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A bowl of delicious Potsticker Soup is shown as a featured image for a recipe article.

Easy Potsticker Soup

This easy potsticker soup recipe transforms frozen or fresh potstickers into a comforting and flavorful meal. The savory broth is built with aromatics and vegetables, while the potstickers are cooked to perfection without becoming soggy. It's a quick and delicious weeknight dinner option.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 24 frozen or fresh potstickers about 1 pound
  • 6 cups low sodium chicken broth
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 inch ginger, peeled and minced
  • 1 green onion, thinly sliced white and green parts separated
  • 1 cup sliced mushrooms shiitake or cremini
  • 1 cup shredded carrots
  • 1 cup baby bok choy, chopped
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • Pinch of red pepper flakes optional
  • Toasted sesame seeds, for garnish
  • Extra sliced green onions, for garnish

Equipment

  • Large pot or Dutch oven
  • knife
  • cutting board
  • Measuring spoons
  • Measuring cups
  • Ladle

Method
 

  1. In a large pot or Dutch oven, heat vegetable oil over medium heat.
  2. Add the minced garlic and ginger and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
  3. Pour in the chicken broth and bring to a simmer. Add the white parts of the green onion, soy sauce, rice vinegar, and red pepper flakes (if using).
  4. Simmer for 5 minutes to allow the flavors to meld.
  5. Add the sliced mushrooms and shredded carrots to the simmering broth. Cook for 3-5 minutes, until the vegetables are slightly softened.
  6. Gently add the potstickers to the broth. If using frozen potstickers, add them directly from the freezer.
  7. Increase the heat slightly to maintain a gentle simmer. Cook for the time indicated on the potsticker package, or until the potstickers are cooked through and floating. Usually, this takes 5-7 minutes.
  8. Add the chopped baby bok choy during the last 2 minutes of cooking, ensuring it remains tender-crisp.
  9. Remove the pot from the heat and stir in the sesame oil.
  10. Taste and adjust seasonings as needed.
  11. Ladle the soup into bowls, garnish with toasted sesame seeds and the green parts of the sliced green onions.
  12. Serve immediately.

Notes

For a richer broth, use homemade bone broth. You can substitute other vegetables like spinach or snap peas for the bok choy. Adjust the amount of red pepper flakes to your preference for spice. Store leftover soup in the refrigerator for up to 3 days.