In my Potsticker Soup I pair tender dumplings with a rich savory broth and unexpected mix-ins like crisp vegetables or chewy noodles, making it a standout among Soup Recipes With Dumplings.

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I always keep a pot of Potsticker Soup on standby when I want something quick that still feels like real food. Using store bought potstickers simmered in a rich chicken broth gives you instant depth, but it’s the unexpected bites that keep you reading, little textures and pops of flavor you did not expect.

I make this when I’m too tired to fuss but still want dinner to impress, and honestly it belongs in every roundup titled Soup Recipes With Dumplings and in the column for Yummy Homemade Dinners. Try it once, you’ll be curious what else it can become.

Ingredients

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Potstickers: Pork or chicken filling adds protein and carbs, comforting guilty pleasure.
Chicken broth: Broth gives savory body, low sodium helps keep it light, adds minerals.
Soy sauce: Soy sauce brings salty umami, adds depth but watch sodium levels.
Ginger: Fresh ginger adds bright spice, aids digestion and gives warm zing.
Bok choy: Bok choy adds fiber, vitamins A C, crunch and leafy freshness.
Mushrooms: Mushrooms lend umami, texture and B vitamins, low calorie filler.
Toasted sesame oil: Toasted sesame oil gives nutty aroma, tiny amount goes a long way.
Scallions: Scallions add freshness, mild onion bite and color on top.

Ingredient Quantities

12 to 16 potstickers, frozen or fresh, pork or chicken

6 cups low sodium chicken broth

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon toasted sesame oil

1 tablespoon vegetable oil for frying potstickers

1 tablespoon fresh ginger, minced

2 cloves garlic, minced

2 cups baby bok choy or napa cabbage, sliced

1 cup mushrooms, sliced (shiitake or cremini)

1 medium carrot, thinly sliced or julienned

3 scallions, thinly sliced (whites and greens separated if you like)

1 tablespoon cornstarch plus 2 tablespoons cold water for slurry, optional

Salt and black pepper to taste

Chili oil or sriracha for serving, optional

Fresh cilantro or toasted sesame seeds for garnish, optional

How to Make this

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1. Prep everything: mince the ginger and garlic, slice the mushrooms and carrot, chop the bok choy or napa, and thinly slice the scallions keeping whites and greens separate if you want. If using slurry, mix 1 tablespoon cornstarch with 2 tablespoons cold water and set aside.

2. Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high. Add 12 to 16 potstickers in a single layer and fry until the bottoms are golden, about 2 to 3 minutes. If potstickers are frozen and stubborn, add 1/4 cup water, cover and steam 2 to 3 minutes just to soften, then uncover and crisp the bottoms again. Transfer browned potstickers to a plate.

3. In a large soup pot bring 6 cups low sodium chicken broth to a simmer. Stir in 2 tablespoons soy sauce, 1 tablespoon rice vinegar and 1 teaspoon toasted sesame oil.

4. Add the minced ginger and garlic to the simmering broth, give it a stir and let it simmer gently 1 minute to bloom the aromatics.

5. Add mushrooms, carrot and the whites of the scallions, simmer about 3 to 4 minutes until vegetables start to soften.

6. Add the bok choy or napa and the fried potstickers to the pot. Simmer another 3 to 6 minutes until greens are tender and potstickers are heated through (if you steamed them earlier from frozen they should be done, if raw inside simmer until cooked).

7. If you want a slightly thicker broth, stir the cornstarch slurry again and slowly whisk it into the simmering soup, cook 1 minute until lightly thickened.

8. Taste and season with salt and black pepper, adjust soy sauce or rice vinegar if it needs more salt or brightness.

9. Turn off the heat, stir in scallion greens, then ladle soup into bowls. Drizzle chili oil or sriracha if you like heat, and finish with fresh cilantro or toasted sesame seeds for garnish.

Equipment Needed

1. Nonstick skillet or large frying pan
2. Large soup pot (6 to 8 qt)
3. Tongs or spatula for frying and flipping, whichever you prefer
4. Chef’s knife
5. Cutting board
6. Measuring spoons plus a 1 cup measuring cup
7. Small bowl and a whisk or fork for the cornstarch slurry if using
8. Plate to rest potstickers on and a ladle for serving

FAQ

Q: Can I use frozen potstickers or do they need to be thawed first? A: You can use frozen straight from the freezer, but they`ll take a bit longer. Thawed or fresh potstickers cook faster and are less likely to make the broth cloudy. If frozen, simmer about 8 to 10 minutes, if thawed 4 to 6 minutes, or until internal temp reaches 165 F.

Q: Should I pan-fry the potstickers first or just drop them in the soup? A: Both ways work. Pan-frying (1 tablespoon oil) until bottoms are brown then adding broth gives a nice texture and flavor. If you want softer dumplings, just drop them into simmering broth. Pro tip: fry some separately and add on top so you get crunchy with soupy potstickers.

Q: How do I thicken the soup without ruining the dumplings? A: Make the cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and stir it into a simmering pot, not boiling. Stir gently 1 to 2 minutes till it slightly thickens. Add slurry at the end after veggies and potstickers are cooked so it doesnt make them gummy.

Q: Can I make this vegetarian or swap fillings? A: Yes. Use low sodium vegetable broth and veggie dumplings or tofu parcels. Mushrooms, bok choy and carrot keep the soup hearty so you wont miss the meat much.

Q: How long will leftovers last and how should I reheat them? A: In the fridge for up to 3 days. Reheat gently on the stove over low to medium heat so potstickers dont fall apart. If you want to keep dumpling texture, store potstickers and broth separately and combine when reheating.

Q: My soup tastes bland, what should I do? A: Taste first then add a splash of soy sauce or rice vinegar to brighten it. A tiny drizzle of toasted sesame oil, chili oil or sriracha adds depth. Remember low sodium broth needs a bit more seasoning, so season slowly and taste as you go.

Potsticker Soup Recipe Substitutions and Variations

Potstickers: swap for gyoza, wontons, or even frozen pierogi or ravioli if thats all you got; adjust frying time cause thicker wrappers take longer.
Chicken broth: use vegetable broth for a vegetarian bowl, or mushroom broth for extra umami, or low sodium beef broth if you want a richer flavor.
Soy sauce: tamari is a great gluten free stand in, coconut aminos gives a slightly sweeter, lower sodium option, or light soy for less salt.
Rice vinegar: substitute with apple cider vinegar or white wine vinegar, or use a splash less because they can be a bit sharper than rice vinegar.

Pro Tips

– Don’t crowd the pan when frying the potstickers. Give each one some space so they can get a good golden crust, and use a spatula to press them down for a few seconds once they hit the oil. If theyre frozen, a quick steam then a re-crisp in the pan is fine, just dont let them sit soggy.

– Add the potstickers to the soup near the end and keep the broth at a gentle simmer, not a rolling boil. Long, hard simmering will make the wrappers fall apart and the filling dry out, so heat them through just until done.

– Boost the soup depth with small umami hacks: sauté the ginger and garlic first in a bit of oil to wake them up, add a splash of mushroom soaking liquid or a teaspoon of miso or fish sauce if you want more savory punch, and always finish with a little rice vinegar or sesame oil to brighten everything.

– For a silky broth without clumps, stir the cornstarch slurry into a ladle of simmering broth first to temper it, then whisk that back into the pot. If you plan to make ahead, keep potstickers and broth separate so the wrappers dont get limp, and re-crisp potstickers in a hot pan before serving.