How Comforting Potsticker Soup Ended Up In My Kitchen
I’ll be honest, this soup started off as pure laziness. One freezing night after a long Monday that felt like two Mondays stapled together, I realized I had a bag of store-bought potstickers and not much else—plus zero energy to do anything fussy. Slinging them into a soup pot with broth, I accidentally created a ritual. Now, every time the thermostat dips, or someone in the house whines that they’re hungry (again), my potsticker soup comes to the rescue. It’s sort of my edible security blanket.
Side story: The first time I made this, my neighbor popped by just as it started to simmer. She took a sniff, stayed for a bowl, and two years later, she still texts me for the recipe every time she loses it, which is suspiciously often. Maybe I should print it out for her birthday. Or not.
Why You’ll Love This (Or Why I Do, Anyway)
I make this Comforting Potsticker Soup when I can’t be bothered to wrestle with dinner and everybody (even the picky one, you know who you are) will eat it happily. My family goes crazy for this partly because it feels like takeout plopped right into a cozy bowl, but also because you can play around with what you throw in; plus, it quiets the hangry crowd fast.
(I used to panic about perfectly crisping potstickers—no need! They soak up flavor like little edible sponges in this soup.)
What You’ll Need (Trust Me, It’s Flexible)
- 1 bag frozen potstickers (Any kind—pork, chicken, veggie. My grandma insists on the big-brand stuff, but honestly the store brand does the trick. Can’t find potstickers? Wontons work. Or, on a pinch, I’ve used pierogis and… it wasn’t weird.)
- 6 cups chicken or vegetable broth (low-sodium is my lazy go-to, but if you only have bouillon cubes, go for it)
- 2 cups baby spinach or bok choy (I swap in kale if the fridge looks sad)
- 2 cloves garlic, minced (pre-minced from a jar is fine—I won’t tell)
- 1 thumb-sized knob fresh ginger, sliced (I’m terrible at exact sizes, just eyeball it. Or skip it, honestly. Though it’s better with.)
- 2 green onions, sliced (or chives, or even a little diced shallot if that’s all you’ve got)
- 2 tbsp soy sauce (more or less, according to taste)
- 1 tbsp toasted sesame oil (I sometimes skip this when I run out and it’s still decent)
- Optional: handful of sliced mushrooms, crack of black pepper, chili oil, lime wedges
Okay, Here’s How I Make It (Mostly in One Pot)
- Sauté the good stuff. Grab a big soup pot. Heat a drizzle of oil over medium. Toss in the garlic, ginger, and mushrooms if you’re using them. Let them sizzle and get aromatic (that’s a fancy way to say “smells good”). This is where I usually sneak a taste—careful, hot oil is unforgiving.
- Add broth and bring it up. Pour in your broth. Crank it up to a simmer. Add the soy sauce and sesame oil. If it tastes a little bland, a splash of extra soy does wonders.
- Get those potstickers in! Carefully plop in your frozen potstickers. Don’t overcrowd; use your best judgment. They tend to stick together if you drop them clumsily (ask me how I know).
- Simmer gently. Let them bubble for about 6 minutes—or however long the brand says, but softer edges are cozy in soup. Don’t worry if it looks a bit gloppy right now; it sorts itself out.
- Veggies last. A minute or two before you’re ready to eat, add spinach or bok choy. The greens wilt super fast, so don’t wander off (I definitely have, and it’s still edible, just a bit sad looking).
- Finish and top. Ladle into bowls, scatter sliced green onions over, and, if you’re feeling swish, a drizzle of chili oil or squeeze of lime for a little zing. Done!
Notes From My Many Bowls of This Stuff
- If you overcook the potstickers, they look a bit apprehensive and can fall apart, but the soup still tastes fine.
- Some days I toss in frozen corn, just because it’s sitting in my freezer. Adds a touch of sweetness.
- Honestly, if you forget the ginger, it’s not the end of the world. I’ve made it without and no one rioted.
