Looking for a cozy, hearty meal that doesn’t require hours in the kitchen? This easy potsticker soup is your new weeknight favorite. With frozen dumplings, vibrant veggies, and a rich soy-ginger broth, you’ll have a soul-warming dish ready in under 30 minutes—or let it simmer all day in your slow cooker. Whether you’re feeding a family or just craving something satisfying, this potsticker soup brings restaurant-style flavor home with little effort. Check out this comforting favorite and many more in our easy soup collection.
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Why You’ll Love This Easy Potsticker Soup
A delicious shortcut with frozen dumplings
Let’s be honest—making dumplings from scratch isn’t always realistic on a Tuesday night. That’s why this soup leans on frozen potstickers for ease and flavor. Whether you prefer chicken, pork, or veggie varieties, they turn into juicy, satisfying bites when simmered in the savory broth. No need to thaw or fry—just drop them straight in!
Family-friendly and budget-conscious
Potsticker soup is the kind of meal that pleases everyone. Kids love the dumplings, adults enjoy the deep umami flavor, and your wallet stays happy. With basic ingredients like broth, carrots, cabbage, and soy sauce, you get a full meal without spending big. Plus, leftovers are just as tasty the next day.
Flavor-packed with minimal ingredients
You only need a handful of pantry staples to bring bold flavor to this dish. Sesame oil, garlic, soy sauce, and ginger work together to create a broth that’s aromatic and rich. Topped with scallions or crispy chow mein noodles, it feels indulgent without being heavy. Don’t miss our guide on Asian cucumber salad for a crisp, cool side that pairs perfectly.
Ingredients You Need for Potsticker Soup
Best dumplings to use: chicken, pork, or veggie?
The star of this soup is, of course, the potstickers. Go with frozen ones—no need to prep from scratch. Chicken potstickers are a classic choice, but pork or even tofu-filled dumplings work great. You’ll find these in the freezer aisle of most grocery stores. Pro tip: smaller dumplings cook faster and hold their shape better in soup.
| Type | Flavor Profile | Notes |
|---|---|---|
| Chicken | Mild, classic | Kid-friendly and light |
| Pork | Savory, rich | Adds extra depth |
| Veggie | Light, herbaceous | Great for vegetarian versions |
Aromatics and flavor builders
This soup gets its rich, comforting taste from a few key ingredients:
- Garlic & fresh ginger: Adds warm, sharp depth
- Soy sauce: Provides salty umami
- Rice vinegar: A splash of acidity balances the flavors
- Sesame oil: Just a touch goes a long way in adding aroma
- Chicken broth: Use reduced-sodium to control the saltiness
Looking for inspiration? Try this broth-enhancing creamy Thai dumpling soup variation for a bolder twist.
Optional garnishes and custom toppings
Want to level up your bowl? Here’s what you can toss on top:
- Crispy chow mein noodles
- Sliced green onions
- Chili crisp or sriracha
- Sesame seeds
- A drizzle of extra sesame oil
All these toppings add crunch, color, and extra dimension. Don’t be afraid to mix and match based on what you have on hand.
How to Make Easy Potsticker Soup at Home
Slow cooker method (hands-off version)
Craving a warm, flavorful dinner without hovering over the stove? The slow cooker version of potsticker soup is your best friend. Just toss everything into the pot—minus the potstickers—and let the magic happen. Here’s how:
Instructions:
- In a 4-quart slow cooker, combine:
- ½ lb thinly sliced napa cabbage
- 2 ribs celery, thinly sliced
- 2 carrots, cut into matchsticks
- ⅓ cup green onions
- 2–3 tbsp soy sauce
- 2 tbsp rice vinegar
- 3 garlic cloves, minced
- 2 tsp fresh grated ginger or ½ tsp ground
- ½ tsp sesame oil
- 6 cups reduced-sodium chicken broth
- Cover and cook on LOW for 5–6 hours, until veggies are tender.
