Why is it so hard to find a decent potsticker soup recipe that doesn’t require like 47 ingredients and three hours of your life? I don’t know about you, but when I’m craving soup on a Tuesday night, I need something that comes together fast and doesn’t involve making broth from scratch or hand-folding dumplings.
This potsticker soup has literally saved me on more weeknights than I can count. I think I first made it by accident when I had a bag of Costco potstickers in the freezer and was too tired to do anything fancy with them. Just threw them in some broth with whatever vegetables I had lying around, and boom—dinner was done in like 20 minutes.
The first time I made this, though, I added the frozen potstickers straight into boiling broth without even thinking about it. They fell apart. Completely disintegrated into the soup. My husband looked at his bowl and was like “Is this… dumpling mush?” Not my finest moment. Now I know to be more gentle with them (learned that the hard way).
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What Makes This Asian Dumpling Soup So Easy
Here’s the thing about this recipe—it’s basically a shortcut soup disguised as something fancy. You’re using frozen potstickers (I always have those Trader Joe’s chicken ones in my freezer), some basic vegetables, chicken broth, and a few aromatics. That’s it. No complicated techniques, no hard-to-find ingredients.
The magic is in the broth. You sauté garlic and ginger first, which makes your whole kitchen smell like a restaurant, then add good quality chicken broth with a splash of soy sauce and sesame oil. Those flavors alone make people think you spent way more time on this than you actually did.
My kids call this “the dumpling soup” and will actually eat their vegetables when they’re floating in this broth, which is basically a miracle. My 8-year-old refuses to eat anything green normally, but somehow loves this with spinach in it. I don’t ask questions.
Ingredients for the Best Homemade Potsticker Soup
Shopping for this is super easy because most of it probably lives in your freezer and pantry already. The only fresh things you really need are vegetables and aromatics. And if you’re out of fresh ginger, I won’t judge you for using the tube kind—I’ve done it plenty of times when I’m desperate.
What You’ll Need:
- 20-24 frozen potstickers (any flavor works—pork, chicken, vegetable, whatever you’ve got)
- 2 tablespoons sesame oil (the toasted kind, not the light kind)
- 8 ounces shiitake or cremini mushrooms, sliced
- 2 medium carrots, cut into thin matchsticks
- 3 cloves garlic, minced (I use like 5 because I’m obsessed with garlic)
- 1 tablespoon fresh ginger, grated or minced
- 8 cups chicken broth (I use the bone broth from Costco)
- 3 tablespoons soy sauce (low sodium unless you want to be super thirsty later)
- 2 tablespoons rice vinegar
- 2 cups baby spinach or bok choy
- 4 green onions, sliced (white and green parts separated)
- Optional: 1 cup broccoli florets if you want more veggies
For Serving:
- Extra sesame oil for drizzling
- Chili crisp or sriracha
- More sliced green onions
- Sesame seeds
A note about the potstickers: use whatever brand you like or can find. I’ve made this with the Trader Joe’s pork and ginger ones, the Costco chicken ones, those Feel Good Foods gluten-free ones, and even the vegetable gyoza from the Asian grocery store. They all work great. Just make sure they’re the kind meant for boiling, not just pan-frying.
And please use fresh garlic and ginger if you can. I know the pre-minced jar stuff is convenient, but it just doesn’t have the same punch of flavor. Plus, mincing garlic takes like 30 seconds. You’ve got this.
How to Make This Easy Dumpling Soup
Step 1: Get Those Aromatics Going
Heat the sesame oil in a large pot or Dutch oven over medium heat. Add the sliced mushrooms, carrot matchsticks, and the white parts of the green onions. Sauté for about 5 minutes until everything starts to soften and the mushrooms release their liquid.
This is when your house starts smelling amazing and everyone suddenly appears in the kitchen asking “What’s for dinner?” even though they’ve been ignoring you for the last hour.
Add the minced garlic and ginger. Cook for about 1 minute, stirring constantly. Don’t walk away during this part—I burned the garlic last week because I went to answer a text, and burnt garlic tastes bitter and ruins everything. Stay by the stove.
