Easy Asian Dumpling Potsticker Soup

Let’s be real. Some days, you want comfort food that feels like a hug… but you don’t want to spend hours chopping, stirring, and pretending you’re on MasterChef. That’s where this Easy Asian Dumpling Potsticker Soup swoops in to save your sanity.

It’s warm. It’s flavorful. It’s ridiculously simple. And the best part? You can make it with frozen potstickers (yes, the store-bought kind). Which means minimal effort for maximum taste. Honestly, it’s like cheating… but deliciously legal.

Why This Recipe is Awesome?

• It’s stupid easy. Like, embarrassingly easy. If you can boil water, you can make this.
• Zero culinary degree required. We’re talking about tossing ingredients into a pot, not hand-folding dumplings like some TikTok food influencer.
• Customizable AF. Want spicy? Add chili oil. Want more greens? Dump in spinach. Feeling broke? Stretch it with more broth.
• It looks fancy. Even though you literally just made soup with frozen dumplings. Your friends don’t have to know.

Save

Ingredients

• 8–10 frozen potstickers or dumplings – any flavor you like. Pork, chicken, veggie—it’s your soup, your rules.
• 6 cups chicken or vegetable broth – low-sodium if you’re feeling “healthy.”
• 2 tablespoons soy sauce – or more if you’re a salt enthusiast.
• 1 tablespoon sesame oil – for that mmm, what’s that smell factor.
• 1 teaspoon grated ginger – fresh is best, but jarred works too.
• 2 cloves garlic, minced – because flavor.
• 1 cup baby spinach – or bok choy, or any leafy green you won’t let rot in the fridge this time.
• 2 green onions, chopped – for garnish and crunch.
• Optional: chili flakes, chili oil, or sriracha if you like a little drama in your soup.

Step-by-Step Instructions

1. Heat the sesame oil in a big ol’ soup pot over medium heat. Toss in the garlic and ginger, stir for about 30 seconds until your kitchen smells like you totally know what you’re doing.
2. Add the broth and soy sauce. Give it a stir, bring it to a simmer, and feel like a professional.
3. Drop in the frozen dumplings straight from the bag. No need to thaw—this is a low-effort zone. Cook for about 5–6 minutes, or until they float and are cooked through.
4. Add the greens in the last minute of cooking. They wilt fast, so don’t overdo it unless you like mushy spinach (which… why?).
5. Taste test. Add more soy sauce, chili oil, or sriracha if you want that extra kick.
6. Serve hot with chopped green onions on top. Bonus points if you serve it in a cute bowl so it feels like a restaurant experience.

Common Mistakes to Avoid

• Overcooking the dumplings. They’ll turn into sad, floppy little water balloons.
• Forgetting the greens until the last second. Then you’ll be frantically shoving spinach in like it’s a garnish instead of part of the soup.
• Adding too much soy sauce early. You can always add more salt, but you can’t unsalt soup. Unless you like drinking water between every bite.
• Walking away from the pot. Dumplings cook fast. Blink and you’ve got a pot of starchy mush.

Alternatives & Substitutions

• No sesame oil? Use olive oil, but you’ll miss that nutty aroma. Your call.
• No spinach? Bok choy, napa cabbage, or even frozen peas work. (Frozen peas are the underrated hero of lazy cooking.)
• Vegetarian? Use veggie broth and veggie dumplings. Boom—instantly plant-based.
• Want it creamy? Add a splash of coconut milk at the end for a silky, slightly sweet twist.
• No ginger? Skip it. Or swap for a pinch of ground ginger—won’t be the same, but hey, life isn’t perfect.

FAQs

1. Can I use homemade dumplings?

Sure… but if you have the time and patience for that, you’re probably not reading an “easy” recipe.

2. Can I use wontons instead of potstickers?

Absolutely. They’re basically cousins. Wontons just have better PR in soup form.

3. Do I need to thaw the dumplings first?

Nope. Straight from the freezer to the pot. We’re keeping it lazy here.

4. Can I meal prep this?

Sort of. Make the broth and veggies ahead, but cook the dumplings fresh so they don’t turn into dumpling oatmeal.

5. How spicy can I make it?

As spicy as your taste buds (and stomach lining) can handle. Chili flakes, chili paste, or that one hot sauce you bought on vacation and never used—go wild.

6. Can I freeze leftovers?

Technically yes, but dumplings get weird when frozen after cooking. Just eat it now and call it “self-care.”

Related Recipe:

• Creamy Beef Bowtie Pasta Alfredo | Recipe
• Garlic Butter Steak Parmesan Rigatoni Recipe
• Protein-Packed Steak & Shrimp Stir-Fry Recipe

Final Thoughts

There you have it—Easy Asian Dumpling Potsticker Soup. Fast, comforting, and almost impossible to mess up. You can whip it up on a Tuesday night, serve it to friends without breaking a sweat, or eat it alone in your pajamas while watching Netflix.