Total Time: 25 minutes Yield: 4 servings Diet: Vegetarian Recipe. If you’re craving a quick, warming bowl that feels made-from-scratch but comes together in a flash, this potsticker soup is a weeknight miracle. This vegetarian-forward version leans on tender frozen potstickers, a fragrant broth brightened with ginger and garlic, and seasonal greens for a cozy texture contrast. It’s comforting without being heavy — silky broth, pillowy dumplings, and just enough bite from mushrooms and scallions to make every spoonful sing. If you like finishing a simple meal with an easy, crowd-pleasing sweet, a short no-bake treat like 4-ingredient chocolate peanut butter balls is a lovely follow-up.
Ingredients & Equipment
Here’s everything you’ll need to make this potsticker soup. Quantities are designed to serve about four people, and most items are easy to swap to match pantry stock or dietary needs.
- 12–15 frozen potstickers (store-bought or homemade)
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons grated ginger
- 2 cloves garlic, minced
- 1/2 cup sliced mushrooms
- 1/2 cup spinach or bok choy
- 2–3 green onions, chopped (for garnish)
- 1 tablespoon rice vinegar (optional)
- Salt and pepper to taste
- 1 teaspoon chili oil or red pepper flakes (optional)
Helpful notes:
- For a strictly vegetarian and halal-friendly dish, use vegetable broth. If you choose chicken broth, be sure it’s halal-certified if that’s important for your household.
- Frozen potstickers vary in size and filling—adjust cooking times if your package gives a recommended simmer time.
- Sesame oil adds a finishing aroma; toasted sesame oil works best. Low-sodium soy sauce keeps the broth from becoming too salty.
Tools you might find useful:
- A large, heavy-bottomed pot or Dutch oven
- Measuring cups and spoons
- A small grater or microplane for the ginger
- A ladle for serving
- Optional: a blender if you want a silky puréed vegetable add-in, a baking tray if you prefer to crisp potstickers first, and a thermometer for precise heat control
For other simple flavor-boosting pantry ideas and finishes, consider experimenting with finishing salts and seasonings; a guide to specialty salts can inspire subtle changes to this soup’s final touch.
Kitchen tricks and finishing tips can help you adapt broths and textures when you want to elevate a simple bowl—just pick options that align with vegetarian and halal preferences.
Step-by-Step Instructions (with tips)
1. Build the aromatic base
Heat 1 tablespoon sesame oil in a large pot set over medium heat. Add the minced garlic and 2 teaspoons grated ginger, sautéing for about 1 minute until fragrant and just beginning to soften. Keep the heat at medium so the aromatics don’t brown—this keeps the broth clean and bright. Tip: If you like a softer garlic flavor, add the garlic a little later so it becomes mellow rather than sharp.
2. Add broth and seasoning
Pour in 4 cups of broth (vegetable broth for a vegetarian option). Stir in 1 tablespoon soy sauce and 1 tablespoon rice vinegar if using. Bring the mixture to a gentle simmer and allow to cook for 5–10 minutes so the flavors can meld. Taste the broth after simmering — this is the time to fine-tune salt and umami before adding potstickers.
3. Gently cook the potstickers
Carefully add the frozen potstickers to the simmering broth in a single layer if possible. Let them cook uncovered for 5–7 minutes, or until they’re fully heated through and tender. Avoid vigorous boiling which can cause dumpling wrappers to split; a gentle simmer will warm them evenly. Tip: If your potstickers are larger or specified by the package to need more time, give them an extra 2–3 minutes.
4. Add vegetables for texture and color
For extra nutrition and flavor, stir in the mushrooms or spinach during the last 2–3 minutes of cooking, allowing them to wilt or soften. Bok choy leaves will soften quickly; if using the thicker stems, add those a minute or two earlier so they become tender. This keeps the pot of soup lively with contrasting textures—pillowy dumplings, silky broth, and bright greens.
5. Finish and serve
Taste the broth and adjust the seasoning with salt, pepper, and 1 teaspoon chili oil or red pepper flakes if you’d like a little heat. Once seasoned to your liking, remove the pot from the heat. Ladle the hot soup into serving bowls, making sure each portion contains a generous mix of broth, dumplings, and vegetables. Finish with a sprinkle of chopped green onions and an extra drizzle of sesame oil for added aroma and richness.
Variations and flavor suggestions
- Pan-fried crisp potstickers: For a textural twist, pan-fry the potstickers in a little oil until the bottoms are crisp, then add to warmed broth just before serving. This creates delightful contrast between crunchy bottoms and soft wrappers.
- Miso boost: Stir 1–2 teaspoons of white miso into a small cup of hot broth, whisk until smooth, then blend back into the pot for a deeper umami profile. Do this off heat to preserve probiotics if you care about them.
- Noodle addition: Toss in a handful of thin rice noodles during the last 2 minutes for extra heartiness. Avoid overcooking—rice noodles become soft quickly.
- Protein lift: For a vegetarian protein boost, add silken tofu cubes at the end to warm through but not break apart.
Storage, Freezing & Make-Ahead Tips
Leftovers can be a little tricky because potstickers and broth have different shelf lives and textures. Here’s how to manage them so nothing goes to waste.
