Cozy Potsticker Soup: A Comforting Dumpling Soup You’ll Crave All Season

Some dinners wrap around you like a favorite blanket. That’s exactly how this Cozy Potsticker Soup feels when the weather turns chilly or when life just feels a little too fast. I still remember the first time I simmered potstickers in broth—it was one of those “what do I have in the freezer?” moments. The aroma of garlic and ginger hit the air, the potstickers bobbed to the surface, and suddenly dinner felt more like an experience than just a quick fix. If you’ve ever wished for the heartiness of takeout dumplings combined with the soothing warmth of homemade soup, this recipe is your answer.

What Is Potsticker Soup (vs. Wonton or Dumpling Soup)?

When you think of dumpling soup, your mind might jump to classic wonton soup or Japanese gyoza. Potstickers, however, have their own personality. They’re a little bigger, with thicker wrappers and a juicy filling that holds up beautifully in hot broth. While wontons are delicate and float lightly in the soup, potstickers feel hearty—almost like a full meal in one bite.

This Cozy Potsticker Soup doesn’t require hours of folding dough or simmering stock. Instead, you rely on store-bought frozen potstickers and layer them into a fragrant broth. The result is a dish that’s more satisfying than instant ramen but far easier than hand-rolled dumplings. You’ll notice it shares similarities with wonton soup, but the potstickers give it more body and that “stick-to-your-ribs” comfort you crave on busy nights.

Cozy Potsticker Soup

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• Author: Manar Annan
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

A comforting, flavorful soup featuring tender potstickers simmered in a fragrant broth with garlic, ginger, mushrooms, and fresh greens. Perfect for a quick weeknight dinner that feels like takeout at home.

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Ingredients

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• 2 tablespoons vegetable oil

• 3 garlic cloves, minced

• 1 tablespoon fresh ginger, grated

• 1 small onion, diced

• 6 cups chicken or vegetable broth

• 3 tablespoons soy sauce or tamari

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• 16 frozen potstickers (pork, chicken, or veggie)

• 2 cups sliced mushrooms

• 2 cups baby bok choy or spinach, chopped

• 3 green onions, sliced thin

• Salt and black pepper to taste

• Optional garnish: chili crisp, sesame seeds, extra scallions

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Instructions

1. Heat vegetable oil in a large pot over medium heat. Sauté garlic, ginger, and onion until fragrant and golden.

2. Add mushrooms and cook until softened. Pour in broth, soy sauce, and rice vinegar. Simmer for 10 minutes.

3. Drop frozen potstickers directly into simmering broth. Cook 5–7 minutes until they float and look translucent.

4. Stir in bok choy or spinach at the end to keep them vibrant.

5. Finish with sesame oil, scallions, and optional garnishes before serving hot.

Notes

Add potstickers at the end to prevent them from breaking apart.

For a lighter version, increase greens and reduce potstickers.

Adjust salt and vinegar balance depending on broth base.

For meal prep, make the broth ahead and add potstickers when reheating.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Soup, Main Dish
• Method: Stovetop simmer
• Cuisine: Asian-inspired

Nutrition

• Serving Size: 1 bowl (about 2 cups)
• Calories: ~320 kcal
• Sugar: 4 g
• Sodium: 950 mg
• Fat: 14 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 3 g
• Protein: 12 g
• Cholesterol: 25 mg

Essential Ingredients & Flavor Building Blocks

The beauty of this soup is how it transforms a few pantry and freezer staples into something that tastes restaurant-worthy. Each ingredient plays a role in balancing comfort and freshness.

Core Ingredients

• 2 tablespoons vegetable oil
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 small onion, diced
• 6 cups chicken or vegetable broth
• 3 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 16 frozen potstickers (pork, chicken, or veggie)
• 2 cups sliced mushrooms
• 2 cups baby bok choy or spinach, chopped
• 3 green onions, sliced thin
• Salt and black pepper to taste
• Optional garnish: chili crisp, sesame seeds, extra scallions

Why These Ingredients Work

Garlic and ginger form the backbone, creating the same fragrant base you’d expect from your favorite Asian takeout spot. Mushrooms deepen the broth with earthy umami, while bok choy or spinach adds that burst of green freshness. The soy sauce and rice vinegar balance salty and tangy notes, and sesame oil brings a nutty finish that ties everything together. And of course, the potstickers themselves transform the broth into a filling, one-bowl meal.