Fun Variations I’ve Attempted (Some Winners, Some…Not)
- Coconut-y: Adding half a can of coconut milk makes it creamy and vaguely tropical. My kids preferred the standard version, but I like mixing it up.
- Tofu Boost: Cubed silken tofu can be slipped in at the end for protein. Very gentle, though, or it’ll go to mush.
- No thanks: Tried it once with barbecue sauce instead of soy sauce, thinking it would be a stroke of genius; it was not. Avoid.
The Kit: What You Actually Need (And What To Do If You Don’t)
A big pot (honestly, I use the one with the wonky handle, hasn’t failed me yet). A ladle is nice, but in a pinch, I’ve served with a coffee mug. If you don’t have a sharp knife for ginger, a spoon gets the skin off—learned that one late in life.
Keeping and Reheating (Though Good Luck With Leftovers)
I store any leftovers in an airtight container in the fridge. The potstickers soak up broth overnight, so it becomes a bit like a stew, but honestly, I think it’s even cozier that way. Will keep for about two days, though in my house, it never actually lasts beyond a day!
How I Serve This Potsticker Soup
I like big bowls, preferably with mismatched spoons (am I the only one with that drawer?). Sometimes I sprinkle crispy fried shallots on top, just for crunch. My cousin always adds a dash of vinegar—I’m not sold, but hey, he claims it’s tradition. Serve hot with a hoodie and slippers, preferably in front of a good movie or some daft reality TV you won’t admit to watching.
Pro Tips I Learned The Hard Way
- Never try to rush the simmering; I once cranked it up to high and the potstickers exploded like dumpling confetti.
- If you’re a chronic under-seasoner (guilty!), err on the side of more soy, but always taste first.
- Actually, I find it works better if you add the greens right at the last possible minute—otherwise they go drab and weirdly chewy.
Questions I’ve Actually Been Asked About Comforting Potsticker Soup
Do I have to use frozen potstickers?
Not a hard rule at all. Homemade ones are amazing if you’ve got the time (I almost never do), but frozen ones work brilliantly. Wonton wrappers will do, too, in a pinch.
Can I make this vegetarian?
For sure! Sub veggie broth, use veggie potstickers, and skip the chicken. Some folks even add extra mushrooms—meaty texture, can’t go wrong.
How spicy can I make this?
As fiery as you like! Some folk throw in a big spoonful of chili crisp, others just stick to black pepper. Totally up to your mood (or sinuses).
Is this freezer-friendly?
Er, sort of? The potstickers get a little soggy when thawed, but if you don’t mind that, it reheats fine. I tend to just make what we’ll eat fresh.
How do I actually know when the potstickers are done?
They should float and look kind of puffy (honestly, I just bite into one—risking a burnt tongue for science and dinner).
(Oh, quick digression: If you end up with extra green onions, throw ’em in scrambled eggs the next day. Don’t let those little guys shrivel at the back of the fridge.)
Ingredients
- 12 frozen potstickers (pork or chicken)
- 6 cups low-sodium chicken broth
- 1 tablespoon vegetable oil
- 1 cup sliced shiitake mushrooms
- 1 cup baby spinach leaves
- 2 cloves garlic, minced
- 1 tablespoon low-sodium soy sauce
- 2 green onions, thinly sliced
- 1 small carrot, julienned
- Salt and pepper to taste
Instructions
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1Heat vegetable oil in a large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute.
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2Add shiitake mushrooms and carrots, cooking for 3-4 minutes until slightly softened.
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3Pour in the chicken broth and bring to a gentle boil.
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4Add the frozen potstickers to the boiling soup and cook for 7-9 minutes or until they are cooked through and float to the top.
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5Stir in soy sauce and baby spinach; cook for another 1-2 minutes until spinach wilts. Season with salt and pepper to taste.
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6Ladle soup into bowls and garnish with sliced green onions before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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