Potsticker Soup Recipe – Quick and Comforting Broth
There are some meals that feel like a warm hug in a bowl, and this Potsticker Soup is definitely one of them. On a dreary, damp afternoon, when all you want is something deeply savoury and restorative, this recipe is the answer. It’s a beautifully aromatic, flavour-packed broth, brimming with tender dumplings and crisp vegetables. I’ve been making this for over 10 years, and it’s my go-to remedy for a chilly evening or when I need a satisfying dinner on the table in under 30 minutes. It manages to feel both light and incredibly nourishing at the same time.
What I love most is how the simple ingredients come together to create such a layered flavour. The broth is the star, infused with fresh ginger, garlic, and the salty, umami depth of good soy sauce. The potstickers bobbing in the soup are like little treasure parcels, and the pop of green from the bok choy adds a wonderful freshness. This is the kind of dumpling soup that works beautifully for a solo weeknight dinner but is also special enough to serve when you have friends over. Everyone always asks for the recipe.
This is more than just a soup; it’s a complete meal. It’s hearty, full of texture, and has that wonderful balance of savoury, salty, and slightly sweet notes that is so characteristic of many Asian soup recipes. It’s one of those dishes that, once you make it, will quickly find its way into your regular meal rotation.
Recipe Overview
This potsticker soup recipe features plump, tender dumplings swimming in a fragrant, Asian-inspired broth. The soup base is built on a foundation of ginger and garlic, deepened with soy sauce and mirin, and finished with the nutty aroma of toasted sesame oil. From my own testing, I’ve found that using a good quality, low-sodium chicken or vegetable stock is non-negotiable; it creates a much richer and more nuanced backdrop for the other flavours.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Potsticker Soup Recipe
- Genuine Flavour: The broth is far from one-dimensional. It’s a carefully balanced mix of savoury soy sauce, a whisper of sweetness from mirin, the zing of fresh ginger, and the mellow warmth of garlic. The final drizzle of toasted sesame oil brings it all together with a lovely, nutty finish.
- Ready in About 30 Minutes: This is a genuinely speedy meal. From the first chop of the ginger to ladling the finished dumpling soup into bowls, you’re looking at around half an hour, making it ideal for busy weeknights.
- Flexible Recipe: This recipe is incredibly adaptable. Use pork, chicken, prawn or vegetable potstickers. You can add sliced shiitake mushrooms for earthiness, a handful of edamame for extra protein, or even drop in some spinach at the end.
- Ideal for Chilly Evenings: It’s a wonderfully warming and satisfying meal, great for when the weather turns and you need something to soothe and comfort you. It always gets compliments when we have guests for a casual supper.
- Family Tested: My kids absolutely devour this every time I make it. They have a brilliant time chasing the dumplings around the bowl with their spoons, and it’s a great way to get them to eat their greens.
Ingredients You’ll Need
The beauty of this soup is that it relies on a handful of pantry staples and a bag of frozen potstickers, which I always keep on hand. For the potstickers, I recommend visiting a local Asian supermarket for the best selection, but brands like Itsu or Yutaka found in most large supermarkets work very well. Just be sure to grab the kind meant for boiling or steaming, not the “crispy” variety.
- 1 tbsp vegetable oil or rapeseed oil
- 3 cloves garlic, finely minced
- 1 tbsp fresh ginger, grated (about a 2cm piece)
- 4 spring onions, thinly sliced (whites and greens separated)
- 1.5 litres low-sodium chicken or vegetable stock
- 60ml low-sodium soy sauce or tamari
- 1 tbsp mirin
- 1 tsp rice vinegar
- 400g frozen potstickers or gyoza (pork, chicken or vegetable)
- 2 heads of bok choy (pak choi), ends trimmed and leaves separated
- 1 large carrot, julienned or cut into fine matchsticks
- 1 tbsp toasted sesame oil
- For Garnish (optional):
- Toasted sesame seeds
- Fresh coriander leaves
- A drizzle of chilli oil
Sara’s Tip: Don’t be tempted to substitute the toasted sesame oil for regular sesame oil. The toasted version has a much deeper, nuttier, and more complex flavour that is absolutely essential for the finishing touch on this soup. It’s added at the very end to preserve its wonderful aroma.
How to Make Potsticker Soup
This process is wonderfully straightforward. The key is to build the flavours in the broth first before adding the more delicate components like the potstickers and vegetables towards the end. This ensures everything is cooked perfectly.
- Sauté the Aromatics: Heat the vegetable oil in a large stockpot or Dutch oven over a medium heat. Add the minced garlic, grated ginger, and the white parts of the spring onions. Sauté for 1-2 minutes until fragrant, being careful not to let the garlic burn.
- Build the Broth: Pour in the chicken or vegetable stock, soy sauce, mirin, and rice vinegar. Stir everything together and bring the liquid to a steady simmer.
- Infuse the Flavours: Once simmering, reduce the heat slightly and let the broth gently bubble away for at least 5-10 minutes. This step is crucial for allowing all those lovely aromatic flavours to meld together.