Step 2: Build the Broth
Pour in the chicken broth, soy sauce, and rice vinegar. Stir everything together and bring it to a boil. Once it’s boiling, reduce the heat to medium-low and let it simmer for about 5 minutes. This gives the vegetables time to get tender and all those flavors time to mingle.
Taste the broth at this point. Does it need more soy sauce? More vinegar? This is your chance to adjust before adding the dumplings. I usually add an extra splash of soy sauce because I like things salty, but that’s just me.
Step 3: Add the Potstickers (Gently!)
Turn the heat up to medium so the broth is at a gentle simmer. Carefully add the frozen potstickers one by one. Don’t just dump them all in at once—they might stick together or break apart. Give them space.
Let them cook according to the package directions, usually about 5-7 minutes. They’ll float to the top when they’re done. Don’t stir them aggressively or they’ll tear. Just let them do their thing.
If you’re adding broccoli, throw it in about 3 minutes before the dumplings are done so it has time to get tender.
Step 4: Finish with Greens
Once the potstickers are cooked through and floating, add the baby spinach or bok choy. It’ll wilt down in like 30 seconds. Stir it in gently, then turn off the heat.
Taste the soup one more time. Need more soy sauce? A squeeze of lime? Go for it. This is your soup.
Step 5: Serve It Up
Ladle the soup into bowls, making sure everyone gets an equal number of dumplings (this is important in my house because my kids will literally count them). Top with the green parts of the green onions, a drizzle of sesame oil, and whatever toppings you like.
We always have chili crisp on the table because my husband and I like things spicy, but the kids eat theirs plain. Sometimes I’ll sprinkle sesame seeds on top to make it look fancy, but that’s optional.
Tips for Perfect Quick Asian Soup Every Time
Don’t overcook the potstickers. Follow the package directions. If you cook them too long, they get mushy and start to fall apart. Set a timer.
Use good broth. Since this soup is so simple, the quality of your broth really matters. I use bone broth because it has more flavor and protein, but regular chicken broth works fine too. Just avoid the super cheap stuff that tastes like salty water.
Prep everything before you start. This soup comes together FAST once you start cooking. Have your vegetables chopped, garlic minced, and ingredients measured before you turn on the stove.
Add vegetables you like. I’ve made this with snow peas, baby corn, zucchini, napa cabbage, and bean sprouts. Use whatever you have. The recipe is super forgiving.
Store leftovers carefully. The dumplings don’t hold up great in the fridge overnight—they get really soft and can fall apart. If you’re planning on having leftovers, store the broth and dumplings separately. Just reheat the broth and add fresh potstickers. Trust me on this one.
Make it spicier. Add red pepper flakes when you’re cooking the garlic and ginger, or stir in some chili garlic sauce at the end. Or just serve it with sriracha on the side.
Why This One Pot Potsticker Soup Works
I love this recipe because it tastes like you put in way more effort than you actually did. It’s warm, comforting, and satisfying—basically everything you want in a soup. The combination of savory broth, tender vegetables, and those juicy dumplings is just chef’s kiss.
Plus, it’s done in 20-25 minutes from start to finish. That’s faster than ordering takeout and waiting for delivery. And it’s a one-pot meal, which means minimal cleanup. Win-win.
My neighbor asked for this recipe after I brought her some when she was sick last month. She texted me later saying it was “better than restaurant wonton soup” and made her feel better instantly. I’m not saying this soup has magical healing powers, but I’m also not NOT saying that.
The leftovers are good for about 24 hours if you don’t mind softer dumplings, but honestly, this soup is so good that there usually aren’t any leftovers in my house.
Anyway, try this homemade potsticker soup and let me know what vegetables you throw in! I’m always looking for new combinations to keep things interesting. Someone told me to try adding noodles too, which sounds dangerous but also amazing.
Happy cooking! (And may your dumplings stay intact.) 🥟🍜
