Potsticker Soup Recipe

There’s something magical about a big bowl of potsticker soup, especially when the weather’s a bit chilly, and you’re craving something warm and savory. This soup is a true cozy-up meal. It’s a combination of hearty vegetable broth, tender potstickers, earthy shiitake mushrooms, and crisp baby bok choy. And let’s not forget the punchy notes of fresh ginger and garlic that give it that perfect depth of flavor. The best part? This soup is surprisingly quick to put together, so it’s easy to whip up any day of the week!

I first made this potsticker soup on a whim when I was searching for something different yet simple to make for dinner. I wanted all the flavors of potstickers—savory, garlicky, a little spicy—but without the fuss of frying them up. So, into a pot they went with broth, mushrooms, and greens. I didn’t expect it to become such a regular in our meal rotation, but one spoonful in, and I was hooked! Every time I make it now, I get that same feeling of satisfaction—like I’ve made something way more elaborate than it actually is.

this RECIPE

A quick background on potstickers 🥟

Potstickers, or “jiaozi” in Mandarin, are a classic Chinese dumpling that’s usually filled with a mixture of ground meat and vegetables, then pan-fried or steamed. They’re called potstickers because of their traditional cooking method, where they are first seared in a hot pan and then steamed with a small amount of water, allowing them to “stick” lightly to the pan. Though typically served as an appetizer or snack, this recipe takes these dumplings in a different direction by turning them into a soup. It’s a popular way to enjoy potstickers in East Asian cuisine, especially in colder months when warm, brothy dishes are a must-have.

Let’s talk ingredients: Flavorful essentials for potsticker soup

Here’s a quick rundown of the star ingredients that make this potsticker soup so delicious.

• Shiitake mushrooms: These mushrooms add an earthy, umami flavor that deepens the soup’s taste. If you don’t have shiitakes, you could try cremini or even button mushrooms, though they’ll give a milder flavor. Shiitakes are also packed with B vitamins and are known for their immune-boosting properties.
• Fresh ginger and garlic: These two aromatics are the foundation of the soup’s depth. Ginger adds a hint of warmth, while garlic brings a rich, savory quality. If you’re out of fresh ginger, a pinch of ground ginger can work in a pinch, but the fresh stuff really makes a difference.
• Vegetable broth: This forms the base of the soup. Use a good-quality broth for the best flavor, or if you’re up for it, homemade is always ideal. A rich broth ties everything together and makes this soup feel substantial.
• Frozen potstickers: These are the heart of the soup and make it super convenient. You can find frozen potstickers with vegetable, chicken, or even shrimp fillings—choose your favorite. They’ll cook right in the broth, adding a bit of their flavor to it.
• Baby bok choy: This green adds a nice crunch and a slightly peppery taste. If you can’t find baby bok choy, spinach or Napa cabbage are good substitutes. Both will cook quickly and add that lovely green touch.
• Toasted sesame oil: Just a small drizzle of sesame oil at the end brings a nutty richness to the soup that makes everything feel complete. Go easy on it, though—a little goes a long way!

Essential kitchen tools for potsticker soup

To make this potsticker soup, you don’t need a ton of fancy equipment—just a few basics to make the cooking process easy and smooth.

• Large stockpot: Since we’re making a hearty soup, you’ll need a stockpot that can hold all six cups of broth along with the mushrooms, potstickers, and veggies. A Dutch oven works well, too, if you have one on hand.
• Sharp knife: For slicing up the mushrooms, ginger, garlic, and scallions. A sharp knife makes all the difference in reducing prep time and getting thin, even slices.
• Garlic press: This is optional, but it can make mincing garlic much quicker, especially if you’re not a fan of finely chopping it yourself. A microplane grater can also work for both garlic and ginger.
• Ladle: When it’s time to serve, a ladle will make it easy to scoop up the broth along with the dumplings and veggies in each bowl.

Step-by-step: How to make potsticker soup

Let’s get cooking! Here’s a step-by-step guide to making this comforting potsticker soup.

