Warm, savory, and built for cozy nights, this potsticker soup turns store-bought beef dumplings into a quick, satisfying one-pot meal. It’s the kind of soup you make when you want something more substantial than a clear broth but still fast enough for a weeknight. If you appreciate classic comfort bowls like Grandma’s chicken soup, this is the dumpling-forward sibling you’ll find yourself making again and again.
Why you’ll love this dish
This recipe gives you rich, umami-forward broth, tender vegetables, and meaty dumplings—all in about 20–30 minutes. It’s budget-friendly (one pound of dumplings goes a long way), kid-friendly, and easy to scale for guests. The broth is a great canvas: simple changes create wildly different bowls.
“I made this on a rainy evening and the whole family declared it dinner MVP—quick, comforting, and so flavorful.”
Perfect occasions: rainy weeknights, late dinners after work, or when you want a low-effort crowd-pleaser.
How this recipe comes together
You’ll start by building a light but flavorful broth with chicken stock and water. Then add aromatics—garlic and ginger—and quick-cooking vegetables. Once the veg is tender, the dumplings go in to finish cooking in the simmering broth. Finish with green onions and a splash of soy sauce to balance the flavors. This stepwise approach keeps vegetables crisp-tender and dumplings intact.
If you’re cooking for students or need a truly fast bowl, the same basic technique works for other quick soups—see additional tips in the school-friendly soup guide: how to make soup in school: quick, delicious tips.
What you’ll need
- 1 pound beef dumplings (store-bought frozen or refrigerated)
- 4 cups chicken broth (low-sodium is fine)
- 2 cups water
- 1 cup sliced green onions (reserve a handful for garnish)
- 1 cup sliced mushrooms (white or cremini)
- 1 medium carrot, thinly sliced (use a peeler for ribbons)
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated or finely minced
- Soy sauce, to taste
- Salt and pepper, to taste
Substitution notes:
- Use vegetable broth and vegetarian dumplings for a meatless version.
- If you only have fresh dumplings, adjust cook time per package (usually shorter); raw/uncooked dumplings require longer simmering until internal temp reaches 165°F (74°C).
Step-by-step instructions
- In a large pot, bring 4 cups chicken broth and 2 cups water to a rolling boil over medium-high heat.
- Add the sliced mushrooms, carrot, minced garlic, and grated ginger. Reduce heat to a gentle boil and cook about 4–5 minutes, until the vegetables are just tender.
- Add the beef dumplings to the pot. Reduce heat so the broth is simmering (not a vigorous boil). Cook the dumplings according to the package instructions, typically 6–8 minutes if frozen—check the package and the dumpling’s internal temperature if needed.
- Once dumplings are heated through and cooked, stir in the sliced green onions. Taste and season with soy sauce, salt, and pepper. Add soy in small amounts so you don’t over-salt.
- Ladle into bowls and serve immediately while hot.
Quick safety tip: keep the pot at a simmer after adding dumplings. A furious boil can break delicate wrappers and make the broth cloudy.
Best ways to enjoy it
Serve the soup in deep bowls with a few finishing touches:
- A drizzle of toasted sesame oil or chili oil for heat and aroma.
- Extra sliced green onions and a sprinkle of toasted sesame seeds.
- A side of steamed rice or a small plate of pickled vegetables to cut through the richness.
- For a heartier meal, add bok choy or baby spinach in the last 1–2 minutes of cooking.
Crispy pan-fried potstickers on the side make a fun contrast to the soft dumplings in the soup.
Storage and reheating tips
- Refrigerator: Store soup in airtight containers for up to 3 days. Dumplings absorb broth over time and will soften; plan to eat within three days for best texture.
- Freezing: For best results, freeze the broth (without dumplings) for 2–3 months. Frozen dumplings can become mushy; instead, store extra dumplings separately in the freezer and cook fresh directly into re-warmed broth.
