Embarrassingly Easy Potsticker Soup.
This potsticker soup is so easy that I can hardly stand it.
Seriously! We have another meal here that will come together in about 20 minutes. It’s warm, comforting, satisfying and oh-so incredible!
Okay so the other day, I was craving my wonton soup. It was ALL I could think about. I make this butternut squash wonton soup every winter and love it so much. It’s simple, but does require you making the butternut wontons.
I didn’t have wonton wrappers… or squash… and I just didn’t feel like making them anyway.
But!
I did have potstickers. We ALWAYS have potstickers on hand. Always. I love the ones from Trader Joe’s and Costco. Sometimes I’ll do them for dinner or as a weekend snack with a quick dipping sauce. Love ‘em!
So I figured, why not throw those in?
Um, it was SO GOOD. A moment of brilliance – not really, but you know.
I love that the potstickers are a little larger than the wonton pouches I make at home. And the filling has more texture too. Overall, they are more filling.
This is just a win all around!
The soup starts with a sauté of shiitake mushrooms, garlic and ginger. This is the biggest building block of flavor and also makes your entire house smell incredible. Then, the broth is a simple base of chicken or vegetable stock. I add in some soy sauce, a little toasted sesame oil too. Some sliced green onions for more flavor.
That’s it!
You can season this and flavor it to your liking.
And once the broth is ready to go, all you have to do is bring it to a simmer and throw in those potstickers. Soup will be ready in about 3 minutes!
See? Ridiculously easy.
I love to top mine with a sprinkle of furikake seasoning, which I always have on hand for some asian-inspired dishes. A little sprinkle goes a long way and it adds a ton of flavor to this soup too!
What I love most here – aside from the fact that this takes MINUTES to make!! – is that you can really customize this based on your preferences. You could use chicken, pork or vegetable potstickers. Whatever stock you have on a hand. A few extra veggies if you want to clean out the fridge, like maybe shredded carrots or a handful of spinach or something.
I think I might be the most excited that this is now a part of my recipe rotation!
Embarrassingly Easy Potsticker Soup
Embarrassingly Easy Potsticker Soup
Ingredients
- 1 tablespoon olive oil, coconut oil or butter
- 8 ounces sliced shiitake mushrooms
- 2 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- kosher salt and pepper
- 4 cups chicken or vegetable stock
- 2 cups water
- 3 tablespoons toasted sesame oil
- 3 tablespoons soy sauce
- 1/3 cup thinly sliced scallions, plus more for sprinkling
- 12 ounces frozen potstickers or dumplings
- furikake seasoning, for serving
Instructions
- Heat the olive oil in a stock pot over medium-low heat. Add in the garlic, ginger and mushrooms. Stir and cook until the mushrooms soften, about 3 to 4 minutes. Sprinkle with a pinch of salt and pepper.
- Pour in the stock, water, sesame oil and soy sauce. Bring the mixture to a simmer - I suggest tasting the broth here to see if it has enough flavor. If not, add a pinch of salt until you get the desired savory flavor you want!
- Once the broth is simmering, add in the potstickers. Cook for 3 minutes (or longer, if the package directions call for it), until the potstickers are cooked through.
- Serve immediately with extra scallions, soy sauce, sesame oil and furikake seasoning for topping.
- Note: these leftovers only last about 24 hours in the fridge - because the potstickers begin to break down. This isn’t a great meal to prep ahead of time for that reason!
Did you make this recipe?
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I appreciate you so much!
Love an easy go-to.
48 Comments on “Embarrassingly Easy Potsticker Soup.”
I love easy! This basically combines two of my favorite things: potstickers and soup! Perfect winter comfort food. :) Thanks!
OMG! When I was a single lady in NYC this was one of my favorite under-10 minute (cheap) dinners! I’d use the miso broth from TJ & the TJ pork gyoza w spinach, green onion, and a few dashes of whatever sesame oil / soy sauce / spicy sauce I had on hand.
Seeing this gave me so much nostalgia for the nights I spent in my cozy studio apartment watching reruns of SATC in my favorite comfy chair <3
YUM! You’re hitting it out of the park this week.
Which are your favorite potstickers from TJs?
I only follow two food blogs exclusively and that is yours (for almost 11 years now!) and Half Baked Harvest. You two both sometimes are on the same wave length – esp today with almost identical recipes!
Such a good idea – I am definitely doing this. another amazing addition are water chestnuts ; )
I’ve followed your blog for a long time, but this recipe in particular makes me a little uncomfortable- potstickers (as the name suggests) refer to a dumpling that’s pan-fried. Otherwise it’s just a (boiled) dumpling which is also an extremely common way of eating Chinese dumplings. These typically have slightly thicker, chewier skin and are served dry with black vinegar. Nothing against the general recipe as a way to make a dumpling soup but just a note on the naming.
i went back and forth on the name for this recipe, but ultimately decided that since the main ingredient is the frozen potstickers, and most brands are actually named “frozen potstickers” (costco, TJs, aldi, sam’s, etc), it made the most sense to be called that as people would need to purchase the ingredients.
Yes! You are 100% correct. If it did not have the word potstickers in the recipe name, I probably would not have found this recipe… which BTW looks absolutely delicious. I can’t wait to try it!
So quick and easy. Added some bok choy because I had it and thought it would go well with soup. Delicious!!
This looks yummy!
Delicious! I subbed portobello mushrooms and onions for shiitake and scallions because it was all I had. Super easy and a crowd pleaser!
OMG! Looks really delicious. Will definitely try out. Wishing you all the best on behalf of https://ireviewtools.com
Easy and warm!
