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Close-up of dumplings in a soup broth with sliced green onions, shredded carrots, leafy greens, and red pepper flakes.
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Potsticker Soup Recipe

There is no easier soup than this. Frozen dumplings hit ginger-garlic broth, soak up soy-sesame flavor, and turn impossibly tender in 25 minutes. It tastes like hours of work but it's literally dumping ingredients in a pot.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, dinner, lunch, Main Course, Soups & Stew Recipes
Cuisine: American, asian, Chinese
Servings: 4 servings
Calories: 193kcal
Author: Kita Roberts

Equipment

  • Saucepan or Dutch oven Big enough to simmer broth and vegetables without crowding.
  • Small pot or steamer For cooking potstickers separately so they don’t fall apart.
  • Ladle
  • Microplane or fine grater For fresh ginger; faster and cleaner than mincing.
  • Chef's knife
  • cutting board

Ingredients

Base

  • 3 cups chicken broth or vegetable broth
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 garlic cloves minced
  • 1 tbsp grated ginger

Vegetables

  • 2 cups baby spinach fresh or frozen
  • 1 cup carrots julienned or thinly sliced
  • 3 green onions sliced

Potstickers

  • 12-15 frozen potstickers chicken or pork, cooked according to package instructions

Garnish

  • green onions sliced
  • Chili flakes or chili oil to taste

Instructions

  • In a large pot, bring the broth to a gentle simmer.
  • Add soy sauce, rice vinegar, sesame oil, garlic, and ginger.
  • Stir in carrots and cook for about 5 minutes until slightly tender.
    A pot of broth with shredded carrots is surrounded by bowls of dumplings, fresh spinach, chopped green onions, and red pepper flakes on a beige surface.
  • Add spinach and green onions, cooking just until wilted.
    A pot of soup with spinach and scallions, a bowl of dumplings, a small dish of sliced green onions, and a small dish of red pepper flakes on a beige surface.
  • Place a few cooked potstickers into each serving bowl.
  • Ladle the hot soup over the potstickers and garnish with green onions or chili oil if desired.
    A bowl of potsticker soup with sliced carrots, green onions, and broth, surrounded by a spoon, garlic, sliced carrot, and a small dish of red pepper flakes.

Notes

  • Cook potstickers separately. Adding them directly to the soup can cause the wrappers to break down and thicken the broth.
  • Keep the broth at a gentle simmer. A hard boil dulls flavor and can make the soup cloudy.
  • Slice carrots thinly. Thick cuts won’t soften in the short cook time.
  • Use low-sodium broth. Potstickers and soy sauce already bring salt.
  • Add sesame oil early. It blooms better in hot broth than as a finishing drizzle.
  • Taste before serving. Broth brands vary; adjust soy sauce or vinegar at the end if needed.

Nutrition

Serving: 1serving | Calories: 193kcal | Carbohydrates: 30g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 6mg | Sodium: 1471mg | Potassium: 275mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6846IU | Vitamin C: 15mg | Calcium: 65mg | Iron: 2mg