Steam rises in fragrant waves as I ladle a bowl of Potsticker Soup, its glossy surface sprinkled with scallion rings and sesame seeds. I’ve stirred, tasted, and tweaked this recipe over half a dozen weeknights—each time listening for that soft bubbling and adjusting the ginger-to-garlic ratio. The result? A heartwarming bowl that balances savory broth, tender dumplings, and bright spinach. This Potsticker Soup has become my go-to when autumn winds chill the air and I need instant comfort.
Why You’ll Love Potsticker Soup
- Fast to assemble—ready in just 22 minutes, from chopping to slurping.
- Layered flavors: fragrant ginger, umami-rich broth, a splash of rice vinegar.
- Filling—but not heavy—thanks to lean potstickers and fresh spinach.
- A nod to Asian kitchens: dumplings swimming in clear, savory stock.
A Little Background
One rainy evening last winter, I tested this soup after a long day at the farmers’ market. Steam fogged my glasses as I spooned the first taste. I realized that swapping half the broth for water kept it light without sacrificing body. Since then, this bowl has warmed every damp evening, pairing perfectly with a worn-in sweater and a good book.
Key Ingredients for Potsticker Soup
- Frozen Potstickers (14 oz): the star—no need to thaw; look for quality wrappers and savory fillings.
- Low-Sodium Chicken Broth (4 cups): provides depth; swap for veggie broth to keep it meat-free.
- Fresh Ginger & Garlic: a fragrant duo; mince finely so they vanish into the broth.
- Green Onions: white slices for the sauté, greens for garnish—adds brightness.
- Baby Spinach (3 cups): tender leaves that wilt in seconds, for color and nutrition.
How to Make Potsticker Soup
- Heat 1 Tbsp olive oil over medium in a large pot. Toss in 3 cloves minced garlic, 1 Tbsp minced ginger, and the white parts of 3 sliced green onions. Sauté 1–2 minutes until you smell that nutty, toasted scent.
- Pour in 4 cups low-sodium chicken broth, 2 cups water, 2 Tbsp soy sauce, and 1 Tbsp rice wine vinegar. Turn heat to high and bring to a rolling boil—watch for gentle billows of steam.
- Carefully add the 14 oz frozen potstickers in a single layer. Cover, reduce to medium, and simmer 5–6 minutes until the wrappers are tender with slight bite.
- Stir in 3 cups fresh baby spinach and the green slices of your scallions. Cook 1 minute more—just until the leaves are silky smooth.
- Taste the soup. Season with kosher salt, black pepper, or extra soy sauce to suit your taste buds.
- Ladle into bowls and finish with sliced green onions, a sprinkle of sesame seeds, and a drizzle of sriracha if you like heat.
Pro Tips & Troubleshooting
- In testing, I found browning the garlic just a touch deeper adds a roasted undertone—don’t let it burn.
- If potstickers stick, add a splash of broth under them before covering to create steam.
- Swap soy sauce for tamari and use bok choy instead of spinach for a seasonal twist.
- Doubling? Use a wider pot to keep dumplings from crowding; halving works great in an 8-inch saucepan.
Storage & Make-Ahead Guide
Cool your soup to room temperature within 1 hour, then refrigerate in sealed containers for up to 3 days. Reheat gently on the stove to 165 °F, adding a splash of broth to revive the broth. For longer keeping, freeze portions in freezer-safe jars for up to 2 months—thaw overnight in the fridge and reheat fully.
Serving Suggestions
Serve Potsticker Soup alongside crispy seaweed salad or a platter of quick-pickled cucumbers. A side of chili oil and extra sriracha lets guests customize the heat. On chilliest nights, pair with steamed rice drizzled in soy-lime dressing.
Frequently Asked Questions
- How long does homemade soup last in the fridge? Up to 3 days if cooled quickly, stored in airtight containers.
- Can I use vegetable broth instead of chicken? Absolutely—use low-sodium veggie broth for a vegetarian version.
- What’s the best way to reheat frozen soup? Thaw overnight in the fridge, then simmer gently on medium until heated through.
- Is it okay to boil potstickers directly from frozen? Yes. Just watch the timing: 5–6 minutes ensures they cook through without splitting.
- How can I make this soup spicier? Stir in chili garlic sauce or add fresh sliced chilies when simmering.
- Can I add more vegetables? Sure—try shredded cabbage, thinly sliced mushrooms, or julienned carrots for extra crunch.
Final Thoughts
After all those test bowls, this Potsticker Soup still feels fresh and inviting each time I serve it. My favorite version? With extra green onions and a dash of toasted sesame oil stirred in at the end. Try it for your next cozy night in, and please let me know how it turned out—your tweaks and triumphs are always welcome!
More Recipes You’ll Love
- Instant Pot Chicken Noodle Soup – a quick, noodle-swirling broth that’s equally comforting on busy nights
- Instant Pot Vegetable Soup – a colorful, veggie-packed spin for when you crave garden-fresh flavors
- Pressure Cooker Vegetable Soup – the same hands-off method delivers a hearty, meat-free bowl in minutes
Potsticker Soup
Ingredients
Aromatics
- 1 Tbsp olive oil
- 3 cloves garlic minced
- 1 Tbsp ginger minced
- 3 stalks green onions white parts sliced, greens reserved
Broth
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 Tbsp soy sauce
- 1 Tbsp rice wine vinegar
Add-ins & Garnish
- 14 oz frozen potstickers no need to thaw
- 3 cups baby spinach
- salt and pepper to taste
- sesame seeds for garnish
- sriracha optional for heat
Instructions
Aromatics
- Heat olive oil over medium heat, then add garlic, ginger, and the white parts of the green onions; sauté 1–2 minutes until fragrant.1 Tbsp olive oil, 3 cloves garlic, 1 Tbsp ginger, 3 stalks green onions
Broth
- Pour in chicken broth, water, soy sauce, and rice wine vinegar; bring to a rolling boil.4 cups low-sodium chicken broth, 2 cups water, 2 Tbsp soy sauce
Add-ins & Garnish
- Gently add frozen potstickers in a single layer; cover and simmer 5–6 minutes until the wrappers are tender.1 Tbsp rice wine vinegar
- Stir in baby spinach and reserved green onion slices; cook 1 minute until leaves are wilted.3 stalks green onions
- Season with salt and pepper, then serve topped with sesame seeds and sriracha if desired.14 oz frozen potstickers, 3 cups baby spinach, salt and pepper, sesame seeds