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Potsticker soup in a white bowl with plump beef dumplings wilted spinach and chopped green onions in a clear golden ginger garlic chicken broth

Potsticker Soup

A quick and comforting beef dumpling soup built on a fragrant ginger and garlic chicken broth with fresh spinach or bok choy, soy sauce, and sesame oil. Ready in 30 minutes using frozen potstickers as an easy weeknight shortcut.
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Prep Time 5 minutes
Cook Time 25 minutes
0 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz beef potstickers 1 package, frozen. No thawing needed. Chicken, pork, or vegetable potstickers can substitute.
  • 4 cups low-sodium chicken broth Low-sodium recommended for better salt control after soy sauce is added
  • 1 tbsp fresh ginger Grated. Can grate directly from frozen for easiest prep.
  • 3 cloves garlic Minced
  • 2 tbsp low-sodium soy sauce Add at the very end after removing from heat
  • 1 tsp sesame oil Add off the heat at the end for best aroma
  • 2 cups fresh spinach or baby bok choy Roughly chopped. Baby bok choy holds texture better in hot broth.
  • 2 green onions Chopped, for garnish

Equipment

  • Medium pot
  • Ladle

Method
 

  1. Combine chicken broth, grated ginger, and minced garlic in a medium pot. Bring to a gentle simmer over medium-high heat. Avoid a rolling boil.
  2. Reduce heat to low, cover the pot, and simmer undisturbed for 10 to 15 minutes to allow the ginger and garlic flavors to fully develop and meld into the broth.
  3. Increase heat back to medium. Carefully add frozen beef potstickers to the simmering broth one at a time. Cook according to package instructions, typically 5 to 8 minutes, until cooked through and wrappers are slightly translucent at the edges.
  4. Stir in chopped spinach or baby bok choy. Cook for 2 to 3 minutes only, until just wilted and still bright green. Do not overcook.
  5. Remove from heat. Stir in soy sauce and sesame oil. Taste and adjust seasoning as needed. Ladle into bowls ensuring each gets a generous portion of dumplings and greens. Garnish with chopped green onions and serve immediately.

Notes

Best served fresh. Potstickers absorb broth and soften further during storage. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on stovetop over medium-low heat with a splash of fresh broth added. For best results when prepping ahead, store the broth separately and add fresh frozen potstickers and greens when reheating. Add red pepper flakes or chili crisp for a spicier version.