Comforting Potsticker Soup: A Delicious Hug in a Bowl

When the weather cools down or you just need something cozy after a long day, this comforting potsticker soup is the hug in a bowl you’re craving. It starts with frozen potstickers, simmers in a flavorful ginger garlic broth, and gets loaded up with tender veggies and bright green onions. If you love cozy meals like creamy roasted tomato basil soup , this potsticker soup recipe is about to become your new weeknight favorite.

Why You’ll Love It

• Fast and easy: Starts with frozen potstickers, so you get big dumpling flavor with very little prep.
• Cozy comfort food: The warm, savory broth tastes like the best takeout dumpling soup, but you can make it right at home.
• Customizable: Add extra veggies, switch up the greens, or adjust the spice level for your family.
• Weeknight friendly: On the table in about 30 minutes, just like other quick favorites such as this hearty sausage and tortellini comfort soup .
• Better-than-takeout vibes: All the goodness of dumpling soup with a clean ingredient list and a cozy homemade touch.

This comforting potsticker soup fits right in with your favorite fall dinners. It’s a great addition to your cold-weather lineup along with dishes like lasagna soup and the recipes in this best fall dinner recipes collection .

Ingredients

For the Soup

• 1 tbsp neutral oil (avocado or canola)
• 1 small yellow onion, thinly sliced
• 2 medium carrots, peeled and sliced into thin coins
• 2 ribs celery, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, finely grated
• 6 cups low-sodium chicken broth (or vegetable broth)
• 2 tbsp low-sodium soy sauce (or tamari)
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1–2 tsp chili garlic sauce or sriracha (optional, for a little heat)
• 1 (16–20 oz) bag frozen potstickers or gyoza (pork, chicken, or veggie)
• 2 cups shredded napa cabbage or coleslaw mix
• 2 cups baby spinach or chopped bok choy
• Salt and black pepper, to taste

Optional Toppings

• Thinly sliced green onions
• Fresh cilantro leaves
• Toasted sesame seeds
• Lime wedges, for serving
• Extra chili oil or chili crisp

Feel free to make this dumpling soup your own. Use whatever frozen potstickers you like, toss in extra veggies from the crisper, or add more chili sauce if you like a spicy, steamy bowl.

Instructions

1. Sauté the aromatics. In a large pot or Dutch oven, heat the oil over medium heat. Add the sliced onion, carrots, and celery. Cook for 5–7 minutes, stirring often, until the vegetables start to soften.
2. Add garlic and ginger. Stir in the minced garlic and grated ginger. Cook for 30–60 seconds, just until fragrant. Be careful not to let the garlic brown.
3. Build the ginger garlic broth. Pour in the chicken broth, soy sauce, rice vinegar, and toasted sesame oil. Add the chili garlic sauce if you want a little kick. Bring the pot to a gentle boil over medium-high heat.
4. Cook the potstickers. Once the broth is simmering, carefully add the frozen potstickers. Stir gently so they don’t stick to the bottom. Reduce the heat to medium and cook for 8–10 minutes, or according to the package directions, until the potstickers are cooked through and tender.
5. Add the veggies. Stir in the shredded napa cabbage and spinach. Simmer for 2–3 more minutes, just until the greens wilt but still look bright.
6. Taste and season. Taste the broth and add salt and black pepper if needed. If you want a deeper savory flavor, add an extra splash of soy sauce.
7. Serve and garnish. Ladle the comforting potsticker soup into bowls, giving each serving several dumplings and plenty of veggies. Top with green onions, cilantro, sesame seeds, and a squeeze of lime, if you like.

Tips & Variations

• Keep the potstickers tender: Simmer gently rather than boiling hard so the dumplings don’t break apart.
• Change the protein: Try chicken potstickers for a lighter flavor, pork for something richer, or veggie dumplings for a meatless bowl.
• Boost the veggies: Add mushrooms, bell peppers, snap peas, or baby corn for extra color and crunch.
• Make it creamier: Stir in a splash of coconut milk for a silky finish and a slightly sweet twist.
• Turn down the heat: Skip the chili sauce for kids or anyone who prefers a mild soup.

This comforting potsticker soup has the same cozy, family-friendly energy as other cold-weather favorites like potato soup and chili, but with a fun dumpling twist and a light, fragrant broth.

