I have a confession: I’m a little obsessed with both potstickers and soup. So, naturally, I had to find a way to combine these two loves into one amazing dish!
This Potsticker Soup recipe is my go-to when I’m craving something comforting, flavorful, and super easy to make. Ready in just 25-30 minutes, this soup is a weeknight winner!
Table of Contents
Why You’ll Love This Potsticker Soup Recipe
This isn’t just any soup; it’s a bowl full of happiness. I think you’ll agree with me on these points:
- Ready in under 30 minutes, perfect for busy evenings.
- Packed with umami flavor that will leave you wanting more.
- Easily customizable with your favorite veggies, allowing for endless variations.
- A great way to use leftover potstickers, minimizing food waste.
What Are Potstickers, Anyway?
Potstickers, also known as dumplings, are delicious pockets of dough filled with savory ingredients. They can be pan-fried, steamed, or boiled, depending on the region and personal preference.
Originating from China, potstickers have made their way around the world, with countless regional variations. Some are long and skinny, others round and plump!
Potsticker Soup Ingredients: The Key to Deliciousness
The quality of your ingredients really shines in this Potsticker Soup. Here’s what you’ll need:
- 2 tablespoons olive oil, divided: I like to use a good quality extra virgin olive oil.
- 8 ounces shiitake mushrooms, thinly sliced: Shiitake mushrooms add an earthy, umami flavor.
- 2 tablespoons grated or minced fresh ginger: Fresh ginger brings a warm, spicy note to the soup.
- 4 cloves garlic, pressed or minced: Garlic is essential for a flavorful base.
- 6 cups vegetable broth: You could use vegetable, chicken, or bone broth, but I prefer vegetable.
- 2 tablespoons soy sauce: I like to use a good quality soy sauce; I would not recommend using dark soy sauce in this recipe.
- 16 to 20 ounces frozen potstickers: Use your favorite brand and filling!
- 5 scallions, thinly sliced and divided: Scallions add a fresh, mild onion flavor.
- 3 baby bok choy, ends trimmed off and leaves separated: Bok choy adds a nice crunch and mild flavor.
- 2 teaspoons toasted sesame oil: Toasted sesame oil adds a nutty aroma and flavor.
- Freshly-ground black pepper: A few twists of black pepper enhance the overall flavor.
- Optional toppings: Chili crisp, toasted sesame seeds, furikake seasoning, fried garlic, the sky is the limit!
Choosing the Best Potstickers for Your Soup
The type of potsticker you choose will definitely impact the final flavor of the soup. I’ve tried many different kinds and found that chicken and vegetable potstickers all work well. Some popular brands include Bibigo and Trader Joe’s dumplings, both offering a great balance of flavor and texture. Experiment to find your favorite!
For another great easy snack, try this Easy Cheesy Taco Pinwheels: The Ultimate Snack!.
Broth: The Foundation of Flavor in Potsticker Soup
A flavorful broth is really the key to an amazing potsticker soup. I usually opt for vegetable broth because I always have it on hand, but chicken or bone broth would also be delicious. For a richer flavor, try toasting some spices like star anise or adding dried mushrooms to the broth as it simmers. A splash of rice vinegar can also brighten the flavor.
If you are looking for a recipe for a dessert, you should try this Ultimate Apple Cobbler Recipe That’s Deliciously Easy.
How to Make Potsticker Soup: Step-by-Step Instructions
Making this soup is so easy! Here’s how I do it:
- Heat 1 tablespoon of oil in a large stockpot over medium-high heat. Add the mushrooms and sauté, stirring occasionally, until browned. Browning the mushrooms is key to developing a rich flavor, so don’t rush this step!
- Add the remaining 1 tablespoon oil, garlic and ginger. Sauté for 1-2 more minutes, stirring occasionally, until fragrant. Be careful not to burn the garlic; it should be fragrant, not bitter.
- Add the vegetable broth and soy sauce and stir to combine. Continue heating until the broth reaches a boil. Add the frozen potstickers, half of the scallions, bok choy and stir to combine. Cook for 3-4 minutes or until the potstickers are cooked. Be sure to follow the package directions for the potstickers!
- Stir in the sesame oil and a few twists of freshly-ground black pepper. Taste and season with additional soy sauce or black pepper if needed.
- Serve immediately, generously garnished with the remaining scallions and any extra toppings that sound good.
