Made with frozen potstickers, chicken broth, fresh ginger, garlic, and tender greens, this potsticker soup comes together in under 20-minutes for an easy weeknight dinner. The frozen dumplings do the heavy lifting, so it tastes like it simmered all day with almost no hands-on effort!

A bowl of dumplings in broth, garnished with chopped green onions, carrots, greens, and dollops of chili sauce, with a spoon on the side.

My Favorite Potsticker Soup with Bok Choy and Ginger

This potsticker soup is the recipe I reach for on the busiest weeknights, because it tastes like takeout but comes together in the time it takes to set the table! The whole thing leans on frozen potstickers, which means you skip the folding and the frying entirely. Just simmer ginger, garlic, and carrots in chicken broth, drop in the frozen dumplings, and finish with tender bok choy, a splash of soy sauce, and a squeeze of lime for brightness. Seriously, so easy!

The dumplings are where a little attention pays off, so add them near the end and slightly undercook them, since they keep cooking once you turn off the heat and stir in the greens. Pull them just before they look fully done, and they hold their shape instead of turning to mush. Any frozen variety works here, whether that is pork, chicken, shrimp, or vegetable, so grab whatever your family likes best!

One thing worth knowing is that this soup is best the day it is made, because the dumplings keep absorbing broth as it sits and eventually fall apart. If you want leftovers, store the broth and potstickers separately and combine them when you reheat. And for a fresh side to round it out, my sesame noodle salad brings a bright, nutty crunch alongside the cozy broth. On that note, if you love these dumpling flavors, my egg roll in a bowl is another fast, takeout-style dinner to keep in rotation!

A ladle lifts a dumpling from a pot of clear soup with chopped vegetables and herbs.

Robyn’s Testing Tips for Easy Potsticker Soup

  • Swap the bok choy for baby spinach if that is what you have, stirring it in at the very end so the tender greens just wilt rather than overcook.
  • Use tamari or coconut aminos in place of soy sauce to keep this gluten free (along with gf dumplings), and finish with the sesame oil off the heat so its flavor stays bright.
  • For a vegetarian version, use vegetarian potstickers and swap the chicken broth for vegetable stock.
  • Customize the broth into different soups by stirring in two tablespoons of miso for a miso version, or adding uncooked ramen noodles with the potstickers for a heartier ramen-style bowl.
  • Add a spoonful of chili garlic paste or a drizzle of chili crisp at the table for heat, and a handful of sliced green onions for fresh color and crunch!
Overhead shot of potsticker soup in a white bowl with a blue napkin underneath.
Overhead shot of potsticker soup in a white bowl with a blue napkin underneath.
4.86 stars (7 ratings)

Potsticker Soup (Frozen Potstickers)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 4
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
This potsticker soup drops frozen dumplings into a savory ginger and garlic broth for a cozy, one-pot dinner ready in under 20 minutes!
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Ingredients

  • 1 tablespoon olive oil
  • 3 garlic cloves, minced or finely grated
  • 2 teaspoons grated ginger
  • 1 cup finely diced carrot
  • 1 quart chicken broth (or vegetable broth)
  • 2 cups water
  • 12 ounces frozen potstickers (or gyoza dumplings)

To Add at the End

  • 4 cups chopped baby bok choy
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon sesame oil

Equipment

Instructions 

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the garlic, ginger, and carrot, and cook for three minutes, stirring frequently.
  • Add the stock and water, stirring to combine. Cover and bring to a boil.
  • Add the potstickers, reduce the heat to a simmer, and cook until the dumplings are just barely cooked, about 4 minutes.
  • Turn off the heat and stir in the bok choy, tamari, lime juice and sesame oil. Taste and add additional tamari or lime juice if desired. Top with green onions and chili garlic paste, if using.

Notes

  • For a vegetarian version, be sure to use vegetarian potstickers and vegetable stock.
  • If not vegetarian, any type of potsticker can be used, including pork, chicken, or shrimp.
  • The dumplings will continue to cook after you turn the heat off and add the other ingredients, so I recommend slightly undercooking them during step three.
  • Optional serving suggestions: chili garlic paste, chopped green onion.
Course: dinner, Main Course, Soup
Cuisine: American, Asian, Chinese

Nutrition Information:

Serving: 1 (of 4), Calories: 359kcal, Carbohydrates: 47g, Protein: 14g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 4mg, Sodium: 751mg, Potassium: 343mg, Fiber: 6g, Sugar: 8g, Vitamin A: 15876IU, Vitamin C: 119mg, Calcium: 321mg, Iron: 4mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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