Potsticker soup is my go-to dinner when everyone is cold, tired, and hungry and I need something on the table fast. A fragrant ginger and garlic broth, plump beef dumplings, and fresh greens all come together in a single pot in about 30 minutes. My kids started calling it “dumpling night” and it gets requested more often than almost anything else I make during the colder months.
Table of Contents
Ingredients for Potsticker Soup
I always keep a bag of frozen beef potstickers in the freezer for this exact recipe because it means dinner is possible even on the most chaotic nights. Here is everything you need:
- 1 package (12 oz) beef potstickers (frozen works perfectly, no thawing required) – I recommend a quality brand from the Asian food aisle or Asian grocery stores for the best dumpling flavor; chicken potstickers are a great swap if preferred
- 4 cups low-sodium chicken broth – my preference is low-sodium so I can control the final salt level after the soy sauce goes in
- 1 tbsp fresh ginger, grated – pro tip: keep a knob of fresh ginger in the freezer and grate it directly from frozen for the easiest possible prep with zero waste
- 3 garlic cloves, minced
- 2 tbsp low-sodium soy sauce (add at the very end, not during cooking)
- 1 tsp sesame oil (finish with this off the heat for the best aroma)
- 2 cups fresh spinach or baby bok choy, roughly chopped – in my experience, baby bok choy holds up slightly better in the hot broth without going limp as quickly as spinach
- 2 green onions, chopped (for garnish)
Step-by-Step Instructions
I recommend letting the broth simmer a full 10 to 15 minutes before adding anything else since that infusion step is what separates a flat, one-note soup from one that tastes genuinely layered and complex.
Step 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 since aggressive heat can make the garlic turn sharp rather than mellow and sweet.
Step 2: Reduce heat to low and cover the pot. Let the broth simmer for 10 to 15 minutes undisturbed. It will deepen slightly in color and smell fragrant and warming throughout the kitchen. This step cannot be skipped without losing significant flavor.
Step 3: Increase heat back to medium. Carefully add frozen beef potstickers to the simmering broth one at a time so they do not stick together. The broth temperature will drop slightly when the cold dumplings go in so give it a minute to come back up. Cook according to package instructions, typically 5 to 8 minutes, until the wrappers are cooked through and slightly translucent at the edges.
Step 4: Stir in the chopped spinach or baby bok choy. Cook for 2 to 3 minutes only, until just wilted and still bright green. Pulling the pot off the heat a few seconds early is better than overcooked, olive-colored greens.
Step 5: Remove from heat. Stir in soy sauce and sesame oil. Taste the broth and adjust salt or soy sauce as needed. Ladle into bowls ensuring each gets a generous portion of dumplings and greens. Garnish with chopped green onions and serve right away.
Best Things to Serve with Potsticker Soup
Potsticker soup pairs best with Asian-inspired sides or something light that complements the ginger and garlic broth without competing with it.
Dumpling Ramen Bowl: If you want a noodle option alongside this soup for a fuller Asian-themed dinner spread, our dumpling ramen bowl uses similar flavors in a heartier noodle format and works perfectly as a companion dish.
Thai Coconut Curry Dumpling Soup: For a flavor variation on the same dumpling soup category with a completely different broth, our Thai coconut curry dumpling soup is a natural companion recipe when you want to offer two dumpling soup options at the table.
Fiery Chicken Ramen: For a spicier, bolder brothed dinner that shares the same Asian comfort food energy, our fiery chicken ramen makes a satisfying pairing on a cold night when the table wants serious warming power.
Ginger Garlic Chicken Noodle Soup: For anyone at the table who wants noodles instead of dumplings, our ginger garlic chicken noodle soup uses the same warming ginger and garlic broth foundation and makes an easy and natural side-by-side option.
Chicken Lo Mein: If you want a heartier noodle side dish to stretch this meal for a bigger group, our chicken lo mein brings bold savory noodle flavor that pairs well with the clean aromatic broth of this soup.
Broccoli and Mushroom Stir Fry: For a vegetable side that adds texture and nutrition alongside the bowl without any competing flavors, our broccoli and mushroom stir fry is a quick and easy option that rounds out the meal nicely.
How to Store and Reheat Potsticker Soup
Potsticker soup is best eaten fresh the same day it is made. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The potstickers will continue absorbing broth as they sit and will soften further in storage. This is expected and does not mean anything went wrong, but the texture on day two will be noticeably different from freshly made.
To reheat, warm gently on the stovetop over medium-low heat with a splash of fresh chicken broth added to restore some of the liquid the dumplings have absorbed overnight. I recommend avoiding the microwave for reheating since it tends to make the dumpling wrappers rubbery and the broth unevenly hot.
Pro tip: if you want to prep ahead, make and refrigerate the broth by itself without adding the dumplings or greens. When ready to eat, reheat the broth, bring it back to a simmer, and add fresh frozen potstickers and greens right before serving for the best possible texture every time.
FAQs
Can I use chicken or pork potstickers instead of beef?
Yes, any variety works well in this broth. Chicken, pork, and vegetable potstickers all pair naturally with the ginger and garlic base. Use whatever filling you prefer or have available since the broth carries the flavor either way.
Do I need to thaw the frozen potstickers before adding them to the soup?
No thawing needed. Add them directly to the simmering broth from frozen. Thawing ahead of time can cause the wrappers to become sticky and tear apart in the broth, so frozen and straight into the pot is the right approach.
How do I make the broth spicier?
Add a pinch of red pepper flakes directly to the broth while it simmers, or stir in a teaspoon of chili crisp right before serving. A small drizzle of chili garlic oil on top of each individual bowl is another easy way to let each person control their own heat level without adjusting the whole pot.
Potsticker Soup
Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- 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.
- 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.