- Reheating: Reheat gently over low-medium heat until warmed through. If soup was refrigerated, add a splash of water or broth when reheating to loosen the consistency. Avoid high heat that causes dumplings to overcook and fall apart.
- Food safety: Don’t leave soup at room temperature longer than 2 hours. Reheat leftovers to at least 165°F (74°C) before eating.
Pro chef tips
- Simmer, don’t boil: A gentle simmer keeps the dumpling skins intact and yields a clearer broth.
- Layer flavors: Use low-sodium broth so you can control saltness with soy sauce at the end. Add ginger early for warmth and bright, fresh ginger at the end for zing.
- Texture control: If you like firmer dumplings, briefly pan-fry them before adding to the soup for a chewier exterior. Alternatively, add dumplings later if you prefer them barely cooked.
- Boost umami: A splash of fish sauce or a teaspoon of miso paste can deepen the broth without overpowering the dumpling flavor.
- Time-saver: Use a peeler to make thin carrot ribbons—they cook in seconds and look elegant.
Creative twists
- Spicy Szechuan: Add chili oil, Szechuan pepper, and a handful of chopped cilantro.
- Miso-potsticker soup: Stir 1 tablespoon white miso into a ladle of hot broth and return to the pot for a richer, savory base.
- Pan-fried finish: Pan-fry dumplings until golden on one side, then add to the broth for contrast in texture.
- Veg-forward: Replace beef dumplings with tofu- or vegetable-filled dumplings and swap chicken broth for mushroom or vegetable stock.
- Coconut twist: For a Southeast Asian spin, use half coconut milk and lime juice for brightness—pair with ginger and lemongrass.
Common questions
Q: How long does this soup take to make?
A: From start to finish it’s about 20–30 minutes depending on dumpling cooking time and how quickly you slice the vegetables.
Q: Can I use raw homemade dumplings?
A: Yes. If dumplings are raw, ensure they reach an internal temperature of 165°F (74°C). Cooking time will be longer—follow your recipe’s guidance and simmer gently until cooked through.
Q: Can I freeze leftovers with dumplings in them?
A: You can, but texture will suffer. For best results freeze the broth separately and keep extra dumplings frozen. Reheat broth and cook frozen dumplings directly in the hot broth when ready to eat.
Q: What can I substitute for chicken broth?
A: Use low-sodium vegetable or mushroom broth for a meatless option. Beef broth works but will change the flavor profile.
Q: My dumplings fall apart—what did I do wrong?
A: Likely a vigorous boil. Reduce to a gentle simmer after adding dumplings, and avoid stirring aggressively. Dumplings can also break if they were thawed and handled roughly—add them straight from frozen if possible.
If you want other comforting, slow-simmered bowls to rotate through your week, there are great resources on classic soups and quick school-friendly recipes that pair well with dumpling soups.
Potsticker Soup
Ingredients
Main Ingredients
- 1 pound beef dumplings (store-bought frozen or refrigerated)
- 4 cups chicken broth (low-sodium is fine)
- 2 cups water
- 1 cup sliced green onions reserve a handful for garnish
- 1 cup sliced mushrooms (white or cremini)
- 1 medium carrot, thinly sliced use a peeler for ribbons
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated or finely minced
- To taste soy sauce
- To taste salt and pepper
Instructions
Preparation
- In a large pot, bring 4 cups chicken broth and 2 cups water to a rolling boil over medium-high heat.
- Add the sliced mushrooms, carrot, minced garlic, and grated ginger. Reduce heat to a gentle boil and cook for about 4–5 minutes, until the vegetables are just tender.
- Add the beef dumplings to the pot. Reduce heat so the broth is simmering (not a vigorous boil). Cook the dumplings according to the package instructions, typically 6–8 minutes if frozen.
- Once dumplings are heated through and cooked, stir in the sliced green onions. Taste and season with soy sauce, salt, and pepper.
- Ladle into bowls and serve immediately while hot.