If you’re craving something warm, savory, and just a little bit different, this potsticker soup might be your next favorite bowl of comfort. It’s a delightful mash-up of tender dumplings, earthy mushrooms, and the fresh bite of bok choy, all swimming in a fragrant, ginger-and-garlic-infused broth. This is one of those soups that feels fancy but comes together in no time. Plus, the frozen potstickers are a total time-saver, making this a great option for busy nights when you want something homemade without a lot of fuss.

I still remember the first time I tried potsticker soup. A friend served it up on a chilly winter evening, and I was instantly hooked. The rich, savory broth and the pillowy dumplings felt like the perfect blend of a classic Asian-inspired soup and the cozy warmth of homemade dumplings. It quickly became one of my go-to recipes, especially when I want to impress guests without spending hours in the kitchen. So grab your favorite pot of soup and let’s dive into this easy, comforting recipe!

A bit of history behind potstickers 🥟

Potstickers, or “jiaozi,” originated in China and have a fascinating backstory. Legend has it that they were invented by accident when a cook left dumplings on the stove for too long, resulting in a deliciously crispy bottom that “stuck” to the pot. Since then, potstickers have become a beloved dish worldwide, often pan-fried and served with a dipping sauce. In this soup, we skip the pan-frying and let them soak up the rich broth, creating a soft, comforting bite that’s perfect for a chilly day. And while you can certainly make your own dumplings, using frozen potstickers makes this soup an easy weeknight meal without sacrificing flavor.

Key ingredients that make this soup shine

Each ingredient in this potsticker soup brings something special to the table, making for a balanced, flavorful bowl that’s both satisfying and nourishing.

Shiitake mushrooms: These mushrooms add a deep, umami flavor to the broth that complements the potstickers perfectly. If you can’t find shiitakes, cremini or button mushrooms will work too, though shiitakes have that extra bit of earthiness. Mushrooms also provide a nice dose of antioxidants and B vitamins.
Ginger and garlic: Fresh ginger and garlic are essential here, adding warmth and depth to the broth. I like to use freshly grated ginger for the best flavor, but if you’re in a pinch, ginger paste or ground ginger can work too. Both ingredients also come with a host of health benefits, including anti-inflammatory properties.
Vegetable broth: A good-quality vegetable broth forms the base of this soup. You can use homemade or store-bought, but if you’re using store-bought, look for a low-sodium version so you can control the salt level.
Frozen potstickers: The star of the show! I usually go for vegetable potstickers, but you can use any flavor you like. They cook directly in the broth, absorbing all those delicious flavors while keeping the recipe quick and easy.
Bok choy: This tender green brings a fresh, slightly sweet flavor to the soup. Baby bok choy works well here because it’s smaller and more tender, but you can substitute regular bok choy or even spinach if that’s what you have on hand.
Toasted sesame oil: Just a drizzle of toasted sesame oil at the end gives the soup a beautiful nutty aroma. It’s strong, so a little goes a long way, but it really ties all the flavors together.

Kitchen tools you’ll need (and a few tips!)

For this recipe, you’ll need just a few basic tools, and I promise, nothing fancy.

Large stockpot: A sturdy, roomy stockpot is essential for making soup. You want something big enough to hold all the broth and ingredients without spilling. If you don’t have a large pot, you could use a Dutch oven as well.
Grater or microplane: Freshly grated ginger makes a big difference here, and a microplane is perfect for getting a fine, juicy grate. You could also use the fine side of a box grater if that’s what you have.
Wooden spoon: A wooden spoon is great for sautéing the mushrooms, ginger, and garlic, and it’s gentle on your pot’s surface.
Ladle: A ladle makes it easy to serve up this soup without any mess.

And that’s it! Part of the beauty of this recipe is its simplicity—no special equipment required.

Step-by-step: How to make potsticker soup

Let’s walk through this recipe, step by step. It’s quick, straightforward, and perfect for both beginners and seasoned home cooks.

Sauté the mushrooms: Start by heating 1 tablespoon of olive oil in your stockpot over medium-high heat. Once it’s shimmering, add the sliced shiitake mushrooms. Let them cook, stirring occasionally, until they’re nice and browned. This should take about 5-6 minutes. Don’t rush this step—browning the mushrooms adds so much flavor!
Add garlic and ginger: Add the remaining tablespoon of oil, followed by the minced garlic and grated ginger. Sauté for another 1-2 minutes, just until fragrant. You don’t want to burn the garlic, so keep an eye on it and stir frequently.
Simmer the broth: Pour in the vegetable broth and soy sauce, giving everything a good stir to combine. Turn up the heat to bring the broth to a boil.
Add potstickers and veggies: Once the broth is boiling, add your frozen potstickers, half of the sliced scallions, and the bok choy leaves. Stir gently to make sure everything is submerged. Let this cook for 3-4 minutes, or until the potstickers are heated through and tender.
Finish with sesame oil and pepper: Turn off the heat and stir in the sesame oil along with a few twists of freshly ground black pepper. Give the broth a taste and add a little extra soy sauce or pepper if needed.
Serve it up: Ladle the soup into bowls, and top each one with a sprinkle of the remaining scallions. Add any other garnishes you like—chili crisp, toasted sesame seeds, or a sprinkle of furikake are all fantastic options.