- Cook the Potstickers: Carefully add the frozen potstickers directly to the simmering broth. Let them cook according to the package instructions, which is typically for 5-7 minutes. They will float to the surface when they are cooked through.
- Wilt the Vegetables: During the last 2-3 minutes of the potstickers’ cooking time, add the bok choy leaves and julienned carrots to the pot. They don’t need long – just enough time to become crisp-tender while retaining their vibrant colour and bite.
- The Finishing Touch: Remove the pot from the heat. Now, stir in the toasted sesame oil. What works best for me is adding this right at the end, as cooking it can diminish its distinctive nutty fragrance.
- Serve and Garnish: Ladle the soup generously into four bowls, making sure to distribute the potstickers and vegetables evenly. Garnish with the green parts of the spring onions, a sprinkle of toasted sesame seeds, and some fresh coriander. For those who like a bit of heat, a drizzle of chilli oil is fantastic.
Tips From My Kitchen
- Temperature Control: When cooking the dumplings, maintain a gentle, consistent simmer. A vigorous, rolling boil can be too aggressive and might cause the delicate dumpling wrappers to tear or burst open.
- The Secret Step: I learned that for an extra layer of texture, you can briefly pan-fry the frozen potstickers before adding them to the soup. Heat a little oil in a non-stick pan, place the potstickers flat-side down, and fry for 2 minutes until golden. Then, add them to the simmering broth to finish cooking. It gives them a lovely contrast of textures.
- Make-Ahead: The broth base is ideal for making in advance. You can prepare it through to step 3 and store it in an airtight container in the fridge for up to 3 days. When you’re ready to eat, simply bring it back to a simmer and continue with the recipe from step 4.
- Storage: Leftover soup can be stored in the fridge for up to 3 days. Be aware that the potstickers will absorb more broth and soften over time. For best results, if you anticipate leftovers, you could store the broth separately from the cooked potstickers and vegetables and combine them upon reheating.
Equipment You’ll Need
- Large stockpot or Dutch oven
- Sharp knife and cutting board
- Grater or microplane for the ginger
- Measuring spoons and cups
- Ladle
What to Serve With Potsticker Soup
While this dumpling soup is a hearty meal in its own right, a few simple accompaniments can round it out beautifully.
- Crunchy Slaw: A simple Asian-inspired slaw made with shredded cabbage, carrots, and a light rice vinegar dressing provides a fantastic crunchy and acidic contrast to the warm, savoury soup.
- Spicy Chicken: If you’re looking for a more substantial meal, this soup pairs wonderfully with the bold flavours of our Bang Bang Chicken Thighs.
- Crisp Lager: A cold, light Japanese or Chinese lager like Asahi or Tsingtao is a classic pairing that cuts through the richness of the broth perfectly. For a non-alcoholic option, chilled jasmine iced tea is wonderfully refreshing.
Frequently Asked Questions
Potsticker Soup
Ingredients
Method
- Sauté the Aromatics: Heat the vegetable oil in a large stockpot or Dutch oven over a medium heat. Add the minced garlic, grated ginger, and the white parts of the spring onions. Sauté for 1-2 minutes until fragrant, being careful not to let the garlic burn.
- Build the Broth: Pour in the chicken or vegetable stock, soy sauce, mirin, and rice vinegar. Stir everything together and bring the liquid to a steady simmer.
- Infuse the Flavours: Once simmering, reduce the heat slightly and let the broth gently bubble away for at least 5-10 minutes. This step is crucial for allowing all those lovely aromatic flavours to meld together.
- Cook the Potstickers: Carefully add the frozen potstickers directly to the simmering broth. Let them cook according to the package instructions, which is typically for 5-7 minutes. They will float to the surface when they are cooked through.
- Wilt the Vegetables: During the last 2-3 minutes of the potstickers’ cooking time, add the bok choy leaves and julienned carrots to the pot. They don't need long – just enough time to become crisp-tender while retaining their vibrant colour and bite.
- The Finishing Touch: Remove the pot from the heat. Now, stir in the toasted sesame oil. What works best for me is adding this right at the end, as cooking it can diminish its distinctive nutty fragrance.
- Serve and Garnish: Ladle the soup generously into four bowls, making sure to distribute the potstickers and vegetables evenly. Garnish with the green parts of the spring onions, a sprinkle of toasted sesame seeds, and some fresh coriander. For those who like a bit of heat, a drizzle of chilli oil is fantastic.
Notes
This Potsticker Soup recipe has become a true staple in our home, a dish we turn to time and again for its comforting warmth and incredible flavour. It’s proof that a truly satisfying meal doesn’t need to be complicated or take hours to prepare. If you give this recipe a go, I’d love to hear how you get on. Please leave a comment below to share your experience or any delicious tweaks you made! For another weeknight dinner favourite, check out my recipe for Bacon Brown Sugar Chicken Tenders.
