If there’s one dish that checks every box on a busy weeknight—comforting, quick, flavorful, and family-friendly—it’s Potsticker Soup. Think of it as a hug in a bowl: savory broth, tender dumplings, crisp veggies, and just the right hint of spice. Best part? It all comes together in under 30 minutes. Yep, that’s less time than it takes to decide what to watch on Netflix.
This dumpling soup is basically the shortcut version of homemade comfort food. No hours of simmering, no complicated steps—just grab some frozen potstickers (or use homemade if you’re feeling extra) and let the pot do its magic. It’s the kind of easy soup recipe that makes you feel like a kitchen rockstar without the stress.
Whether you’re wrangling kids, juggling work deadlines, or simply craving a warm bowl of goodness, this one-pot soup will deliver. Ready to make your new favorite weeknight dinner? Let’s do this.
Why You’ll Love This Potsticker Soup
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Fast & fuss-free – Dinner on the table in 25 minutes.
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One-pot wonder – Fewer dishes, more flavor.
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Customizable – Swap veggies, use veggie broth, or kick up the spice.
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Family-approved – Dumplings make everyone at the table happy.
Ingredients
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12 frozen or homemade potstickers (about 1 lb)
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5 cups chicken or vegetable broth
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3 garlic cloves, minced
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1 tbsp fresh ginger, grated
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2 tbsp soy sauce
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1 tbsp sesame oil
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3 green onions, chopped
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2 medium carrots, thinly sliced
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2 cups baby bok choy or spinach
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1 cup mushrooms, sliced
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½ tsp red pepper flakes (optional)
Step-by-Step Directions
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Sauté the aromatics. Heat sesame oil in a large pot over medium heat. Add garlic and ginger. Stir for 1–2 minutes until fragrant (but don’t let it burn—burnt garlic is no one’s friend).
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Build the broth. Pour in chicken or veggie broth. Stir in soy sauce and optional red pepper flakes. Bring to a gentle boil.
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Add the veggies. Toss in carrots, mushrooms, and bok choy (or spinach). Simmer 5–7 minutes, until tender but still a little crisp.
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Cook the potstickers. Carefully add frozen or homemade dumplings. Simmer for 5 minutes, until they float and are heated through. Stir gently so they don’t break apart.
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Finish & serve. Remove from heat, sprinkle with green onions, and ladle into bowls. Make sure everyone gets dumplings and veggies.
Tips for the Best Potsticker Soup
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Don’t overcook the dumplings. Too much time in the broth and they’ll fall apart. Five minutes is perfect.
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Switch up the veggies. Got bell peppers, snow peas, or zucchini hanging out in the fridge? Toss them in.
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Make it spicy. A drizzle of sriracha or chili oil at the end adds a fiery kick.
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Go vegetarian. Use veggie broth and veggie dumplings for a plant-based version that’s just as cozy.
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Meal prep hack. Pre-chop veggies in the morning so dinner comes together lightning fast.
My Potsticker Soup Story
This soup became a little tradition in my house during what I call “chaotic weeknights”—those evenings when everyone’s hungry, patience is short, and my brain feels like it’s buffering. I remember one night, my kids were bickering over the TV remote, my husband was asking where his socks went, and I hadn’t even thought about dinner yet. I opened the freezer, saw a bag of potstickers, and thought, “Soup. We’re having soup.”
That first batch was such a hit, it quickly earned a permanent spot in our rotation. Now, whenever I make it, the kitchen fills with that savory ginger-garlic aroma, and everyone magically drifts in, bowls in hand. Funny how soup has a way of pulling a family together.
What to Serve with Potsticker Soup
This soup is filling on its own, but if you want to round things out:
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Side of rice – A small bowl of jasmine or brown rice pairs perfectly.
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Crispy egg rolls or spring rolls – Adds a crunchy contrast to the soft dumplings.
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Asian-inspired salad – Think cabbage slaw with sesame dressing.
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Tea or light cocktails – Green tea for a soothing vibe, or a citrusy spritzer for something fun.
How to Store Potsticker Soup
Leftovers? Lucky you. Here’s how to keep it tasty:
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Fridge: Store in an airtight container for up to 3 days. Keep in mind, the dumplings may soften a bit, but the flavors deepen overnight.
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Freezer: If you plan to freeze, cook the broth and veggies only—add fresh potstickers when reheating so they don’t turn mushy.
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Reheat: Warm gently on the stove over medium heat. Add a splash of broth or water if it’s thickened too much.
Pro tip: Store dumplings and broth separately if you want to keep the texture just right.
FAQs About Potsticker Soup
Can I use different dumplings?
Absolutely. Gyoza, wontons, or even mini pierogies (fusion fun!) will work.
Can I make this an easy soup recipe vegetarian?
Yes! Use veggie broth and vegetarian potstickers. Add tofu for protein if you like.
Can I use frozen vegetables?
Totally. Frozen carrots, spinach, or peas make this even more of a quick dinner.
Is this a one-pot soup?
Yep! Everything cooks in the same pot. Less cleanup, more relaxation time.
Can I meal prep this?
Chop veggies ahead and keep potstickers in the freezer. Dinner will be ready in a snap.
Wrapping Up with a Warm Bowl
There’s something magical about a recipe that feels both effortless and impressive, and Potsticker Soup is exactly that. It’s cozy enough for a chilly evening, light enough for a weekday lunch, and flexible enough to fit whatever veggies you’ve got on hand. Most importantly, it’s a dish that brings everyone to the table—because let’s be real, dumplings have universal appeal.
So next time life feels a little hectic, grab that bag of frozen potstickers, pull out your soup pot, and let this easy, flavorful recipe work its magic. Trust me, one spoonful and you’ll be hooked.
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Potsticker Soup
- Total Time: 25 minutes
- Yield: Serves 4
Description
Potsticker Soup is the ultimate busy weeknight dinner—quick, cozy, and packed with flavor. With tender dumplings, crisp veggies, and a savory ginger-garlic broth, this one-pot soup comes together in just 25 minutes. Comforting yet light, it’s a family-friendly recipe that’s easy to customize with your favorite dumplings and vegetables.
Ingredients
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12 frozen or homemade potstickers (about 1 lb)
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5 cups chicken or vegetable broth
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3 garlic cloves, minced
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1 tbsp fresh ginger, grated
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2 tbsp soy sauce
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1 tbsp sesame oil
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3 green onions, chopped
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2 medium carrots, thinly sliced
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2 cups baby bok choy or spinach
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1 cup mushrooms, sliced
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½ tsp red pepper flakes (optional)
Instructions
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Heat sesame oil in a large pot over medium heat. Add garlic and ginger. Sauté for 1–2 minutes until fragrant.
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Pour in broth, soy sauce, and optional red pepper flakes. Bring to a gentle boil.
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Add carrots, mushrooms, and bok choy/spinach. Simmer for 5–7 minutes, until tender but crisp.
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Gently add potstickers. Simmer for 5 minutes, until they float and are cooked through.
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Remove from heat, garnish with green onions, and serve hot.
Notes
Do not overcook dumplings—they’ll fall apart if simmered too long.
Swap in other veggies like bell peppers, zucchini, or snow peas.
Make it vegetarian with veggie broth and vegetarian potstickers.
Add spice with chili oil or sriracha at serving.
For best texture, store dumplings separately from broth when saving leftovers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soups / Main Dish
- Method: One-Pot / Stovetop
- Cuisine: Asian-Inspired