Some nights, you just need dinner to be quick, easy, and actually delicious. This super easy potsticker soup is it. Mini dumplings, a rich broth, and fresh veggies all come together in one pot in under thirty minutes. Perfect for those busy weeknights. Trust me, if you like potstickers, you’re gonna love this recipe.
This recipe takes potstickers to the next level! Because it’s incredibly easy to make, it’s no surprise that this is quickly becoming one of my go-to meals.
In This Post
- Reasons You’ll Love This Potsticker Soup Recipe
- Ingredients You Need
- Topping To Serve With This Potsticker Soup
- How To Make This Easy Potsticker Soup
- Celeste's Top Recipe Tips
- Substitutions and Variations
- Get Free Recipe Updates!
- How To Store Your Leftovers
- FAQ
- More Recipes To Try
- Super Quick and Easy Potsticker Soup
- https://thewholeserving.com/comments/
Reasons You’ll Love This Potsticker Soup Recipe
Quick and Easy: This soup comes together in under 30 minutes, making it perfect for busy weeknights.
Customizable: You can mix and match veggies or use your favorite type of potstickers to suit your taste.
Balanced and Nutritious: Loaded with veggies like carrots, mushrooms, and Napa cabbage, this soup is as wholesome as it is delicious.
Crowd-Pleaser: The mini potstickers make it fun and satisfying for both kids and adults.
Light Yet Comforting: It’s hearty enough to feel like a full meal but still light, so you won’t feel weighed down.
Great Leftovers: The flavors only get better the next day, making it ideal for meal prepping or lunch.
Ingredients You Need
- Garlic and Ginger: The aromatic duo that builds the foundation of the soup’s savory and slightly spicy flavor profile.
- Green Onions: Add mild onion flavor and freshness; white parts for cooking and green parts for garnish.
- Chicken Broth: A savory base that ties all the ingredients together; use low-sodium for better control over seasoning.
- Carrots: Provide natural sweetness and a pop of vibrant orange color.
- Mushrooms: Add an earthy, umami depth to the broth.
- Napa Cabbage: Delicate, tender greens that balance the richness of the broth while adding texture.
- Mini Potstickers: Pre-filled with meat or veggie options, these dumplings add protein, texture, and a chewy bite that makes the soup hearty.
- Soy Sauce: Adds saltiness and umami to the broth.
- Salt and Pepper: For final seasoning adjustments.
- Sesame Oil: Adds a nutty aroma and a hint of toasty flavor.
See recipe card for quantities.
Topping To Serve With This Potsticker Soup
Extra Green Onions – Adds freshness and a mild onion crunch.
Sesame Seeds – A sprinkle of toasted sesame seeds enhances the nutty flavor.
Chili Crisp or Chili Oil – For a spicy kick and added depth.
Cilantro – Fresh cilantro leaves brighten up the dish.
Nori Strips or Furikake – A touch of umami from seaweed seasoning.
Lime Wedges – A squeeze of lime balances the richness of the broth.
How To Make This Easy Potsticker Soup
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the white parts of the green onions and saute 2-3 minutes. Add the garlic and ginger to the pot and sauté for about 1 minute, until fragrant.
- Simmer the broth and vegetables: Pour in the broth, soy sauce and add the carrots and mushrooms to the pot. Simmer for 5 minutes until the vegetables begin to soften.
- Add the potstickers Gently add the frozen mini potstickers to the pot. Let them cook 2-3 minutes, until they are heated through and tender.
- Add the napa cabbage: Stir in the Napa cabbage.
- Simmer: Simmer soup for 1-2 minutes.
- Serve: Taste and adjust seasonings. Ladle (affiliate link) the soup into bowls, garnish with sliced scallion tops and extra toppings of your choice.
Celeste's Top Recipe Tips
Cook Potstickers Gently: Add frozen potstickers directly to the simmering broth and avoid stirring too much to keep them intact.
Add the Napa Cabbage Last: Add it and simmer shortly before serving to keep it tender yet slightly crisp for the best texture.
Keep It Fresh: Add garnishes like green onions, sesame seeds, or a drizzle of chili oil just before serving for added layers of flavor and texture.
Substitutions and Variations
- Use regular-sized potstickers or wontons if mini ones aren’t available.
- Replace the napa cabbage with shredded savoy cabbage or green cabbage if Napa isn’t available. You can also use bok choy, spinach, or kale for a similar leafy texture.
- Swap with the baby bella mushrooms with shiitake, or enoki mushrooms for variety.
- Carrots can be replaced with sweet potato matchsticks, thinly sliced parsnips or frozen mixed vegetables.
- Use vegetable or beef broth for a richer flavor or miso broth for a more Asian-inspired taste.
- Swap the coconut aminos with soy sauce, a low-sodium sauce, or tamari sauce.
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How To Store Your Leftovers
Store the soup in the fridge in an air-tight container for up to 3-4 days. The broth and veggies will hold up well, but the potstickers may soften over time.
You can freeze the broth and veggies without the potstickers for up to 2 months. Add fresh potstickers when reheating for the best texture.
FAQ
Yes! You can use mini or regular-sized potstickers.
Absolutely! Use vegetable broth and vegetarian potstickers.
Yes! Fresh potstickers work just as well. Add them toward the end of cooking, and simmer for 2-3 minutes or until fully cooked.
Super Quick and Easy Potsticker Soup
This savory and super easy potsticker soup is packed with mini dumplings, carrots, mushrooms, and Napa cabbage. Ready in under 30 minutes, it’s the perfect comfort food!
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Category: Soups and Stews
- Method: Stovetop
- Cuisine: Asian
Ingredients
1 tablespoon olive oil
2 green onions, sliced (white and green parts separated)
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
5 cups chicken or vegetable broth
2 tablespoons coconut aminos sauce (or to taste)
1 cup carrots, julienned or thinly sliced
1 ½ cup mushrooms, thinly sliced
1 12 oz. package mini potstickers (frozen)
2 ½ cups Napa cabbage, thinly sliced
Salt and pepper, to taste
Optional Toppings
Toasted sesame seed oil
Chili crisp or chili oil
Sriracha
Chopped cilantro
Lime wedge
Instructions
Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the white parts of the green onions and saute 2-3 minutes. Add the garlic and ginger to the pot and sauté for about 1 minute, until fragrant.
Simmer the broth: Pour in the broth, coconut aminos sauce and add the carrots and mushrooms to the pot. Simmer for 5 minutes until the vegetables begin to soften.
Add the potstickers: Gently add the frozen mini potstickers to the pot. Let them cook 2-3 minutes, until they are heated through and tender.
Add the napa cabbage: Stir in the Napa cabbage and let it wilt in the hot soup for 1-2 minutes. Taste and adjust seasonings.
Serve: Ladle (affiliate link) the soup into bowls, drizzle with toasted sesame seed oil, garnish with sliced scallion tops and extra toppings of your choice.
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