Potsticker Soup Recipe

Kelsey here, and I’m telling you – this potsticker soup is about to become your new favorite thing. Like, seriously. It’s the kind of meal that makes you forget about takeout menus and just want to curl up on the couch with a big bowl of warm, slurpable goodness.

I stumbled on this recipe during one of those “I don’t want to cook but I’m definitely not ordering food” moods. You know the one? Yeah, this soup saved the day. And now I make it all the time.

It takes like 25 minutes from start to finish, which is basically nothing in soup world. Plus, it’s super customizable – throw in whatever veggies you’ve got hanging around. The best part? Those little potstickers bobbing around in there like tiny flavor bombs. Mmm.

What You’ll Need (and Why They Matter)

Let me break down what goes into this magic bowl:

• Olive oil – For getting that pan nice and hot so we can start building flavor
• Shiitake mushrooms – These little guys add this earthy, almost meaty taste. You could use button mushrooms if that’s all you’ve got, but shiitakes really take it up a notch
• Ginger and garlic – Hello, aroma! These two are like the dynamic duo of flavor. Fresh is best here
• Vegetable broth – The base of our soup. You could use chicken broth too, but veggie keeps it nice and flexible
• Soy sauce – For that salty, umami punch. A little goes a long way
• Frozen potstickers – The star of the show! I like to grab a bag from the freezer section. Way easier than making them from scratch
• Scallions – We use some in the soup, some for topping. Green onions for the win
• Baby bok choy – Adds freshness and a nice crunch. Plus it looks pretty in there
• Toasted sesame oil – This is the secret weapon. Just a drizzle at the end makes everything taste legit
• Black pepper – Because why not?

Optional toppings are where you can really have fun – chili crisp if you’re feeling spicy, sesame seeds, furikake, fried garlic… go wild.

What is a Potsticker vs. a Dumpling?

Okay, so here’s the thing – all potstickers are dumplings, but not all dumplings are potstickers. Confusing? Maybe a little.

Potstickers are specifically pan-fried dumplings that get that crispy bottom and tender top. They’re usually filled with pork or chicken and cabbage. The kind you get at Chinese restaurants that come with that little soy-vinegar dipping sauce? Yep, those.

For this soup, you can use frozen ones – they’re already cooked, so they just need to heat through in the broth. Super convenient.

How to Make Easy Potsticker Soup

Alright, let’s get cooking. It’s way easier than it looks.

Step 1: Get That Pan Hot

Heat up 1 tablespoon of olive oil in a big pot over medium-high heat. Throw in those sliced mushrooms and let them get nice and brown. This takes like 5 minutes, just stir them every now and then.

Step 2: Add the Good Stuff

Add the other tablespoon of oil, plus your minced garlic and grated ginger. Stir it around for a minute or two until your kitchen smells amazing. This is the part where your neighbors might come knocking.

Step 3: Build the Broth

Pour in that vegetable broth and soy sauce. Give it a good stir and let it come to a boil. This is where things start getting exciting.

Step 4: Add Everything Else

Toss in your frozen potstickers (no need to thaw them), half the scallions, and those separated bok choy leaves. Stir it all together and let it cook for 3-4 minutes. The potstickers just need to heat through since they’re already cooked.

Step 5: Finish It Off

Stir in that toasted sesame oil and a few cracks of black pepper. Taste it and add more soy sauce or pepper if you want. Trust me, this step matters.

Step 6: Serve It Up

Ladle that goodness into bowls and top with the rest of those scallions. Add whatever extra toppings you’re feeling. Chili crisp? Go for it. Sesame seeds? Why not.

Recipe Tips and Variations

A few things to keep in mind:

• Want it spicier? Add some sriracha or chili oil. Or grab spicy potstickers if your store has them
• No shiitake mushrooms? Button or cremini work fine. Even skip the mushrooms if you’re not a fan
• Different greens? Swap bok choy for spinach or kale. Just add heartier greens earlier so they have time to cook
• Protein swap? Chicken and veggie potstickers work great. Even regular dumplings if that’s what you’ve got
• Broth options? Chicken, beef, or even miso broth would be delicious here

The beauty of this soup is that it’s forgiving. Mess it up? Still probably tastes good.

What to Serve with Potsticker Soup

This soup is pretty dang satisfying on its own, but if you want to make it a meal:

• Crusty bread – For dipping in that flavorful broth
• Steamed rice – To make it extra filling
• Simple salad – Something light and fresh to balance the richness
• Pickled vegetables – Adds a nice tangy crunch

How to Store and Reheat Leftovers

Got leftovers? Lucky you.

Store them in an airtight container in the fridge for 3-4 days. The potstickers might get a little softer as they sit, but they’ll still taste great.

To reheat:

• Microwave – Quick and easy, just stir halfway through
• Stovetop – Heat it up in a pot over medium-low. Add a splash of broth or water if it’s gotten too thick

Can I Freeze This Soup?

You can freeze it, but I wouldn’t recommend it. Here’s why:

The potstickers tend to get pretty mushy after freezing and thawing. The texture just isn’t the same. If you’re okay with that, go ahead – it’ll keep for 2-3 months in the freezer. Just thaw in the fridge overnight and reheat gently.

For best results, make it fresh when you want it. Trust me, it’s worth it.

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So yeah, this potsticker soup is basically the ultimate comfort food. It’s quick, it’s easy, and it always hits the spot. Whether you’re sick, tired, or just want something that feels like a hug in a bowl – this is it.