Name: Potsticker Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 frozen potstickers (any variety: pork, chicken, veggie, etc.); 6 cups vegetable or chicken broth; 2 medium carrots, diced; 2 celery stalks, sliced; 1/2 cup peas (fresh or frozen); 2 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 2 tablespoons soy sauce; 1 teaspoon sesame oil (optional, for garnish); 2 tablespoons vegetable oil (for searing potstickers); Fresh cilantro or green onions for topping

There’s something incredibly comforting about a steaming bowl of soup—especially one that marries cozy broth with golden pan-seared dumplings. That’s what makes Potsticker Soup such a standout. It’s one of those dishes that feels both rustic and refined, hearty and bright. Every spoonful brings a contrast of textures: tender veggies, velvety broth, and chewy-crispy potstickers. I make this often on cold days or when I need a fast but soul-satisfying meal that doesn’t skimp on flavor.

What I especially love about this soup is its adaptability. I can throw in whatever veggies I have on hand and use frozen or fresh potstickers depending on my schedule. It’s a one-pot wonder that’s as welcome at a casual lunch as it is at a cozy dinner party. If you’re someone who keeps a bag of dumplings in the freezer “just in case,” then this might become your new go-to recipe.

Why You’ll Love This Potsticker Soup

Fast and easy: It comes together in about 30 minutes.
Customizable: Works with meat or veggie potstickers and almost any mix of vegetables.
Balanced: Crispy, chewy, and savory—no flavor gets left behind.
Crowd-pleaser: Kids and adults both love it.
One-pot meal: Minimal cleanup, maximum comfort.

What Kind of Potstickers Should I Use?

Honestly, any kind you like! I’ve made this soup with pork, chicken, shrimp, and even veggie potstickers—and all of them work beautifully. The key is to choose potstickers that hold up well to both pan-searing and simmering. Frozen store-bought potstickers are incredibly convenient and work just fine (no need to thaw them fully). But if you have homemade ones on hand, they’ll add an extra touch of love to the dish.

For a crispier texture on top before they go into the soup, I recommend pan-frying them first—even just for a minute or two per side. It gives a gorgeous golden crust that stays slightly firm in the broth, adding a delicious contrast to the soft veggies.

Options for Substitutions

Potsticker Soup is flexible by nature, so if you need to make swaps, here are some tasty ideas:

Potstickers: Try wontons or gyoza if you don’t have traditional potstickers. Even ravioli can work in a pinch!
Vegetables: Use any quick-cooking vegetables like spinach, napa cabbage, mushrooms, or snap peas. Leftover roasted vegetables can also be tossed in at the end.
Broth: Chicken broth gives a rich base, but veggie broth keeps it plant-based. Add a splash of soy sauce or miso paste for a deeper umami flavor.
Aromatics: No fresh garlic or ginger? Use powders in a smaller amount or skip them entirely—your broth will still be delicious.
Herbs: Finish with cilantro, scallions, or parsley—whatever you have on hand adds freshness and brightness.

Ingredients for This Potsticker Soup

Each ingredient in this Potsticker Soup has a role to play in building comfort and flavor. Here’s a look at what you’ll need and why it matters:

Potstickers: These are the heart of the soup—savory little dumplings that bring protein, texture, and satisfaction. Pan-seared first, they add depth to the broth.
Vegetable or Chicken Broth: This forms the flavorful base. Choose a good-quality broth or stock to ensure richness in every spoonful.
Carrots: Diced for color, sweetness, and texture. They hold up well in the broth without getting mushy.
Celery: Adds a subtle earthiness and slight crunch to balance the other vegetables.
Peas: Quick-cooking and vibrant, they bring sweetness and a pop of green to the bowl.
Garlic: Freshly minced garlic gives a warm, fragrant flavor that enhances the savory broth.
Ginger: Bright and slightly spicy, it layers in that familiar warmth found in so many Asian-inspired soups.
Soy Sauce: Brings salty, umami richness that deepens the entire dish.
Sesame Oil (optional): Just a drizzle at the end gives a nutty aroma and finishing touch.
Fresh Herbs (Cilantro or Green Onions): These brighten the soup just before serving, balancing the savory notes with fresh lift.

