Can I use fresh dumplings instead of frozen?

Yes, you can use fresh dumplings instead of frozen ones. However, adjust the cooking time to ensure the dumplings are fully cooked through. Fresh dumplings usually require less time, so keep an eye on their doneness while simmering in the broth.

What other vegetables can I add?

Feel free to be creative with the vegetables in your Easy Asian Dumpling Potsticker Soup. Ingredients like mushrooms, snow peas, or even zucchini can add variety, flavor, and color to the dish. Just be sure to adjust the cooking time as necessary.

How can I store leftovers?

Leftover soup can be stored in an airtight container in your refrigerator for up to three days. If you anticipate leftovers, consider cooking the dumplings separately and adding them in fresh each time to maintain texture.

Is this soup gluten-free?

To make this soup gluten-free, substitute regular soy sauce with a gluten-free variety, and ensure the dumplings are also gluten-free. Many brands offer gluten-free potstickers, or you can make your own from scratch.

Can I meal prep this soup for later?

Yes, this soup is excellent for meal prep! Just store the broth and vegetables together and keep the dumplings separate until you’re ready to enjoy. This ensures everything stays fresh and prevents sogginess.

Easy Asian Dumpling Potsticker Soup

Ingredients

Scale

2–3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon sesame oil
6 cups low-sodium chicken or vegetable broth
1–2 tablespoons soy sauce
1 teaspoon rice vinegar or chili paste (optional)
12–16 frozen dumplings or potstickers
2 carrots, thinly sliced
1–2 cups bok choy, chopped
Optional toppings: scallions, chili oil, sesame seeds, lime wedge, egg

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Instructions

Heat sesame oil in a large pot over medium heat.
Add minced garlic and grated ginger; sauté for 30–60 seconds until fragrant.
Pour in broth and soy sauce; sprinkle in rice vinegar or chili paste. Bring to a gentle simmer.
Gently add frozen dumplings to the boiling broth; simmer for 5–7 minutes or until they float.
Add sliced carrots and bok choy; simmer for another 3–4 minutes until veggies are tender.
If desired, crack an egg in and stir gently to create ribbons before serving.
Ladle soup into bowls and garnish with toppings as desired.

Notes

This soup can be personalized for various dietary preferences and offers endless flavor variations. Enjoy it with steamed rice or crispy scallion pancakes.

Author: Isabella Moreno
Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Soup
Method: Stovetop
Cuisine: Asian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 4g
Sodium: 600mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 12g
Cholesterol: 70mg