Fun variations to try

This soup is endlessly adaptable, so feel free to make it your own! Here are a few ideas:

Spicy kick: If you love spice, add a spoonful of chili paste or a sprinkle of red pepper flakes to the broth.
Gluten-free: Look for gluten-free potstickers, and use tamari or coconut aminos in place of soy sauce for a gluten-free version of this soup.
Extra greens: Throw in a handful of baby spinach or kale at the end for an extra boost of greens. They’ll wilt beautifully in the hot broth.
Protein boost: Want more protein? Add a few cubes of tofu, or even a poached egg. Just let the tofu simmer in the broth for a few minutes, or carefully crack an egg into the pot and let it cook until the whites are set.
Asian-inspired flavors: Try adding a splash of rice vinegar for a little tang or a hint of miso paste for deeper umami flavor.

Serving suggestions and toppings

To make this soup a bit fancier, serve it in wide, shallow bowls so you can see the beautiful potstickers and greens. Top each bowl with extra scallions, a drizzle of chili crisp if you like heat, or a sprinkle of toasted sesame seeds for a bit of crunch. If you have furikake seasoning (a Japanese blend of seaweed, sesame seeds, and spices), it makes a perfect topping here.

A side of steamed rice can make this soup a little more filling, or you could serve it alongside a simple salad with an Asian-inspired dressing for a light meal.

Best drink pairings

This potsticker soup pairs beautifully with light, refreshing drinks that balance the rich flavors of the broth and dumplings. Here are a few options that would be perfect:

Jasmine tea: A warm cup of jasmine tea adds a floral note that complements the ginger and sesame oil in the soup.
Iced green tea: If you prefer something cold, an iced green tea with a hint of lemon is refreshing and palate-cleansing.
Ginger mocktail: For a fun option, try a ginger mocktail with fresh ginger, lemon juice, and a splash of sparkling water. It echoes the ginger in the soup and adds a bit of zing.

Storing and reheating leftovers

Potsticker soup is best enjoyed fresh, but if you have leftovers, they can be stored in an airtight container in the fridge for up to 3 days. Just know that the potstickers will continue to soften in the broth, so they may be a little mushy when reheated (but still delicious!). To reheat, warm the soup gently on the stove over low heat, adding a splash of water or broth if it’s too thick.

Avoid freezing this soup, as the texture of the potstickers may not hold up well.

Scaling the recipe for different servings

This recipe makes about 4 servings, but it’s easy to adjust based on how many people you’re serving. For a larger group, simply double the ingredients. When scaling up, be sure to use a large enough pot to accommodate everything comfortably. If you’re making a smaller batch, you can halve the recipe without any issues. Just keep an eye on the potstickers while they cook—since there will be fewer, they might cook a bit faster.

Troubleshooting tips for potsticker soup

Potstickers sticking to each other: If your potstickers are clumping together, try stirring them gently as they cook, especially when you first add them to the broth.
Broth too salty: This can happen if you’re using a regular (not low-sodium) broth. Dilute the soup with a bit of water, or add a peeled potato to absorb some of the salt while it simmers (just remember to remove it before serving!).
Too much oil: If the soup tastes too oily, skim a bit off the top with a spoon. You don’t need much oil for flavor, so a light hand works best here.

Give this potsticker soup a try!

This potsticker soup is a quick, cozy, and incredibly flavorful recipe that’s perfect for weeknight dinners or a comforting lunch. Feel free to get creative with toppings and variations, and let the simplicity of the ingredients shine. Once you’ve tried it, I bet it’ll become one of your favorite go-to soups—especially on those cold nights when only a big, steamy bowl of something savory will do. Enjoy!

FAQs

Q: Can I use homemade potstickers instead of frozen?
A: Absolutely! Just keep in mind that they might take a little longer to cook if they’re uncooked. Add them to the broth and simmer until they’re fully cooked through.

Q: Can I make this soup in advance?
A: Yes, but I recommend adding the potstickers just before serving so they don’t get too soft. You can prepare the broth and veggies ahead, then add the dumplings when you’re ready to eat.

Q: Can I add noodles to this soup?
A: Sure! Rice noodles or ramen would be great additions. Just cook them separately and add them to each bowl before pouring in the soup.

Q: What other vegetables can I use instead of bok choy?
A: Spinach, napa cabbage, or even baby kale would work well. Just add them at the end, as they don’t need much time to cook.

Q: Can I make this soup spicy?
A: Definitely! Add some chili oil or a splash of sriracha to the broth, or garnish with chili crisp for an extra kick.