- Add 16 oz frozen potstickers and cook on HIGH for 15–20 minutes until heated through.
- Garnish with crispy chow mein noodles and serve hot.
This version is perfect for meal prepping in the morning and coming home to a ready dinner.
Quick stovetop method (20-minute meal)
Short on time? Make this on the stovetop in just 20–25 minutes. It’s just as flavorful, and you can control the texture better.
Stovetop Instructions:
- In a large soup pot, heat sesame oil over medium heat.
- Add garlic, ginger, and green onions. Sauté until fragrant.
- Stir in cabbage, celery, and carrots. Cook for 4–5 minutes.
- Add chicken broth, soy sauce, and vinegar. Bring to a simmer.
- Gently add frozen potstickers and simmer for 10–12 minutes or until tender.
- Serve with toppings and enjoy immediately.
Discover great ideas like this white chicken chili for more fast and hearty soups.
Pro tips for the perfect texture and taste
- Don’t thaw potstickers before adding—they hold up better frozen.
- Avoid overcooking them, or they’ll fall apart in the broth.
- Stir gently to avoid tearing the dumplings.
- Add green onions at the end for a fresh pop of flavor.
- Prefer bolder flavor? Add a spoonful of chili garlic paste or chili crisp.
For an extra savory kick, check out this spicy twist: Crockpot Thai Coconut Chicken Soup
Customizing Your Potsticker Soup Recipe
Vegetarian and vegan swaps
This soup easily adapts to a plant-based lifestyle. Just:
- Use vegetable broth instead of chicken broth.
- Swap chicken potstickers with vegetable or tofu dumplings.
- Add bok choy, mushrooms, or edamame for more texture.
Looking for inspiration? Try this meatless nectarine vinaigrette salad as a vibrant side.
Adding protein or extra vegetables
To make this soup more filling:
- Stir in shredded rotisserie chicken
- Add cubed tofu or tempeh
- Toss in veggies like baby spinach, mushrooms, or zucchini during the last few minutes
It’s easy to bulk it up without losing the quick-cook charm.
Creative global flavor twists
This isn’t just an Asian-inspired recipe—it’s a canvas for global spins:
| Flavor Twist | Add-ins |
|---|---|
| Korean-style | Kimchi, gochujang, sesame seeds |
| Thai-style | Coconut milk, lime juice, Thai basil |
| Spicy fusion | Chili oil, miso paste, garlic chili sauce |
Each version brings its own delicious dimension to the pot.
How to Store, Freeze & Reheat Leftovers
Fridge storage tips for freshness
Store any leftovers in an airtight container in the fridge. For the best results:
- Eat within 3 days for best potsticker texture.
- Store dumplings separately from the broth if you plan to stretch it out over days.
Freezer-friendly instructions
To freeze:
- Cool completely, then ladle into zip-top freezer bags or airtight containers.
- Freeze for up to 2 months.
- Freeze broth and dumplings separately to maintain texture.
Want more batch-friendly recipes? Don’t miss our comforting beef stew that also freezes beautifully.
Best way to reheat without ruining dumplings
Microwaving can turn dumplings soggy or tough. Instead:
- Reheat on the stovetop over medium heat.
- Add a splash of broth or water to loosen up the soup.
- Stir gently and heat until hot, not boiling.
What to Serve with Potsticker Soup
Pairing ideas for a full Asian-inspired meal
While potsticker soup is hearty on its own, the right side dish can make it feel like a full restaurant-worthy spread. Try pairing it with:
- Asian cucumber salad – light, crunchy, and refreshing
- Steamed edamame with sea salt
- Sticky rice or jasmine rice for extra substance
- Pickled veggies or kimchi for contrast
- Spring rolls or lettuce wraps for an appetizer-style feel
These options balance the warmth and richness of the soup with fresh, crisp flavors.
