I love how this potsticker soup is light yet satisfying, packed with juicy dumplings, crisp vegetables, and a deeply savory broth. It comes together quickly and makes a perfect comfort meal on busy weeknights or chilly days.

Potsticker Soup

Why I’ll Love This Recipe

I enjoy this recipe for how fast and flexible it is. I can easily tailor the ingredients to what I have on hand, and it always delivers big flavor with minimal effort. Whether I want to keep it vegetarian or add some hearty dumplings, it always satisfies my craving for a warm, nourishing bowl.

Ingredients

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

vegetable or olive oil
leek, cleaned and chopped
carrots, shaved or chopped
garlic cloves, minced
shiitake mushroom caps, thinly sliced
baby bok choy, stems and leaves separated and chopped
lite soy sauce
chicken or vegetable broth
sesame oil
Better Than Bouillon (optional but adds extra flavor)
frozen potstickers, wontons, or dumplings (no need to thaw)
green onions, thinly sliced
sesame seeds, for topping

Directions

I heat the oil in a large pot over medium heat until shimmering.
I sauté the leeks, carrots, garlic, mushrooms, and bok choy stems for about 5 minutes, until soft.
I stir in the soy sauce, broth, sesame oil, and bouillon if using, then bring everything to a gentle boil.
I add the frozen potstickers and cook them according to the package directions—usually just a few minutes.
I reduce the heat and stir in the bok choy leaves and most of the green onions.
I serve the soup hot, garnished with sesame seeds and the remaining green onions.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I switch things up all the time with this soup:

I use different dumplings—pork, chicken, or vegetable-filled.
I change the vegetables depending on what’s in my fridge—spinach, napa cabbage, bell pepper, or kale all work great.
I add toppings like chili crisp, garlic sauce, kimchi, or furikake when I want an extra punch of flavor.

Storage / reheating

I store leftovers in the fridge in an airtight container. If I know I’ll have extras, I sometimes keep the broth and dumplings separate so the dumplings don’t get too soft. To reheat, I gently warm the soup on the stove or in the microwave until hot.

FAQs

Can I make this soup ahead of time?

Yes, I can. I prefer to make the broth and veggies ahead, then add freshly cooked dumplings right before serving to keep their texture just right.

Can I use different types of dumplings?

Absolutely. I’ve made this with wontons, gyoza, and even homemade dumplings. Frozen ones are super convenient and work great.

How do I keep the dumplings from falling apart?

I handle them gently when stirring and avoid boiling too vigorously. I’ve also had success pan-frying the dumplings first and adding them at the end.

What toppings go well with this soup?

I like sliced green onions, sesame seeds, a drizzle of chili oil, or even a spoonful of kimchi for some tang and heat.

Can I make it vegetarian or vegan?

Definitely. I use vegetable broth and plant-based dumplings, and I skip the bouillon or use a mushroom-based one for rich flavor.

Conclusion

This potsticker soup has become a go-to recipe for me. It’s quick to prepare, full of flavor, and endlessly customizable. I love how it gives me that cozy, satisfying feeling of homemade comfort food without taking up my whole evening.