1. Can I use homemade potstickers instead of frozen ones?

Absolutely. Homemade potstickers work just as well—just ensure they’re sealed tightly and added gently to the broth so they don’t fall apart.

2. How do I prevent potstickers from becoming mushy?

Avoid overcooking and stirring too often. Let the soup simmer gently, and add the potstickers directly from frozen to preserve their texture.

Spinach, bok choy, napa cabbage, mushrooms, or shredded carrots all work well. Add delicate greens at the end to keep them from overcooking.

A cozy and beginner-friendly potsticker soup made with frozen dumplings, a rich broth, and customizable veggies. Quick, flavorful, and comforting.

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Heat sesame oil in a large pot over medium heat. Add garlic and ginger, sautéing for 1 minute until fragrant.
Pour in chicken or vegetable broth and add soy sauce and optional rice vinegar. Simmer for 5–10 minutes to blend flavors.
Add frozen potstickers and cook for 5–7 minutes, until heated through and floating. Stir in mushrooms or greens during the last few minutes.
Taste and adjust seasoning with salt, pepper, or chili oil. Remove from heat.
Ladle soup into bowls, ensuring an even mix. Garnish with green onions and a drizzle of sesame oil before serving.