There’s nothing more comforting than a steaming bowl of soup filled with tender dumplings, crisp vegetables, and fragrant broth.
This palatable potsticker soup is quick to prepare, hearty enough for dinner, and endlessly customizable with your favorite toppings.
Why You’ll Love This Recipe
It’s warm, filling, and ready in under 30 minutes.
You can use frozen or homemade potstickers for convenience.
The broth is rich with ginger, garlic, and sesame oil.
Optional toppings let you personalize each bowl.
What You’ll Need (Ingredient Highlights)
Potstickers add satisfying bite and flavor to the soup.
Chicken or vegetable broth creates the savory base.
Fresh ginger and garlic bring depth and warmth.
Carrots add natural sweetness and color.
Spinach or bok choy provide freshness in the final minutes.
Soy sauce ties everything together with umami flavor.
Pro Tips Before You Start
Slice carrots thin so they cook quickly and evenly.
Use low-sodium broth to better control seasoning.
Add potstickers straight from the freezer—no thawing needed.
Serve immediately to prevent dumplings from softening too much.
How to Make Palatable Potsticker Soup
Step 1 – Prepare your ingredients
Chop the ginger, garlic, green onions, and carrots.
Step 2 – Cook the aromatics
Heat sesame oil in a large pot over medium-high.
Add ginger and garlic, cooking until fragrant.
Step 3 – Add the broth
Pour in chicken or vegetable broth and bring to a simmer.
Step 4 – Cook the carrots
Add sliced carrots and simmer until tender.
Step 5 – Add the potstickers
Drop in potstickers and cook until they float and are fully warmed.
Step 6 – Finish with greens
Stir in spinach or bok choy just before serving.
Step 7 – Season and garnish
Stir in soy sauce, then serve hot with cilantro, chili oil, sesame seeds, lime wedges, and sliced green onions.
What to Serve Them With
Pair with jasmine rice for a heartier meal.
Enjoy with a side of cucumber salad for freshness.
Serve alongside steamed edamame for a balanced dinner.
Variations / Substitutions
Swap potstickers for wontons or dumplings.
Add mushrooms for earthy flavor.
Use kale instead of spinach for a stronger green.
Spice it up with extra chili oil or fresh sliced chilies.
Storage & Leftovers
Store broth and potstickers separately in the fridge for up to 3 days.
Reheat broth gently on the stove and add fresh dumplings when serving.
Freeze the broth (without dumplings) for up to 2 months.
Top reheated soup with fresh garnishes for best flavor.
FAQs
Can I cook frozen potstickers directly in the soup?
Yes, just add them straight from the freezer and simmer until they float.
Do I need to pan-fry the potstickers first?
Not required, but pan-frying gives a crispier texture before adding to soup.
Can I make this vegetarian?
Use vegetable broth and veggie potstickers for a plant-based version.
Can I add noodles to this soup?
Yes, rice noodles or ramen make it more filling.
How do I keep potstickers from breaking apart?
Avoid stirring too much once they’re added and don’t overcook.
What other vegetables can I add?
Mushrooms, napa cabbage, or baby corn work well.
Can I make the broth ahead of time?
Yes, prepare the broth and add potstickers right before serving.
Is chili oil necessary?
No, it’s optional but adds great flavor and heat.
What kind of potstickers are best?
Pork, chicken, shrimp, or vegetable potstickers all work.
How do I reheat leftovers?
Warm the broth separately, then add fresh potstickers and toppings.
Final Thoughts
Palatable potsticker soup is an easy, customizable comfort dish that fits any season.
Whether you enjoy it simple or dressed up with toppings, this soup is sure to become a favorite weeknight go-to.
