Potsticker Soup turns a bag of frozen dumplings into a real dinner in under half an hour! Ginger, garlic, and sesame build a broth with serious depth, and the potstickers cook right in it while bok choy wilts down at the end.
Ellen’s Notes
I ALWAYS have a bag of frozen potstickers on hand! There are plenty of ways to prepare them, and this soup is hands-down my favorite. When the weather starts to cool off and soup season greets us, this is one of the first things I make!
The only thing you’ll really have to pay attention to here is how soon the potstickers go in the pot. They need less time than you’d think! Every extra minute softens the wrapper more and more, and if they’re in there too long, they can start falling apart. A short, gentle simmer’s really all they need!
Key Ingredient Notes
- Sesame Oil: This is one of those ingredients where a little bit goes a long way. Sesame oil has a deep earthy, nutty flavor, and I love it so much that I add a drizzle to our bowl before serving!
- Garlic and Ginger: Fresh is the way to go for the most potent flavor.
- Broth: You can use chicken or vegetable broth. Low-sodium is the way to go to best control the saltiness of the soup.
- Frozen Potstickers: Use whatever brand you like best! I love the ones at Costco and Trader Joe’s, so you know you can’t go wrong with those.
- Soy Sauce: You can use coconut aminos or tamari instead if preferred.
- Baby Bok Choy: You could also use fresh spinach or kale for greens, but the bok choy is divine in this recipe!
- Optional Toppings: Cilantro, sesame seeds, hot chili oil, red pepper flakes, and soy sauce are all winners.
How To Make Potsticker Soup
See the recipe card for full ingredient list and directions below.
Start with aromatics. Cook the garlic, ginger, and green onions in some sesame oil in a large dutch oven or pot.
Add broth. Add the broth and bring to a boil.
Add the potstickers. Carefully drop in the potstickers and simmer for about 10 minutes.
Add the soy sauce and bok choy. Simmer for another 5 minutes. As the soup finishes you can add the top parts of the green onion (sliced).
📌 Ellen’s Recipe Tips
- Save most of the sesame oil for the end. Sesame oil is a great finishing oil. A drizzle right at the end seals the deal on that aromatic quality.
- Don’t add salt until the very end. Between the soy sauce, potstickers, and broth, there’s already a good amount of sodium at play. Give it a taste test at the very end before adding any extra salt.
- Cut the bok choy first, then rinse it. Grit collects down at the base and washes out easily once the head is cut open.
- Slice regular bok choy thin. Baby bok choy is tender throughout, but the thick white ribs on a full-sized head need to be cut small and given a few extra minutes.
Storing
This soup is honestly best the day that you make it. If you do happen to have leftovers, you can store them in the fridge in an airtight container for up to 5 days.
Easy Potsticker Soup
Ingredients
- 2 tablespoons sesame seed oil
- 1 tablespoon minced garlic
- 2 tablespoons minced ginger
- 1 bunch green onions, sliced and divided
- 2 quarts broth, chicken or vegetable
- 1 24 oz package frozen potstickers
- 2 tablespoons soy sauce
- ½ pound baby bok choy, chopped
Optional Toppings:
- Cilantro
- Sesame seeds
- Hot chili oil
- Red pepper flakes
- Soy sauce
Want to save this recipe?
Email this recipe to yourself for easy access later!
Instructions
- Heat sesame oil in a large soup pot or Dutch oven over medium heat.
- Add the minced garlic, ginger, and the white part of the green onions. Sauté for 2 minutes.
- Pour the broth into the pot and bring the soup to a low boil over medium high heat.
- Once the broth is boiling, carefully add the potstickers and let boil for a minute. Then reduce the heat to a medium, and simmer soup for 10 minutes.
- Add bok choy and soy sauce and simmer for 5 minutes, more.
- Serve hot with sliced green onions and optional toppings as desired.
⭐️ Tried this recipe? Leave a comment and rating! It only takes a minute and helps support our family-run blog. ❤️
Notes
Nutrition
More Soup Recipes You’ll Love
- Beef Barley Soup – Veggies, beef, and barley come together in the best way.
- Creamy Chicken Noodle Soup – Classic chicken noodle soup, but creamy!
- White Bean Soup – Perfect for meatless Monday.
- Italian Wedding Soup – I use frozen meatballs to make it quick!
- Cabbage Roll Soup – Everything you love about a cabbage roll, but in soup form.
- Bacon Potato Soup – A classic, made with plenty of crispy bacon.
Yummy and easy. Thanks!
I can’t even tell you how many times I’ve made this delicious soup!! Making it again tonight. So easy and delicious! Thank u!
So glad you like it, I just made it again last week too! Love how easy it is to make.
This is our favorite soup ever!!! Thank u!
So glad you like it!
The best soup ever! Only thing I add is shredded carrots. Always make this one someone’s under the weather…the broth is wonderful for sore throats ha. Thank u!
This was great – loved the flavor the fresh ginger added. So easy and quick – will make again for sure.
Can you add bean sprouts?
Yes! that would be a delicious idea!
I make a version of this often, but added bok choy, per your instructions. Yum! I also add about a half small bag of shredded carrots. This time I also put out chili garlic sauce for people to add to their bowl -big hit!!!
Absolutely wonderful!! My friends loved it as well! This will be one of my go-to quick and easy meals!
I have made this at last 4 times this winter. Absolutely delicious and so easy.
My whole family really enjoyed this, even my husband, who is not a fan of soup. I couldn’t find the baby bok choy, so I used regular. Next time I’ll cut it into smaller pieces.