Potsticker Soup

This quick soup transforms frozen potstickers into a complete meal by combining them with mushrooms, bok choy, and Asian aromatics in a flavorful broth. Ready in just 25 minutes, it's perfect for busy weeknights.

A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Fri, 03 Jan 2025 01:27:43 GMT
A bowl of broth filled with dumplings, mushrooms, spinach, and green peas.
A bowl of broth filled with dumplings, mushrooms, spinach, and green peas. Save it
A bowl of broth filled with dumplings, mushrooms, spinach, and green peas. | myhomemaderecipe.com

My potsticker soup came to life on a busy evening when I discovered a bag of frozen dumplings hiding in the freezer. Now it's become our favorite 25-minute miracle meal. The way those tender potstickers swim in that garlicky ginger broth alongside mushrooms and baby bok choy creates pure comfort in every bowl. Best part? It's endlessly adaptable to whatever you have on hand.

Pure Magic In Minutes

What I love most about this soup is how it transforms simple ingredients into something that tastes like it simmered all day. That combination of fresh aromatics and toasted sesame oil makes everything sing. Even on my busiest nights I can get this on the table faster than takeout and my family swears it tastes better too.

Everything You'll Need

  • Frozen Potstickers: Your favorite kind they're all delicious here.
  • Shiitake Mushrooms: Sliced thin for that gorgeous umami.
  • Baby Bok Choy: Adds such lovely color and crunch.
  • Fresh Scallions: Both white and green parts work magic.
  • Garlic and Ginger: The fresher the better trust me.
  • Good Broth: Makes all the difference in flavor.
  • Soy Sauce: Just enough for perfect seasoning.
  • Toasted Sesame Oil: That finishing touch of nutty heaven.

Let's Make Some Magic

Starting Our Base
Get your biggest pot warm and let those aromatics dance together. When that ginger and garlic hit the oil your kitchen already smells amazing.
Building Flavors
Pour in that good broth watch those mushrooms and bok choy turn bright and beautiful.
Dumpling Time
Slide those potstickers in so gently they're the stars of our show let them warm through perfectly.
The Final Touch
A splash of soy sauce that drizzle of sesame oil and a shower of fresh scallions makes everything perfect.
A bowl of soup filled with dumplings, mushrooms, green peas, and herbs in a savory broth. Save it
A bowl of soup filled with dumplings, mushrooms, green peas, and herbs in a savory broth. | myhomemaderecipe.com

Making It Your Own

Some nights I toss in ground pork other times extra vegetables like broccoli or carrots. A spoonful of miso makes everything extra creamy and that chili crisp in my pantry adds such nice heat. When I'm craving tang I'll add kimchi it's all about what you're in the mood for.

Saving For Later

This soup is best fresh from the pot while those dumplings are tender and perfect. But leftovers keep nicely for a few days just warm them gently. If you're planning ahead freeze just the broth and add fresh dumplings when you're ready to eat.

My Kitchen Secrets

Save those dumplings for last so they stay just right. Always use fresh garlic and ginger they make such a difference. That toasted sesame oil is non-negotiable it brings everything together. And don't be shy with toppings they're like jewelry for your soup.

Why Everyone Loves It

There's something magical about how this soup combines easy ingredients with restaurant-worthy flavor. The broth might be simple but it welcomes whatever seasonings you love. I've made it spicy mild tangy and rich each version better than the last.

Perfect Partners

We love serving this with crispy spring rolls on the side or maybe some wontons for extra dumpling joy. A fresh cucumber salad adds such nice crunch. Sometimes I'll cook up some jasmine rice or noodles when we need something extra filling.

Questions I Get Asked

My friends always wonder about using homemade dumplings absolutely yes just takes more time. No bok choy? Any greens work beautifully here. And for my vegetarian friends just swap in veggie dumplings and broth it's still amazing.

Why We Keep Coming Back

This soup has saved countless busy evenings and impressed many dinner guests. It's that rare recipe that's both quick and special simple yet satisfying. The way it welcomes changes while keeping its cozy soul makes it a forever favorite in our kitchen.

A bowl of broth filled with dumplings, green peas, and leafy greens. Save it
A bowl of broth filled with dumplings, green peas, and leafy greens. | myhomemaderecipe.com

Frequently Asked Questions

→ What type of potstickers work best?

Any frozen potstickers or dumplings work well in this soup. You can use chicken, pork, shrimp, or vegetable varieties depending on your preference.

→ Can I substitute the mushrooms?

Yes, you can use regular button mushrooms instead of shiitake, or skip them altogether. Other vegetables like carrots or snow peas work well too.

→ What can I use instead of bok choy?

Spinach, napa cabbage, or regular cabbage make good substitutes. Just adjust cooking time as needed since some greens cook faster than others.

→ Is this soup spicy?

The base soup isn't spicy, but you can add heat with chili crisp or other spicy toppings. Adjust the spice level to your taste.

→ Can I make this ahead?

This soup is best served fresh since the potstickers can get mushy if they sit too long. If needed, prepare the broth ahead and add the potstickers when reheating.

Conclusion

This Potsticker Soup offers a delightful combination of frozen dumplings, fresh vegetables, and a savory broth, creating a quick and satisfying meal that can be prepared in under 30 minutes.

Quick Dumpling Soup

A warm and satisfying soup combining frozen potstickers with shiitake mushrooms and fresh bok choy in a savory Asian-style broth.

Prep Time
5 Minutes
Cook Time
20 Minutes
Total Time
25 Minutes
By: Zaho

Category: Main Dishes

Difficulty: Easy

Cuisine: Asian

Yield: 6 Servings (6 bowls)

Dietary: Vegetarian, Dairy-Free

Ingredients

01 2 tablespoons olive oil, divided.
02 8 ounces shiitake mushrooms, sliced thin.
03 2 tablespoons fresh ginger, grated.
04 4 cloves garlic, minced.
05 6 cups vegetable broth.
06 2 tablespoons soy sauce.
07 16-20 ounces frozen potstickers.
08 5 scallions, sliced thin.
09 3 baby bok choy, trimmed and separated.
10 2 teaspoons sesame oil.
11 Black pepper to taste.

Instructions

Step 01

Heat 1 tablespoon oil in large pot over medium-high heat. Sauté mushrooms until browned.

Step 02

Add remaining oil, garlic and ginger. Cook 1-2 minutes until fragrant.

Step 03

Add broth and soy sauce. Bring to boil.

Step 04

Add frozen potstickers, half the scallions, and bok choy. Cook 3-4 minutes until potstickers are done.

Step 05

Stir in sesame oil and pepper. Taste and adjust seasoning.

Notes

  1. Best served fresh as dumplings can get mushy if they sit too long.
  2. Can customize with different dumplings and vegetables.

Tools You'll Need

  • Large stockpot.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Soy (soy sauce).
  • Wheat (potstickers).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 250
  • Total Fat: 12 g
  • Total Carbohydrate: 30 g
  • Protein: 8 g