Quick and Easy Potsticker Soup Recipe

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If you love wonton soup, this easy Potsticker Soup might become a new favorite! It has that same comforting combination of savory broth, tender dumplings, ginger, and green onions, but frozen potstickers make it so much easier to get on the table. Add mushrooms, garlic, soy sauce, and toasted sesame oil, and you have a flavorful dumpling soup that’s ready in about 30 minutes. It’s an easy weeknight dinner that’s perfect for when you want homemade soup without a lot of fuss.

While growing up, some of my fondest memories are of Saturday afternoons stopping in at our local Chinese restaurant, the Hong Kong Kitchen. The owner took a fondness for my me and my sister, often commenting on our long hair. She would often bring us free wonton soup. It was our favorite! So when frozen potsticker soup started trending, I really wanted to try it for an easy version of dumpling soup that I can make at home. It’s not exactly the wonton soup I fell in love with, but it’s similar enough to satisfy.

This is a wonderful Asian-inspired recipe like this Asian Carrot Cucumber Salad. I played around with some different common ingredients found in potsticker soup and came to this simple blend of traditional Asian flavors in a savory broth. Mushrooms and green onion are one of my favorite flavor pairings so I leaned in heavily on that combination.

I love one-pot meals like this for minimal cleanup. It is a great 30 minute dinner option!

Potsticker Soup Recipe Ingredients

This recipe comes together with simple ingredients including:

• frozen potstickers (your favorite brand and variety)
• chicken broth
• baby bella mushrooms (or shiitake mushrooms)
• enoki mushrooms (optional)
• olive oil
• garlic
• ginger
• soy sauce
• fish sauce
• toasted sesame oil
• green onion
• pepper (to taste)

I have made this soup multiple times and have tried both Fusia Asian Inspirations Savory Pork Potstickers from Aldi and Member’s Mark Chicken Potstickers from Sam’s Club. I find the Member’s Mark to be better quality and flavor so its my preference. Plus half a bag works perfectly for this recipe. But there are a lot of other brands available to experiment.

You can substitute other varieties of mushrooms or choose other vegetable entirely if you don’t like them. (Scroll to the bottom of this post for a list of ideas).

Consider using a reduced sodium chicken broth or low sodium soy sauce to reduce the salt in the recipe. While I would typically say salt and pepper to taste, there really is plenty of built in salt with the chicken broth, soy sauce, fish sauce and potstickers themselves.

How to Make Potsticker Soup

To start, sauté the mushrooms. Heat a tablespoon of olive oil in a large pot over medium-high heat. Add your baby bella mushrooms and sauté for 4 to 6 minutes, or until golden brown.

Add the remaining ½ tablespoon olive oil, garlic, and ginger. Sauté for about a minute, stirring frequently, until fragrant. Add the chicken broth, water, soy sauce, fish sauce, and toasted sesame oil. Bring to a boil. Season with pepper as needed. I used about 1/2 teaspoon of freshly ground pepper.

Reduce the heat to a simmer. Add the frozen potstickers and two-thirds of the sliced green onions. Simmer for another 3 minutes.

Add the enoki mushrooms and cook for a minute or two, or until the potstickers are heated through and the mushrooms are tender. You don’t need to cook them very long. Just sitting in the broth is enough to soften them.

Serve immediately and garnish with the remaining green onions.

Store leftover soup in an airtight container in the refrigerator for 3–4 days.

Other Add-Ins

Want additional add-ins or something other than mushrooms? Here are some options:

• Napa cabbage or shredded cabbage:  Use about 2–3 cups chopped or shredded and add it to the broth for several minutes before the potstickers.
• Baby spinach: Add about 3–4 cups during the final 1–2 minutes.
• Bok choy: Add 2–3 cups chopped bok choy. Add the stems with the potstickers and the leafy portions during the last couple of minutes of cooking.

Kitchen Tip:

Save time with just a few shortcuts when making soup. You can do everything from opting for frozen vegetables instead of chopping or using up leftover rice or chicken. Try this creamy potato soup with cream cheese with minimal ingredients or this 7 can taco soup recipe that uses seasoning packets! I also love using rotisserie chicken for soup. You can even freeze shredded chicken and add it to your soup without defrosting.