Name: Cozy Potsticker Soup (20-Minute Recipe)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian-inspired
Ingredients: 12–15 frozen potstickers (store-bought or homemade); 4 cups chicken broth (or vegetable broth for vegetarian option); 1 tbsp soy sauce; 1 tbsp sesame oil; 2 tsp grated fresh ginger; 2 cloves garlic, minced; 2–3 green onions, chopped (for garnish); 1/2 cup sliced mushrooms (optional); 1/2 cup spinach or bok choy (optional); 1 tbsp rice vinegar (optional); Salt and pepper, to taste; 1 tsp chili oil or red pepper flakes (optional)

A warm, comforting potsticker soup filled with tender dumplings, fragrant broth, and fresh vegetables—this dish comes together in just 20 minutes. Whether I need something soothing on a chilly evening or a quick weeknight dinner, this soup always hits the spot. It’s light but satisfying, and incredibly easy to customize with whatever I have on hand. Cozy Potsticker Soup (20-Minute Recipe)

Why I Love This Recipe

I love how this potsticker soup blends deep umami flavors with minimal prep time. It feels like something from my favorite Asian restaurant, but I can make it in my own kitchen in less than half an hour. The broth is rich and aromatic thanks to fresh ginger, garlic, and a splash of sesame oil. The dumplings turn soft and pillowy as they soak up the broth, while optional greens and mushrooms add freshness and texture. It’s the ultimate comfort food, made simple.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12–15 frozen potstickers (store-bought or homemade)
4 cups chicken broth (or vegetable broth for vegetarian option)
1 tbsp soy sauce
1 tbsp sesame oil
2 tsp grated fresh ginger
2 cloves garlic, minced
2–3 green onions, chopped (for garnish)
1/2 cup sliced mushrooms (optional)
1/2 cup spinach or bok choy (optional)
1 tbsp rice vinegar (optional)
Salt and pepper, to taste
1 tsp chili oil or red pepper flakes (optional)

Directions

I heat sesame oil in a large pot over medium heat.
I add the garlic and ginger and sauté for about 30 seconds until everything smells fragrant.
I pour in the chicken (or vegetable) broth and bring it to a gentle simmer.
I add the frozen potstickers and cook them according to the package directions (usually about 5–7 minutes).
During the last 2–3 minutes, I toss in the mushrooms and spinach or bok choy if I’m using them.
I stir in soy sauce, rice vinegar (if I’m using it), and season the soup with salt and pepper.
I taste and adjust the seasoning to my liking.
I ladle the soup into bowls, garnish with chopped green onions, and drizzle with chili oil or a sprinkle of red pepper flakes if I want a little kick.

Servings and Timing

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 2–4 servings

Variations

I like how flexible this soup is. Sometimes I swap chicken broth for miso broth for a deeper flavor. If I’m feeling extra hungry, I’ll crack an egg into the broth to poach while the potstickers cook. I also enjoy switching up the vegetables—baby corn, shredded carrots, or napa cabbage are great choices. For a heartier version, I’ll add cooked rice or noodles to make it more filling.

Storage/Reheating

Leftovers keep well for 2–3 days in the fridge in an airtight container. I recommend storing the potstickers separately from the broth if I plan to reheat later—this prevents them from becoming too soft. To reheat, I gently warm the broth and potstickers together on the stovetop or microwave until hot. If the soup thickens too much, I add a splash of broth or water to loosen it up.

FAQs

How do I prevent potstickers from falling apart in soup?

I make sure to follow the package cooking time exactly and avoid stirring them too much. Letting them cook gently helps them hold their shape.

Can I make this recipe vegetarian?

Yes, I just use vegetable broth and choose vegetarian dumplings. Everything else stays the same.

Can I use fresh dumplings instead of frozen?

Absolutely. Fresh dumplings cook faster—usually in about 3–4 minutes. I just keep an eye on them so they don’t overcook.

What kind of potstickers should I use?

I usually go for chicken or veggie potstickers, depending on my mood. Any type works well in this soup.

Can I make this soup spicy?

Yes, I like to add chili oil, red pepper flakes, or even a little sriracha to the broth to give it a spicy kick.

Conclusion

This potsticker soup is one of my favorite go-to meals when I want something warm, fast, and full of flavor. It’s easy to put together with pantry staples and frozen dumplings, and it never fails to satisfy. Whether I’m cooking for myself or serving a small group, this recipe always delivers cozy comfort in every bowl.