Name: Dumpling Soup (Potsticker Soup) Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 4 tsp. minced ginger; 4 green onions, white parts chopped, green parts sliced; 1 Tbsp. sesame oil; 8 cups chicken bone broth; 24 oz. dumplings; 6 cups baby spinach; soy sauce; toasted sesame oil; chili oil

Jump to Recipe

If there’s one dish that never fails to warm both heart and soul, it’s Dumpling Soup (Potsticker Soup). Each spoonful is brimming with rich flavors from ginger-infused broth, velvety baby spinach, and pillowy dumplings that soak up every bit of deliciousness. Whether you’re seeking comfort on a chilly evening or craving a quick, deeply satisfying meal, this recipe is your ticket to a cozy slurp-fest. Dumpling Soup (Potsticker Soup) deserves a permanent spot in your kitchen repertoire—let’s dive into making it unforgettable!

Dumpling Soup (Potsticker Soup) Recipe - Recipe Image

Ingredients You’ll Need

This comforting bowl comes together with a handful of humble but powerful ingredients. Each element brings its own personality, making Dumpling Soup (Potsticker Soup) vibrant in flavor, color, and texture. Here’s what you’ll need, with a few tips to make the most of every ingredient.

Minced Ginger: Fresh ginger infuses the broth with warmth and zing; don’t skimp on this fragrant foundation!
Green Onions: Divide the white and green parts: whites build flavor in the soup, greens make a bright, fresh garnish.
Sesame Oil: This aromatic oil adds a nutty finish and brings out the best in both broth and garnish.
Chicken Bone Broth: Rich and nourishing, it forms the soul of the soup and delivers deep, savory flavor.
Dumplings: Use your favorite store-bought or homemade potstickers; they puff up and soak in just the right amount of broth.
Baby Spinach: Adds a boost of color, nutrition, and a tender bite that wilts perfectly in hot broth.
Soy Sauce: Essential for seasoning; a splash at the end brings out the savory depth.
Toasted Sesame Oil: Adds an extra layer of nuttiness when drizzled as a finishing touch.
Chili Oil: For those who like a gentle kick, a little chili oil offers a joyful punch of heat.

How to Make Dumpling Soup (Potsticker Soup)

Step 1: Sauté the Aromatics

Start by heating sesame oil in a sturdy soup pot or Dutch oven over medium-high heat. Once shimmering, toss in the minced ginger and the white parts of your green onions. Let these aromatics sizzle and come alive for about a minute, releasing bold, savory scents that promise big flavor ahead. Stir them gently, being careful not to let them brown—just enough to perk up your senses.

Step 2: Add the Bone Broth and Bring to a Boil

Pour in the chicken bone broth, scraping up any flavorful bits from the bottom of your pot. Crank up the heat and let it come to a lively boil; popping the lid on can help speed things along. This is where Dumpling Soup (Potsticker Soup) starts to really come together, as the warming scent fills your kitchen.

Step 3: Cook the Dumplings

Carefully slide in the dumplings, stirring gently so they don’t clump or stick to the bottom. Let them simmer for about 2 minutes—the hot broth cooks them through while keeping the wrappers silky and delicate. This is the moment the dumplings soak up all that gingery, savory broth, becoming little pockets of joy.

Step 4: Wilt the Spinach

Still simmering, add the fresh baby spinach to the pot. In just under a minute, you’ll see it wilt into vibrant green ribbons, nestling among the dumplings. This quick addition brightens the soup and gives every bite a fresh, gardeny lift, perfectly balancing the rich flavors.

Step 5: Garnish and Serve

Ladle out generous helpings into bowls, then finish with a drizzle of toasted sesame oil, a splash of soy sauce, a few drops of chili oil, and a shower of the reserved green onion tops. This final step turns a simple pot of soup into an irresistible bowl of Dumpling Soup (Potsticker Soup) magic—every spoonful is as beautiful as it is satisfying.

How to Serve Dumpling Soup (Potsticker Soup)

Garnishes

The right garnish elevates every bowl of Dumpling Soup (Potsticker Soup). Freshly sliced green onions add crispness and color, while a swirl of toasted sesame oil deepens the aroma. If you love a little tingling heat, a few drops of chili oil do wonders—let everyone drizzle their own, so the soup’s warmth is just right for their tastes.

