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A bowl of delicious Potsticker Soup is shown as the featured image, highlighting the savory broth and dumplings.

Best Potsticker Soup

Transform frozen potstickers into a comforting and flavorful soup in under 30 minutes. This recipe features a rich broth infused with ginger, garlic, and soy sauce, complemented by tender potstickers and fresh greens for a complete and satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon sesame oil
  • 1 inch ginger, peeled and minced
  • 2 cloves garlic, minced
  • 4 cups chicken broth low sodium preferred
  • 2 cups water
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon red pepper flakes optional
  • 1 pound frozen potstickers gyoza
  • 2 cups chopped bok choy or other leafy green like spinach
  • 2 scallions, thinly sliced
  • 1/4 cup chopped cilantro
  • Sesame seeds, for garnish optional
  • Chili oil, for garnish optional

Equipment

  • Large pot or Dutch oven
  • Measuring spoons
  • Measuring cups
  • knife
  • cutting board
  • Ladle
  • Bowls

Method
 

  1. Heat sesame oil in a large pot or Dutch oven over medium heat.
  2. Add ginger and garlic and cook until fragrant, about 1 minute.
  3. Add chicken broth, water, soy sauce, rice vinegar, sugar, and red pepper flakes (if using) to the pot. Bring to a boil.
  4. Gently add the frozen potstickers to the boiling broth. Reduce heat to medium and cook according to package directions, usually around 5-7 minutes, or until the potstickers are cooked through.
  5. Stir in the chopped bok choy (or spinach) and cook until wilted, about 1-2 minutes.
  6. Ladle soup into bowls and garnish with scallions, cilantro, and sesame seeds (if using). Add a drizzle of chili oil for extra heat.

Notes

For best results, ensure the broth is at a rolling boil before adding the potstickers, then immediately reduce the heat to medium. Do not overcrowd the pot; cook potstickers in batches if necessary. Bok choy holds its texture better than spinach. Store leftovers in an airtight container in the refrigerator for up to 3 days.