Soup/Stews
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by Jessica January 13, 2021
This potsticker soup is so easy that I can hardly stand it.
Seriously! We have another meal here that will come together in about 20 minutes. It’s warm, comforting, satisfying and oh-so incredible!
Okay so the other day, I was craving my wonton soup. It was ALL I could think about. I make this butternut squash wonton soup every winter and love it so much. It’s simple, but does require you making the butternut wontons.
I didn’t have wonton wrappers… or squash… and I just didn’t feel like making them anyway.
But!
I did have potstickers. We ALWAYS have potstickers on hand. Always. I love the ones from Trader Joe’s and Costco. Sometimes I’ll do them for dinner or as a weekend snack with a quick dipping sauce. Love ‘em!
So I figured, why not throw those in?
Um, it was SO GOOD. A moment of brilliance – not really, but you know.
I love that the potstickers are a little larger than the wonton pouches I make at home. And the filling has more texture too. Overall, they are more filling.
This is just a win all around!
The soup starts with a sauté of shiitake mushrooms, garlic and ginger. This is the biggest building block of flavor and also makes your entire house smell incredible. Then, the broth is a simple base of chicken or vegetable stock. I add in some soy sauce, a little toasted sesame oil too. Some sliced green onions for more flavor.
That’s it!
You can season this and flavor it to your liking.
And once the broth is ready to go, all you have to do is bring it to a simmer and throw in those potstickers. Soup will be ready in about 3 minutes!
See? Ridiculously easy.
I love to top mine with a sprinkle of furikake seasoning, which I always have on hand for some asian-inspired dishes. A little sprinkle goes a long way and it adds a ton of flavor to this soup too!
What I love most here – aside from the fact that this takes MINUTES to make!! – is that you can really customize this based on your preferences. You could use chicken, pork or vegetable potstickers. Whatever stock you have on a hand. A few extra veggies if you want to clean out the fridge, like maybe shredded carrots or a handful of spinach or something.
I think I might be the most excited that this is now a part of my recipe rotation!
Embarrassingly Easy Potsticker Soup
Embarrassingly Easy Potsticker Soup
Yield: 4 people
Prep Time: 5 minutes mins
Cook Time: 20 minutes mins
Total Time: 25 minutes mins
This super easy potsticker soup uses frozen potstickers and a flavorful broth. Comes together in about 20 minutes and is delicious!
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4.99 from 121 votes
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Ingredients
- 1 tablespoon olive oil, coconut oil or butter
- 8 ounces sliced shiitake mushrooms
- 2 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- kosher salt and pepper
- 4 cups chicken or vegetable stock
- 2 cups water
- 3 tablespoons toasted sesame oil
- 3 tablespoons soy sauce
- 1/3 cup thinly sliced scallions, plus more for sprinkling
- 12 ounces frozen potstickers or dumplings
- furikake seasoning, for serving
Instructions
Heat the olive oil in a stock pot over medium-low heat. Add in the garlic, ginger and mushrooms. Stir and cook until the mushrooms soften, about 3 to 4 minutes. Sprinkle with a pinch of salt and pepper.
Pour in the stock, water, sesame oil and soy sauce. Bring the mixture to a simmer - I suggest tasting the broth here to see if it has enough flavor. If not, add a pinch of salt until you get the desired savory flavor you want!
Once the broth is simmering, add in the potstickers. Cook for 3 minutes (or longer, if the package directions call for it), until the potstickers are cooked through.
Serve immediately with extra scallions, soy sauce, sesame oil and furikake seasoning for topping.
Note: these leftovers only last about 24 hours in the fridge - because the potstickers begin to break down. This isn’t a great meal to prep ahead of time for that reason!
Course: Soup
Cuisine: American
Author: How Sweet Eats
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posted in: Soup/Stews, Weeknight Meals 30 comments
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Leave a Reply
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Christine — Reply
I love easy! This basically combines two of my favorite things: potstickers and soup! Perfect winter comfort food. :) Thanks!
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Kristen — Reply
OMG! When I was a single lady in NYC this was one of my favorite under-10 minute (cheap) dinners! I’d use the miso broth from TJ & the TJ pork gyoza w spinach, green onion, and a few dashes of whatever sesame oil / soy sauce / spicy sauce I had on hand.
Seeing this gave me so much nostalgia for the nights I spent in my cozy studio apartment watching reruns of SATC in my favorite comfy chair <3
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sallyt — Reply
YUM! You’re hitting it out of the park this week.
Which are your favorite potstickers from TJs?
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Crissy Vetere — Reply
I only follow two food blogs exclusively and that is yours (for almost 11 years now!) and Half Baked Harvest. You two both sometimes are on the same wave length – esp today with almost identical recipes!