Step 1: Sear the Potstickers

Heat a bit of oil in a nonstick skillet over medium heat. Once hot, arrange the potstickers flat-side down in a single layer. Let them cook without moving for 2–3 minutes until the bottoms are golden and crisp. Set them aside on a plate. This step gives the potstickers that crave-worthy crispy base before they’re added to the broth.

Step 2: Sauté the Aromatics

In a large soup pot, heat a touch of oil and add the minced garlic and ginger. Stir them around for 30 seconds to 1 minute, just until fragrant. This step wakes up the flavor in the base of the broth.

Step 3: Add Vegetables

Toss in the chopped carrots and celery. Cook for about 4–5 minutes, stirring occasionally, until they start to soften. You want them tender, not mushy—they’ll finish cooking in the broth.

Step 4: Pour in the Broth

Add your chicken or vegetable broth and bring the soup to a gentle boil. Once it’s bubbling, reduce to a simmer and let it cook for about 10 minutes so the vegetables can fully tenderize and the flavors begin to meld.

Step 5: Stir in the Peas and Soy Sauce

Add the peas and soy sauce, giving everything a good stir. Simmer for 2–3 more minutes. Taste and adjust seasoning if needed—you might want an extra splash of soy sauce or a pinch of salt here.

Step 6: Add the Potstickers

Gently nestle the pan-seared potstickers into the soup. Let them warm through for about 3–5 minutes. Be careful not to stir too aggressively so they stay intact.

Step 7: Garnish and Serve

Right before serving, drizzle a little sesame oil if using, and top with chopped green onions or cilantro. Ladle into bowls and serve hot, ideally with a spoon and maybe even some chopsticks for the dumplings.

How Long to Cook the Potsticker Soup

This soup is refreshingly quick to make, perfect for a cozy weeknight or when you’re craving something satisfying but fuss-free.

Searing potstickers: 2–3 minutes
Sautéing aromatics and vegetables: 5–6 minutes
Simmering broth with vegetables: 10 minutes
Finishing with peas and potstickers: 5–7 minutes

Total time: About 25–30 minutes from start to finish.
You’ll know it’s ready when the vegetables are fork-tender, the potstickers are heated through, and the broth smells rich and savory.

Tips for Perfect Potsticker Soup

Use nonstick for searing: Potstickers are prone to sticking; use a good nonstick pan and don’t rush flipping them.
Don’t overcook the potstickers: Add them toward the end so they stay intact and don’t fall apart in the broth.
Taste the broth before serving: Every broth brand is a little different. A splash of soy sauce or even a squeeze of lemon juice can make it pop.
Cut vegetables evenly: Uniform cuts help them cook at the same rate for a smooth, balanced bite.
Add greens last: If using leafy greens like spinach or bok choy, toss them in just before serving so they stay vibrant.
Double the batch: This soup makes great leftovers. Consider doubling if you’re serving more people or want to enjoy it later in the week.

Watch Out for These Mistakes While Cooking

Even though Potsticker Soup is wonderfully simple, a few small missteps can get in the way of the perfect bowl. Keep an eye out for these:

Skipping the sear on potstickers: This adds texture and flavor. Without it, they may turn soggy and bland in the soup.
Overcrowding the potstickers: If they overlap in the skillet, they steam instead of crisp. Give them room to breathe.
Overcooking vegetables: Especially peas—they only need a few minutes at the end. Mushy peas can dull the soup’s brightness.
Boiling instead of simmering: A gentle simmer keeps the potstickers intact and prevents the broth from clouding.
Using too much soy sauce too early: Start light and adjust at the end. It’s easier to add salt than to fix an overly salty soup.
Skipping the final taste check: The broth may need a touch of acid, more soy sauce, or even a pinch of sugar to balance everything.

What to Serve With Potsticker Soup?

