Craving a cozy, flavorful meal that’s faster than ordering takeout? This Potsticker Soup is your answer. Imagine tender, savory potstickers floating in a rich, steaming ginger and garlic broth, studded with crisp-tender bok choy and vibrant carrots. It’s the ultimate comfort in a bowl, and the best part is that it comes together in just 20 minutes using convenient frozen potstickers. This recipe is designed to be your new go-to for busy weeknights when you need something delicious and satisfying, fast.
We’re ditching the long simmer times and complicated steps. Instead, we’ll focus on building a deeply flavorful broth quickly, letting the potstickers cook to perfection right in the soup. Get ready to enjoy a restaurant-quality meal from the comfort of your own kitchen.
Why This Potsticker Soup Recipe is a Weeknight Winner
When your day is packed, you need recipes that deliver big on flavor without demanding your time. This easy Potsticker Soup checks all the boxes.
- Unbelievably Fast: From chopping the garlic to ladling the soup into bowls, the entire process takes 20 minutes or less. It’s the perfect solution for those “what’s for dinner?” moments.
- Packed with Flavor: We build a simple yet profound broth using fresh ginger, garlic, soy sauce, and toasted sesame oil. It tastes like it has been simmering for hours.
- Completely Customizable: This recipe is a fantastic starting point. You can easily swap veggies, add extra protein, or dial up the spice to make it your own.
The Simple Ingredients You’ll Need
The magic of this soup is its simplicity. You only need a handful of fresh ingredients and a bag of your favorite frozen potstickers to create something truly special.
For the Flavorful Broth
- Sesame Oil: A touch of toasted sesame oil adds incredible nutty aroma and depth.
- Fresh Ginger and Garlic: These are non-negotiable for that authentic, aromatic flavor base.
- Low-Sodium Chicken Broth: Using a low-sodium version allows you to control the saltiness, as both the potstickers and soy sauce add seasoning. Vegetable broth works great, too.
- Low-Sodium Soy Sauce: For that essential umami and savory flavor.
The “Stars” of the Soup
- Frozen Potstickers: The hero ingredient! Any kind will work—pork, chicken, or vegetable. No need to thaw them first.
- Baby Bok Choy: Adds a lovely, tender crunch. The leaves wilt beautifully while the stems stay crisp.
- Shredded Carrots: For a pop of color, sweetness, and extra nutrients.
- Green Onions: Sliced for a fresh, mild oniony bite as a garnish.
How to Make Potsticker Soup: Step-by-Step
Follow these simple steps, and you’ll have a steaming bowl of deliciousness in no time. This is a wonderfully easy soup to prepare.
- Build the Broth Base: Heat the sesame oil in a large pot or Dutch oven over medium heat. Add the minced ginger and garlic and cook for about 30-60 seconds until fragrant, being careful not to burn them.
- Simmer the Broth: Pour in the chicken broth and soy sauce. Bring the mixture to a lively simmer.
- Cook the Potstickers: Gently add the frozen potstickers to the simmering broth. Cook for 5-7 minutes, or according to the package directions, until they are cooked through and float to the surface.
- Wilt the Vegetables: Stir in the chopped baby bok choy and shredded carrots. Cook for just 1-2 minutes until the bok choy leaves have wilted but the stems are still crisp-tender.
- Garnish and Serve: Ladle the Potsticker Soup into bowls. Garnish generously with sliced green onions and an extra drizzle of sesame oil or a dash of chili oil if you like. Serve immediately and enjoy!
Tips for the Best Potsticker Soup
A few simple tips can elevate your soup from great to absolutely unforgettable.
- Don’t Overcook the Potstickers: For the best texture, cook the potstickers until they are just done. Overcooking can make the wrappers gummy.
- Use Low-Sodium Ingredients: Since soy sauce and the potstickers themselves contain salt, using low-sodium broth and soy sauce gives you full control over the final seasoning.
- Add Veggies at the End: To keep vegetables like bok choy and carrots crisp-tender, add them in the last couple of minutes of cooking.
- Garnish Generously: Fresh green onions, a swirl of chili oil, or a sprinkle of sesame seeds adds a fantastic final layer of flavor and texture. For another amazing recipe, try this Cacio e Pepe.
Delicious Variations to Try
While this recipe is fantastic as is, feel free to get creative and make it your own with these simple twists.
Make it Spicy
If you like a bit of heat, add a teaspoon of sriracha, chili garlic sauce, or a pinch of red pepper flakes to the broth when you add the soy sauce.
Add More Veggies
This soup is a great way to use up vegetables. Thinly sliced shiitake mushrooms, spinach, or edamame make wonderful additions. Add mushrooms with the aromatics and spinach at the very end.
Protein Boost
For an even heartier meal, add some shredded rotisserie chicken, cooked shrimp, or cubes of soft tofu along with the potstickers. If you love hearty dinners, check out this Slow Cooker French Dip.
Storing and Reheating
This Potsticker Soup is best enjoyed fresh, as the potsticker wrappers can become soft upon reheating. If you do have leftovers, store them in an airtight container in the refrigerator for up to 2 days. For the best result, reheat gently on the stovetop over medium-low heat until just warmed through. Avoid boiling, which can make the potstickers fall apart. You can also try to store the broth separately from the solids if you plan on having leftovers.
Frequently Asked Questions
Yes, absolutely! This recipe is designed for using frozen potstickers. They cook directly in the hot broth in just a few minutes, making it a quick and easy meal.
To boost the flavor, try adding a splash of rice vinegar for brightness, a swirl of chili oil for heat, or some sautéed shiitake mushrooms for a deeper, umami flavor. Using fresh ginger and garlic is also key.
The broth is the heart of this soup. It’s made with a base of chicken or vegetable broth, flavored with fresh ginger, garlic, low-sodium soy sauce, and a touch of toasted sesame oil for a rich, aromatic taste.
The main difference is the type of dumpling used. Potstickers are typically pan-fried on one side before being steamed and have a thicker wrapper, while wontons are boiled or steamed and have a much thinner, more delicate wrapper.
More Delicious Recipes to Explore
This 20-minute Potsticker Soup is a testament to how simple ingredients can create extraordinary flavor. It’s a recipe you’ll return to again and again for its comforting warmth and incredible ease. If you enjoyed this soup, you might also love our Hearty Lasagna Soup recipe. We hope you love it! Please leave a comment below or share a photo of your creation on Pinterest!
Potsticker Soup Recipe
Potsticker Soup: The 20-Minute Recipe for Ultimate Comfort
Ingredients
Equipment
Instructions
- Heat the sesame oil in a large pot or Dutch oven over medium heat. Add the minced ginger and garlic and cook for 30-60 seconds until fragrant.
- Pour in the chicken broth and soy sauce. Bring the mixture to a simmer.
- Gently add the frozen potstickers to the simmering broth. Cook for 5-7 minutes, or as directed on the package, until cooked through.
- Stir in the chopped baby bok choy and shredded carrots. Cook for another 1-2 minutes until the bok choy is wilted.
- Ladle the soup into bowls and garnish with sliced green onions. Serve immediately.
Notes
For a spicy kick, add a teaspoon of sriracha or chili oil to the broth.
Store leftovers in the fridge for up to 2 days, but be aware the potstickers will soften.
