Vegetarian Potsticker Dumpling Soup Recipe

Introduction

This comforting potsticker soup combines tender dumplings with a flavorful, aromatic broth. It’s a quick and easy meal perfect for chilly days or whenever you crave something warm and satisfying. Plus, it’s versatile enough to suit vegetarian diets.

Ingredients

• 12–15 frozen potstickers (store-bought or homemade)
• 4 cups chicken broth (or vegetable broth for vegetarian option)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons grated ginger
• 2 cloves garlic, minced
• 1/2 cup sliced mushrooms
• 1/2 cup spinach or bok choy
• 2–3 green onions, chopped (for garnish)
• 1 tablespoon rice vinegar (optional)
• Salt and pepper to taste
• 1 teaspoon chili oil or red pepper flakes (optional)

Instructions

1. Step 1: Heat sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until aromatic and just starting to soften.
2. Step 2: Pour in the chicken or vegetable broth, soy sauce, and rice vinegar if using. Bring the mixture to a gentle simmer and cook for 5 to 10 minutes to allow the flavors to blend.
3. Step 3: Carefully add the frozen potstickers to the simmering broth. Cook for 5–7 minutes until they are heated through and tender.
4. Step 4: Stir in the mushrooms and spinach or bok choy during the last 2–3 minutes of cooking to let them soften.
5. Step 5: Taste the broth and season with salt, pepper, and chili oil or red pepper flakes if you want some heat. Remove the pot from the heat.
6. Step 6: Ladle the soup into bowls, ensuring each serving has broth, potstickers, and vegetables. Garnish with chopped green onions and an extra drizzle of sesame oil if desired.

Tips & Variations

• Use vegetable broth and check potstickers for vegetarian fillings to keep the soup meat-free.
• Add other quick-cooking vegetables like shredded carrots or snap peas for extra color and nutrition.
• If you prefer a thicker broth, stir in a slurry of cornstarch and water during the simmering stage.
• For a gluten-free option, choose gluten-free soy sauce and potstickers.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently on the stove to avoid overcooking the potstickers. The dumplings taste best fresh, as they may become softer after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potstickers instead of frozen?

Yes, fresh potstickers can be used. They will cook more quickly in the simmering broth—usually 3 to 5 minutes is enough. Keep an eye on them to avoid overcooking.

Can I make this soup vegan?

Absolutely! Substitute vegetable broth for chicken broth and use vegetarian or vegan potstickers. Skip any garnishes like sesame oil that may not be vegan-friendly or check the label to be sure.

Vegetarian Potsticker Dumpling Soup Recipe

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4.8 from 50 reviews

This comforting potsticker soup is a quick and flavorful meal, combining tender dumplings with a savory broth enhanced by garlic, ginger, and soy sauce. Perfect for a cozy dinner, it features vegetables like mushrooms and spinach, and is easily adaptable to vegetarian diets by using vegetable broth.

• Author: mia
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

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Broth and Seasoning

• 4 cups chicken broth (or vegetable broth for vegetarian option)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons grated ginger
• 2 cloves garlic, minced
• 1 tablespoon rice vinegar (optional)
• Salt and pepper to taste
• 1 teaspoon chili oil or red pepper flakes (optional)

Soup Components

• 12–15 frozen potstickers (store-bought or homemade)
• 1/2 cup sliced mushrooms
• 1/2 cup spinach or bok choy
• 2–3 green onions, chopped (for garnish)

Instructions

1. Prepare the Broth: Heat sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until aromatic and just starting to soften.
2. Add Liquids and Simmer: Pour in the chicken or vegetable broth, soy sauce, and optional rice vinegar. Bring the mixture to a gentle simmer and cook for 5 to 10 minutes to allow the flavors to meld.
3. Cook the Potstickers: Carefully add the frozen potstickers to the simmering broth. Cook for 5 to 7 minutes until the potstickers are fully heated through and tender.
4. Add Vegetables: Stir in the sliced mushrooms or spinach during the last 2 to 3 minutes of cooking, letting them wilt or soften within the hot broth.
5. Season the Soup: Taste the broth and adjust seasoning with salt, pepper, and optional chili oil or red pepper flakes to add heat, if desired. Remove the pot from heat once properly seasoned.
6. Serve and Garnish: Ladle the hot soup into bowls, ensuring a balanced mix of broth, dumplings, and vegetables. Garnish with chopped green onions and an optional drizzle of sesame oil for extra aroma and richness.

Notes

• Use vegetable broth to keep this recipe vegetarian.
• Chili oil or red pepper flakes add a spicy kick but can be omitted for a milder flavor.
• Fresh or frozen vegetables can be used based on availability.
• Potstickers can be store-bought or homemade depending on preference and time.
• This soup can be customized by adding other vegetables like carrots or snap peas.

Keywords: potsticker soup, dumpling soup, vegetarian soup, Asian soup, quick soup recipe, comforting soup