Potsticker Soup Recipe

I’m sharing a 25-minute potsticker soup starring wontons and an unexpected garlic-chile twist.

I love turning a bag of potstickers into something unexpectedly satisfying. I throw a handful in a simmering pot and later toss in scallions for that sharp, bright bite, because texture makes everything more interesting.

It’s lazy but clever, a little rough around the edges and totally forgiving when life gets messy. Call it my quick riff on a Wonton Soup Recipe that looks fancy but takes almost no effort, and you’ll keep coming back because it’s easy to tweak and always feels like a small win.

You’ll want to taste as you go, trust me, i don’t measure much.

Ingredients

• Potstickers: Dumplings add protein and carbs, filling and comforting, can be veggie or meaty.
• Broth: Gives savory umami, hydrates, low calorie base rich in minerals if homemade.
• Soy sauce: Adds salty umami, small amounts only, brings depth not sweetness.
• Sesame oil: Tiny splash adds toasty aroma and fat, intense so use sparingly.
• Garlic and ginger: Punch the broth with heat and brightness, immune boosting too.
• Greens (bok choy or napa): Add fiber, crunch and freshness, low cal keeps soup light.
• Mushrooms: Give meaty umami, low cal, extra minerals and a nice chew.
• Scallions and herbs: Add bright oniony flavor and fragrant finish, tiny calorie hit.

Ingredient Quantities

• 12 to 16 potstickers or dumplings (fresh or frozen, about 8 to 10 ounces)
• 6 cups low sodium chicken or vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon neutral oil like vegetable or canola oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 3 scallions, sliced thin (whites and greens separated if you want)
• 3 cups baby bok choy, halved or chopped, or 2 cups shredded napa cabbage
• 1 cup mushrooms, sliced (shiitake or cremini work great)
• 1 medium carrot, thinly sliced or julienned
• 1 tablespoon cornstarch plus 2 tablespoons water for a slurry, optional
• 1 teaspoon toasted sesame seeds, optional
• 1 teaspoon chili oil or sriracha, optional
• Salt and black pepper, to taste
• Small handful cilantro or Thai basil leaves, optional for garnish

How to Make this

1. Heat 1 tablespoon neutral oil and 1 tablespoon sesame oil in a large pot over medium-high heat until shimmering, then add 2 minced garlic cloves, 1 tablespoon minced ginger and the white parts of 3 scallions; saut 30 to 45 seconds until fragrant, don’t let them burn.

2. Pour in 6 cups low sodium chicken or vegetable broth, 2 tablespoons soy sauce and 1 tablespoon rice vinegar; bring to a gentle simmer and season lightly with black pepper (soy is salty so wait on extra salt).

3. Add 1 cup sliced mushrooms and 1 medium thinly sliced carrot to the simmering broth; cook 2 to 3 minutes until they start to soften.

4. Stir in 3 cups baby bok choy (halved/chopped) or 2 cups shredded napa cabbage and cook 1 to 2 minutes more until greens are bright and wilted.

5. Add 12 to 16 potstickers or dumplings (fresh or frozen, about 8 to 10 ounces). If frozen, add straight from the freezer and simmer covered 6 to 8 minutes or per package directions; if fresh, simmer 3 to 4 minutes. Give them a gentle stir now and then so they dont stick together.

6. If you want a slightly thicker broth, whisk 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry, then slowly stream it into the simmering soup while stirring; simmer 1 to 2 minutes until it thickens.

7. Taste and adjust: add a pinch of salt if needed, more soy if it needs depth, and a crack more black pepper if you like. For heat stir in up to 1 teaspoon chili oil or sriracha, to taste.

8. Turn off the heat, stir in the green parts of the scallions, and finish with a drizzle of extra sesame oil if you want a stronger nutty flavor.

9. Ladle into bowls, garnish with a small handful of cilantro or Thai basil leaves and sprinkle 1 teaspoon toasted sesame seeds on top; add extra sriracha or chili oil at the table for anyone who wants it hotter.

10. Serve hot and eat right away so the potstickers stay tender not soggy; leftovers keep well in the fridge up to 2 days but dumplings will soak up broth so you may want to reheat gently and add a splash more broth.

Equipment Needed

1. Large pot (6 qt-ish) for the broth and dumplings
2. Cutting board
3. Chef’s knife (sharp please)
4. Measuring cups and measuring spoons
5. Wooden spoon or silicone spatula for stirring
6. Ladle for serving
7. Tongs or a slotted spoon to move the potstickers so they dont stick
8. Small bowl and a whisk or fork for the cornstarch slurry

FAQ

Potsticker Soup Recipe Substitutions and Variations

• Broth: If you dont have low sodium chicken or vegetable broth, use the same amount of beef broth for a richer base, or mushroom stock for an earthier flavor. Short on broth? Stir 2 to 3 tbsp miso paste or 2 bouillon cubes into 6 cups hot water, taste and adjust salt.
• Soy sauce: Swap with tamari 1:1 for a gluten free option, or coconut aminos (start with the same amount, it’s sweeter so taste and add more if needed).
• Sesame oil: If you want the toasted sesame note but ran out of oil, toss in 1 tsp toasted sesame seeds or whisk a small spoon of tahini with 1 tsp neutral oil. For frying use peanut or canola oil in the same amount, though the flavor will be different.
• Potstickers/dumplings: Use frozen wontons, gyoza or any filled dumplings (cook the same way), or for a vegetarian swap use firm tofu cubes plus extra mushrooms or shredded cabbage; just add to simmering broth until heated through.

Pro Tips

– If your potstickers are frozen dont bother thawing them first, add them straight to the simmering broth and give them room so they dont stick together. If you want contrast sear a few in a hot pan until golden and crisp, then drop them in bowls before ladling the soup over, that crunch makes the soup way more interesting.

– To keep the broth bright and not flat, taste at the end and add a tiny splash of acid like rice vinegar or a squeeze of lime, and if you want deeper savory punch a few drops of fish sauce or a pinch of MSG will do wonders. Start small you can always add more.

– Make a smooth slurry by whisking the cornstarch into cold water first then stream it in while stirring constantly, that way you wont get lumps and the broth will go silky without getting gluey. Dont overdo the thickener, you want a coat not a gravy.

– For leftovers store dumplings and broth separately if you can, they soak up liquid and get mushy fast. Reheat gently on the stove with a splash of extra broth or water, dont blast them in the microwave or theyll fall apart.