It is 6pm and your family is hungry. You need something warm, fast, and soul-warming right now. This Best Asian Potsticker Soup is my favorite winter weeknight trick.
It delivers restaurant-quality flavor in just 20 minutes. You can go from a cold kitchen to a steaming bowl in no time. It is the ultimate shortcut for a cozy night in.
Why You’ll Love This Recipe
This recipe is a total lifesaver for busy weeknight dinners. It uses frozen potstickers which are a great freezer staple. You get all the comfort of a dumpling without the hard work.
The fresh ginger and garlic make the broth taste incredibly fresh and vibrant. Even picky eaters usually love the tender dumplings and mild broth. It is a budget-friendly meal that feels like a special treat.
Simple Cooking Steps
Making this soup is as easy as boiling water. You start by building a fragrant base with sesame oil. Then, you simply simmer everything in one single pot.
There is very little chopping involved here. It is perfect for beginner cooks who want a big win. You will feel like a pro when those dumplings float to the top.
Ingredients You’ll Need
Most of these items are likely already in your pantry or freezer.
- 1 tablespoon toasted sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 6 cups low-sodium chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 pound frozen potstickers or gyoza (chicken, pork, or vegetable)
- 1 cup shredded carrots
- 3 cups fresh baby spinach or chopped baby bok choy
- 3 green onions, thinly sliced
- 1 teaspoon chili crisp or sriracha (optional garnish)
Step-by-Step Directions
- Heat the toasted sesame oil in a large pot or Dutch oven over medium heat. Add the minced garlic and grated ginger, sautéing for 60 seconds until fragrant but not browned.
- Pour in the broth, soy sauce, and rice vinegar. Increase the heat to medium-high and bring the liquid to a rolling boil.
- Carefully add the frozen potstickers and shredded carrots to the pot. Reduce heat to medium and simmer for 6 to 8 minutes, or until the potstickers float to the surface and are heated through.
- Stir in the fresh baby spinach or bok choy. Continue to simmer for 1 to 2 minutes until the greens are wilted and vibrant green.
- Remove from heat immediately to prevent the potstickers from becoming over-saturated. Ladle the soup into bowls.
- Garnish each serving with sliced green onions and a drizzle of chili crisp or sriracha if desired.
Best Ways to Enjoy It
Serve this soup in deep bowls while it is piping hot. I love to set out small bowls of garnishes on the table. This lets everyone customize their own bowl with extra spice.
Pair it with a side of simple steamed edamame. For a date night vibe, serve it with a glass of crisp white wine. It is a light yet satisfying meal that won’t leave you feeling heavy.
Storage & Reheating
This soup is best enjoyed freshly made. The dumplings can get a bit soggy if they sit too long. If you have leftovers, store them in an airtight container for up to two days.
To reheat, gently warm it on the stove over medium-low heat. Avoid boiling it again so the dumplings stay intact. Fresh greens can be added at the very end to brighten it back up.
Tips for Best Results
- Don’t skip the fresh ginger as it provides the best flavor.
- Watch the pot closely so the dumplings do not overcook.
- Use low-sodium broth to keep the salt levels balanced.
- Add the spinach at the very last second for vibrant color.
- For a winter boost, add extra garlic to help fight off colds.
- Grate your ginger with a microplane for a smooth texture.
- Double the recipe if you are feeding a larger crowd.
Ways to Switch It Up
- Swap spinach for kale or bok choy for more crunch.
- Use vegetable broth and veggie gyoza for a vegetarian meal.
- Add a splash of lime juice for a bright, citrusy finish.
- Stir in a spoonful of miso paste for extra savory depth.
Common Questions
Can I use fresh potstickers instead of frozen?
Yes, you certainly can. Just reduce the simmering time to about 3-4 minutes. They cook much faster than the frozen variety.
Is this soup freezer friendly?
I do not recommend freezing the finished soup. The dumplings will lose their tender texture once thawed. It is so fast to make fresh anyway!
I hope this cozy Best Asian Potsticker Soup brings a little warmth to your table tonight. It is the perfect way to slow down and enjoy a healthy meal with your family. Happy cooking!
— Lidia
Best Asian Potsticker Soup
Ingredients
- 1 tablespoon toasted sesame oil
- 3 cloves garlic , minced
- 1 tablespoon fresh ginger, grated
- 6 cups low -sodium chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 pound frozen potstickers or gyoza (chicken, pork, or vegetable)
- 1 cup shredded carrots
- 3 cups fresh baby spinach or chopped baby bok choy
- 3 green onions , thinly sliced
- 1 teaspoon chili crisp or sriracha (optional garnish)
Instructions
- Heat the toasted sesame oil in a large pot or Dutch oven over medium heat. Add the minced garlic and grated ginger, sautéing for 60 seconds until fragrant but not browned.
- Pour in the broth, soy sauce, and rice vinegar. Increase the heat to medium-high and bring the liquid to a rolling boil.
- Carefully add the frozen potstickers and shredded carrots to the pot. Reduce heat to medium and simmer for 6 to 8 minutes, or until the potstickers float to the surface and are heated through.
- Stir in the fresh baby spinach or bok choy. Continue to simmer for 1 to 2 minutes until the greens are wilted and vibrant green.
- Remove from heat immediately to prevent the potstickers from becoming over-saturated. Ladle the soup into bowls.
- Garnish each serving with sliced green onions and a drizzle of chili crisp or sriracha if desired.
