Cozy Savory Potsticker Soup Recipe Easy Dinner for Cold Nights

Name: Cozy Savory Potsticker Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 12-15 frozen potstickers (pork, chicken, or veggie); 6 cups chicken broth or vegetable broth (low-sodium preferred); 3 tablespoons soy sauce; 1 teaspoon sesame oil; 1-inch piece fresh ginger, peeled and sliced thin (or 1/4 teaspoon ground ginger); 2 garlic cloves, minced (or 1/2 teaspoon garlic powder); 3 green onions, sliced thin (white and green parts separated); 2 cups baby spinach or bok choy; 1 tablespoon rice vinegar; Optional chili flakes, to taste

Posted on January 31, 2026

Grace Allen

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The first time I made this cozy savory potsticker soup, it was one of those bone-chilling winter nights when my heating decided to take a day off. I’d just grabbed a bag of frozen potstickers from the grocery store, thinking, “Well, this’ll have to do.” Little did I know, with a few simple ingredients and a bit of patience, I was about to whip up the warmest, most comforting dinner that felt like a hug in a bowl.

Since then, this potsticker soup has become my go-to easy dinner for cold nights. It’s quick, satisfying, and hits all those savory notes that make you want to curl up with a blanket and forget about the freezing wind outside. And yes, it’s way better than just boiling potstickers and calling it a day.

After testing this recipe at least 10 times (including once with a toddler climbing on my leg), I can confidently say it’s foolproof and utterly delicious. Ready to make your kitchen smell amazing and your soul feel warm? Let’s dive in.

Why You’ll Love This Recipe

Okay, real talk—this cozy savory potsticker soup has ruined plain old takeout for me. Here’s why I keep coming back to it:

✅ Super quick to make — From prep to bowl in about 30 minutes. Perfect for when you get home late and just want something hearty without fuss.
✅ Comfort in a bowl — The broth is savory and rich but not heavy, with tender potstickers that soak up all those flavors. It’s like a warm blanket you can eat.
✅ Flexible and forgiving — Use frozen potstickers, fresh ones, or even homemade if you’re feeling ambitious. Plus, you can throw in whatever veggies you have on hand.
✅ Crowd-pleaser — I’ve made this for picky eaters and friends who claim soups bore them. Everyone ends up asking for seconds.

This soup is exactly what I crave when the temperature drops and dinner needs to feel like a little celebration of coziness. Trust me, it’s the kind of recipe that makes you look forward to chilly nights.

What Ingredients You’ll Need

Here’s what I love about this ingredient list: you probably have most of it already, and the rest is easy to find. I’ve broken them down by their role in the recipe because understanding the ‘why’ makes it way easier to cook confidently.

Frozen potstickers (about 12-15 pieces) — I usually go for pork or chicken, but veggie ones work great too. I use the kind from the freezer aisle—no need to thaw.
Chicken broth or vegetable broth (6 cups / 1.4 liters) — This is your soup’s soul. I prefer low-sodium so I can control the saltiness.
Soy sauce
Sesame oil (1 teaspoon) — Just a little drizzle for that toasty, nutty depth. Don’t skip it.
Fresh ginger
Garlic cloves
Green onions
Baby spinach or bok choy
Rice vinegar
Optional chili flakes

Fun fact: I once forgot the soy sauce and ended up with a very bland soup. Lesson learned—don’t skimp on the umami! Also, I keep frozen potstickers in my freezer for emergency dinners. Seriously, lifesaver.

Equipment Needed

You don’t need a fancy kitchen to make this cozy savory potsticker soup—I’ve done it with the basics and zero special gadgets.

Large pot or Dutch oven — Big enough to hold all the broth and potstickers comfortably. Mine’s a trusty old one from college, and it still works like a charm.
Knife and cutting board — For slicing ginger, garlic, and green onions. I keep a separate small board for aromatics to avoid mixing flavors.
Wooden spoon or ladle — For stirring and serving. I’m convinced my wooden spoon adds a little extra love.
Measuring spoons and cups — I eyeball sometimes, but measuring keeps things consistent.
Strainer or slotted spoon (optional) — Handy if you want to fish out potstickers easily when serving.

Quick tip: If you don’t have fresh ginger, using ground ginger is totally fine. I keep powdered ginger in my spice rack for days like that.

How to Make It: Step-by-Step

Prep your aromatics (5 minutes)
Slice that fresh ginger thinly and mince your garlic cloves. Slice the green onions, keeping the white and green parts separate.
Start the broth (5 minutes)
In your large pot, heat the sesame oil over medium heat. Toss in the ginger slices and white parts of the green onions. Sauté for about 2 minutes until fragrant but not browned—this wakes up the flavors.
Add garlic and liquids (3 minutes)
Stir in the minced garlic and cook for 30 seconds. Pour in the chicken or vegetable broth, soy sauce, and rice vinegar. Stir to combine.
Simmer and season (10 minutes)
Bring the broth to a gentle boil, then reduce to a simmer. Let it bubble softly for 10 minutes so those flavors meld. Taste and add a pinch of salt or more soy sauce if needed.
Add the potstickers (8-10 minutes)
Carefully drop the frozen potstickers into the simmering broth. Cover and cook for about 8 minutes, stirring gently halfway through to prevent sticking. The potstickers should be tender and cooked through.
Throw in the greens (2 minutes)
Add your baby spinach or bok choy leaves and cook for another 2 minutes until wilted but still bright green.
Serve with green onion and spice (1 minute)
Ladle the soup into bowls and sprinkle the green parts of the sliced green onions on top. Add chili flakes if you like a little heat.

