One Pot 15 Minute Potsticker Soup

This good and easy one pot 15 minute potsticker soup is full of your favorite asian flavors fast – and is a hearty meal for a crowd!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

FROZEN POTSTICKER SOUP

We love the cheap, easy frozen dumplings and potstickers you can find in the grocery store's frozen aisle. Sure- they aren't the best dumplings (and it is pretty easy to make your own), but they are a great, filling option when we need something fast.

Making dumplings quickly in a pan on a hurried weeknight can only go so far though- and sometimes we want something a little more original and filling.

Since we've had a cold for what seems like all of January, we've been craving hearty, warming soups to help ease our symptoms- and we recently knew that a good thai inspired soup full of dumplings (we happened to have a massive bag of pork potstickers on hand) would be great to perk us up.

This soup is so good and so easy- is there anything better than a hearty one-pot meal that will work to feed a crowd?

We like our soups full of lemongrass, thai basil and chili paste- we actually added more than we have in the recipe below (we adjusted the recipe to how our husband likes it, and then we mix in extra thai basil and chili paste for our own bowls after he gets his serving.)

This is a solid soup for a busy weeknight, or even for unexpected guests! We are cheating a bit by throwing in frozen potstickers, but nobody will be the wiser:).

It is so easy- check out our video below! And give it a thumbs up and follow our you tube channel for more if you like our videos!

How to Make Potsticker Soup

To make this recipe, we will use the following ingredients:

• 1 tbsp Olive Oil: Serves as the base for sautéing vegetables, enhancing their flavors. Olive oil also adds a subtle richness to the soup.
• 1 Large Onion, Diced: Provides a sweet and savory foundation, adding depth to the soup. Onions caramelize slightly when sautéed, boosting the overall umami.
• 3 Carrots, Diced: Adds natural sweetness and a pop of color. The carrots soften during cooking, creating a pleasing contrast to the tender potstickers.
• 3 Stalks Celery, Diced: Contributes a mild, earthy flavor that balances the sweetness of the carrots and onion. Celery also enhances the soup's aroma.
• 2 Stalks Baby Bok Choy, Cleaned, Chopped: Adds a mild, slightly peppery taste and vibrant green color. Bok choy provides a boost of vitamins and texture, softening beautifully in the broth.
• 1 tbsp Crushed Garlic: Brings a strong, aromatic flavor to the soup, enhancing its savory profile. Garlic also adds warmth and depth.
• ½ tbsp to 1 tbsp Chili Paste (Depending on Preference): Introduces a spicy kick and a touch of tanginess. Adjusting the amount tailors the heat level to personal taste.
• 1 Stalk Lemongrass: Infuses the broth with a bright, citrusy aroma. Lemongrass enhances the soup's freshness and complements the other ingredients.
• 16 oz Chicken Stock: Acts as the primary liquid for the soup, providing savory richness and a cohesive medium for all the flavors to meld.
• 1 lb Frozen Potstickers (Pork Preferred): The star of the dish, potstickers add a hearty, meaty component. Pork potstickers contribute a rich, umami-packed flavor, while their doughy exterior softens in the broth, offering a dumpling-like texture.

Once you've gathered your ingredients, we will use the following process:

1. Prepare the Base: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 4-5 minutes, or until the vegetables soften and the onions become translucent.
2. Add Aromatics: Stir in the crushed garlic and chili paste. Cook for 1-2 minutes, until fragrant. Add the lemongrass stalk and mix well.
3. Build the Broth: Pour in the chicken stock and water (if using), and bring the mixture to a gentle boil. Reduce the heat to a simmer and let the flavors meld for 10-15 minutes.
4. Cook the Potstickers: Add the frozen potstickers directly to the simmering broth. Stir gently to prevent them from sticking together. Cover the pot and cook according to the package instructions, usually about 5-8 minutes, or until the potstickers are fully cooked and tender.
5. Add the Bok Choy: Stir in the chopped baby bok choy during the last 2-3 minutes of cooking, allowing it to wilt slightly while retaining its vibrant green color.
6. Adjust Seasoning: Taste the soup and adjust the seasoning as needed. You can add a pinch of salt, a splash of soy sauce, or more chili paste for extra flavor.
7. Serve: Remove the lemongrass stalk before serving. Ladle the soup into bowls, ensuring each portion has a good mix of broth, vegetables, and potstickers. Optionally, garnish with sliced green onions, sesame seeds, or a drizzle of sesame oil.

