This potsticker soup is the cozy, speedy dinner I turn to on crisp fall evenings when I want something warm without a long list of steps.
Plump, savory potstickers float in a fragrant, Asian-inspired broth alongside tender carrots and fresh green onions.
Everything cooks in one pot in about 20 minutes, which makes it a lifesaver on busy weeknights.
The bold flavor comes from just two simple seasonings, soy sauce and sesame oil, so there is very little work involved.
If you love brothy dumpling soups, you will also enjoy my wonton soup for another quick and comforting bowl.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Total Time | 20 minutes |
| Servings | 4 servings |
| Difficulty Level | Easy |
Why You’ll Love This Potsticker Soup Recipe
This soup gives you all the comfort of a dumpling dinner in a fraction of the time.
It uses simple ingredients you can grab at any grocery store, and the broth tastes like it simmered for hours even though it did not.
- Quick and Easy: Ready in 20 minutes, which is perfect for hectic evenings.
- Big on Flavor: The soy sauce and sesame oil create a rich, savory, umami-packed broth.
- Customizable: Swap in your favorite veggies or your favorite kind of potstickers for a personal touch.
- Minimal Cleanup: One pot means less dishwashing and more time to relax.
- Family-Friendly: Even picky eaters love the familiar dumpling vibe.
You might also enjoy: Egg Roll In A Bowl Recipe
Ingredients
You only need a handful of ingredients to make this soup, and most of them are probably in your kitchen already.
If you ever want to make the dumplings from scratch, my Chinese dumplings are a great place to start.
- 20 frozen potstickers (pork, chicken, or vegetable all work great)
- 4 cups chicken broth
- 1 medium carrot, thinly sliced into 1/8-inch rounds
- 2 green onions, chopped, with the white parts and green tops separated
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
Kitchen Equipment Needed
You do not need any fancy gadgets to pull this soup together.
A few basic tools will get the job done, and a good pot makes the biggest difference.
- Medium-sized pot or Dutch oven
- Cutting board
- Chef’s knife
- Measuring spoons
- Ladle
- Wooden spoon or spatula
Read Also: Hot And Sour Soup Recipe
Recommended Products for This Recipe
These are my personal recommendations based on what I have used in my own kitchen, and each one makes this soup a little easier or a little tastier.
If you enjoy a broth-first approach to dinner, you will love how these products work in my miso soup too.
1. Le Creuset Enameled Cast Iron Dutch Oven
I reach for this pot whenever I make soup because it holds a steady, gentle simmer without any hot spots.
That steady heat matters here, since a vigorous boil can tear the delicate potsticker wrappers. The enameled surface also wipes clean in seconds.
2. Kadoya Pure Toasted Sesame Oil
A little of this oil goes a long way, and it gives the broth that nutty, aromatic note that makes the soup taste restaurant-quality.
The flavor is deep and toasty, so just one teaspoon is enough to perfume the whole pot.
3. Pacific Foods Organic Low Sodium Chicken Broth
Since the broth is the base of the entire soup, I like to start with a high-quality low-sodium option.
It lets you control the saltiness yourself, which is helpful because both the soy sauce and the potstickers already bring plenty of sodium.
4. Kikkoman Less Sodium Soy Sauce
This soy sauce has a clean, savory flavor with a little less salt, so it is easy to adjust the broth right at the end.
It is a pantry staple I use in almost every Asian-inspired dish, so a bottle never goes to waste.
Step-by-Step Instructions: How to Make Potsticker Soup
Each step below is broken down in detail, so even if you are new to cooking, you will nail this soup on the first try.
Read through the steps once before you start, and keep your ingredients within reach of the stove.
1. Prep Your Veggies
- Place a cutting board on a stable, flat surface and set a damp paper towel underneath it so it does not slide.
- Peel the carrot if you like, then use a chef’s knife to slice it into thin rounds about 1/8-inch thick.
- Thin slices cook quickly and give you a nice tender bite, so try to keep the thickness as even as you can.
- Trim the ends off the 2 green onions and chop them into small pieces.
- Separate the white parts from the green tops. The whites will simmer in the broth for flavor, while the green tops are saved for a fresh garnish at the end.
- Set the carrots and both portions of green onion aside in small bowls to keep your workspace organized.
2. Heat the Broth
- Place a medium-sized pot or Dutch oven on the stove over medium heat.
- Pour in 4 cups of chicken broth.
- Bring the broth to a gentle simmer, which means you see small bubbles forming around the edges of the pot. This takes about 3 to 4 minutes.
- Stir occasionally with a wooden spoon so the broth heats evenly.
- If the broth starts to boil vigorously, lower the heat slightly to maintain a steady, gentle simmer.
3. Add Seasonings
- Once the broth is simmering, stir in 2 tablespoons of soy sauce and 1 teaspoon of sesame oil using your wooden spoon.
- The soy sauce adds a savory, umami depth, while the sesame oil brings a nutty, aromatic note.
