What is Potsticker Soup?

Potsticker soup is a warm, flavorful broth-based dish that features potstickers—pan-fried or steamed dumplings—simmered with vegetables, aromatics like garlic and ginger, and often greens like spinach. It’s an easy, comforting meal that combines the heartiness of dumplings with the lightness of soup.

What are potstickers made of?

Potstickers typically have a thin flour-based wrapper filled with a savory mix of meat (like chicken or pork), vegetables, and seasonings. They are pan-seared and then steamed, which gives them their signature crispy bottoms and tender tops—perfect for soup.

Are potstickers the same as soup dumplings?

No. While both involve dough and filling, soup dumplings (like xiaolongbao) contain broth inside the dumpling itself. Potstickers, on the other hand, are filled with solid ingredients and served in soup rather than containing soup inside.

What goes in a dumpling soup?

A typical dumpling soup includes a flavorful broth, vegetables like carrots or mushrooms, garlic and ginger for aroma, and dumplings—either potstickers, wontons, or handmade varieties. Some recipes add greens or spicy sauces for extra depth.

Potsticker Soup Recipe That Warms the Soul in Minutes

Description

Potsticker soup is a quick, comforting meal packed with dumplings, veggies, and bold flavor. Ready in 30 minutes, perfect for any night.

Ingredients

2 teaspoons sesame oil
6 ounces white mushrooms, sliced
½ cup scallions (white and light green parts, diced; green tops for garnish)
¼ teaspoon kosher salt
1 small carrot, peeled and diced
3 garlic cloves, minced or grated
1 teaspoon fresh ginger, grated
4 cups low-sodium chicken broth
1 teaspoon low-sodium soy sauce or tamari
20 frozen chicken dumplings (potstickers)
2 cups baby spinach, stems removed
Optional: chili sauce or sesame oil for serving

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Instructions

In a medium soup pot, heat sesame oil over medium-high heat.
Add mushrooms, scallions, carrot, and salt. Sauté for about 8 minutes, or until softened.
Stir in garlic and ginger. Cook for 1 minute until fragrant.
Pour in chicken broth and soy sauce or tamari. Bring to a boil, then reduce heat to low and simmer for 5 minutes.
Increase heat to medium-high and add frozen dumplings. Cook for 6–8 minutes until fully heated.
Stir in spinach just before serving to wilt.
Serve hot, garnished with green onions and optional chili sauce or a drizzle of sesame oil.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: SOUPS
Method: Stovetop
Cuisine: Asian-inspired