Easy Potsticker Soup

Why This is the Best Recipe

I love making take out recipes at home and I obviously love soup. I think this is the best potsticker soup recipe because:

1. Easy Ingredients: Almost everything comes from the freezer or pantry. You can stock up on these things for a last-minute quick dinner in a pinch.
2. Quick Cooking: The dumplings cook in 10 minutes in the broth. When you're short on time, this recipe is a winner.
3. So. Much. Flavor: Wow. The broth on this one is sooooo delicious. It tastes a lot like if your favorite fried dumpling appetizer was a soup, the same flavors of that dipping sauce are in the broth. There is a little bit of heat to it so if you're sensitive to spice I'll show you how to scale it back.

Ingredients

This easy recipe uses mostly pantry ingredients. All you need to make it is:

• Frozen Potstickers: I buy the giant bag from Costco's freezer section and use half of it. You can find the same dumplings at a normal grocery store but you'll need two bags. I use chicken filled but you could use pork or vegetable postickers, whatever you love.
• Chicken Stock: This is the base of the broth. You could substitute vegetable broth if you prefer to keep it vegetarian friendly with vegetable potstickers.
• Japanese Style BBQ Sauce: I used Bachan's BBQ sauce, which I also buy in large containers at Costco. It has tons of flavor and a thicker consistency than regular soy sauce. However, if you don't want to buy it you can use soy sauce instead.
• Sriracha: This adds some nice heat to the soup. It doesn't make it super spicy but it is noticeable in the broth. If you want a milder soup, omit this.
• Stir Fry Seasoning: I use this stir fry seasoning to add more flavor to the vegetables. But you can make my homemade stir fry seasoning with items from your pantry.
• Onion
• Green Onions
• Shredded Carrots
• Frozen Peas
• Dried Ginger
• Minced Garlic
• Olive Oil

OPTIONAL:

Your potsticker soup will taste absolutely delicious with just the ingredients mentioned above, but there are a few optional spices I wanted to mention that have made a huge difference for my family.

We think these items take that tasty bowl of soup up to a whole new level:

1. Black Garlic Ramen Pepper: Any time I'm cooking Asian-influenced dishes, this is the pepper I set on the table. It has a finer grain to the pepper and more flavor thanks to the garlic.
2. Five Chile Fever: I keep this on our table and sprinkle it on everything lately. It's milder than crushed red pepper flakes but adds an appealing peppery garnish to my dishes.
3. California Bold Pepper: This sits on our dining table year round, we use it in place of classic black pepper on literally everything.

How to Make the Soup

To make the soup, start by sauteing the diced onion in olive oil over medium-high heat.

Soften the onion and then sprinkle in the minced garlic, stir fry seasoning, and dried ginger. Cook until fragrant, about 30 seconds.

Then add the shredded carrots and chopped green onions. Give them a quick stir and cook for just a minute.

Make the Broth

Pour in the boxed chicken stock, the Japanese style BBQ sauce or soy sauce, and sriracha sauce if you're using it.

Stir everything together and bring it to a simmer over high heat.

Cook the Dumplings

Pour the frozen potstickers right into the broth and stir them in. Lower the heat but keep the broth at a simmer and cook the dumplings for 10 minutes or until tender.

Pour in the cup of peas and let them warm through. Now you're ready to serve!

Make Ahead Tips

I made a big pot of this soup on a Sunday afternoon and my family enjoyed leftovers for several days.

The soup and potstickers keep quite well for up to 3 days in the fridge, you can just reheat it in the microwave before serving.

The potstickers may absorb a bit of the broth, but not enough that we minded with our leftovers. You could always add a splash more of the stock if you want to thin it out.

Serving Suggestions

Normally I would give you all kinds of side dish ideas to go with a recipe but honestly this simple soup is a nearly perfect one bowl meal.

It has everything right in it that you need: protein, something starchy, and fresh vegetables. There's so much flavor and the soup is so satisfying, we enjoyed it all by itself as a quick dinner.

You could serve very small bowls of it as an appetizer for a larger dinner with your favorite stir fry and jasmine rice, but I think most families will enjoy it just as a simple dinner all by itself.

If you take a close peek at the photo above, you'll see a sprinkle of the California Bold Pepper and Five Chile Fever sprinkled on top of my serving. I think they're the perfect garnish for the soup.

More Easy Soup Recipes

Looking for more easy soup recipes for soup season? Here are a few more of my personal favorites:

Instant Pot Stuffed Pepper Soup

Slow Cooker Corn Chowder

Weight Watchers Tortellini Soup

Instant Pot Chicken and Rice Soup {or Stovetop}