This potsticker soup is unbelievably simple and comes together in about 20 minutes.
Warm, comforting and satisfying, this soup is one of those meals that feels like more effort than it actually is.
I was craving a wonton soup recently but didn’t have wonton wrappers or squash on hand. What I did have, however, was a stash of frozen potstickers — which I always keep around. Instead of making wontons from scratch I tossed the frozen potstickers into a fragrant broth and it was a total win.
Potstickers are slightly larger than homemade wontons and the filling often has more texture, so the soup feels heartier and more filling. The base of the recipe is a quick sauté of shiitake mushrooms with garlic and ginger. That aroma alone makes the kitchen smell amazing and establishes the main layer of flavor.
The broth is simply chicken or vegetable stock, a little soy sauce, and toasted sesame oil, plus sliced green onions for brightness. Once your broth is seasoned and simmering, add the frozen potstickers and cook according to the package directions — usually just a few minutes until heated through.
You can easily adjust the seasoning to taste. I often top my bowls with a sprinkle of furikake seasoning for a punch of umami and texture, but extra scallions, a drizzle of sesame oil, or more soy sauce all work well.
This recipe is flexible: use chicken, pork or vegetable potstickers, whichever stock you have on hand, and add any leftover vegetables you want — shredded carrots, a handful of spinach, or other quick-cooking greens will bulk it up nicely.
Below is the full recipe. It’s quick, customizable and now a permanent part of my rotation.
Embarrassingly Easy Potsticker Soup
Embarrassingly Easy Potsticker Soup
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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
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Heat the olive oil in a stock pot over medium-low heat. Add the garlic, ginger and mushrooms. Cook, stirring, until the mushrooms soften, about 3 to 4 minutes. Season with a pinch of salt and pepper.
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Pour in the stock, water, sesame oil and soy sauce. Bring to a simmer and taste the broth. Add more salt if needed to reach your preferred level of savory flavor.
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When the broth is simmering, add the frozen potstickers. Cook for about 3 minutes, or longer if the package directs, until the potstickers are cooked through.
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Serve immediately with extra scallions, additional soy sauce or sesame oil, and a sprinkle of furikake if desired.
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Note: leftovers are best within 24 hours; potstickers can begin to break down in the fridge, so this isn’t an ideal make-ahead meal.
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Love an easy go-to.