1. Sauté the mushrooms: Start by heating 1 tablespoon of olive oil in your large stockpot over medium-high heat. Add the shiitake mushrooms and sauté them for about 5-6 minutes, stirring occasionally, until they’re nicely browned. Browning the mushrooms gives the soup a deep, earthy flavor that’s worth the few extra minutes of cooking.
2. Add garlic and ginger: Once the mushrooms are golden, add the remaining tablespoon of olive oil, along with the garlic and ginger. Sauté for another 1-2 minutes, stirring often. You’ll know it’s ready when your kitchen smells incredible—garlicky and gingery goodness!
3. Pour in the broth and soy sauce: Next, add the vegetable broth and soy sauce to the pot. Give everything a good stir, then increase the heat to bring the mixture to a boil.
4. Add the potstickers and veggies: Carefully add the frozen potstickers to the boiling broth, along with half of the sliced scallions and the baby bok choy. Stir gently to combine, and let everything cook for 3-4 minutes, or until the potstickers are tender and heated through.
5. Finish with sesame oil and black pepper: Once the potstickers are done, turn off the heat and stir in the toasted sesame oil. Add a few twists of freshly ground black pepper, and give the soup a taste. Adjust the seasoning with more soy sauce or pepper if needed.
6. Serve and garnish: Ladle the soup into bowls, making sure each one gets a good mix of potstickers, broth, mushrooms, and bok choy. Top with the remaining scallions, and feel free to add any extra garnishes like chili crisp, toasted sesame seeds, furikake, or fried garlic for an extra punch of flavor.

Delicious variations to try

This potsticker soup is super versatile, so feel free to make it your own! Here are some ideas to get you started:

• Make it gluten-free: Many potstickers contain wheat, but you can find gluten-free versions in some stores. Just double-check the labels on your broth and soy sauce, too!
• Add more veggies: If you want to bulk up the soup, try adding sliced carrots, baby corn, or snap peas. These vegetables cook quickly and add color and crunch.
• Spicy version: If you’re a fan of spice, add a spoonful of chili paste or a few dashes of hot sauce to the broth. You can also top your bowl with a drizzle of chili crisp or sriracha for extra heat.
• Different greens: If you’re out of bok choy, try using spinach, kale, or even thinly sliced Napa cabbage. Each will give the soup a slightly different texture and flavor, but all work well.
• Switch up the potstickers: There are so many different types of frozen potstickers out there—try veggie, chicken, shrimp, or even tofu-filled ones to change up the flavor.

Serving and presentation ideas

To make your potsticker soup look as good as it tastes, try ladling the soup into wide bowls, which will allow all the ingredients to spread out nicely. Sprinkle extra scallions on top for a pop of green, and add a spoonful of chili crisp or a dash of sesame seeds for a bit of texture. Serve it alongside a simple green salad or steamed edamame for a light, balanced meal. This soup is hearty enough on its own, but a side dish can make it feel like a complete dinner.

Beverage pairings

For a comforting, balanced meal, pair your potsticker soup with a warm cup of green tea or jasmine tea. The delicate flavors of these teas won’t overpower the soup and will complement the umami-rich broth nicely. If you’re in the mood for something refreshing, a sparkling water infused with a hint of lemon or cucumber can cleanse the palate between bites. Ginger ale also makes a fun choice—the spiciness echoes the ginger in the soup and adds a little zing!

Storage and reheating tips

This soup is best enjoyed fresh, as the potstickers can get a bit soggy over time. However, if you have leftovers, let the soup cool to room temperature, then store it in an airtight container in the refrigerator for up to two days. When reheating, do it gently on the stove over medium heat, just until warmed through. Avoid bringing it to a boil again, as that can make the potstickers too soft.

Adjusting for different serving sizes

If you want to make this soup for a crowd, you can easily double the recipe by using a larger pot and increasing the ingredients accordingly. When scaling down, halve each ingredient, but be mindful that the broth might reduce faster in a smaller batch, so keep an eye on it.

Frequently asked questions

Q: Can I use fresh potstickers instead of frozen?
A: Absolutely! Just keep in mind that fresh potstickers might cook a bit faster, so reduce the cooking time slightly to avoid overcooking.

Q: Can I make this soup in advance?
A: You can make the broth with mushrooms, garlic, and ginger in advance, but I recommend adding the potstickers and bok choy just before serving for the best texture.

Q: Can I freeze potsticker soup?
A: Freezing is not ideal as the potstickers can become mushy once thawed. However, you could freeze the broth with mushrooms and aromatics, then add fresh potstickers when reheating.

Q: What other greens work well besides bok choy?
A: Spinach, kale, or Napa cabbage all make great substitutes for bok choy and add a slightly different texture.

Q: Can I use chicken broth instead of vegetable broth?
A: Yes, chicken broth will work if you’re not strictly vegetarian. It’ll add a slightly richer flavor to the soup.

This potsticker soup is truly a bowl of comfort, perfect for a cozy night in or a quick weeknight meal. I hope you give it a try and make it your own with any little twists you enjoy!

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