Light and crunchy sides to complement
Sometimes a crisp, clean bite is all you need. Serve potsticker soup with:
- Simple cabbage slaw with rice vinegar dressing
- Wonton crisps or baked egg rolls
- Chopped Asian-inspired salad with sesame dressing
For a cozy, slightly sweet twist, try our nectarine scones as a light dessert or brunch pairing.
FAQs About Easy Potsticker Soup
What is the difference between dumplings and potstickers?
Potstickers are a type of dumpling with a thinner wrapper and flat bottom, designed to be pan-fried before steaming. Dumplings can refer to a wider range of shapes, fillings, and cooking styles—including boiled or steamed. For soup, potstickers provide that ideal bite and quick cooking time.
Can I make potsticker soup with homemade dumplings?
Absolutely. While frozen potstickers save time, homemade dumplings elevate the dish. Just be careful not to overcook them—they’re more delicate and may fall apart faster in soup. Par-cooking before adding to the broth helps them hold up.
How long does it take to cook potstickers in soup?
From frozen, potstickers take about 10–15 minutes to cook through in simmering broth. In a slow cooker, switch to high heat for 15–20 minutes after the initial broth has simmered with the veggies.
Is potsticker soup healthy?
Yes—with a few notes. It’s low in calories, packed with vegetables, and uses lean protein if desired. Watch sodium content if using regular soy sauce or broth. Opt for low-sodium options and add fresh herbs and citrus to brighten flavor naturally.
Conclusion: Why This Potsticker Soup Will Be Your Weeknight Favorite
This easy potsticker soup checks every box—fast, flavorful, budget-friendly, and infinitely adaptable. Whether you’re craving a hands-off crockpot dinner or a 20-minute stovetop win, it delivers cozy comfort without fuss. Mix in your favorite veggies, add a punch of spice, or keep it classic—this soup is your new go-to for chilly nights, lazy Sundays, or meal prep.
Check out this crowd-pleaser Marry Me Chicken Soup if you’re looking to build a rotation of easy, impressive meals.
PrintEasy Potsticker Soup
This easy potsticker soup is a quick and comforting dish made with frozen dumplings, fresh vegetables, and a flavorful soy-ginger broth. Perfect for busy weeknights or slow cooker meal prep.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 4 servings
- Category: Soup
- Method: Slow Cooker, Stovetop
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Ingredients
- 1/2 pound Chinese or napa cabbage, thinly sliced
- 2 celery ribs, thinly sliced
- 2 medium carrots, cut into matchsticks
- 1/3 cup thinly sliced green onions
- 2–3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 3 garlic cloves, minced
- 2 teaspoons fresh grated gingerroot or 1/2 teaspoon ground ginger
- 1/2 teaspoon sesame oil
- 6 cups reduced-sodium chicken broth (or vegetable broth)
- 1 package (16 ounces) frozen chicken potstickers (or any variety)
- Crispy chow mein noodles (optional, for garnish)
Instructions
- In a 4-quart slow cooker, combine cabbage, celery, carrots, green onions, soy sauce, rice vinegar, garlic, ginger, sesame oil, and chicken broth. Stir to combine.
- Cover and cook on LOW for 5–6 hours, until vegetables are tender.
- Add frozen potstickers to the slow cooker. Switch to HIGH and cook for 15–20 minutes, or until potstickers are heated through.
- Serve hot, topped with crispy chow mein noodles and additional toppings as desired.
- For stovetop method, sauté garlic, ginger, and onions in sesame oil in a large pot, then add vegetables, broth, and seasonings. Simmer 5–10 minutes before adding potstickers. Cook until dumplings are tender.
Notes
- Use vegetable broth and veggie potstickers for a vegetarian version.
- Don’t thaw dumplings before cooking—they hold their texture better when frozen.
- Store leftovers in the fridge for up to 3 days, reheating gently to avoid breaking the dumplings.
- Freeze broth and dumplings separately for best results.
- Garnish with sesame seeds, chili crisp, or green onions for extra flavor.
