This Easy Spicy Potsticker Soup is my absolute go-to when I need a warm, comforting, and incredibly flavorful meal in a hurry! It features store-bought frozen potstickers (or wontons/dumplings) simmered in a savory broth packed with fresh ginger, garlic, carrots, and green onions, with an optional spicy kick. I love how quickly this Spicy Potsticker Soup comes together – pick up a package of frozen potstickers, and you’re halfway to a delicious dinner! It’s loaded with flavor and good-for-you ingredients, making it a perfect weeknight staple.
Why You’ll Love This Spicy Potsticker Soup
- Quick and Easy: Uses frozen potstickers for a super speedy preparation – perfect for busy nights!
- Flavorful Broth: The combination of garlic, ginger, soy sauce, and broth creates a savory and aromatic base.
- Comforting and Satisfying: Warm soup with tender dumplings is pure comfort food.
- Customizable Heat: Easily adjust the spiciness by adding chili flakes or chili crisp oil.
- Versatile: Works great with potstickers, wontons, or dumplings.
Ingredients for Spicy Potsticker Soup
Here’s what you’ll need to make this easy and flavorful soup. The full list with measurements is in the recipe card below.
Soup Base
- Vegetable oil (Oil)
- Julienned carrots (Vegetable)
- Garlic cloves, minced (Aromatic)
- Fresh ginger, grated (Aromatic)
- Low sodium soy sauce (Condiment)
- Low sodium vegetable broth (Liquid)
Potstickers & Finishings
- Frozen potstickers (or wontons or dumplings) (Dumplings)
- Green onions, thinly sliced (Vegetable)
Optional Garnishes
- Toasted sesame seeds (Seeds)
- Sesame oil (Flavoring)
- Chili crisp oil (Condiment)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the simplicity of this Spicy Potsticker Soup, but here are some delicious variations:
- Add More Veggies: Toss in some sliced mushrooms, bok choy, spinach, or shelled edamame during the last few minutes of simmering.
- Different Broth: Use chicken broth or mushroom broth instead of vegetable broth.
- Add Protein: Include some shredded cooked chicken or tofu along with the potstickers.
- Make it Creamy: Stir in a splash of coconut milk for a richer, creamier broth.
- Extra Heat: Add sriracha or gochujang to the broth along with the soy sauce for more spice.
How to Make Spicy Potsticker Soup
Let me show you how incredibly easy it is to make this Spicy Potsticker Soup:
Sauté Aromatics and Carrots
- I add the vegetable oil along with the julienned carrots, minced garlic, and grated ginger to a heavy-bottomed pot or Dutch oven.
- Over medium heat, I stir and cook the vegetables for 3-5 minutes, or until the carrots are just tender and the garlic and ginger are fragrant.
Build the Broth
- Next, I add in the low sodium soy sauce and the low sodium vegetable stock.
- I stir everything together and allow the soup base to come to a low boil.
Cook the Potstickers
- Once the soup starts to boil, I carefully add the frozen potstickers.
- I stir well but gently to keep them from sticking together or to the bottom of the pot.
- I cook according to the potsticker package instructions – they are usually fully cooked and heated through in about 3-5 minutes.
Finish and Garnish
- Lastly, I add in the thinly sliced green onions. I give it a stir and turn off the heat.
- I ladle the Spicy Potsticker Soup into bowls.
- I garnish with the optional toasted sesame seeds, a drizzle of sesame oil, and some chili crisp oil if I want that extra spicy kick.
Tips and Tricks for the BEST Potsticker Soup
Here are my secrets for making this soup truly exceptional:
- Use Frozen Potstickers: This is designed as a shortcut recipe, making it super fast. Use your favorite brand and flavor!
- Don’t Overcook Potstickers: Follow the package directions; most frozen potstickers cook very quickly in simmering broth. Overcooking can make them fall apart.
- Fresh Ginger and Garlic: These provide the best aromatic base for the soup broth.
- Adjust Soy Sauce: Use low-sodium soy sauce to better control the saltiness, as potstickers themselves can be salty. Taste and add more if needed.
- Garnish Generously: The optional garnishes like sesame oil, sesame seeds, and chili crisp oil add significant flavor and texture.
