Potsticker soup is an easy, 30-minute soup made with flavorful broth and store-bought dumplings. It makes a delicious, satisfying dinner meal, that is packed with flavor. It’s a great way to transform store-bought dumplings into a delicious homemade meal.
Ingredients
Here’s what you need to make this easy recipe:
- Dumplings – I used frozen chicken and mushroom-filled Gyoza for this recipe. Use your favorite store-bought dumplings that are suitable for boiling.
- Vegetables – I used carrots, broccoli, and mushrooms. Use your favorite vegetables or what you have in the fridge but I like these three the best for in this soup! You could also add: peas, green beans, zucchini, bok choy, spinach, or bell peppers.
- Chicken broth – You can also use vegetable broth or just water. It tastes best with chicken broth.
- Flavor the broth – soy sauce (I used regular but if your broth is very salty, it’s better to use low-sodium soy sauce), toasted sesame seed oil (which is the kind that has a distinct sesame flavor), and red pepper flakes.
- Aromatics – ginger (fresh!), garlic, and green onions (we’re using both parts of the onion).
- What you could also add: furikake seasoning (a Japanese seasoning), chili oil to pour on top, or chili crisp!
How to make potsticker soup step by step
STEP 1: Prepare the ingredients: Cut mushrooms into thin slices, cut broccoli into small florets, cut the carrot into matchsticks, peel ginger and garlic, and grate on the small holes of a grater. Thinly slice green onions (white parts and green parts separately).
(7 ounces (200g) cremini mushrooms, 1/4 broccoli head, 1 large carrot (or 2 medium), 2 green onions, 4 cloves garlic, 1-inch (3cm) piece of ginger)
STEP 2: Heat 2 Tbsp of oil in a large pot over high heat. Add mushrooms, broccoli, carrots, and white parts of the green onions. Cook for a couple of minutes until browned and softened.
Add garlic, ginger, and red pepper flakes (a big pinch or to your taste), cook for a minute.
STEP 3: Add broth (8 cups) and bring to a boil. Simmer at low heat for 5 minutes.
STEP 4: Add your dumplings and cook according to package instructions (for my dumplings it was to simmer them for 3 minutes).
(24 oz package (680g) store-bought dumplings)
STEP 5: Season the soup with soy sauce and sesame oil. Sprinkle with the remaining green onions.
(3 tablespoons soy sauce, 2 tablespoons toasted sesame seed oil)
Enjoy!
Tips for success
- Avoid overcooking your potstickers.
- Cook the potstickers separately if you know you will have leftovers to avoid them getting too soft.
- Season the broth to your taste – adjust the heat levels (you can omit the red pepper flakes completely or add more) and salt levels (use low-sodium soy sauce if you need to watch out your salt intake).
- Use toasted sesame seed oil that is very aromatic and not suitable for frying – it will add a lot of flavor to the soup. The other kind of sesame oil is suitable for frying but has a neutral flavor.
Recipe FAQ’s
If you plan on storing the leftovers in the fridge overnight, it’s better to cook your dumplings separately and add them to the soup just before serving. If left in the soup, they will be very soft the next day, and the day after they will disintegrate in the soup. The soup itself reheats perfectly.
They would be perfect with Asian-style slaw or glass noodle salad. If you’re looking for a main dish to serve with this soup, try our chicken chow mein or peanut chicken noodles.
You can boil frozen potstickers! Raw potstickers are cooked by pan-frying and then steaming them in a pan.
There are many potsticker fillings – pork and cabbage, chicken and mushrooms, or vegetable filling. You can use your favorite flavor for this soup.
A potsticker is a general term describing Asian-style dumplings. There are many types of potstickers, for example Japanese Gyoza (used in this recipe), or Chinese Wontons.
More delicious soup recipes for you to enjoy
- Chicken Tortilla Soup (from scratch!)
- Tuscan Chicken Soup
- Tomato Tortellini Soup
- Stuffed Cabbage Soup (stove or pressure cooker)
- Cheeseburger Chowder
- Chicken Fajita Soup
- French Onion Soup
See all our soup recipes.
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Potsticker Soup
Ingredients
- 2 tablespoons frying oil
- 7 ounces (200g) cremini mushrooms
- 1/4 broccoli head
- 1 large carrot or 2 medium
- 2 green onions
- 4 cloves garlic
- 1- inch (3cm) piece of ginger
- pinch of red pepper flakes or to your taste
- 8 cups chicken broth
- 24 oz package (680g) store-bought dumplings I used frozen chicken Gyoza
- 3 tablespoons soy sauce
- 2 tablespoons toasted sesame seed oil
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Instructions
- Prepare the ingredients: Cut mushrooms into thin slices, cut broccoli into small florets, cut the carrot into matchsticks, peel ginger and garlic, and grate on the small holes of a grater. Thinly slice green onions (white parts and green parts separately).7 ounces (200g) cremini mushrooms, 1/4 broccoli head, 1 large carrot, 2 green onions, 1- inch (3cm) piece of ginger, 4 cloves garlic
- Heat oil in a large pot over high heat. Add mushrooms, broccoli, carrots, and white parts of the green onions. Cook for a couple of minutes until browned and softened.2 tablespoons frying oil
- Add garlic, ginger, and red pepper flakes, cook for a minute.pinch of red pepper flakes
- Add broth and bring to a boil. Simmer at low heat for 5 minutes.8 cups chicken broth
- Add your dumplings and cook according to package instructions (for my dumplings it was to simmer them for 3 minutes).24 oz package (680g) store-bought dumplings
- Season the soup with soy sauce and sesame oil. Sprinkle with the remaining green onions.3 tablespoons soy sauce, 2 tablespoons toasted sesame seed oil
- Enjoy!
Notes
- Important: If you plan on storing the leftovers in the fridge overnight, it’s better to cook your dumplings separately and add them to the soup just before serving. If left in the soup, they will be very soft the next day, and the day after they will disintegrate in the soup. The soup itself reheats perfectly.
- Calories = 1 serving (1/8 of the recipe). This is only an estimate!
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