Substitutions

• Broth: Use vegetable broth instead of chicken broth to keep the soup vegetarian (as long as your potstickers are veggie-based).
• Soy sauce: Tamari or coconut aminos work well if you need a gluten-friendly option.
• Napa cabbage: Swap with regular green cabbage, coleslaw mix, or even thinly sliced kale.
• Spinach: Baby bok choy, swiss chard, or a spring mix of greens also work nicely in this dumpling soup.
• Frozen potstickers: You can use gyoza or mini wontons if that’s what you have in your freezer.

Serving Suggestions

Serve this comforting potsticker soup as a full meal in a big bowl, or pair it with a simple cucumber salad or roasted veggies for extra freshness. A side of steamed rice or a crusty piece of bread is always welcome to soak up the ginger garlic broth.

For a cozy dinner spread, you can serve this soup alongside other warm favorites like smoky chili or pasta-based soups. It’s the kind of meal that feels special enough for a weekend but simple enough for a busy Tuesday.

Storage & Reheating

• Fridge: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The potstickers will soften a bit as they sit, but the flavor stays delicious.
• Reheating: Warm gently on the stove over low to medium heat until hot. Add a splash of broth or water if the soup has thickened.
• Freezing: For the best texture, it’s better to freeze the broth and veggies without the potstickers. Then add fresh frozen potstickers when you reheat and cook them right in the broth.

FAQs

More to Try

• Creamy, classic potato soup for another cozy night in.
• Flavor-packed easy taco soup that comes together quickly with pantry staples.
• Hearty and comforting white chicken chili with tender chicken and beans.
• A simple, nourishing classic lentil soup recipe that’s great for meal prep.

Conclusion

This comforting potsticker soup is everything you want in a cozy dinner: steamy broth, tender dumplings, plenty of veggies, and big flavor with very little effort. With frozen potstickers and simple pantry ingredients, you can have a potsticker soup recipe on the table in about half an hour.

The next time you’re craving takeout-style dumpling soup or just need a delicious hug in a bowl, pull out a bag of frozen potstickers and make this comforting potsticker soup. It’s warm, soothing, and perfect for busy weeknights, lazy weekends, and every chilly evening in between.

Comforting Potsticker Soup: A Delicious Hug in a Bowl

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• Author: Sarah
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This cozy potsticker soup is a hug in a bowl — full of tender dumplings, fragrant broth, and loads of veggies. It’s quick, customizable, and better-than-takeout comfort food made at home.

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Ingredients

Scale 1x2x3x

• 1 tbsp neutral oil (avocado or canola)
• 1 small yellow onion, thinly sliced
• 2 medium carrots, peeled and sliced into thin coins
• 2 ribs celery, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, finely grated
• 6 cups low-sodium chicken broth (or vegetable broth)
• 2 tbsp low-sodium soy sauce (or tamari)
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1–2 tsp chili garlic sauce or sriracha (optional)
• 1 (16–20 oz) bag frozen potstickers or gyoza (pork, chicken, or veggie)
• 2 cups shredded napa cabbage or coleslaw mix
• 2 cups baby spinach or chopped bok choy
• Salt and black pepper, to taste
• Optional toppings: sliced green onions, fresh cilantro, toasted sesame seeds, lime wedges, chili oil or chili crisp

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Instructions

1. Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
2. Add garlic and ginger. Stir and cook for 30–60 seconds until fragrant.
3. Pour in broth, soy sauce, rice vinegar, sesame oil, and chili garlic sauce (if using). Bring to a gentle boil.
4. Add frozen potstickers. Reduce heat to medium and cook for 8–10 minutes until dumplings are tender.
5. Stir in napa cabbage and spinach. Simmer for 2–3 minutes until wilted.
6. Season with salt and pepper. Add extra soy sauce if desired.
7. Ladle into bowls and top with green onions, cilantro, sesame seeds, and lime. Serve hot.

Notes

Use any kind of frozen potstickers you have on hand. For a vegetarian version, choose veggie dumplings and use vegetable broth. To adjust spice level, add more or less chili garlic sauce to taste.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Asian-Inspired

Nutrition

• Serving Size: 1 bowl
• Calories: 310
• Sugar: 4g
• Sodium: 890mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 3g
• Protein: 14g
• Cholesterol: 15mg

Keywords: potsticker soup, dumpling soup, cozy meals, fall dinner, weeknight dinner