Easy Asian Dumpling Potsticker Soup – Cozy Comfort in a Bowl

This Easy Dumpling Soup is a warm, comforting one‑pot meal that comes together in about 20 minutes. With aromatic broth, garlic, ginger, vegetables, and your favorite frozen dumplings, it’s simple yet deeply satisfying.

Why You’ll Love This Recipe

• Ready in under 30 minutes

• Minimal hands‑on cooking — just sauté, simmer, and add dumplings

• Versatile — you can use chicken or vegetable stock, swap dumplings, or add extra veggies

• Comforting and light — perfect for a chilly evening

• One‑pot cleanup

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon toasted sesame oil

• 4 garlic cloves, minced

• 2 tablespoons minced peeled fresh ginger

• 6 cups chicken stock (or vegetable stock for vegetarian/vegan)

• 3 tablespoons low sodium soy sauce

• 4 green onions, white and green parts, thinly sliced (plus extra for garnish)

• 2 large carrots, peeled and julienned (or about 1 cup shredded)

• 1 (1½ pound) bag frozen dumplings (potstickers or mini dumplings)

• 3 cups fresh spinach

• Sea salt, to taste

• 1 teaspoon sesame seeds (optional garnish)

directions

1. In a large pot over medium heat, warm the sesame oil. Add the minced garlic and ginger. Cook, stirring often, until fragrant, about 3 minutes.

2. Pour in the stock, soy sauce, sliced green onions, and carrots. Bring to a boil over high heat.

3. Reduce the heat to medium‑low. Let the mixture simmer for about 5 minutes, stirring occasionally, until the carrots soften.

4. Gently add the frozen dumplings into the pot. Bring back to a boil over high heat. Stir occasionally and cook until the dumplings are cooked through, about 4 minutes (time may vary depending on dumpling size and type).

5. Remove from heat. Stir in the spinach, letting it wilt for about 1–2 minutes.

6. Season with sea salt to taste.

7. Serve portions into bowls, and garnish with additional green onion slices and sesame seeds if desired.

Servings and timing

• Serves: 6

• Prep time: 5 minutes

• Cook time: 15 minutes

• Total time: 20 minutes

Variations

• Vegetarian / Vegan: Use vegetable stock and plant‑based or vegetable dumplings.

• Extra Protein: Add cooked shredded chicken, tofu cubes, or shrimp along with the dumplings.

• More Veggies: Toss in sliced mushrooms, bok choy, snap peas, or zucchini.

• Spicy Kick: Stir in chili garlic sauce, sambal oelek, or Sriracha.

• Noodle Version: Reduce dumplings slightly and add cooked noodles (like udon or ramen) just before serving.

• Flavored Oil Swap: If you don’t have sesame oil or want variation, use a mild neutral oil (like vegetable or canola) and add a dash of sesame seeds or sesame flavor later.

storage/reheating

• Storage: Let the soup cool completely, then transfer to airtight containers. Refrigerate for up to 3–4 days.

• Freezing: You can freeze the soup (dumplings included) in freezer‑safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

• Reheating: Warm gently on the stovetop over low to medium heat until heated through. Avoid rapid boiling to preserve the dumpling texture. If the broth has thickened, add a splash of water or stock.

FAQs

1. Can I use homemade dumplings instead of frozen?

Yes — just adjust cooking time. Add them in step 4, and cook until they float and are fully cooked (check your dumpling recipe’s guidance).

2. Do I need to thaw the frozen dumplings before cooking?

No need. They can go directly from frozen into the simmering broth.

3. What can I substitute for sesame oil?

You can use olive oil, vegetable oil, or any neutral‐flavored cooking oil. You’ll lose the nutty flavor from sesame, but the soup will still taste good.

4. How do I make this gluten‑free?

Use gluten‑free dumplings and replace soy sauce with a gluten‑free tamari or coconut aminos.

5. Can I make this soup ahead of time?

You can partially prepare the broth and vegetables in advance, but wait to add dumplings and spinach until just before serving for best texture.

6. How do I know when the dumplings are cooked through?

They should float and the filling should be hot all the way through. You can cut one open to check for doneness.

7. Can I skip the spinach?

Yes — you can omit it or replace with another quick‑cooking green like baby bok choy or kale.

8. Is this soup spicy?

Not by default, but you can easily add heat with chili garlic sauce, red pepper flakes, or Sriracha.

9. Can I add noodles to make it more filling?

Yes — but you may want to reduce dumplings slightly so it’s not too heavy. Add cooked noodles just before serving.

10. What side dishes go well with this soup?

Serve with steamed rice, crusty bread, Asian salad, or spring rolls for a fuller meal.

Conclusion

This Easy Dumpling Soup is a go‑to comfort recipe when you want something fast, flavorful, and fuss‑free. With minimal prep and maximal satisfaction, it’s perfect for busy weeknights or cozy meals at home. Try a variation or two to make it your own, and enjoy every warm, broth‑filled spoonful.