There’s something so cozy about a bowl of hot soup, especially when it’s filled with tender potstickers, fresh ginger, and garlic.
This Garlic Ginger Potsticker Soup is one of my favorite quick dinners—flavor-packed, soul-warming, and surprisingly easy to make in just 30 minutes.
Whether you’re craving takeout or want to warm up on a chilly day, this one’s for you.
Why You’ll Love This Recipe
Quick and easy – Ready in under 30 minutes
Hearty and satisfying with potstickers as the main star
Bold flavor from fresh garlic, ginger, and soy sauce
Versatile – Use dumplings, wontons, or any frozen potstickers
Naturally dairy-free and easy to make vegetarian or vegan
What You’ll Need (Ingredient Highlights)
Frozen potstickers – The star of the soup. Choose vegetable or chicken-filled.
Fresh garlic and ginger – Essential for that bold, aromatic base.
Julienned carrots – Adds sweetness and texture.
Low sodium soy sauce – Provides salty umami depth.
Vegetable broth – Keeps it light and plant-based.
Green onions – For freshness and crunch at the end.
Sesame oil & chili crisp – Optional toppings for richness and heat.
Pro Tips Before You Start
Don’t skip sautéing the aromatics—it builds flavor fast.
Use a heavy-bottomed pot to evenly cook and prevent scorching.
Add frozen potstickers after the broth is simmering to keep them intact.
Stir gently after adding dumplings so they don’t stick or break apart.
How to Make Garlic Ginger Potsticker Soup
Step 1
In a large pot or Dutch oven, heat the oil over medium.
Add the carrots, garlic, and ginger, stirring frequently.
Cook until the carrots begin to soften and the aromatics are fragrant.
Step 2
Pour in the soy sauce and vegetable broth.
Stir well and let the soup base come to a gentle boil.
Step 3
Add the frozen potstickers. Stir gently to prevent sticking.
Cook according to package directions, usually 3–5 minutes, until they’re heated through and floating.
Step 4
Stir in the green onions, then immediately turn off the heat.
Step 5
Ladle the soup into serving bowls.
Garnish with sesame oil, sesame seeds, or chili crisp if desired. Serve hot and slurp away!
What to Serve It With
A side of steamed edamame or crispy spring rolls
Fresh cucumber salad for a cool contrast
Steamed jasmine or sticky rice for a heartier meal
Variations / Substitutions
Vegan – Make sure your potstickers are plant-based and skip the chili crisp if it contains animal products.
Spicy kick – Add a teaspoon of sriracha or more chili oil to the broth.
Protein boost – Add cubes of tofu or shredded rotisserie chicken.
No potstickers? Use frozen wontons or dumplings!
Storage & Leftovers
Fridge: Store in an airtight container for up to 3 days.
Reheat: Warm on the stove over medium heat. Add a splash of broth if needed.
Freezing is not recommended as potstickers may become soggy once thawed.
FAQs
Can I use homemade potstickers?
Yes! Just make sure they’re fully cooked before adding to the soup.
Is this soup spicy?
Only if you add chili crisp or red pepper. It’s mild by default.
Can I use chicken broth instead of vegetable broth?
Absolutely, it adds extra depth if you’re not keeping it vegetarian.
How do I make this gluten-free?
Use gluten-free soy sauce and gluten-free potstickers.
Do the potstickers fall apart in the soup?
Not if added once the broth is hot and cooked gently.
Can I prep this soup ahead?
You can prep the base, but add potstickers fresh for best texture.
Final Thoughts
This Garlic Ginger Potsticker Soup is warm, bold, and brimming with comfort.
I love how something so easy can taste like it came from a favorite restaurant.
Whether you’re serving it for lunch or dinner, it’s bound to hit the spot.
Go ahead and bookmark this one—you’ll be coming back to it again and again!