Side Dishes

Pair your Dumpling Soup (Potsticker Soup) with simple sides like lightly pickled cucumbers, a tangy Asian slaw, or even soft steamed buns. The soup is hearty enough to shine on its own, but these fresh and crunchy extras make for a memorable, well-rounded meal.

Creative Ways to Present

Take your soup night up a notch by serving the Dumpling Soup (Potsticker Soup) in wide, shallow bowls to show off the beautiful dumplings and emerald specks of spinach. Or, set out an interactive toppings bar with chili crisp, lime wedges, and shredded nori—guests will love personalizing their bowls and making the meal their own.

Make Ahead and Storage

Storing Leftovers

If you have leftover Dumpling Soup (Potsticker Soup), let it cool to room temperature, then store it in an airtight container in the refrigerator for up to three days. The flavors continue to meld, but the dumplings may soften slightly—still utterly delicious, with no waste in sight.

Freezing

For longer storage, freeze the soup base (without dumplings or spinach) in portions. When ready to eat, simmer the base, then add fresh dumplings and spinach for best texture. Frozen, cooked dumplings tend to get mushy upon thawing, so it’s worth the extra minute to finish the soup fresh.

Reheating

To reheat, gently warm the soup in a pot over medium heat until steaming, stirring carefully to avoid breaking apart the dumplings. If you’ve stored the soup separately, add spinach and dumplings during the last 2-4 minutes of heating to bring everything together without overcooking.

FAQs

Can I use frozen dumplings for Dumpling Soup (Potsticker Soup)?

Absolutely! Frozen dumplings are convenient and work beautifully. Just add them straight to the hot broth and cook an extra minute or two until tender and fully heated through.

What other greens can I use besides spinach?

Bok choy, napa cabbage, or even kale are great alternatives. Chop them into bite-sized pieces and add them just like you would the spinach—anything leafy and quick-cooking will work nicely in Dumpling Soup (Potsticker Soup).

Is there a vegetarian version of Dumpling Soup (Potsticker Soup)?

Definitely! Use vegetable broth instead of chicken bone broth, and pick your favorite veggie dumplings. The soup turns out just as comforting and tasty, packed with all the same aromatic goodness.

What’s the best way to make this soup spicy?

The easiest route is a splash of chili oil or a sprinkle of chili flakes at the end. You can also simmer sliced fresh chilies with the broth for extra heat; adjust to your spice level preference.

Can I make Dumpling Soup (Potsticker Soup) gluten-free?

Look for gluten-free dumplings at specialty stores and be sure to use tamari or a gluten-free soy sauce. Double-check your broth ingredients, and you’ll have a safe, slurp-worthy version for gluten-sensitive friends and family.

Final Thoughts

I can’t recommend this Dumpling Soup (Potsticker Soup) enough—it’s truly a hug in a bowl with flavors that never fail to comfort. If you haven’t made it yet, now is the perfect time to start. Grab those dumplings and let this soul-warming favorite become the next big hit in your kitchen!

Dumpling Soup (Potsticker Soup) Recipe

★★★★★

4.8 from 7 reviews

Author: Noah
Total Time: 25 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Dumpling Soup, also known as Potsticker Soup, is a comforting and flavorful dish perfect for chilly days. The savory broth combined with tender dumplings and fresh spinach creates a satisfying meal in a bowl.

Ingredients

Scale

For the soup:

4 tsp. minced ginger
4 green onions, white parts chopped, green parts sliced
1 Tbsp. sesame oil
8 cups chicken bone broth
24 oz. dumplings
6 cups baby spinach

For serving:

soy sauce
toasted sesame oil
chili oil

Instructions

Heat sesame oil: Heat sesame oil in a soup pot or Dutch oven. Add minced ginger and white parts of green onion. Sauté until fragrant, about 1 minute.
Add broth: Pour in chicken bone broth and bring to a boil, covering the pot to expedite the process.
Introduce dumplings: Stir in dumplings and cook for 2 minutes.
Incorporate spinach: Add baby spinach and cook until wilted.
Garnish and serve: Drizzle with sesame oil, chili oil, and sliced green onions before serving.