This potsticker soup has become my go-to for chilly evenings and busy weeknights alike. I discovered it the first winter I moved into my own kitchen, when I had a single packet of frozen dumplings and a tired appetite. The simple combination of aromatic ginger and garlic, a good quality chicken broth, and bright leafy greens turned those humble store-bought dumplings into something restorative and memorable. The texture contrast of tender wrappers, savory filling, and silky broth makes each spoonful feel both comforting and elegant.

I love how quickly this comes together without sacrificing depth of flavor. It’s the kind of bowl I reach for when I want something warming but light, something that feels homemade even if several shortcuts are used. Ladling the steaming soup into bowls and topping it with snappy green onions always draws a smile at the table; there’s an everyday joy to seeing simple ingredients perform so well together. This version shines because it respects the dumplings while building a broth around them rather than overpowering them.

Ingredients

• 12-ounce package pork or chicken dumplings: I usually buy a reputable grocery brand or an artisanal brand from the freezer case. Pork offers richer flavor; chicken is lighter. Frozen dumplings cook beautifully straight from frozen—no thawing required.
• 4 cups low-sodium chicken broth: Choose a clear, flavorful store-bought broth or homemade stock. Low-sodium lets you control salt later when you add soy sauce. Brands with a clean, savory finish work best.
• 1 tablespoon fresh ginger, grated: Fresh ginger gives bright warmth. Use a microplane for fine texture that melts into the broth.
• 3 garlic cloves, minced: Fresh garlic is essential; jarred garlic lacks the same aromatic punch.
• 2 green onions, chopped: Use both the white and green parts for depth and garnish. Sprinkle on top just before serving to keep them crisp.
• 2 cups fresh spinach or bok choy: Spinach wilts quickly for a silky mouthfeel; baby bok choy brings a pleasant crunch if you prefer more texture.
• 2 tablespoons soy sauce: Adds umami and seasoning. Use reduced-sodium soy sauce if you’re watching salt.
• 1 teaspoon sesame oil: A finishing drizzle that provides nutty aroma. Use toasted sesame oil sparingly as a garnish, not for high-heat cooking.
• 1 tablespoon neutral oil (optional): Such as vegetable or canola oil for sautéing the aromatics if your pan needs lubrication.

Instructions

Gather Ingredients: Assemble everything before you turn on the heat. Measure the broth, grate the ginger, mince the garlic, chop the green onions, and rinse any greens. Having dumplings within reach speeds cooking so nothing overcooks. If dumplings are frozen, keep them on the counter for a minute while you prepare aromatics. Sauté Aromatics: Heat a large pot over medium heat and add 1 tablespoon neutral oil if needed. Add the minced garlic and grated ginger, stirring constantly for about 45 seconds to 1 minute until fragrant but not browned. The goal is to bloom their flavors; avoid letting garlic turn dark because it will become bitter. Add Broth and Bring to a Gentle Boil: Pour in 4 cups low-sodium chicken broth and raise the heat to bring it to a gentle boil. Taste the broth; because it’s low-sodium, you’ll add saltiness later with soy sauce. Keeping the boil gentle protects dumplings from tearing when they go in. Cook Dumplings: Add the dumplings to the simmering broth in a single layer where possible. If frozen, do not overcrowd—give them room to move. Simmer for 6 to 8 minutes or according to package directions, until the wrappers are tender and internal temperature reaches 165°F for chicken or 160°F for pork. Gently stir once or twice to prevent sticking. Add Greens and Season: Stir in 2 cups spinach or chopped bok choy and 2 tablespoons soy sauce. Simmer another 2 to 3 minutes until greens are wilted but still bright. Taste and adjust seasoning with more soy sauce if needed. Finish with a teaspoon of sesame oil stirred in for aroma. Serve and Garnish: Ladle into warmed bowls and scatter chopped green onions over the top. Serve immediately so dumplings stay tender and wrappers do not become too soft from sitting in hot liquid.

Storage Tips

Store leftover soup without delicate greens in an airtight container in the refrigerator for up to 3 days. Dumplings will absorb liquid and become softer over time, so if you plan to refrigerate or freeze, remove dumplings or keep broth separate. For freezing, place broth and dumplings in separate freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat slowly on the stovetop, adding fresh spinach or bok choy during the final minute of reheating to preserve color and texture.

Ingredient Substitutions

If you prefer a vegetarian option, swap vegetable broth for chicken and use vegetable-based dumplings or tofu-wrapped parcels. For gluten-free needs, look for dumplings made with rice wrappers or gluten-free brands; be sure to use gluten-free soy sauce or tamari. To deepen flavor without long cooking, add 1 teaspoon fish sauce or a splash of dry sherry to the broth. If sesame oil isn’t available, a few drops of toasted walnut oil can provide similar nutty notes.

Serving Suggestions

Serve this soup as a starter for an Asian-inspired dinner or make it the main course alongside steamed rice or a simple cucumber salad. Garnish with thinly sliced chilies or a drizzle of chili oil for heat, and offer extra soy sauce at the table for those who want more salt. For an elegant presentation, place two dumplings in the center of a shallow bowl, ladle simmering broth around them, and garnish with a scattering of green onions and a few sesame seeds.

Cultural Background

Potstickers and dumplings are beloved across many East Asian cuisines and have long been associated with communal meals and festivals. The idea of serving dumplings in broth brings together two traditions: dumplings as a filled, hand-wrapped comfort food and soup as a warming, shareable course. This adaptation echoes popular restaurant dishes that pair boiled or pan-fried dumplings with a seasoned broth—a simple, approachable way to enjoy regional flavors in a single bowl.

Seasonal Adaptations

In spring and summer, use baby spinach and add a handful of fresh herbs like cilantro or Thai basil for brightness. During colder months, swap in heartier greens such as chopped Swiss chard or use napa cabbage for a slightly sweet depth. For a festive winter version, add thinly sliced shiitake mushrooms and a splash of mirin to round out the broth and create a fuller-bodied soup for special occasions.

Meal Prep Tips

For make-ahead lunches, prepare the broth and aromatics and store them in the refrigerator. When ready to eat, bring the broth to a boil, add dumplings and greens, and finish with sesame oil and green onions. Portion into microwave-safe containers for quick reheating, adding fresh greens just before serving to avoid sogginess. Label containers with reheating instructions and use within three days for best quality.

This potsticker soup is a dependable, adaptable bowl of comfort—one that invites small improvisations while remaining easy enough for weeknight repetition. Share it with friends or keep it as your private go-to; either way, it rewards both simplicity and attention to good ingredients.