Step-by-Step Preparation

Making this soup isn’t complicated—you build layers of flavor, then let the potstickers do the heavy lifting.

Building the Broth

Start by heating vegetable oil in a large pot over medium heat. Sauté garlic, ginger, and onion until they release their aroma and turn slightly golden. This first step sets the stage for everything else.

Adding Depth

Toss in the mushrooms and cook until they soften and begin to brown. Pour in the broth, soy sauce, and rice vinegar. Let the mixture simmer for about 10 minutes so the flavors meld. If the broth tastes flat, this is where you can adjust with a pinch of salt or a splash more vinegar.

Cooking the Potstickers

Without thawing, drop the frozen potstickers directly into the simmering broth. Let them cook gently for 5–7 minutes, stirring only occasionally so they don’t break apart. You’ll know they’re ready when they float to the surface and the wrappers look slightly translucent.

Finishing Touches

Add bok choy or spinach at the very end to keep their color and texture vibrant. Stir in sesame oil, sprinkle with scallions, and serve piping hot. If you like spice, finish with chili crisp or a drizzle of Sriracha.

Dietary Variations & Substitutions

One of the best things about Cozy Potsticker Soup is how easily it adapts to different diets without losing its charm.

Vegan or Vegetarian

Choose vegetable broth and plant-based potstickers. Mushroom potstickers work particularly well because they boost umami and richness without meat.

Gluten-Free

Opt for gluten-free potstickers, which are increasingly available at major grocery stores. Swap soy sauce with tamari or coconut aminos to keep the flavor without the gluten.

Low-Calorie or Lightened-Up

Stick with low-sodium broth and add more leafy greens or sliced carrots. Using fewer potstickers and bulking up the soup with vegetables makes it hearty but lighter.

Halal Options

Use halal-certified chicken or beef potstickers if available. Alternatively, choose shrimp or veggie fillings that naturally fit within halal guidelines.

Extra Spice

If you’re someone who likes a little heat, stir in chili oil, sliced jalapeños, or a spoonful of gochujang paste for a kick that warms you even faster.

Recipe Tips, Tricks & Troubleshooting

You’ll find this recipe forgiving, but a few details make it shine.

• Add the potstickers toward the end so they don’t overcook and split open.
• If the broth tastes too salty, balance it with a splash of rice vinegar or a squeeze of lime.
• Don’t skip the sesame oil—it’s the secret to that toasty, nutty finish.
• For make-ahead meals, cook the broth separately and add fresh potstickers when reheating. That way, the wrappers won’t get soggy.

Storage, Reheating & Make-Ahead Options

Leftovers of this Cozy Potsticker Soup keep well in the fridge for 2–3 days. Store it in an airtight container, and when reheating, let the broth warm gently on the stovetop. Avoid boiling again, or the dumplings may fall apart. Freezing the finished soup isn’t recommended, but you can freeze the broth alone and add frozen potstickers later when you’re ready for another bowl.

What to Serve With Potsticker Soup

This soup can absolutely stand on its own, but if you want to round out the meal, pair it with something simple and crunchy. Scallion pancakes make a playful side, while a crisp cucumber salad cuts through the warmth of the broth. Steamed jasmine rice works if you want a more filling dinner, and a light green tea balances everything beautifully.

There’s something about the combination of silky broth, tender greens, and juicy dumplings that makes this Cozy Potsticker Soup unforgettable. It’s quick enough for weeknights but special enough to serve to friends, proof that comfort food doesn’t have to be complicated. Next time the air turns brisk or you’re craving a one-pot wonder, you’ll know exactly what to make.

FAQ

Can I use store-bought frozen potstickers in this soup?

Yes, frozen potstickers work perfectly. Drop them straight into the simmering broth without thawing, and they’ll cook through in just a few minutes while soaking up flavor.

Do I need to thaw the dumplings before cooking?

No thawing is needed. In fact, adding them frozen helps keep the wrappers intact and prevents them from turning mushy.

How long should I cook potstickers in the broth?

Typically, 5–7 minutes is enough. You’ll know they’re done when they float to the surface and look slightly translucent.

Is potsticker soup the same as wonton soup?

Not exactly. Wontons are smaller and lighter, while potstickers are heartier with thicker wrappers. This makes Cozy Potsticker Soup more filling, closer to a full meal in a bowl.

Can I make this soup ahead of time?

You can prepare the broth in advance, but add the potstickers when reheating. That way, the dumplings stay firm and don’t fall apart.