticker soup ready in a flash. It’s the kind of weeknight dinner soup that feels like a warm hug. Plus, the prep is so straightforward.
Here’s the breakdown: you’ll spend about 15 minutes getting everything chopped and measured. Then, it’s just 15 minutes of simmering. That means from start to finish, you’re only 30 minutes away from a cozy bowl.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
If you’re looking for other quick meal ideas, you might enjoy my favorite chicken taco soup for another easy option.
How to Make Savory Potsticker Soup
Step 1: Build Your Broth Base
In a large pot or Dutch oven over medium-high heat, combine 6 cups of low-sodium chicken broth, 2 tablespoons of soy sauce, and 1 teaspoon of toasted sesame oil. Stir gently to incorporate the ingredients, creating the foundation for your savory potsticker soup.
Step 2: Infuse with Aromatics
Add 1 tablespoon of grated fresh ginger and 2 minced garlic cloves to the broth. Bring the mixture to a gentle boil. This step creates a wonderfully fragrant, ginger garlic infused dumpling soup. It should take about 5 minutes.
Step 3: Cook the Potstickers and Mushrooms
Carefully add the 12-ounce package of frozen potstickers and 4 ounces of thinly sliced shiitake mushrooms to the boiling broth. Reduce the heat to medium and simmer for 5 minutes, or until the potstickers are heated through and begin floating to the surface.
Step 4: Wilt the Cabbage
Stir in 2 cups of thinly sliced napa cabbage and continue simmering for 3 minutes. This creates that lovely savory chicken broth with cabbage we’re after. The cabbage should be tender but still have a bit of crispness.
Step 5: Finish with Fresh Greens
Remove the pot from the heat and gently fold in 1 cup of fresh spinach leaves and most of the sliced green onions, reserving some for garnish. Stir just until the spinach wilts, which only takes about 30 seconds.
Step 6: Serve and Enjoy
Ladle the hot soup into bowls, making sure each serving gets several potstickers. Garnish with the reserved green onions and serve immediately for the best flavor and texture.
Pro Tips & Tasty Tweaks
Over the years, I’ve learned a few tricks that make this potsticker soup even more special. After all, the best recipes are the ones you can truly make your own. Here are my favorite ways to tweak it.
- Flavor Swap: For a different take, try using a rich mushroom broth instead of chicken. It creates an incredibly deep, earthy flavor base, perfect for those steamed potstickers in mushroom soup.
- Diet Tweak: To keep it light, use vegetable broth and your favorite plant-based potstickers. It’s just as satisfying! For more healthy ideas, check out my collection of healthy soup recipes.
- Prep/Texture Fix: For a more substantial meal, add a swirl of miso paste at the end for extra umami, or toss in some soft tofu cubes.
- Storage/Reheat Tip: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop to keep the potstickers from getting too soft. If you love make-ahead meals, my crockpot cheeseburger soup is another great option.
Potsticker Soup
Ingredients
- 1 package frozen pork or vegetable potstickers (12-ounce)
- 6 cups low-sodium chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon grated fresh ginger
- 2 cloves garlic minced
- 2 cups napa cabbage thinly sliced
- 4 ounces shiitake mushrooms stems removed and thinly sliced
- 2 green onions thinly sliced
- 1 cup fresh spinach leaves
Method
- In a large pot or Dutch oven, combine the chicken broth, soy sauce, and sesame oil over medium-high heat.
- Add the grated ginger and minced garlic to the broth and bring the mixture to a gentle boil, which should take about 5 minutes.
- Carefully add the frozen potstickers and sliced mushrooms to the boiling broth, reduce the heat to medium, and simmer for 5 minutes until the potstickers are heated through and start to float.
- Stir in the thinly sliced napa cabbage and continue to simmer for 3 more minutes until the cabbage has wilted and become tender.
- Remove the pot from the heat and gently stir in the fresh spinach and most of the sliced green onions, saving some for garnish, until the spinach is just wilted.
- Ladle the soup into bowls, ensuring each serving gets several potstickers, and garnish with the reserved green onions.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
This savory potsticker soup isn’t just delicious—it’s packed with nourishing ingredients that make it a wholesome meal. Each bowl delivers a wonderful balance of protein, vegetables, and warming spices that truly feed both body and soul.
