Easy Potsticker Soup

Oh my goodness, have you ever had one of those nights where you just need dinner to happen now? That’s when my Easy Potsticker Soup swoops in like a superhero! This recipe has saved me more times than I can count—when the kids are hangry, when I’m too tired to cook “real food,” or when I just crave something cozy without the fuss. The best part? It’s ready faster than takeout. The clear broth gets so much flavor from just a few ingredients, and those plump potstickers make it feel like a special treat. Trust me, after one slurpy bite, this will become your new emergency meal too!

Ingredients for Easy Potsticker Soup

Here’s everything you’ll need to make this comforting bowl of goodness (I promise it’s all simple stuff!):

• 6 cups chicken or vegetable broth (low-sodium if you’re watching salt)
• 1 cup water (trust me, it balances the flavors perfectly)
• 12 frozen or homemade potstickers (thawed if frozen – no one wants icy dumplings!)
• 1 cup sliced carrots (thin rounds cook faster and look prettier)
• 1 cup chopped bok choy (leaves and stems both work great)
• 2 green onions, thinly sliced (save some for garnish!)
• 1 tbsp soy sauce (or tamari for a gluten-free option)
• 1 tsp sesame oil (that nutty aroma is everything)
• 1 clove garlic, minced (more if you’re a garlic lover like me)
• ½ tsp grated ginger (fresh makes all the difference)

How to Make Easy Potsticker Soup

This soup comes together so fast you’ll barely have time to set the table! Just follow these simple steps – I’ve made this enough times to know exactly when each ingredient needs to join the party.

Cooking the Broth and Vegetables

First, grab your biggest pot (I like using my Dutch oven) and pour in the broth and water. Crank up the heat until it’s boiling – you’ll see those happy little bubbles dancing! Toss in your carrot slices and let them cook for about 3 minutes. They should soften just enough but still have a pleasant crunch. This quick head start ensures they won’t be rock-hard later!

Adding Potstickers and Greens

Now the fun part – gently drop in those potstickers! They’ll sink at first, but don’t worry. After about 5 minutes of gentle simmering, they’ll float to the top like little boats. That’s your cue to add the bok choy, garlic, and ginger. The greens will wilt beautifully in just 2 minutes (I always sneak a taste test here – the aromatics smell incredible!).

Finishing Touches

Turn off the heat and drizzle in the soy sauce and sesame oil – this is where the magic happens! Start with 1 tablespoon soy sauce, then taste. Need more? Add it! I usually end up adding an extra splash. Finally, scatter those green onions on top for a fresh pop of color and flavor. Grab your favorite soup spoon and dig in!

Why You’ll Love This Easy Potsticker Soup

This soup checks all the boxes for a perfect weeknight meal:

• Ready in 25 minutes – faster than waiting for delivery!
• Customizable with any veggies you have on hand – clean out that fridge!
• Perfectly balanced flavors – savory broth meets plump, satisfying dumplings
• One-pot wonder – minimal cleanup means more relaxing time
• Comfort in a bowl – warm, slurpy goodness that hits the spot every time

Seriously, what’s not to love? This easy potsticker soup solves all your “what’s for dinner” dilemmas with minimal effort and maximum flavor.

Tips for the Best Easy Potsticker Soup

After making this soup more times than I can count, here are my foolproof tricks for potsticker perfection every single time:

• Thaw those dumplings! Frozen potstickers straight from the bag can make your broth icy-cold. Let them sit at room temp for 15 minutes while you prep other ingredients.
• Low-sodium broth is your friend. Since soy sauce adds saltiness later, starting with less salty broth keeps flavors balanced (and saves you from chugging water all night!).
• Chili crisp is magic. Stir in a spoonful at the end or drizzle on top – that spicy, crunchy goodness takes this soup from great to “oh wow!”
• Don’t over-stir! Those delicate potstickers need gentle treatment. Use a wooden spoon to nudge them rather than vigorous stirring that might tear them apart.

Follow these simple tips, and you’ll be slurping up restaurant-worthy soup in no time!

Ingredient Substitutions

No bok choy? No problem! This soup is super flexible. Here are my favorite swaps that still taste amazing:

• Greens: Spinach, kale, or even shredded cabbage work instead of bok choy (just adjust cooking time – spinach wilts in seconds!)
• Dumplings: Try turkey or chicken dumplings for a lighter option, or veggie ones if you’re plant-based
• Soy sauce: Coconut aminos or tamari make great alternatives (I use these when cooking for gluten-free friends)
• Broth: Mushroom broth adds incredible umami if you’re out of chicken or vegetable stock

The beauty of this recipe? It’s hard to mess up – just use what you’ve got!

Storing and Reheating

Leftovers? Lucky you! Store this soup in the fridge for up to 3 days, but keep the potstickers in the broth – they’ll soak up flavor overnight. When reheating, go low and slow! A gentle simmer (not a boil) keeps the dumplings from turning mushy. I often add a splash of water if the broth gets too concentrated. Pro tip: The greens will soften more each day, so if you prefer crisp veggies, add fresh ones when reheating!

Easy Potsticker Soup FAQs

Got questions? I’ve got answers! Here are the things people ask me most about this recipe:

Can I use fresh dumplings? Absolutely! Fresh potstickers cook even faster – just 3-4 minutes instead of 5. Watch them closely though, they go from perfect to overcooked in a flash.

Is this soup freezer-friendly? The broth freezes beautifully, but those poor dumplings turn into sad, gummy pucks. Freeze just the broth, then add fresh dumplings when reheating.

How to make it vegan? So easy! Use veggie broth and plant-based dumplings (check labels – some wrappers contain eggs). Swap soy sauce for tamari if needed. My mushroom-loving friends swear this version tastes even meatier!

Nutritional Information

Just so you know what you’re getting into (in the best way possible!), here’s the scoop per serving: about 220 calories, 7g fat, and 9g protein. But listen – these numbers can change depending on your exact ingredients and brands. My grandma always said, “Good food doesn’t need numbers,” but I know some folks like to keep track!

Now go make this soup tonight and show me your masterpiece! Tag me with your creation – I love seeing your cozy potsticker soup bowls almost as much as I love eating mine!

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