Potsticker Soup – A Cozy, Flavor-Packed Comfort Bowl

Introduction

Craving something cozy, nourishing, and ready in under 30 minutes? Look no further than this Potsticker Soup — the ultimate fusion of convenience and flavor. With tender dumplings swimming in a fragrant, ginger-garlic broth and loaded with mushrooms, spinach, and chili oil for a subtle kick, this soup hits every craving. Whether you’re feeling under the weather or just want a quick dinner that feels like takeout (but better), this recipe delivers.

🍽️ Servings & Time

• Yield: 3–4 servings
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

🛒 Ingredients

Produce:

• 2 garlic cloves, minced
• 2 tsp fresh ginger, grated
• 2 green onions, sliced
• ½ cup mushrooms, sliced
• ½ cup spinach or bok choy

Canned Goods:

• 4 cups chicken broth

Condiments:

• 1 tbsp soy sauce

Baking & Spices:

• 1 tsp chili oil or red pepper flakes (adjust to taste)
• Salt & pepper, to taste

Oils & Vinegars:

• 1 tbsp sesame oil
• 1 tbsp rice vinegar

Other:

• 12–15 frozen potstickers (pork, chicken, or veggie – your choice)

🧑‍🍳 Equipment Needed

• Medium soup pot or saucepan
• Ladle
• Sharp knife
• Cutting board
• Spoon or spatula

🍳 Instructions

1. Sauté Aromatics:

In a soup pot, heat sesame oil over medium heat. Add garlic, ginger, and white parts of green onions. Sauté for 1–2 minutes until fragrant.

2. Add Broth & Flavor:

Pour in chicken broth, soy sauce, rice vinegar, chili oil (or flakes), and mushrooms. Bring to a gentle simmer.

3. Add Potstickers:

Carefully add frozen potstickers to the simmering broth. Cook uncovered for 6–8 minutes (or according to package instructions), until heated through and slightly plumped.

4. Finish with Greens:

Stir in spinach or bok choy and cook for 1–2 more minutes until just wilted. Taste and adjust seasoning with salt and pepper.

5. Garnish & Serve:

Ladle into bowls and top with the green parts of green onions. Optional: extra chili oil, sesame seeds, or a squeeze of lime.

🔁 Variations

• Vegetarian Version: Use veggie broth and plant-based potstickers.
• Noodle Soup Twist: Add rice noodles or ramen for a heartier dish.
• Spicy Miso: Stir in 1 tbsp of miso paste for a deeper umami profile.

🧊 Storage Tips

• Fridge: Store leftovers for up to 3 days (potstickers may soften slightly).
• Reheat: Warm on the stovetop. Add extra broth if needed.
• Freeze: Not recommended after cooking, but you can prep and freeze the broth separately.

❓ Frequently Asked Questions

Can I make this with homemade potstickers?
Yes! Just be sure to seal them tightly and cook gently to avoid breakage.

Do I need to thaw frozen potstickers first?
Nope! Drop them straight into the broth from frozen.

What kind of potstickers work best?
Chicken, pork, shrimp, or veggie all work. Go with what you love!

Adam

Potsticker Soup – A Cozy, Flavor-Packed Comfort Bowl

Craving something cozy, nourishing, and ready in under 30 minutes? Look no further than this Potsticker Soup — the ultimate fusion of convenience and flavor. With tender dumplings swimming in a fragrant, ginger-garlic broth and loaded with mushrooms, spinach, and chili oil for a subtle kick, this soup hits every craving. Whether you’re feeling under the weather or just want a quick dinner that feels like takeout (but better), this recipe delivers.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

Produce:

• 2 garlic cloves minced
• 2 tsp fresh ginger grated
• 2 green onions sliced
• ½ cup mushrooms sliced
• ½ cup spinach or bok choy

Canned Goods:

• 4 cups chicken broth

Condiments:

• 1 tbsp soy sauce

Baking & Spices:

• 1 tsp chili oil or red pepper flakes adjust to taste
• Salt & pepper to taste

Oils & Vinegars:

• 1 tbsp sesame oil
• 1 tbsp rice vinegar

Other:

• 12 –15 frozen potstickers pork, chicken, or veggie – your choice

Equipment

• Medium soup pot or saucepan
• Ladle
• Sharp knife
• Cutting board
• Spoon or spatula

Method

 

Sauté Aromatics:

1. In a soup pot, heat sesame oil over medium heat. Add garlic, ginger, and white parts of green onions. Sauté for 1–2 minutes until fragrant.

Add Broth & Flavor:

1. Pour in chicken broth, soy sauce, rice vinegar, chili oil (or flakes), and mushrooms. Bring to a gentle simmer.

Add Potstickers:

1. Carefully add frozen potstickers to the simmering broth. Cook uncovered for 6–8 minutes (or according to package instructions), until heated through and slightly plumped.

Finish with Greens:

1. Stir in spinach or bok choy and cook for 1–2 more minutes until just wilted. Taste and adjust seasoning with salt and pepper.

Garnish & Serve:

1. Ladle into bowls and top with the green parts of green onions. Optional: extra chili oil, sesame seeds, or a squeeze of lime.

Notes

🔁 Variations
Vegetarian Version: Use veggie broth and plant-based potstickers.

Noodle Soup Twist: Add rice noodles or ramen for a heartier dish.

Spicy Miso: Stir in 1 tbsp of miso paste for a deeper umami profile.

🧊 Storage Tips
Fridge: Store leftovers for up to 3 days (potstickers may soften slightly).

Reheat: Warm on the stovetop. Add extra broth if needed.

Freeze: Not recommended after cooking, but you can prep and freeze the broth separately.

❓ Frequently Asked Questions
Can I make this with homemade potstickers?
Yes! Just be sure to seal them tightly and cook gently to avoid breakage.

Do I need to thaw frozen potstickers first?
Nope! Drop them straight into the broth from frozen.

What kind of potstickers work best?
Chicken, pork, shrimp, or veggie all work. Go with what you love!