- Add the white parts of the chopped green onions to the pot at this stage too.
- Let the mixture simmer for 2 minutes so the flavors can meld together.
- Stir occasionally to distribute the seasonings evenly.
4. Cook the Carrots
- Add the sliced carrots to the pot and stir gently to combine.
- Let them simmer in the broth for about 5 minutes, or until they are just tender but still have a slight crunch.
- To check for doneness, test a carrot slice with a fork. It should pierce easily but not feel mushy.
- Keep the heat at medium to avoid overcooking the carrots.
- Stir occasionally so they cook evenly.
5. Add the Potstickers
- Carefully add the 20 frozen potstickers to the simmering broth, one at a time, so they do not stick together. There is no need to thaw them first.
- Gently stir with a wooden spoon to make sure they are fully submerged.
- Let the soup simmer for 8 to 10 minutes, or until the potstickers are cooked through and float to the surface.
- Follow the package instructions for cooking time, since brands can vary slightly.
- Avoid boiling the soup too vigorously, as this can cause the potstickers to break apart.
6. Garnish and Serve
- Once the potstickers are cooked, turn off the heat.
- Taste the broth and add a splash more soy sauce if you want it saltier.
- Ladle the soup into bowls, making sure each bowl gets a good mix of potstickers, carrots, and broth.
- Sprinkle the chopped green tops of the green onions over each bowl for a fresh, colorful garnish.
- Serve immediately while it is piping hot.
Another favorite: Tom Yum Soup Recipe
Tips for The Best Potsticker Soup
A few small habits make this soup turn out perfectly every time.
The broth is the foundation, so if you ever make a homemade stock like the one in my chicken soup, it works beautifully here.
- Use high-quality chicken broth for the best flavor, and choose low-sodium so you can control the saltiness.
- Do not thaw the potstickers before cooking. They cook perfectly from frozen and hold their shape better.
- Slice the carrots thinly for even cooking, since thicker slices may need extra time.
- Stir gently after adding the potstickers to prevent tearing their delicate wrappers.
- Taste the broth before serving and adjust with more soy sauce or sesame oil to suit your preference.
Serving Suggestions
This soup is a complete meal on its own, but a few simple sides can make it feel even more special.
The savory broth and dumplings pair well with light, fresh dishes that echo the Asian-inspired flavors, and a set of deep soup bowls keeps everything piping hot at the table.
- Serve with a simple cucumber salad dressed with rice vinegar and sesame seeds.
- Add a small bowl of steamed edamame for a protein-packed side.
- Offer warm chai scones with a maple glaze for a cozy dessert.
- Serve with crispy spring rolls for extra crunch and dipping fun.
- Pair with a scoop of steamed rice if you want a heartier meal.
Great alongside: Air Fryer Spring Rolls
Variations of Potsticker Soup
This soup is incredibly versatile, so feel free to mix things up based on your pantry and your mood.
If you love a spicy, noodle-loaded bowl, my laksa soup will give you plenty more ideas.
- Spicy Kick: Add a teaspoon of chili oil or a pinch of red pepper flakes to the broth for heat.
- Veggie Boost: Toss in sliced mushrooms, baby bok choy, or spinach for extra greens.
- Protein Swap: Use shrimp or tofu potstickers for a different flavor profile.
- Noodle Addition: Stir in cooked ramen noodles or rice noodles for a heartier dish.
- Herb Twist: Garnish with fresh cilantro or Thai basil for a different aromatic note.
Storage and Reheating
Got leftovers? This soup stores well and reheats beautifully, which makes it great for meal prep.
Here is how to keep it fresh and tasty for later.
- Storage: Let the soup cool completely, then transfer it to an airtight container, such as glass food storage containers. Store in the refrigerator for up to 3 days.
- Freezing: Freeze in a freezer-safe container for up to 2 months, and leave some space at the top for expansion.
- Reheating on the Stove: Reheat over medium heat until warmed through, about 5 to 7 minutes.
- Reheating in the Microwave: Heat in a microwave-safe bowl for 2 to 3 minutes, stirring halfway through.
- Thickened Broth: Add a splash of chicken broth if the soup thickens too much as it sits.
Read Also: Chicken Egg Drop Soup Recipe
Nutritional Facts
Here is a rough breakdown of the nutritional content per serving, based on 4 servings.
Values may vary depending on the brand of potstickers and chicken broth you use, and if you want a lighter, veggie-packed bowl, my vegetable soup is a nice option.
- Calories: ~300 kcal
- Protein: 12g
- Fat: 10g
- Carbohydrates: 40g
- Sodium: 1200mg
- Fiber: 2g
- Sugar: 2g
Health Benefits of Key Ingredients
This soup is not just delicious, it is also made with ingredients that offer some great health perks.
From nutrient-rich carrots to aromatic sesame oil, here is why this dish is as good for your body as it is for your taste buds.
