When chilly weather calls for something cozy and satisfying, this Potsticker Soup with Ginger and Sesame is the perfect solution.
Combining tender potstickers simmered in a fragrant broth infused with garlic, ginger, and sesame, this soup is both hearty and refreshing.
It’s a quick, one-pot meal that’s easy to prepare and packed with vibrant flavors.
Why I Love This Recipe
Simple, one-pot comfort meal ready in under 30 minutes
Rich, aromatic broth with fresh ginger and garlic
Versatile: customizable with vegetables and spice levels
Perfect for using frozen potstickers with minimal prep
Great as a light meal or starter
What You’ll Need (Ingredient Highlights)
Frozen potstickers — Store-bought or homemade, the star of the soup.
Chicken or vegetable broth — The savory base of the soup.
Sesame oil, soy sauce, garlic, and ginger — Build a deep, aromatic flavor.
Fresh green onions — For bright garnish and crunch.
Optional mushrooms and greens — Add texture and nutrition.
Rice vinegar and chili oil — Optional accents for acidity and heat.
Pro Tips Before You Start
Use fresh ginger and garlic to maximize aroma.
Simmer broth gently to meld flavors without overpowering.
Add vegetables last to maintain their color and texture.
Adjust chili oil carefully for desired spiciness.
Serve immediately for best flavor and texture.
How to Make Potsticker Soup with Ginger and Sesame
Step 1: Prepare the Broth
Heat sesame oil in a large pot over medium heat.
Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
Pour in chicken or vegetable broth, soy sauce, and optional rice vinegar.
Let simmer for 5–10 minutes to build flavor.
Step 2: Cook Potstickers and Vegetables
Add frozen potstickers to the simmering broth.
Cook for 5–7 minutes until heated through and tender.
In the last few minutes, stir in optional mushrooms and spinach or bok choy.
Step 3: Season the Soup
Taste and adjust seasoning with salt, pepper, and optional chili oil or red pepper flakes for heat.
Remove from heat.
Step 4: Serve and Garnish
Ladle soup into bowls, ensuring an even mix of broth, potstickers, and vegetables.
Garnish with chopped green onions and a drizzle of sesame oil for extra flavor.
What to Serve It With
Steamed jasmine or brown rice for a filling meal
Light Asian-style salads or pickled vegetables
Crispy spring rolls or dumplings as sides
Hot tea or sake to complement the flavors
Fresh fruit or sorbet to finish the meal
Variations / Substitutions
Use homemade potstickers with preferred fillings for freshness
Substitute bok choy with napa cabbage or kale
Add tofu cubes for extra protein in vegetarian versions
Swap chicken broth for mushroom broth for a richer flavor
Adjust spice level by adding fresh chili slices or more chili oil
Storage & Leftovers
Store leftover soup in an airtight container in the refrigerator for up to 2 days.
Reheat gently on the stovetop, adding extra broth if needed.
Potstickers may become softer after reheating; for best texture, enjoy fresh.
FAQs
Can I use fresh potstickers?
Yes, reduce cooking time slightly since fresh potstickers cook faster.
Is this recipe vegetarian?
Use vegetable broth and vegetarian potstickers to make it fully vegetarian.
Can I freeze leftover soup?
Not recommended, as potstickers may lose texture upon thawing.
How spicy is this soup?
Mild by default; add chili oil or red pepper flakes to increase heat.
Can I prepare the broth in advance?
Yes, broth can be made ahead and reheated before adding potstickers.
What dipping sauces go well with this soup?
Soy sauce, chili garlic sauce, or sesame dipping sauce complement the flavors.
Can I use other types of dumplings?
Yes, gyoza or wontons can be substituted.
Final Thoughts
This Potsticker Soup with Ginger and Sesame is a comforting, flavorful meal that’s easy to make and perfect for any season.
The tender potstickers soak up the fragrant broth while fresh vegetables add texture and nutrition.
It’s a go-to recipe for busy nights or whenever you need a warm, satisfying bowl.
Potsticker Soup with Ginger & Sesame
Ingredients
- 12 –15 frozen potstickers
- 4 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons grated ginger
- 2 cloves garlic minced
- 2 –3 green onions chopped (for garnish)
- ½ cup sliced mushrooms optional
- ½ cup spinach or bok choy optional
- 1 tablespoon rice vinegar optional
- Salt and pepper to taste
- 1 teaspoon chili oil or red pepper flakes optional
Instructions
- Heat sesame oil in a pot over medium heat.
- Sauté garlic and ginger for 1 minute.
- Add broth, soy sauce, and rice vinegar; simmer 5–10 minutes.
- Add frozen potstickers; cook 5–7 minutes.
- Add mushrooms and greens in last minutes.
- Season with salt, pepper, and chili oil. Remove from heat.
- See full steps with tips & photos → https://p4pd.org/potsticker-soup-with-ginger-and-sesame/
Notes
- Use any variety of frozen potstickers—pork, chicken, or veggie all work well.
- If you like a spicier broth, stir in chili garlic sauce or sriracha before serving.