How to Serve
This Spicy Potsticker Soup is a satisfying meal on its own! Serve it hot, straight from the pot. It’s perfect for:
- Quick Weeknight Dinners: When you need something fast and comforting.
- Easy Lunches: A flavorful and satisfying lunch option.
- Chilly Evenings: A warming and delicious soup to cozy up with.
Make Ahead and Storage
While best enjoyed fresh (especially the potstickers), you can make the broth base (without potstickers and green onions) ahead of time and store it in the refrigerator for up to 3 days. Reheat the broth and cook the potstickers just before serving. Store leftover soup in the refrigerator for 1-2 days, noting that the potstickers may soften considerably upon reheating.
FAQs about Spicy Potsticker Soup
- Can I use fresh potstickers/dumplings?
- Yes, but fresh dumplings often require a longer cooking time than frozen ones. Adjust the simmering time accordingly.
- Is this soup very spicy?
- The spice level depends entirely on whether you add optional chili flakes or chili crisp oil. As written without those, it’s savory and flavorful, not particularly spicy. Add heat to your preference!
- Can I make this gluten-free?
- Yes! Use gluten-free potstickers (often found in specialty stores or Asian markets) and substitute tamari for the soy sauce. Ensure your broth is also certified gluten-free.
Enjoy this quick, easy, flavorful, and incredibly comforting Spicy Potsticker Soup! It’s a perfect way to get a delicious meal on the table fast.
Print
Spicy Potsticker Soup
- Prep Time: 20 minutes
- Cook Time: 20minutes
- Total Time: 40 minutes
- Yield: 8 1x
- Category: Main Course, Soup
- Cuisine: Asian ,North American
Description
Pick up a package of frozen potstickers, wontons, or dumplings from your local grocery store and cook them in a savoury broth to make the most deliciously wonderful Spicy Potsticker Soup. Loaded with green onions, garlic, ginger, and carrots, this soup is good for you too!
Ingredients
- 1 tablespoon vegetable oil
- 1 cup julienned carrots (cut into thin matchsticks)
- 4 cloves garlic, minced
- 3 tablespoons fresh ginger, grated
- 6 tablespoons low-sodium soy sauce
- 10 cups low-sodium vegetable broth
- 2 pounds frozen potstickers (can substitute with frozen wontons or dumplings)
- 1/4 cup green onions (scallions), thinly sliced
Optional Garnishes:
- Toasted sesame seeds
- Toasted sesame oil
- Chili crisp oil (for spice)
Instructions
- Sauté Aromatics & Carrots: Add the vegetable oil, julienned carrots, minced garlic, and grated ginger to a large heavy-bottomed pot or Dutch oven. Cook over medium heat, stirring frequently, for 3-5 minutes, or until the carrots are just tender-crisp and the garlic/ginger are fragrant.
- Add Liquids: Pour in the low-sodium soy sauce and low-sodium vegetable broth. Stir well.
- Bring to Boil: Increase the heat and bring the soup base to a low boil.
- Cook Potstickers: Once the soup is boiling, carefully add the frozen potstickers. Stir gently to prevent them from sticking together. Cook according to the potsticker package instructions (usually about 3-5 minutes, or until they are heated through and float).
- Add Green Onions: Stir in the thinly sliced green onions. Turn off the heat.
- Serve: Ladle the soup and potstickers into bowls. Garnish with optional toasted sesame seeds, a drizzle of toasted sesame oil, and chili crisp oil (for spice), if desired. Serve immediately.
Notes
- Potstickers/Wontons/Dumplings: Use your favorite type of frozen potstickers, wontons, or dumplings (pork, chicken, vegetable, etc.). Cook time may vary slightly based on the type and size.
- Broth: Low-sodium vegetable broth keeps it vegetarian-friendly, but low-sodium chicken broth can also be used.
- Spice Level: This soup itself isn’t inherently spicy unless your potstickers are. The “spicy” element comes primarily from the optional chili crisp oil garnish. Add as much or as little as you like.
- Vegetables: Feel free to add other vegetables like sliced mushrooms, baby bok choy, or spinach during the last few minutes of cooking.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The potstickers may soften upon reheating. Reheat gently on the stovetop.