The ginger and garlic in the broth are natural anti-inflammatories, while the cabbage and spinach offer vitamins and fiber. If you’re looking for other nutrient-packed options, my carrot lentil soup provides similar comfort with extra plant-based protein. For more inspiration on healthy soups, EatingWell’s Potsticker & Vegetable Soup offers great nutritional insights from a trusted source.
| Nutrient | Benefits |
|---|---|
| Ginger & Garlic | Anti-inflammatory properties, supports immunity |
| Napa Cabbage & Spinach | Rich in vitamins A, C, K, and fiber |
| Potstickers | Provides protein for sustained energy |
| Sesame Oil | Healthy fats and antioxidant benefits |
A Lighter Version of Potsticker Soup
If you’re watching your calories or prefer a lighter meal, this potsticker soup adapts beautifully with just a few simple tweaks. I love how versatile this recipe is—it can be as rich or as light as you need it to be.
Start by choosing vegetable or chicken potstickers with lower sodium content. Swap the regular soy sauce for reduced-sodium version, and you’ll still get that wonderful umami depth without the extra salt. For more light meal ideas, try my broccoli and cauliflower soup—it’s another family favorite that’s naturally lower in calories.
You can also increase the vegetable content by adding extra mushrooms and spinach while reducing the number of potstickers per serving. The ginger garlic broth becomes even more pronounced when you let the vegetables shine. For another delicious light option, my tom kha gai soup offers similar aromatic flavors with a coconut milk base.
Thoughtful Tips for Special Diets
When my cousin was diagnosed as diabetic last year, I started paying closer attention to how we could enjoy our family favorites without compromising her health needs. This potsticker soup has become one of her go-to meals with just a few thoughtful adjustments for better glycemic control.
For those watching their sugar intake, consider using low-sodium broth and tamari instead of regular soy sauce, which can sometimes contain hidden sugars. You might also add extra non-starchy vegetables like bok choy or mushrooms to bulk up the soup without affecting blood sugar levels. Portion control helps too—enjoy a reasonable serving of potstickers alongside plenty of that wonderful sesame oil enriched cabbage broth.
If you’re looking for natural sweetener alternatives in other recipes, I often use stevia in dessert dishes, but this savory potsticker soup recipe doesn’t need any adjustment in that department. It’s naturally low in sugar and perfect for those seeking diabetic-friendly options that don’t sacrifice flavor.
How to Serve Potsticker Soup
I’ll never forget the first time I served this potsticker soup to my book club—the entire pot disappeared within minutes, and I had to quickly scribble down the recipe for three friends. There’s something about gathering around a steaming bowl of soup that creates instant community.
For a complete meal, I love pairing this easy potsticker soup with a simple green salad or some steamed edamame. The crisp freshness balances beautifully against the warm, savory broth. If you’re serving a crowd, my minestrone soup makes another great option that complements Asian flavors well.
Don’t forget the garnishes! A sprinkle of extra green onions, a drizzle of chili oil, or even a wedge of lime can elevate each bowl. For those who love heat, a spoonful of chili crisp adds wonderful texture and spice. If you’re looking for another comforting option, my classic chicken soup serves beautifully with similar cozy vibes.
During colder months, I often serve this as the main event with some crusty bread for dipping, but in warmer weather, smaller portions work beautifully as a starter before grilled meats or fish. However you choose to enjoy it, this potsticker soup always feels like a warm embrace in a bowl.
Mistakes to Avoid
Over the years, I’ve learned that even the simplest recipes can go sideways with a few small missteps. When making this potsticker soup, I’ve noticed three common mistakes that can really change the outcome. Don’t worry though—I’m here to help you avoid them so your soup turns out perfectly every time.
First, overcooking the potstickers is probably the biggest mistake I see. Those delicate dumplings only need about 5-7 minutes in the simmering broth to heat through. Any longer and they become mushy and fall apart. I learned this the hard way when I got distracted chatting with my neighbor and ended up with potsticker scraps instead of whole dumplings in my sesame oil enriched cabbage broth.
Second, skipping the step to sauté the ginger and garlic will leave your broth lacking depth. That quick minute in the pot transforms these ingredients, releasing their aromatic oils and creating that signature ginger garlic broth we all love. For another recipe that benefits from proper sautéing techniques, check out my pesto meatball soup where the initial steps really build the foundation.
