Asian Dumpling Potsticker Soup
A cozy, quick, and flavorful soup featuring plump potstickers simmered in a fragrant ginger-garlic broth with fresh veggies. This easy comfort food dinner is endlessly flexible and ready in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Asian
Ingredients
Scale
- 6 cups (1.4 L) chicken or vegetable broth (low-sodium preferred)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1–2 teaspoons chili garlic sauce or sriracha (optional)
- 1 tablespoon neutral oil (canola or vegetable oil)
- 2 teaspoons fresh ginger, minced or grated
- 3 cloves garlic, minced
- 4 green onions, thinly sliced (reserve some green tops for garnish)
- 18–20 frozen Asian dumplings or potstickers (pork, chicken, or veggie; gluten-free if needed)
- 2 cups baby spinach or bok choy, roughly chopped
- 1 cup shredded carrots (or matchstick carrots)
- 1 cup mushrooms, thinly sliced (shiitake, cremini, or button)
- Extra green onions, sliced (for garnish)
- Fresh cilantro or Thai basil, chopped (for garnish)
- Sesame seeds (for garnish)
- Chili oil (for garnish)
- Lime wedges (for garnish)
Instructions
- Heat 1 tablespoon neutral oil in a nonstick skillet over medium-high heat.
- Add 18-20 frozen potstickers in a single layer (work in batches if needed). Cook for 2-3 minutes until bottoms are golden and crisp. Remove from heat and set aside.
- Place a large soup pot or Dutch oven over medium heat. Add 1 tablespoon neutral oil, then add ginger, garlic, and the white parts of the green onions. Sauté for 1-2 minutes until fragrant.
- Pour in broth, soy sauce, sesame oil, rice vinegar, and chili garlic sauce. Stir and bring to a gentle simmer (about 3-4 minutes). Taste and adjust seasoning if needed.
- Add mushrooms and shredded carrots. Simmer for 5 minutes until veggies soften.
- Gently add browned (or plain) frozen dumplings to the simmering soup. Cook for 5-7 minutes, or until heated through and tender. Dumplings will float when done.
- Add spinach or bok choy. Simmer for 1-2 minutes until wilted.
- Ladle soup and dumplings into bowls. Top with green onion tops, cilantro, sesame seeds, chili oil, and a squeeze of lime. Serve hot.
Notes
Browning the potstickers before simmering adds a delicious crispy texture, but you can skip this step if short on time. Use gluten-free dumplings and tamari for a gluten-free version. Add extra veggies or rice noodles for a heartier meal. Taste and adjust broth seasoning as needed. If reheating, cook fresh dumplings for best texture.
Nutrition
- Serving Size: About 2 cups per serving
- Calories: 320
- Sugar: 4
- Sodium: 900
- Fat: 7
- Saturated Fat: 1.5
- Carbohydrates: 45
- Fiber: 3
- Protein: 14
Keywords: potsticker soup, dumpling soup, Asian soup, comfort food, easy dinner, weeknight meal, gluten-free option, vegetarian option, quick soup, cozy soup