Variations & Substitutions: Make It Your Own
Here’s a table of variations to customize the soup!
| Variation | Substitution/Addition |
|---|---|
| Protein Boost | Add tofu, cooked chicken, or shrimp |
| Veggie Swap | Use spinach, kale, or other leafy greens |
| Spicy Kick | Add chili oil or red pepper flakes |
| Vegetarian/Vegan | Use vegetable potstickers and vegetable broth |
| Gluten-Free | Use tamari instead of soy sauce, gluten-free potstickers |
| Korean-Inspired | Add kimchi and gochujang for a kimchi jjigae twist |
Flavor Balancing Act: Savory, Sweet, and Sour
Achieving the perfect flavor balance is crucial. For a more savory soup, I like to add a pinch of mushroom powder. If you prefer a touch of sweetness, a drizzle of honey or mirin does the trick.
For a sour note, try a splash of rice vinegar or lime juice. We have plenty of ideas over in our bakes and sweets category.
Serving Suggestions: Elevate Your Potsticker Soup Experience
This soup is fantastic on its own, but I also love pairing it with a side of Spicy Cucumber Salad and Korean BBQ Beef Skewers. I like serving the soup in a deep ceramic bowl to keep it warm and make it easier to scoop up every last drop!
Garnish Game Strong: Level Up Your Soup
Don’t underestimate the power of a good garnish! Besides scallions, I love adding chili crisp for heat, toasted sesame seeds for nutty flavor, furikake seasoning for a savory-seaweed vibe, and fried garlic for crunch. A drizzle of sesame oil also adds a delicious aroma.
Dipping Sauces that Complement Potsticker Soup
Even though the soup is already packed with flavor, a dipping sauce can add an extra layer of deliciousness. I often make a simple soy-vinegar dipping sauce with a touch of chili garlic sauce. A creamy peanut sauce can also be fantastic.
Potsticker Soup: Troubleshooting Common Problems
- Soggy Dumplings: To prevent soggy dumplings, add them to the soup just before serving and don’t overcook.
- Bland Broth: If your broth is bland, try adding more soy sauce, ginger, or garlic.
- Unbalanced Flavors: Taste as you go and adjust seasonings accordingly. Add a touch of sweetness, sourness, or spice to balance the savory notes.
- Potstickers Falling Apart: Do not overcook the potstickers. Make sure your broth is simmering and not boiling aggressively.
Make-Ahead Tips: Streamline Your Cooking
To save time, you can pre-chop the vegetables a day or two in advance and store them in an airtight container in the fridge. You can also make the broth ahead of time and store it in the refrigerator for up to 3 days.
Storing and Reheating Potsticker Soup
Store leftover soup in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it on the stovetop over medium heat or in the microwave. Keep in mind that the potstickers might become a bit softer upon reheating.
Is Potsticker Soup Healthy?
Potsticker soup can be a relatively healthy meal, packed with vegetables and nutrients from the broth. However, it can be high in sodium due to the soy sauce and potstickers. To control the sodium content, use low-sodium soy sauce and be mindful of the amount of salt you add.
Frequently Asked Questions
Can you make potsticker soup with homemade potstickers?
Absolutely! Homemade potstickers would be amazing in this soup.
Can I use wontons instead of potstickers?
Yes, wontons can be a good substitute for potstickers.
Can I freeze potsticker soup?
Freezing is not recommended, the potstickers will get extremely soggy.
Is potsticker soup gluten-free?
Not typically, but you can make it gluten-free by using tamari instead of soy sauce and gluten-free potstickers.
How long does potsticker soup last in the fridge?
Potsticker soup will last in the fridge for up to 2 days.
Conclusion
I hope I’ve convinced you to try this Potsticker Soup recipe! It’s a flavorful, easy, and customizable dish that I know you’ll love. Now I want to hear from you! What variations did you try? Let me know in the comments below!
Love easy Asian-inspired dinners? Follow us on Pinterest for soups, stir-fries, and more weeknight favorites!
Potsticker Soup Recipe: Ready in Minutes!
Ingredients
Equipment
Method
- Heat 1 tablespoon of oil in a large stockpot over medium-high heat. Add the mushrooms and sauté, stirring occasionally, until browned. Browning the mushrooms is key to developing a rich flavor, so don’t rush this step!
- Add the remaining 1 tablespoon oil, garlic and ginger. Sauté for 1-2 more minutes, stirring occasionally, until fragrant. Be careful not to burn the garlic; it should be fragrant, not bitter.
- Add the vegetable broth and soy sauce and stir to combine. Continue heating until the broth reaches a boil. Add the frozen potstickers, half of the scallions, bok choy and stir to combine. Cook for 3-4 minutes or until the potstickers are cooked. Be sure to follow the package directions for the potstickers!
- Stir in the sesame oil and a few twists of freshly-ground black pepper. Taste and season with additional soy sauce or black pepper if needed.
- Serve immediately, generously garnished with the remaining scallions and any extra toppings that sound good.