- Carrots: Loaded with beta-carotene, which supports eye health and boosts immunity.
- Green Onions: Rich in antioxidants and vitamin K, which is great for heart health.
- Chicken Broth: Hydrating and may soothe colds with its warm, nourishing properties.
- Soy Sauce: Contains antioxidants and adds big flavor without extra calories.
- Sesame Oil: Has heart-healthy fats and anti-inflammatory properties.
For a lighter option, try: Roasted Carrot Ginger Soup
FAQs About Potsticker Soup
Here are answers to some common questions about making this soup, so you can cook with confidence.
1. Can I use fresh potstickers instead of frozen?
Yes, fresh potstickers work great in this soup.
They cook faster, so check them after 5 to 6 minutes in the simmering broth to avoid overcooking.
2. How can I make this soup vegetarian?
Swap the chicken broth for vegetable broth and use vegetarian or vegan potstickers.
The flavor will still be rich and satisfying.
3. Can I add more vegetables to the soup?
Absolutely! Try adding sliced mushrooms, baby bok choy, or spinach during the last 2 to 3 minutes of cooking for extra nutrition and texture.
4. What if my broth is too salty?
If the broth tastes too salty, dilute it with a bit of water or unsalted chicken broth.
Start with 1/4 cup and adjust to taste.
5. Can I make this soup in a slow cooker?
Yes, but it is quicker on the stove. For a slow cooker, combine all the ingredients and cook on low for 2 to 3 hours, adding the potstickers in the last 30 minutes.
If you love slow cooker soups, you will enjoy my crockpot chicken noodle soup too.
Potsticker Soup
Ingredients
- 20 frozen potstickers pork, chicken, or vegetable all work great; do not thaw
- 4 cups chicken broth 945ml; low-sodium recommended so you can control saltiness
- 1 medium carrot thinly sliced into 1/8-inch rounds
- 2 green onions chopped, with the white parts and green tops separated
- 2 tablespoons soy sauce plus more to taste; less sodium soy sauce works well
- 1 teaspoon toasted sesame oil a little goes a long way; adds a nutty, aromatic note
Equipment
- Medium-sized pot or Dutch oven A heavy pot maintains a steady, gentle simmer
- Cutting board Place a damp paper towel underneath to prevent sliding
- Chef’s knife For slicing carrots and chopping green onions
- Measuring spoons For measuring soy sauce and sesame oil
- Ladle For serving the soup into bowls
- Wooden spoon or spatula For stirring gently to avoid tearing potsticker wrappers
Method
- Peel the carrot if you like, then slice it into thin rounds about 1/8-inch thick. Trim the ends off the green onions, chop them, and separate the white parts from the green tops.
- Place a medium pot or Dutch oven over medium heat and pour in 4 cups of chicken broth. Bring to a gentle simmer, about 3 to 4 minutes, stirring occasionally.
- Stir in 2 tablespoons soy sauce, 1 teaspoon sesame oil, and the white parts of the green onions. Simmer for 2 minutes so the flavors meld.
- Add the sliced carrots and simmer for about 5 minutes, until just tender but still slightly crunchy. Stir occasionally so they cook evenly.
- Carefully add the 20 frozen potstickers one at a time so they don’t stick together. Gently stir to submerge, then simmer for 8 to 10 minutes until cooked through and floating.
- Turn off the heat, taste the broth, and add a splash more soy sauce if desired. Ladle into bowls and sprinkle with the chopped green onion tops. Serve immediately.
Nutrition
Notes
- Use high-quality chicken broth for the best flavor, and choose low-sodium so you can control the saltiness yourself.
- Do not thaw the potstickers before cooking. They cook perfectly from frozen and hold their shape better.
- Slice the carrots thinly for even cooking, since thicker slices may need extra time.
- Stir gently after adding the potstickers to prevent tearing their delicate wrappers.
- Avoid a vigorous boil, which can cause the potstickers to break apart. Keep the heat at a steady, gentle simmer.
- Taste the broth before serving and adjust with more soy sauce or sesame oil to suit your preference.
- For a vegetarian version, swap the chicken broth for vegetable broth and use vegetarian or vegan potstickers.
- Add sliced mushrooms, baby bok choy, or spinach during the last 2 to 3 minutes of cooking for extra nutrition and texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Add a splash of chicken broth when reheating if the soup has thickened.
- For a slow cooker version, combine all ingredients except the potstickers and cook on low for 2 to 3 hours, adding the potstickers in the last 30 minutes.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This potsticker soup is the ultimate fall comfort food, because it is quick, flavorful, and endlessly customizable.
It is the kind of recipe that makes you look forward to chilly evenings just so you can cozy up with a warm bowl.
Feeding a busy family or treating yourself, this dish delivers big on taste with very little effort.
So grab your pot, toss in those potstickers, and give this recipe a try tonight.
Happy cooking, and let me know how it turns out in the comments below, or share it with a friend who loves an easy dinner!
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