Such a good idea – I am definitely doing this. another amazing addition are water chestnuts ; )
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Christy — Reply
I’ve followed your blog for a long time, but this recipe in particular makes me a little uncomfortable- potstickers (as the name suggests) refer to a dumpling that’s pan-fried. Otherwise it’s just a (boiled) dumpling which is also an extremely common way of eating Chinese dumplings. These typically have slightly thicker, chewier skin and are served dry with black vinegar. Nothing against the general recipe as a way to make a dumpling soup but just a note on the naming.
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Jessica — Reply
i went back and forth on the name for this recipe, but ultimately decided that since the main ingredient is the frozen potstickers, and most brands are actually named “frozen potstickers” (costco, TJs, aldi, sam’s, etc), it made the most sense to be called that as people would need to purchase the ingredients.
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JFoy —
Yes! You are 100% correct. If it did not have the word potstickers in the recipe name, I probably would not have found this recipe… which BTW looks absolutely delicious. I can’t wait to try it!
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Lupe — Reply
So quick and easy. Added some bok choy because I had it and thought it would go well with soup. Delicious!!
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Sylmarie — Reply
This looks yummy!
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CWL — Reply
Delicious! I subbed portobello mushrooms and onions for shiitake and scallions because it was all I had. Super easy and a crowd pleaser!
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Daniel Perkins — Reply
OMG! Looks really delicious. Will definitely try out. Wishing you all the best on behalf of https://ireviewtools.com
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Katie T — Reply
Easy and warm!
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Pingback: On the List
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Stefanie — Reply
Great soup and I was able to prep ahead of time by one day… secret is to add potstickers just before serving after bringing to a simmer again. We paired with our favorite frozen veggie spring rolls. Thank you for a new go-to in our rotation.
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Becky — Reply
This soup really is good! I know it’s designed to be made and served quickly but I must say it would be so much better if it was prepared with homemade Asian dumplings. The commercially frozen pot stickers are pretty bad, no matter what brand you buy. I used only 1 cup of water in order to keep the broth more rich in flavor. And a note on leftovers – remove the dumplings with a slotted spoon and store them in a separate container from the broth so they don’t break down.
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RadioPeri — Reply
Toss in a handful of frozen or leftover Asian vegetables, edamame, broccoli, etc. when you’re simmering … even more delicious and substantial!
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Pingback: Potsticker Soup – Easy Potsticker Soup with Frozen Potstickers – !Bevy iNf!
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DSmith — Reply
My first recipe from your website, fantastic. Yes, very easy and soooooo delicious. Both my husband and I loved it. Never used pot stickers before, now I will have in my freezer for this easy and so so delicious meal. I will make this broth if I am ever ill it makes you feel good and I am sure it will cure me with the ginger and garlic.
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Treese Skinn — Reply
Thank you
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Lois Demers — Reply
This was excellent, and a great way to use up some potstickers that I had bought to try in my airfryer. I wasn’t too impressed by the air fryer version, so on this blustery winter day, I made this soup. I added some baby spinach and it was so good!
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Jacqueline Manke — Reply
I added sliced bok choy to up the veggie content. It was a hit for my family.
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Donna — Reply
So easy and absolutely delicious. I did not have all the ingredients. And yet, it came out! Thank you for this amazing recipe.
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Joanne — Reply
I love this recipe. I live alone so I make a big pot of the broth and then freeze individual servings. Whenever I need a fast meal I heat up the broth and throw in the frozen potstickers.
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Tina — Reply
So glad I came across this recipe. I will be making it often. I did add 2 tbsp of rice wine vinegar and 2 tbsp of chile garlic sauce to give the broth more of a hot and sour flavor. Thanks for sharing a great recipe!
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Jude — Reply
For such a quick come-together, this soup is so full of flavor thanks to the soy sauce, toasted Sesame oil and Furikake. I used dried/reconstituted sh*takes which worked well. Thanks for the recipe which will go in rotation.
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Amber — Reply
I love this. Always keep the ingredients handy now for an easy dinner. I make it the way it is here in the author’s recipe and I also do a hot and sour variation where I add 2 tsp of sriracha and 3 tbsp of plain rice vinegar or ACV works great too, garnish at the end with fresh cilantro leaves. Both ways is SO GOOD.
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Scott Schreiber — Reply
What a great recipe! We made this for dinner with a box of broth, otherwise pretty much as written. The pot stickers were just a little softer the next day for lunch….but the flavor was much more intense. Absolutely delicious! Thank you for the recipe.
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Pamela — Reply
This soup is delicious! I added siracha and a little hoisin at the table and it added so much great flavor! My husband said it was better than any Chinese restaurant.
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Doey Kirk — Reply
Absolutely delicious!! Easy to make.