While this soup is satisfying on its own, it pairs beautifully with light and savory sides. Here are some ideas to complete your meal:

Steamed Edamame

Tossed with sea salt or chili flakes, it’s a protein-packed finger food that complements the soup without overshadowing it.

Cucumber Sesame Salad

Crisp, chilled, and refreshing—perfect to balance the warmth of the broth.

Scallion Pancakes

Crispy and savory, these are great for dipping or enjoying alongside spoonfuls of soup.

Garlic Green Beans

Quick sautéed with garlic and sesame oil for a crisp, bright side.

Jasmine or Brown Rice

A scoop on the side makes it a more filling meal or works as a base for soaking up broth.

Kimchi

If you like a punch of tang and heat, kimchi adds complexity and a fermented bite.

Spring Rolls

Fresh or fried—either option gives a fun contrast of texture and flavor.

Chinese Tea

A hot cup of jasmine, oolong, or pu-erh can cleanse the palate and round out the experience.

Storage Instructions

Potsticker Soup stores surprisingly well, but it’s best to keep a couple of things in mind to maintain its texture and flavor:

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. If you’re planning ahead, keep the potstickers and soup separate until reheating to avoid them getting overly soft.
Freezing: The broth and vegetables freeze beautifully for up to 2 months, but the potstickers can get mushy when thawed. If freezing, add fresh or freshly cooked potstickers when reheating.
Reheating: Warm the soup on the stovetop over medium heat until simmering. If potstickers are stored separately, reheat them in a skillet to crisp them back up before adding to the bowl.

Estimated Nutrition

This will vary based on the type of potstickers and broth used, but here’s a general estimate per serving (based on a recipe serving 4):

Calories: 320–380 kcal
Protein: 12–16g
Fat: 10–14g
Carbohydrates: 40–45g
Fiber: 4–5g
Sugar: 4–6g
Sodium: 800–1000mg (adjust based on soy sauce and broth)

For a lighter version, use vegetable potstickers and low-sodium broth. To boost protein, go for meat-filled dumplings or add tofu cubes.

Frequently Asked Questions

What’s the best way to keep potstickers from getting soggy in the soup?

Sear them first in a hot skillet before adding them to the soup, and drop them in during the last few minutes of cooking. This helps them stay tender with a bit of texture instead of breaking down in the broth.

Can I make this soup vegetarian or vegan?

Absolutely. Use vegetable potstickers and vegetable broth. A touch of miso paste or a few drops of soy sauce will deepen the flavor without adding any animal products.

Do I need to thaw frozen potstickers before using them?

Nope! You can sear them straight from frozen. Just cook them slightly longer in the skillet to ensure the filling is fully warmed before they go into the soup.

Can I add noodles or rice to this soup?

Yes! Thin rice noodles, soba, or a scoop of jasmine rice can bulk it up into a more filling meal. Just reduce the number of potstickers or increase the broth so it doesn’t get too crowded.

How spicy is this soup?

As written, it’s not spicy. If you like heat, add chili oil, red pepper flakes, or a spoonful of sambal or sriracha when serving.

Can I use homemade potstickers?

Definitely! Just make sure they’re well sealed and pan-seared before adding to the soup. Homemade dumplings will elevate this even further.

Is this soup gluten-free?

Not by default, since most potstickers and soy sauce contain gluten. But it can be made gluten-free by using gluten-free potstickers and tamari or coconut aminos instead of soy sauce.

How do I make the broth more flavorful?

Start with a quality broth, then add extras like garlic, ginger, soy sauce, miso, or even a splash of rice vinegar. Taste as you go—you’re building layers of flavor.

Conclusion

Potsticker Soup is the kind of recipe that hits all the right notes—comforting, flavorful, easy to throw together, and endlessly adaptable. Whether you’re making it as a quick weeknight dinner or turning it into a cozy weekend meal, it always delivers. With just a handful of ingredients and about 30 minutes, you’ll have a steaming bowl of soup that feels like a warm hug. Once you try it, don’t be surprised if it makes regular appearances on your menu rotation.