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Potsticker soup for busy nights — tender dumplings in a quick ginger-chicken broth Pinterest recipe pin

Simple Potsticker Soup

A family-friendly potsticker soup with a bright ginger-chicken broth, tender dumplings, and crisp vegetables that comes together with dependable timing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon neutral oil vegetable or canola
  • 1 tablespoon fresh ginger grated
  • 2 cloves garlic minced
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 12 –16 potstickers fresh or frozen
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 2 cups baby bok choy halved (or 4 cups baby spinach)
  • 1 medium carrot thinly sliced on the bias
  • 1 tablespoon rice vinegar
  • 2 scallions thinly sliced
  • 1 teaspoon sugar or honey optional
  • Chili oil or crushed red pepper for serving (optional)

Equipment

  • 1 4- to 6-quart Dutch oven or stockpot
  • 1 Ladle
  • 1 Microplane or small grater
  • 1 Wooden spoon or heatproof spatula

Method
 

Prepare the broth
  1. Heat oil in a 4- to 6-quart pot over medium heat; add grated ginger and minced garlic and cook until fragrant, about 30 seconds, without browning.
  2. Add 4 cups low-sodium chicken broth, 1 cup water, 2 tablespoons low-sodium soy sauce, and 1 teaspoon sesame oil and bring to a gentle simmer; simmer uncovered 5 minutes.
Cook potstickers
  1. Add 12–16 potstickers in a single layer if possible and simmer gently, uncovered, for 3 minutes so wrappers begin to hydrate; then cover and reduce heat to the lowest setting and steam for 3–4 minutes for fresh or 4–5 minutes for frozen potstickers.
Finish and serve
  1. Uncover and add baby bok choy (or spinach) and sliced carrot; simmer 1–2 minutes until vegetables are bright and just tender-crisp.
  2. Stir in 1 tablespoon rice vinegar, 1 teaspoon sugar or honey (optional), and chopped scallions; taste and adjust salt with more soy sauce if needed.
  3. Ladle into bowls and finish with chili oil if desired.

Notes

Use low-sodium broth and soy sauce so you can adjust seasoning at the end; add vegetables only at the end to keep them crisp. If using pan-seared fresh potstickers, reduce the simmer time by 1–2 minutes. Store leftovers up to 3 days in the fridge and reheat gently on the stove, steaming covered for 3–4 minutes to warm dumplings.