Pro tip: The potstickers cook perfectly in the broth, soaking up all that savory goodness. Resist the urge to poke or open one early; patience pays off here.

My Best Tips & Techniques

Okay, here’s where I spill the secrets I’ve learned after making this cozy savory potsticker soup a million times (okay, maybe 15-ish).

Don’t skip sautéing the aromatics — Ginger and green onion whites gently cooked in sesame oil make all the difference. It’s like building a flavor foundation.
Use low-sodium broth — This gives you control over salt levels, especially since soy sauce adds saltiness too.
Be gentle with the potstickers — Stir carefully to avoid tearing them. I learned this the hard way when my soup turned into potsticker mush.
Adjust the heat to low-medium — You want a gentle simmer, not a rolling boil. Too much bubbling can break apart the potstickers.
Fresh greens are a must — They add color, nutrition, and a fresh bite that balances the savory broth.
Don’t rush the simmer — That 10-minute simmer before adding potstickers lets the broth develop deeper flavor. It’s worth the wait.

Ways to Mix It Up

Once you’ve nailed the basic cozy savory potsticker soup, you can play around with flavors and ingredients. Here are some variations I’ve tried (and loved):

Spicy Szechuan twist: Add 1 tablespoon chili garlic sauce and a splash of rice wine vinegar. Throw in some sliced bell peppers for crunch.
Miso boost: Stir in 2 tablespoons miso paste into the broth before adding potstickers. It adds a beautiful depth and umami.
Veggie overload: Add shredded carrots, mushrooms, or snap peas along with the greens. Perfect for using up veggies in your fridge.
Seafood version: Swap potstickers for shrimp dumplings or add cooked shrimp towards the end for a seafood twist.
Herbal freshening: Garnish with fresh cilantro, Thai basil, or a squeeze of lime juice for a bright finish.

Dietary modifications? Easy. Use vegetable broth for a vegetarian version and veggie potstickers. For gluten-free, there are some frozen gluten-free dumplings out there (check your local store). Just adjust soy sauce to gluten-free tamari.

Serving Ideas & Storage

This cozy savory potsticker soup shines best fresh and hot. I like to ladle it into deep bowls, sprinkle extra green onions, and maybe a few chili flakes for a little kick.

It pairs wonderfully with a simple side of steamed rice or some crunchy kimchi if you’re feeling fancy. For a lighter dinner, have it as is—it’s filling enough on its own.

Leftovers? No worries:

Refrigerator: Store soup in an airtight container for up to 3 days. Reheat gently on the stove to avoid overcooking the potstickers.
Freezer: I don’t usually freeze this soup because potstickers get a bit mushy, but you can freeze the broth separately. Just add fresh potstickers when ready to eat.
Reheating tip: Heat slowly over medium-low heat, stirring occasionally. Adding a splash of water or broth helps loosen it up.

Pro tip: If the potstickers soak up too much broth after sitting, add a little hot water when reheating to refresh the soup’s texture.

Nutritional Info & Health Benefits

Per Serving (approx.)	Amount
Calories	320
Protein	15g
Carbohydrates	35g
Fat	10g
Fiber	3g

I’m not a nutritionist, but here’s why I feel good about this cozy savory potsticker soup: the broth is hydrating and low in calories, and the potstickers provide a satisfying protein boost. Adding leafy greens like spinach or bok choy gives you a nice hit of vitamins and minerals.

Because the recipe uses natural ingredients like fresh ginger and garlic, it also offers some immune support—something I appreciate on cold nights. Just watch the sodium if you’re sensitive; using low-sodium broth and adjusting soy sauce helps keep it balanced.

Final Thoughts

So that’s my cozy savory potsticker soup, a recipe I reach for when I want quick comfort without the fuss. It’s warm, flavorful, and honestly, just plain satisfying in a way that makes you forget about the cold outside.

This recipe has become a staple in my dinner rotation, perfect for nights when I want something easy but still special. I hope you find it as comforting and delicious as I do.

Don’t be shy about making it your own—try the variations, swap in your favorite greens or add a little spice. And when you make it, please let me know how it turns out! Drop a comment below or tag me on Instagram. I love hearing your kitchen wins (and funny fails, too).

Happy cooking, and stay warm out there!

FAQs

Q: Can I use fresh potstickers instead of frozen?

A: Absolutely! Fresh potstickers work beautifully. Just reduce the cooking time slightly since they cook faster. Keep an eye on them so they don’t overcook and get mushy.

Q: What can I substitute if I don’t have sesame oil?

A: If you don’t have sesame oil, you can use a neutral oil like vegetable or canola. You’ll miss that toasty nuttiness, but the soup will still be tasty. Adding a few drops of toasted sesame seeds as garnish can help mimic the flavor.

Q: How do I know when the potstickers are done?

A: When they float to the surface and feel tender but still hold their shape, they’re done. Usually about 8-10 minutes simmering in the broth. Cut open one if you want to be sure—it should be hot and cooked through inside.

Q: Can I make this soup ahead of time?

A: You can make the broth base ahead and store it separately. Add potstickers and greens when you’re ready to eat. Potstickers get softer the longer they sit in liquid, so adding them last keeps them perfect.

Q: Is this recipe suitable for vegetarians?

A: Yes! Use vegetable broth and veggie potstickers, and skip any meat-based ingredients. Adding extra mushrooms or tofu can boost the umami and protein.

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