Asian Potsticker Soup

12 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Asian Potsticker Soup is a fragrant and comforting chicken soup with tender, filling potstickers flavored with fresh ginger, green onions, and soy sauce.

Potstickers are a classic Side Dish at many Asian restaurants. This easy Soup Recipe puts them into a simple dinner that you can make from home. No need to go out or get takeout!

Asian Potsticker Soup in pot with cabbage and carrot


This quick and easy 30-minute soup is perfect for a family-friendly weeknight dinner with a fresh flavor. The tasty broth, delicious potstickers, soy sauce, ginger, and other flavors make it the ultimate comfort food.

Chicken Potsticker Soup is a simple and nutritious meal and a classic comfort food dish. It’s similar to easy dumpling soup or wonton soup. You can serve up the Pot Sticker Soup as a full meal on its own or use it as a side for your favorite Chinese food. Try it as a warming side along with Crispy Sesame Chicken or Cashew Chicken.

Quick Pot Sticker Soup comes together in just one dutch oven or stockpot. The cook time is kept down because we use store-bought potstickers. All you have to do is heat up the frozen pot stickers. Set them to the side while the broth simmers, then add all the ingredients together and simmer a little longer for the perfect soup.



If you haven’t had potstickers before, you might be wondering what they even are. Potstickers are a kind of Chinese dumpling. They’re made with round wrappers and filled with a combination of vegetables and meat. One thing that sets them apart is that potstickers are a little more crispy than typical dumplings. They’re a traditional dish to serve for Chinese New Year.

Although this recipe calls for chicken potstickers, you can find pork potstickers, vegetable potstickers, and beef potstickers. 

Often instead of serving them in a dumpling soup, they’re a side dish served with dipping sauce. Gyoza, chili sauce, or an easy soy sauce mixture would make great dipping sauces for them. Using frozen potstickers, makes this an easy side to throw together.

close-up of Asian Potsticker Soup in pot


  • Vegetarian Potsticker Soup: To make this delicious soup vegetarian, you’ll just have to replace the chicken broth with vegetable broth and use vegetable potstickers. It makes a hearty vegetarian soup, swapping the chicken for vegetables also makes the soup vegan.
  • Soup add-ins: For some added flavors and textures try mixing in a variety of fresh vegetables or stir fry vegetables liked chopped bell pepper, bok choy, fresh vegetables, matchstick carrots, sliced mushrooms, edamame, fresh kale, white onion, scallion greens, and shitake mushrooms.
  • Seasonings: For some extra flavor add spices like cumin, cloves, Thai basil, and garnish the soup with fresh cilantro.



  • Serve: This quick and delicious soup shouldn’t be left at room temperature for more than 2 hours. If you want to keep it out longer continue simmering soup in a large soup pot over low heat, and everyone can ladle the soup from the pot.
  • Store: Let the Chicken Potsticker Soup cool completely, before moving it and putting it in an airtight container. It will stay good in the fridge for 3-4 days.
  • Freeze: You can also keep this Pot Sticker Soup recipe in the freezer for up to 3 months. Let it thaw in the fridge, then reheat it in a dutch oven.

Asian Potsticker Soup serving in ladle

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Asian Potsticker Soup

Asian Potsticker Soup is a fragrant and comforting chicken soup with tender, filling potstickers flavored with fresh ginger, green onions, and soy sauce.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Asian
Author Sabrina Snyder


  • 2 tablespoons vegetable oil
  • 16 ounces frozen chicken potstickers , 1 package
  • 8 cups chicken broth
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 3 garlic cloves , minced
  • 1 tablespoon fresh ginger , minced (or 1 teaspoon ground ginger)
  • 2 stalks celery , thinly sliced
  • 2 carrots , thinly sliced
  • 4 cups Napa cabbage , thinly sliced
  • 1/2 cup green onions , thinly sliced


  • Add the vegetable oil to a large stockpot on medium-high heat and sear the bottoms of the potstickers until browned (in batches), about 4-5 minutes.
  • Remove the potstickers to a plate.
  • To the stockpot add the chicken broth, soy sauce, rice vinegar, sesame oil garlic, ginger, carrots, and celery.
  • Bring to a simmer and cook for 10 minutes.
  • Add in the Napa lettuce, seared potstickers, and green onions and cook for 10 minutes until cabbage and potstickers have softened before serving.


Calories: 138kcal | Carbohydrates: 19g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 942mg | Potassium: 260mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1850IU | Vitamin C: 24mg | Calcium: 54mg | Iron: 1mg

Potsticker Soup

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. Loved the simplicity and the fact that I had all ingredients on hand, however as great as it smells it’s lacking flavor…I’ll try some of your suggestions, I already added salt and pepper to my serving…may add more soy sauce and vinegar to the rest. This one is a work in progress, really wanting more depth to the broth.

  2. Our favorite Chinese restaurant (went there for at least 40 years)was sold & the new owners food is terrible…see many negative comments on Facebook so it’s not just us…so I’m excited to try these recipes!!

  3. This was really good! The only thing I changed was using baby bok choy in lieu of the cabbage because I had it on hand. Especially good when I’m chasing a cold away. Thanks for sharing

  4. I made this recipe the other day and it was fantastic. The best compliments from my family on it. Better than what you’d buy at a restaurant. Thanks !

  5. Hi Sabrina! This Asian Potsticker Soup Recipe needs some zing. Add a pinch or two of red pepper flakes to wake it up, IMO! BTW, I suggest that you advise on where to purchase chicken potstickers.
    Have a great New Year! Stay healthy! Wear a mask (or two!), and thanks for sharing this recipe with us.

    1. Feel free to play around with the seasoning to get it more to your liking. I actually just bought the chicken potstickers from Target but any grocery store should carry them or you could even make your own. I hope you enjoy the dish!