This potsticker soup has been my weeknight lifesaver for years. I first assembled these flavors on a rainy evening when I had a package of frozen dumplings and a fridge full of odds and ends; the result was so comforting that it immediately became a go-to for cold nights and hurried dinners. The soup is all about balance: a clear, savory broth perfumed with fresh ginger and garlic, tender dumplings that soak up flavor, and bright greens for freshness. Every spoonful delivers soft, pillowy dumplings, warm broth, and a hint of sesame oil that makes it feel just a little indulgent.

I discovered this combination during a late winter week when time and energy were scarce but appetite was high. It was the kind of dish that gathered the household — bowls were passed around, and the quiet clink of spoons was the only sound. What I love most is how adaptable it is: use pork or chicken dumplings, swap spinach for bok choy, or boost the heat with a drizzle of chili oil. It’s a small, reliable comfort that comes together quickly and tastes far more thoughtful than the time investment suggests.

Ingredients

• 1 package (12 oz) pork or chicken dumplings: I prefer store-bought dumplings from the refrigerated or frozen section; brands like Trader Joe's or local Asian markets offer sturdy wrappers that hold up in soup. If fresh, use the same weight and increase cooking time slightly for fully chilled dumplings.
• 4 cups low-sodium chicken broth: Low-sodium lets you control the salt level. Use boxed or homemade broth; organic or bone broth adds body if you prefer a richer mouthfeel.
• 1 tablespoon fresh ginger, grated: Fresh ginger gives a bright, warming note. Avoid powdered ginger here — the fresh root is fragrant and livelier.
• 3 garlic cloves, minced: Fresh garlic provides rounded savory depth. If you like, gently smash and mince for more even distribution.
• 2 green onions, chopped (for garnish): Use both white and green parts; the greens add color and a mild oniony crunch at the end.
• 2 cups fresh spinach or bok choy: Spinach wilts quickly and blends into the broth; baby bok choy adds texture and a slightly peppery bite. Trim tougher stems if using mature bok choy.
• 2 tablespoons soy sauce: Regular or low-sodium soy sauce works; add to taste. For a gluten-free option, use tamari.
• 1 teaspoon sesame oil: Toasted sesame oil is used as a finishing touch — a little goes a long way to lift the flavors.

Instructions

Gather ingredients and prep: Measure out the chicken broth, grate the ginger, mince the garlic, chop the green onions, and rinse the greens. Having everything ready shortens the cooking time and prevents overcooking the dumplings or greens. Sauté aromatics: In a large pot set over medium heat, add a small splash (about 1 tablespoon) of neutral oil. Add the minced garlic and grated ginger and sauté for roughly 45–60 seconds, stirring constantly until fragrant but not browned. Browning will turn the aromatics bitter; watch for a light, glossy sheen and an immediate aroma. Add broth and bring to a gentle boil: Pour in 4 cups of low-sodium chicken broth and increase heat to bring the liquid to a gentle boil. Taste the broth and adjust seasoning early — you can always add soy sauce later, but you cannot remove it once added. Cook the dumplings: Carefully add the 12 oz package of dumplings to the simmering broth. For frozen dumplings, simmer for 6–8 minutes until cooked through and floating; for refrigerated dumplings, 4–6 minutes is usually sufficient. Check one dumpling by cutting it open to ensure the center is hot and the filling is fully cooked (no raw meat color). Wilt the greens and finish: Stir in 2 cups of fresh spinach or sliced bok choy and 2 tablespoons soy sauce. Cook 2–3 minutes until the greens are just wilted. Remove from heat and drizzle 1 teaspoon of toasted sesame oil to finish; this preserves the aroma of the sesame oil without cooking it away. Serve: Ladle the soup into bowls, making sure each bowl gets several dumplings, broth, and greens. Garnish with chopped green onions and, if desired, a sprinkle of toasted sesame seeds or a dash of chili oil for heat.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. If you know you’ll have leftovers, remove dumplings from the soup and store them separately from the broth to preserve wrapper texture. To reheat, warm the broth to a simmer and add refrigerated dumplings for 1–2 minutes until heated through; add fresh greens at the last minute so they don’t become limp. For freezing, place uncooked dumplings in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months — cook directly from frozen in boiling broth, adding an extra 2–3 minutes.

Ingredient Substitutions

For a gluten-free version, use tamari and gluten-free dumplings (or make wrappers with rice flour if you’re adventurous). To make it vegetarian, substitute vegetable broth and use mushroom or tofu dumplings; add a splash of mushroom soy for umami. If you want more heat, stir in 1/2 to 1 teaspoon chili oil or a spoonful of gochujang dissolved into the broth. For a lighter option, use only 3 cups broth and add a cup of water or a light dashi for a subtler base. When substituting proteins, adjust cooking times: pre-cooked dumplings need only warming, while frozen dumplings follow the longer timing noted earlier.

Serving Suggestions

Serve with steamed jasmine rice or a simple cucumber salad for a balanced meal. Garnishes like toasted sesame seeds, chili crisp, or a wedge of lime complement the broth. For a heartier bowl, add soft-cooked ramen or udon noodles, or throw in sliced shiitake mushrooms when simmering the broth for extra depth. Present bowls with a small dish of soy sauce and a few slices of fresh chili for guests who like added seasoning.

Cultural Background

Potstickers and dumplings have deep roots across East Asia, with variations in China, Japan, and Korea. The idea of simmering dumplings in broth to make a simple soup is a natural extension of dumpling culture — combining the comforting starch and seasoned filling with a light, restorative liquid. In many households, dumpling soup is associated with family gatherings and winter holidays because dumplings are easily shared and symbolize togetherness. This recipe draws on those traditions while keeping the method approachable for home cooks.

Seasonal Adaptations

In spring, add a handful of pea shoots or thinly sliced asparagus for brightness. In summer, lighten the broth with more citrusy elements like a squeeze of lime and fresh cilantro. During fall and winter, bolster the soup with root vegetables like thinly sliced carrots or add a spoonful of miso for extra warmth. For holiday gatherings, double the dumplings and serve the soup as a communal starter to keep guests warm and satisfied before a main course.

Meal Prep Tips

Prep the aromatics and greens the night before: store grated ginger and minced garlic in small airtight containers in the fridge, and wash and spin dry the greens. If you plan to meal-prep, freeze dumplings in a single layer and pull out the number you need each day. Cook the broth ahead and refrigerate; when ready to eat, reheat to simmer and finish with dumplings and greens for a fresh bowl in under 10 minutes. Use BPA-free containers for storage and label with dates to track freshness.

At the end of the day, this potsticker soup is comfort in a bowl: quick to make, easy to customize, and reliably warming. Share it with friends or tuck into a solo bowl — either way, it’s meant to be enjoyed hot, simple, and shared.