Julia Koch
Golden-seared dumplings swimming in a vibrant, veggie-loaded broth? That’s the kind of comfort Potsticker Soup delivers. It’s warm, nourishing, and full of texture: soft-crisp potstickers, tender carrots, sweet peas, and aromatic broth that carries every spoonful with a cozy depth.
This soup is a shortcut to flavor and comfort, perfect for chilly evenings or quick weeknight dinners. Using store-bought dumplings makes it fast, but nothing about the finished dish feels like a compromise. It’s a clever twist on dumpling soup that still feels like you’ve simmered all day.
What Kind of Potstickers Should I Use?
Look for pan-fry-style potstickers or gyoza in the frozen section—usually pork, chicken, or veggie. Pan-fried first, they add a wonderful crisp edge that stands up to the broth. Don’t skip this step—it’s what makes the dumplings shine rather than soak.
Ingredients for the Potsticker Soup
Potstickers – Choose your favorite variety. Searing them before adding keeps them textured and flavorful.
Vegetable Broth – Acts as the base for this soup. You want something rich and seasoned.
Carrots and Celery – These aromatics bring sweetness and structure.
Green Peas – They add pop and a soft sweetness to balance the savoriness.
Garlic and Ginger – Aromatic base that brings depth and warmth.
Soy Sauce – For umami and seasoning, enhancing the broth’s complexity.
Green Onions or Cilantro – A fresh finish that brightens the bowl.
How To Make the Potsticker Soup
Step 1: Sear the Potstickers
Heat a tablespoon of oil in a wide skillet over medium heat. Place the potstickers flat-side down and cook until the bottoms are golden and crispy, about 3-4 minutes. Flip and cook briefly on the other sides. Remove and set aside.
Step 2: Build the Broth Base
In a large pot, heat a bit of oil and sauté chopped garlic and grated ginger for about 1 minute, just until fragrant. Add diced carrots and celery and cook for 5 minutes to soften slightly.
Step 3: Add the Liquid
Pour in your vegetable broth, then stir in soy sauce. Bring to a gentle boil and simmer for 10 minutes to blend the flavors.
Step 4: Add the Greens
Add in the green peas and simmer for another 3-4 minutes. Taste and adjust the seasoning with more soy sauce or a dash of white pepper if desired.
Step 5: Finish and Serve
Carefully add the seared potstickers to the broth. Let them warm through without stirring too much to keep their crispy edges intact. Ladle into bowls and garnish with chopped green onions or fresh cilantro.
Serving and Storing Potsticker Soup
Serve this soup hot and fresh, ideally right after adding the potstickers so they keep their crisp edges. It pairs beautifully with a drizzle of chili oil or a side of pickled vegetables for contrast.
If you have leftovers, store the broth and vegetables separately from the potstickers if possible. Reheat the broth on the stovetop, and quickly pan-sear the dumplings again to bring back their texture before combining. Everything keeps well in the fridge for up to 3 days.
Frequently Asked Questions
Can I use homemade dumplings?
Absolutely! Just make sure they are cooked and pan-seared before adding them to the soup to hold their structure.
Is this soup vegetarian?
It can be. Use vegetable broth and vegetarian potstickers to keep it fully plant-based.
Can I freeze this soup?
The broth and vegetables freeze well, but the potstickers are best added fresh. They tend to get soggy when frozen in broth.
What can I use instead of soy sauce?
Tamari or coconut aminos are good gluten-free substitutes. A splash of miso paste can also boost umami.
What other vegetables work in this soup?
Try mushrooms, baby bok choy, or shredded napa cabbage. Just avoid overloading it so the potstickers remain the focus.
Can I make it spicy?
Yes! Add chili flakes, sriracha, or a spoonful of chili garlic paste to taste.
Want More Soup Ideas?
You might also like the Creamy Broccoli Cheddar Soup, a velvety bowl packed with comfort and a cheesy punch. Or try the Hearty Tuscan Bean Soup, filled with rustic flavors and plenty of plant-based protein.
For something with a touch of spice, the Crockpot Thai Coconut Chicken Soup delivers creamy warmth and Thai-inspired flair.
Craving something nostalgic? The Wendy’s Chili Recipe is always a cozy fallback with bold, meaty flavors.
And if you’re into hearty one-pot meals, check out the Crockpot Italian Meatball Soup for a deeply satisfying finish.
Pin and Tell Me How Yours Turned Out
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If you make it, I’d love to hear how it turned out. Did you use veggie dumplings? Add bok choy? Leave a comment below. I’m always curious how others bring this soup to life.
Potsticker Soup
- Total Time: 30 minutes
- Yield: Serves 4
Description
This Potsticker Soup combines golden-crisp dumplings with a flavorful vegetable broth, loaded with carrots, celery, green peas, and finished with soy sauce and herbs. It’s a comforting, one-pot meal that delivers both warmth and texture in every bite.
Ingredients
8–10 frozen potstickers (pork, chicken, or vegetable)
1 tablespoon oil (for searing)
4 cups vegetable broth
2 carrots, diced
2 celery stalks, diced
1 cup green peas (frozen or fresh)
2 garlic cloves, minced
1 tablespoon grated fresh ginger
2 tablespoons soy sauce
Green onions or cilantro, chopped (for garnish)
Instructions
- Heat oil in a skillet over medium heat. Add potstickers flat-side down and sear until golden and crisp, about 3-4 minutes per side. Set aside.
- In a large pot, heat a bit more oil. Sauté garlic and ginger for 1 minute.
- Add carrots and celery, cooking for 5 minutes to soften.
- Pour in vegetable broth and soy sauce. Bring to a gentle boil and simmer for 10 minutes.
- Add green peas and simmer 3-4 more minutes. Adjust seasoning as needed.
- Gently add seared potstickers to the pot and warm through. Serve hot, garnished with green onions or cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner