Easy 20-Minute Potsticker Soup

This Easy 20-Minute Potsticker Soup is the ultimate weeknight dinner hack, delivering all the comforting flavors of your favorite dumplings in a warm, savory broth. This one-pot wonder uses frozen potstickers as a brilliant shortcut, simmering them in a rich, aromatic broth infused with ginger, garlic, and soy sauce. Paired with tender mushrooms and crisp bok choy, it’s a complete, satisfying meal that tastes like it took hours to make.

Why go out for takeout when you can have a cozy, restaurant-quality soup on the table in less time than it takes to decide where to order from? This recipe is your new secret weapon for a fast, flavorful, and soul-warming dinner.

this recipe

Why You’ll Love This Recipe

• Incredibly Fast: A complete, delicious meal that’s ready from start to finish in 20 minutes.
• One-Pot Meal: All the cooking happens in a single pot, making cleanup a breeze.
• Flavorful Shortcut: Uses frozen potstickers for maximum flavor with minimal effort.
• Rich & Savory Broth: A simple but deeply flavorful broth that tastes amazing.

Ingredients

• 1 (16 oz) bag Frozen Potstickers or Dumplings (pork, chicken, or vegetable)
• 6 cups Low-Sodium Chicken or Vegetable Broth
• 8 oz Cremini Mushrooms, sliced
• 1 head Baby Bok Choy, leaves separated and roughly chopped
• 4 cloves Garlic, minced
• 1 tablespoon Fresh Ginger, grated
• 3 Green Onions, sliced (whites and greens separated)
• 3 tablespoons Low-Sodium Soy Sauce
• 1 tablespoon Toasted Sesame Oil
• 1 tablespoon Olive Oil or other neutral oil
• Optional: 1 teaspoon Sriracha or chili garlic sauce for heat

Step-by-Step Instructions

1. Sauté Aromatics: Heat the olive oil in a large Dutch oven or pot over medium heat. Add the sliced mushrooms and the white parts of the green onions. Cook, stirring occasionally, until the mushrooms have released their liquid and started to brown, about 5-7 minutes.
2. Build the Flavor: Add the minced garlic and grated ginger to the pot and cook for one more minute until fragrant.
3. Create the Broth: Pour in the chicken or vegetable broth and the soy sauce. Bring the mixture to a lively simmer.
4. Cook the Potstickers: Carefully add the frozen potstickers to the simmering broth. Cook for 5-7 minutes, or according to the package directions, until the potstickers are cooked through and float to the surface.
5. Wilt the Greens: Stir in the chopped bok choy and cook for 1-2 minutes, just until the leaves have wilted but are still bright green.
6. Finish and Serve: Remove the pot from the heat. Stir in the toasted sesame oil. Ladle the soup into bowls and garnish generously with the green parts of the sliced green onions.

Tips & Variations

• Pro Tip: Add the toasted sesame oil at the very end, off the heat. This preserves its delicate, nutty flavor, which can be lost if cooked for too long.
• Make it Spicy: Stir in some sriracha, chili garlic sauce, or a drizzle of chili oil at the end for a spicy kick.
• Different Veggies: Feel free to swap the bok choy for napa cabbage, spinach, or shredded carrots.
• Add Extra Protein: For an even heartier soup, add some cubed firm tofu or leftover shredded chicken.

Frequently Asked Questions (FAQ)

• Do I need to thaw the potstickers first?
  • No, they should be added directly from the freezer to the simmering broth. This helps them cook properly without getting mushy.
• Can I use any kind of frozen potstickers?
  • Absolutely! Pork, chicken, shrimp, or vegetable potstickers all work perfectly in this recipe.
• How do I store leftovers?
  • Store the soup in an airtight container in the refrigerator for up to 3 days. Be aware that the potsticker wrappers will absorb more broth and soften over time. Reheat gently on the stovetop.

Serving Suggestions

• This soup is a complete meal in a bowl. Serve it hot, and don’t be shy with the green onion garnish. For extra texture and flavor, add a sprinkle of sesame seeds or a drizzle of your favorite chili oil.

Abby

Potsticker Soup

This cozy potsticker soup comes together in just 25 minutes! Made with savory broth, shiitake mushrooms, bok choy, and tender dumplings, it’s a quick, flavorful, and customizable comfort meal.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Asian-inspired

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

• 2 tbsp olive oil, divided
• 8 oz shiitake mushrooms, thinly sliced
• 2 tbsp fresh ginger, grated or minced
• 4 cloves garlic, pressed or minced
• 6 cups vegetable broth
• 2 tbsp soy sauce
• 16-20 oz frozen potstickers
• 5 scallions, thinly sliced and divided
• 3 baby bok choy, ends trimmed and leaves separated
• 2 tsp toasted sesame oil
• freshly-ground black pepper, to taste
• optional toppings: chili crisp, toasted sesame seeds, furikake seasoning, fried garlic

Equipment

• Large stockpot
• Wooden spoon
• Knife and cutting board

Method

 

1. Heat 1 tablespoon olive oil in a large stockpot over medium-high heat. Add mushrooms and sauté until browned. Add remaining oil, garlic, and ginger. Cook 1-2 minutes until fragrant.
2. Add vegetable broth and soy sauce. Bring to a boil. Add frozen potstickers, half of the scallions, and bok choy. Cook 3-4 minutes until dumplings are tender. Stir in sesame oil and black pepper. Adjust seasoning if needed.
3. Serve hot, garnished with remaining scallions and toppings like chili crisp, sesame seeds, or furikake.

Notes

Use any frozen dumplings or potstickers you like—pork, chicken, veggie, or shrimp. Garnish with chili crisp, sesame seeds, or furikake for extra flavor. Adjust soy sauce to taste depending on broth saltiness.