Finally, using the wrong type of potstickers can make or break your easy potsticker soup. While frozen varieties work beautifully, some brands have thinner wrappers that disintegrate too quickly. I recommend Trader Joe’s Gyoza Potstickers which hold up beautifully in soup. For more guidance on choosing ingredients, my creamy tortellini soup includes tips for selecting the best pasta varieties.
Remember these simple tips and your savory potsticker soup will turn out wonderfully every time. Cooking should be joyful, not stressful—and avoiding these common pitfalls makes all the difference!
How to Store Potsticker Soup
When my daughter went off to college last fall, I started packing freezer meals for her to take back to the dorm. This potsticker soup became one of her absolute favorites because it stores and reheats so beautifully. She’d text me photos of her enjoying a warm bowl after late study sessions, and it made me feel connected to her even from miles away.
For storage, let the soup cool completely before transferring it to airtight containers. I prefer glass containers because they don’t absorb odors and allow you to see what’s inside. The broth and vegetables will keep well for 3-4 days in the refrigerator, though I recommend storing the potstickers separately if possible to prevent them from becoming too soft.
If you want to freeze your potsticker soup, it’s best to do so without the dumplings. The broth and vegetables freeze beautifully for up to 3 months, but the potstickers can become mushy when thawed. Simply prepare a fresh batch of potstickers when you’re ready to enjoy your frozen soup. For another great freezer-friendly option, my butternut squash soup holds up exceptionally well in the freezer too.
When reheating, gently warm the soup on the stove over medium heat until simmering. If you frozen the broth without potstickers, add fresh or frozen dumplings during the last 5-7 minutes of heating. For those busy nights when you need something equally convenient, my crockpot cheeseburger soup offers another make-ahead option that the whole family loves.
Try This Potsticker Soup Yourself
I’ll never forget the first time I made this potsticker soup for my book club—the entire pot disappeared within minutes, and I had to quickly scribble down the recipe for three friends. There’s something magical about how this simple dish brings people together around the table. The comforting aroma of simmered pork dumplings in ginger broth seems to create instant community wherever it’s served.
This really is the perfect weeknight dinner soup—quick, nourishing, and endlessly adaptable to whatever you have in your pantry. Whether you follow the recipe exactly or make it your own with different vegetables and proteins, I know it will become a regular in your rotation just like it has in mine.
If you enjoy this savory potsticker soup, you might also love my Mexican sweet potato chicken soup for another flavor adventure. For those who prefer creamy soups, my cream of broccoli soup offers comforting richness. And if you’re feeding a crowd, my green chicken enchilada soup scales up beautifully.
Whatever you choose to make, I’d love to hear how your potsticker soup turns out. Share your creations with me on social media or leave a comment below—there’s nothing I enjoy more than seeing how these recipes become part of your own family traditions!
Frequently Asked Questions
What are the ingredients in potsticker soup?
The essential ingredients include frozen potstickers, chicken or vegetable broth, fresh ginger, garlic, soy sauce, sesame oil, and vegetables like napa cabbage and spinach. You can customize with mushrooms, carrots, or bok choy based on what you have available. The beauty of this savory potsticker soup is how adaptable it is to your preferences and pantry contents.
What are the nutritional benefits of potsticker soup?
This nourishing soup offers protein from the potstickers, vitamins from the vegetables, and anti-inflammatory benefits from the ginger and garlic. The broth provides hydration while being relatively low in calories, making it a balanced meal. For more nutrient-packed options, explore my collection of healthy soup recipes that offer similar nutritional benefits.
What is the origin of potsticker soup?
Potstickers themselves originate from Chinese cuisine, where they’re known as guotie or jiaozi. The concept of simmering them in broth likely evolved as a convenient way to create a complete meal using traditional dumplings. This modern interpretation combines the comfort of dumplings with the nourishment of soup, creating a fusion that works beautifully for busy weeknights.
More Cozy Soup Recipes You’ll Love
If this potsticker soup warmed your heart, wait until you try these other family favorites. Each one brings its own special comfort to the table.
- Chicken Taco Soup – A fiesta in a bowl with tender chicken, black beans, and just the right amount of spice.
- Hearty Chicken Soup – The classic comfort food that feels like a warm hug on chilly days.
- Carrot Lentil Soup – Vibrant, plant-powered goodness that satisfies both your hunger and your health goals.
- Tom Kha Gai Soup – Creamy coconut broth with aromatic Thai flavors that transport you to paradise.
