Homemade Potsticker Soup with Ginger, Scallions and Sesame Oil

This easy potsticker soup combines frozen chicken potstickers, crisp vegetables, and nourishing bone broth for a comforting weeknight meal ready in under 30 minutes. It’s an excellent shortcut when you want the flavor of homemade dumplings without the time and effort of folding them yourself.

Potsticker Soup

When I need a fast, cozy dinner, soup is my go-to. This potsticker soup was an instant family favorite: the broth is light and savory, the potstickers are hearty, and the vegetables add color and texture. Using frozen dumplings means minimal prep and a dinner that comes together in about 30 minutes. Bone broth boosts the protein and depth of flavor, but you can substitute regular chicken or vegetable broth if needed.

Why This Recipe Works

This recipe is forgiving and flexible. Frozen potstickers cook straight in the broth, so there’s no need to thaw or pre-cook them. The vegetables can be swapped based on what you have on hand, and the soup reheats well for quick lunches or dinners through the week.

• Extra protein: Bone broth adds richness and protein compared to a plain broth.
• Time-saver: Frozen potstickers are a convenient shortcut—buy pre-sliced mushrooms to save even more prep time.
• Easy to adapt: Make it vegetarian with veggie potstickers and vegetable broth, or go gluten-free by choosing gluten-free potstickers and tamari.

How to Make Potsticker Soup

The potstickers cook directly in the simmering broth. Take care not to overcook them; prolonged simmering can cause wrappers to split. Follow the steps below, and refer to the recipe card for exact quantities.

1. Sauté the vegetables: Heat toasted sesame oil in a medium pot over medium-high heat. Add mushrooms, sliced onion or scallion whites, diced carrot, and a pinch of kosher salt. Cook until softened, about 6–8 minutes. Stir in garlic and grated ginger and cook until fragrant, about 1 minute.
2. Simmer the broth: Pour in bone broth and soy sauce or tamari. Bring to a boil, then reduce heat to low and simmer until carrots are tender, about 5 minutes.
3. Cook the dumplings: Increase heat to medium-high and add the frozen potstickers directly to the simmering broth. Cook until the dumplings are heated through and the wrappers are tender, about 6–8 minutes. Add baby spinach at the last minute just to wilt.
4. Serve: Ladle soup into bowls and garnish with the green parts of scallions and a drizzle of chili crisp if desired.

Variations & Substitutions

• Potstickers: Swap chicken for pork, shrimp, or vegetable potstickers, or use gyoza—any will work.
• Broth: Bone broth lends body and protein, but regular chicken or vegetable broth is fine and lighter.
• Vegetables: Try shiitake mushrooms, bok choy, napa cabbage, kale, or snow peas depending on what’s in your fridge.
• Heat: Add sriracha, chili crisp, or an extra drizzle of sesame oil for spice and flavor depth.
• Vegetarian: Use vegetable broth and vegetarian potstickers.
• Gluten-free: Choose gluten-free potstickers and tamari in place of soy sauce; confirm broth is gluten-free.
• Extra protein: Stir in shredded chicken, cubed tofu, shrimp, or a soft-boiled egg to make the soup heartier.

Serving Suggestions

A bowl of potsticker soup pairs nicely with light sides—think crisp green salads, steamed vegetables, or a simple fried rice. For a full meal, serve alongside air-fried egg rolls, steamed bok choy, or an Asian-style chicken salad. A small plate of pickled vegetables or a cold cucumber salad also complements the warm broth.

Storage

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: For longer storage, freeze the soup (without leafy greens) for up to 3 months. Leave some headspace in containers to allow for expansion.
• Reheat: Thaw overnight in the fridge and reheat gently on the stove over medium heat or in the microwave. If frozen with potstickers, reheat slowly to avoid breaking the dumpling wrappers.

More Asian Soup Recipes You’ll Love

Try other easy Asian-style soups for variety: wonton soup, quick shrimp pho with vegetables, instant-pot short rib soup, Asian beef zoodle soup, or slow-cooker ramen. These recipes share the same comforting flavors and are great for busy weeknights.

Potsticker Soup

Quick and easy potsticker soup made with frozen potstickers, fresh vegetables, and bone broth for a cozy dinner in under 30 minutes.

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Yield: 4 servings

Serving size: 5 potstickers + 1 cup broth

Ingredients

• 2 teaspoons toasted sesame oil
• 6 ounces white mushrooms, sliced
• ½ cup scallions (whites and light green parts), diced, plus greens for garnish
• ¼ teaspoon kosher salt
• 1 small carrot, peeled and diced
• 3 garlic cloves, grated or chopped
• 1 teaspoon grated fresh ginger
• 4 cups chicken bone broth (or chicken/vegetable broth)
• 1 teaspoon low-sodium soy sauce or tamari
• 20 frozen chicken potstickers (or gluten-free/veggie potstickers)
• 2 cups baby spinach, stems removed
• Chili crisp for serving (optional)

Instructions

1. Heat a medium pot over medium-high heat and add the toasted sesame oil. Add mushrooms, scallion whites, carrot, and ¼ teaspoon salt. Cook until vegetables are softened, about 6–8 minutes.
2. Add the garlic and grated ginger and cook 1 minute until fragrant.
3. Pour in the broth and soy sauce or tamari. Bring to a boil, reduce heat to low, and simmer about 5 minutes until the carrots are tender.
4. Turn heat to medium-high and add the frozen potstickers. Cook 6–8 minutes until heated through and tender, adding the spinach at the last minute to wilt.
5. Ladle into bowls, garnish with scallion greens, and finish with chili crisp if desired.

Notes

If the potstickers come with a dipping sauce packet, discard it before adding the dumplings to the soup. Adjust ginger to taste—add extra freshly grated ginger to individual bowls if you prefer a brighter flavor.

Nutrition (approx. per serving)

Calories: 240 • Protein: 19 g • Carbohydrates: 29 g • Fat: 6 g • Fiber: 2.5 g