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Great soup and I was able to prep ahead of time by one day… secret is to add potstickers just before serving after bringing to a simmer again. We paired with our favorite frozen veggie spring rolls. Thank you for a new go-to in our rotation.
This soup really is good! I know it’s designed to be made and served quickly but I must say it would be so much better if it was prepared with homemade Asian dumplings. The commercially frozen pot stickers are pretty bad, no matter what brand you buy. I used only 1 cup of water in order to keep the broth more rich in flavor. And a note on leftovers – remove the dumplings with a slotted spoon and store them in a separate container from the broth so they don’t break down.
Toss in a handful of frozen or leftover Asian vegetables, edamame, broccoli, etc. when you’re simmering … even more delicious and substantial!
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My first recipe from your website, fantastic. Yes, very easy and soooooo delicious. Both my husband and I loved it. Never used pot stickers before, now I will have in my freezer for this easy and so so delicious meal. I will make this broth if I am ever ill it makes you feel good and I am sure it will cure me with the ginger and garlic.
Thank you
This was excellent, and a great way to use up some potstickers that I had bought to try in my airfryer. I wasn’t too impressed by the air fryer version, so on this blustery winter day, I made this soup. I added some baby spinach and it was so good!
I added sliced bok choy to up the veggie content. It was a hit for my family.
So easy and absolutely delicious. I did not have all the ingredients. And yet, it came out! Thank you for this amazing recipe.
I love this recipe. I live alone so I make a big pot of the broth and then freeze individual servings. Whenever I need a fast meal I heat up the broth and throw in the frozen potstickers.
So glad I came across this recipe. I will be making it often. I did add 2 tbsp of rice wine vinegar and 2 tbsp of chile garlic sauce to give the broth more of a hot and sour flavor. Thanks for sharing a great recipe!
For such a quick come-together, this soup is so full of flavor thanks to the soy sauce, toasted Sesame oil and Furikake. I used dried/reconstituted shitakes which worked well. Thanks for the recipe which will go in rotation.
I love this. Always keep the ingredients handy now for an easy dinner. I make it the way it is here in the author’s recipe and I also do a hot and sour variation where I add 2 tsp of sriracha and 3 tbsp of plain rice vinegar or ACV works great too, garnish at the end with fresh cilantro leaves. Both ways is SO GOOD.
What a great recipe! We made this for dinner with a box of broth, otherwise pretty much as written. The pot stickers were just a little softer the next day for lunch….but the flavor was much more intense. Absolutely delicious! Thank you for the recipe.
This soup is delicious! I added siracha and a little hoisin at the table and it added so much great flavor! My husband said it was better than any Chinese restaurant.
Absolutely delicious!! Easy to make.
if i don’t have shittake mushrooms, what can i replace them with?
When do you add the scallions?
Doubled this super easy recipe. Tastes great. My kids, some picky eaters all took seconds. Some took thirds. I didn’t have sherry on hand so I substituted Port wine. Will probably make this weekly.
Too make it even easier, I subbed a smaller amount of ginger paste. The tastier mod was using prepared kimchi after a low simmer, added to the other veg. I also added a few more shitakes because, why not. Very good base recipe that you can improvise in many ways. Thanks!
Your suggestion of kimchi is a good one. I am going to try it with gai lan and bok choy, but I will make it often enough that kimchi can be on the rotation.
As someone else asked, when do you add the scallions? With the garlic and ginger?
I added them just before ladling the soup into the bowl. There was just enough heat from the soup to mellow the scallions and add a nice finish.
It was a typical cold, wet Pacific Northwest day in January, and I was looking for ways to use some frozen potstickers. I had most ingredients in my pantry except for the fresh ginger, shiitake mushrooms, and chicken stock. I used dried shiitakes I had on hand and used the two cups of water to rehydrate them (and add flavor) that the recipe called for.
Because I was making this for one person, I only added enough potstickers for my meal and will save the soup for leftovers, adding potstickers during reheating.
Easy, fast, and very delicious!
I love the end game on this recipe. The only thing I didn’t do was add water; I used straight vegetable stock. Delicious!!!!
can I have the link to this mushroom soup recipe?
Made exactly as written, even ordered Furikake on Amazon. My husband and I both loved it!! Thanks so much :)
We loved this soup, made a second batch the same night!
This caught my eye on Instagram and I made it for lunch today. Very easy, added bok choy that I saw in the video but didn’t see mentioned in the recipe. I used the ALDI ramen broth that they happened to have this week. Three adults ate it and there were NO leftovers, (one person doesn’t even like mushrooms). Thanks for an easy, delicious, lunch. Looking forward to your new cookbook!
My husband says this is Restuarant worthy, by far the most delicious broth he’s ever had!! Thank you and it was so easy to make! Definitely a keeper 🙌🏻
hi, making this now. when do I add the initially add the scallions?
thanks
Your potsticker soup is excellent. Both my wife and my granddaughter want it again. I had every ingredient except fresh shitaki mushrooms. So I rehydrated some dried ones which worked fine. I even had furikaki seasoning. Not a common ingredient in Canadian kitchens, but I live in a very ethnically diverse area. There is pretty much nothing from any culture we can’t buy close to home. With four chinese supermarkets within a couple of minutes drive, we get dumplings of very high quality. Good enough to keep me from making them myself.
Next time I will do two tweaks: I will add some roasted bok choy or gai lan and a bit of heat for my granddaughter and me. Maybe sriracha or red pepper flakes.This is certainly a keeper.
Why would I eat seasoning that has lead in it?
Thought this was very good and I added some stir fry veggies I had in my freezer. Next time I would use less sesame oil because it was a little oily. This is a keeper, thanks.