Kitchen notes

Sauté Vegetables: Cook onions, carrots, and celery in oil first for depth of flavor.

Toast Aromatics: Briefly cook garlic and chili paste to enhance their aroma.

Use Quality Stock: Opt for homemade or high-quality chicken stock for a richer broth.

Prepare Lemongrass: Lightly crush the stalk for better flavor infusion; remove before serving.

Cook Potstickers Gently: Add frozen directly to broth; avoid over-stirring or overcooking.

Add Bok Choy Last: Toss in during the final minutes to retain crunch and vibrant color.

Adjust Spice: Start with less chili paste and increase to taste; balance heat with honey or coconut milk if needed.

Boost Umami: Add soy sauce, fish sauce, or sesame oil for extra depth.

Choose Potstickers Wisely: Use your favorite filling; gluten-free options work too.

Garnish Thoughtfully: Top with green onions, cilantro, sesame seeds, or fried wonton strips.

Store Smartly: Keep potstickers separate from broth when storing leftovers to prevent sogginess.

Serve Fresh: Enjoy immediately to preserve the best textures and flavors.

A few answers

Can we use fresh potstickers instead of frozen?

Yes! Fresh potstickers work perfectly. reduce the cooking time slightly to avoid overcooking them.

Can we make this soup vegetarian?

Absolutely! Substitute vegetable stock for chicken stock and use vegetable-filled potstickers. Add a splash of soy sauce or miso paste for extra umami.

What if we don't have lemongrass?

You can substitute with a few strips of lemon zest or a teaspoon of lime juice for a similar citrusy note.

How do we make it less spicy?

Reduce or omit the chili paste. You can also balance the heat with a drizzle of honey or a splash of coconut milk.

Can we add other vegetables?

Yes! Mushrooms, zucchini, spinach, or napa cabbage make great additions. Add faster-cooking vegetables (like spinach) towards the end of cooking.

How do we keep potstickers from falling apart?

Avoid over-stirring the soup after adding the potstickers, and cook them gently in simmering broth, not a rolling boil.

Can we freeze the soup?

The broth freezes well, but avoid freezing it with potstickers or bok choy, as they may become mushy when reheated. Add fresh potstickers and greens when reheating.

CAN we USE DIFFERENT DUMPLINGS?

Yes! Chicken, shrimp, or tofu potstickers work well, or try homemade dumplings for a personal touch.

How do we enhance the flavor?

Add a splash of soy sauce, fish sauce, or sesame oil for a richer flavor profile. Garnishing with green onions or cilantro also enhances freshness.

What can we serve with potsticker soup?

A side of steamed rice, a simple green salad, or crunchy egg rolls complements this soup beautifully.

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Ingredients

• 1 tbsp olive oil
• 1 large onion, diced
• 3 carrots, diced
• 3 stalks celery, diced
• 2 stalks baby bok choy, cleaned, chopped
• 1 tbsp crushed garlic
• ½ tbsp to 1 tbsp chili paste, depending on preference
• 1 stalk lemongrass
• 16 oz chicken stock
• 1 lb potstickers, frozen (we prefer pork)

Method

1. In a large soup pot, heat oil on medium high heat until shimmery.
2. Add onion, carrots, celery, and bok choy and cook on high until browned, about 7 minutes.
3. Add garlic, chili paste, and lemongrass stir well and let cook for a minute or two until fragrant.
4. Add stock and stir. Heat the mixture on stove on high so stock quickly comes to a boil.
5. Add in potstickers and cook until soft and meat filling is cooked through, 8 minutes.
6. Add the thai basil before serving and let it wilt.
7. Serve immediately.