- Refrigerating soup: Store leftover soup in airtight containers in the refrigerator for up to 3 days. Dumplings will become softer the longer they sit in broth; if you prefer a firmer wrapper, remove leftover potstickers from the broth and store them separately.
- Freezing: If you want to freeze, separate potstickers from the broth. Freeze cooked potstickers on a baking tray until solid, then transfer to a freezer bag for up to 2 months. Freeze broth in portion-sized containers. When ready to eat, thaw the broth overnight and gently reheat; add frozen or thawed potstickers to simmering broth to warm through.
- Make-ahead strategy: Prepare broth ahead (up to 3 days refrigerated or 2 months frozen). Keep cooked potstickers chilled separately and assemble just before serving to maintain the best texture.
- Portioning: For meal-prep, portion the broth and dumplings into microwave-safe containers without covering tightly. Reheat by warming the broth first and adding dumplings at the end to avoid mushiness.
How to Use / Serve This Dish
This potsticker soup is wonderfully flexible. Serve it as a light entrée, a starter for a multi-course meal, or part of a cozy weekend spread. Here are ideas to complement the bowl without overwhelming its delicate flavors:
- Simple sides: A crisp sesame cucumber salad, steamed jasmine rice, or fluffy flatbread like naan or scallion pancakes make great companions.
- Fresh garnishes: Fresh cilantro, a squeeze of lime, or extra chopped scallions brighten the bowl at the table.
- Pickles and condiments: A small dish of sliced pickled vegetables or a soy-sesame dipping sauce for extra potstickers keeps the meal interactive.
- Finishing salt: If you enjoy finishing salts, try a small pinch of a mild specialty salt to highlight the broth’s depth—experimenting with different salts can change the final sensation of each spoonful; a guide to salt finishes can spark ideas for small finishing touches.
For inspiration on finishing touches and quick uses of specialty salts, see this short guide on Japanese pink salt and other simple enhancements.
FAQ
Can I use fresh potstickers instead of frozen?
Yes. Fresh potstickers will generally heat faster—add them to simmering broth for 2–4 minutes or follow package instructions. If you pan-fry first, you can crisp them and then let them gently warm in the broth very briefly so they don’t become overly soft.
How long will leftovers keep?
Store the assembled soup in the refrigerator for up to 3 days. If you separate components, broth can be refrigerated for 4–5 days and frozen for up to 2 months; cooked potstickers stored separately should be eaten within 2–3 days when refrigerated.
Can I make this gluten-free?
Yes—choose gluten-free potstickers and tamari or a certified gluten-free soy sauce. Check the broth label as well; some store-bought broths contain additives with gluten. Many vegetable broths are naturally gluten-free but always verify packaging.
What can I substitute for sesame oil if I don’t have any?
Sesame oil adds a distinct aroma, but you can use neutral oils like grapeseed or vegetable oil for sautéing. Finish with toasted sesame seeds for nuttiness if you lack sesame oil. If you have tahini (sesame paste), a small drizzle diluted into the broth off heat can also suggest sesame notes, though it will change the texture slightly.
Conclusion
This potsticker soup — Total Time: 25 minutes Yield: 4 servings Diet: Vegetarian Recipe — is a little bowl of seasonal comfort that’s fast enough for busy nights and flexible enough for weekend entertaining. It balances silky broth with dumpling coziness and fresh greens for a meal that feels nourishing and homemade. Try it as written or use the variations to make it your own, then share the warmth: invite a friend over, ladle bowls, and enjoy the simple comfort of homemade soup. If you make it, I’d love to hear how you seasoned yours or what little twist you added—share the experience with someone who’d appreciate a cozy, from-scratch bowl.
Potsticker Soup
Ingredients
Main Ingredients
- 12–15 pieces frozen potstickers Store-bought or homemade
- 4 cups chicken broth (or vegetable broth for vegetarian option) Use vegetable broth for strict vegetarian and halal-friendly dish.
- 1 tablespoon soy sauce Low-sodium soy sauce is preferable.
- 1 tablespoon sesame oil Toasted sesame oil works best.
- 2 teaspoons grated ginger
- 2 cloves garlic, minced
- ½ cup sliced mushrooms
- ½ cup spinach or bok choy
- 2–3 pieces green onions, chopped For garnish
- 1 tablespoon rice vinegar (optional)
- to taste salt and pepper
- 1 teaspoon chili oil or red pepper flakes (optional)
Instructions
Preparation
- Heat 1 tablespoon sesame oil in a large pot over medium heat. Add minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
- Pour in 4 cups of broth (vegetable broth for a vegetarian option) and stir in 1 tablespoon soy sauce and 1 tablespoon rice vinegar if using. Bring to a gentle simmer and cook for 5–10 minutes.
- Carefully add frozen potstickers to the simmering broth and cook uncovered for 5–7 minutes, or until they are fully heated through and tender.
- Stir in the mushrooms or spinach during the last 2–3 minutes of cooking.
- Taste the broth and adjust seasoning with salt, pepper, and 1 teaspoon of chili oil or red pepper flakes if desired.
- Remove from heat and ladle soup into serving bowls, garnishing with chopped green onions and drizzling with sesame oil.
