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Easy Dumpling Soup

  • Serves: 6
  • Prep Time: 5 min
  • Cook Time: 15 min
  • Calories: 487
Easy Dumpling Soup

Frozen potstickers make this fragrant, warming, easy Asian dumpling soup recipe a total breeze.

Got 10 Minutes? Make This Cozy Potsticker Soup.

Cooking frozen potstickers is super easy—can you boil water? Then you can boil broth! And if you can boil broth, you can make this soup. Our easy dumpling soup recipe basically takes the simple work of boiling dumplings and magically turns it into soup-making. We add big, bold flavors to the broth that the frozen potstickers simmer in—think soy sauce, fresh ginger, garlic—and when the potstickers are cooked, the soup is done. Magic.

dumpling soup in a large a black pot

A Veggie-Laden Asian Dumpling Soup

This magically quick recipe isn’t just fast, though. It’s pretty darn healthy, too! In fact, this potsticker soup can quite easily be made into a vegan or vegetarian dumpling soup! Just use veggie stock and a meatless frozen dumpling, and you’ve got yourself a hearty vegetarian soup.

All you’ll need is:

  • Sesame oil
  • Ginger, garlic and scallions.
  • Soy sauce or tamari.
  • Stock, chicken or veggie. (or, you can always use Better Than Bouillon—definitely one of our top five pantry staples.)
  • Frozen potstickers
  • Carrots and fresh spinach—these two are our faves, but you can always play around with other veggies you’d like to add!
ingredients for easy dumpling soup in small bowls

What Are Potstickers?

“Potsticker” is a blanket term that most of us in the U.S. use to refer to Chinese dumplings, usually filled with some kind of minced, seasoned pork. “Gyoza” is a Japanese word for dumplings that are super similar to the “potsticker” variety of pan-fried Chinese dumplings that most of us are used to eating in restaurants. While the world of Asian dumplings is a vast one, all you really need to know for making this dumpling soup is that just about any frozen dumplings you love will work! At Trader Joe’s, frozen dumplings are actually labeled “Gyoza Potstickers”—apparently they decided it was safest to just go ahead and use both terms. And we’re down with that! No need to get too hung up on monikers—just eat up!

julienned carrots, green onions, garlic and ginger in a pot with broth
mini pot stickers in a pot with broth, carrots and green onions for dumpling soup
pot of homemade dumpling soup topped with fresh baby spinach
large pot of homemade dumpling soup topped with green onions and black sesame seeds

How to Make Dumpling Soup:

This potsticker soup is easily the best meal you can make in ten minutes. It’s so fast and easy, it barely feels like it qualifies as a recipe. Here’s how to cook potsticker soup:

  1. Sauté garlic and ginger in a little sesame oil.
  2. Create your soup base! Add stock, soy sauce, green onions and carrots.
  3. Dumpling time! Gently add the frozen dumplings and let the soup boil for a few minutes.
  4. Kill the heat and stir in the spinach. When the spinach is wilty, the soup is ready!
bowl of easy dumpling soup with chop sticks and a striped linen

Tools You’ll Need:

black pot filled with potsticker soup topped with green onions and black sesame seeds

4 Fast Soup Recipes to Keep You Cozy All Season Long

From Thailand to China and beyond, we often turn to Asian flavors to perk up our favorite soup recipes. Here are four Asian-inspired soup recipes that we have on repeat this season:

Is It Wonton Soup? Dumpling Soup? Potsticker Soup? What the Heck Is It?

Honestly, you could call this simple soup any of the above. Whatever else you call it, we hope you call it delicious. If you try this recipe, let us know how you liked it! Snap a photo of your dumpling soup and tag us on Instagram using @themodernproper and #themodernproper.Happy eating!

bowl of easy dumpling soup

Easy Dumpling Soup

  • Serves: 6
  • Prep Time: 5 min
  • Cook Time: 15 min
  • Calories: 487


  • 1 tbsp Sesame oil
  • 2 tbsp Minced, fresh ginger
  • 4 Garlic cloves, minced
  • 6 cups Chicken stock
  • 3 tbsp Soy sauce
  • 1/2 bunch Green onions, thinly sliced
  • 2 Large carrots, julienned (or 1 cup if using pre cut)
  • 1/2 tsp Sea salt
  • 1.5 lb bag Frozen dumplings ( potstickers or mini potstickers)
  • 2 cups Fresh spinach, packed
  • 1 tsp Sesame seeds, optional


  1. Heat sesame oil in a soup pot set over medium heat. Add the garlic and ginger and sauté until fragrant, about 3 minutes.
  2. Add chicken stock, soy sauce, green onions, carrots and salt to the pot and bring to a boil. Add the dumpling (potstickers) to the pot and bring back up to a boil. Cook for 4 minutes.
  3. Remove from heat and stir in spinach. Serve topped with sesame seeds and fresh green onions.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 487
  • Protein 51 g
  • Carbohydrates 37 g
  • Total Fat 13 g
  • Dietary Fiber 3 g
  • Cholesterol 127 mg
  • sodium 1269 mg
  • Total Sugars 5 g

Easy Dumpling Soup

Questions & Reviews

Join the discussion below.

  • Sarah

    Can I substitute chicken broth for stock?

    of course.

  • Eboni Z Williams

    What would you suggest if I wanted to make this spicy but stay true to the flavors ?

    We like the way you think! You could add some sliced chilies to the pot along with the garlic and ginger, or you could simply stir in a hot sauce or chili oil of your choice at the end—either way would work!

  • Ashley

    Would kale be a good substitute for the spinach?


  • Jessie D

    I have a question: I have homemade (uncooked) pork dumplings in the freezer. Could I use them for this and if so, how would you recommend cooking them first, assuming that I should cook them first?

    Unfortunately, it's hard for us to make cook time recommendations about the dumplings you have without knowing their size or shape, but homemade dumplings would certainly be fantastic in this soup! Let us know how it turns out!

  • Elyse

    Does this soup reheat well? I want to cook it today so that I can take it to lunch tomorrow, but I want to make sure it will not turn to mush the next day. Thanks!

    If the dumplings you use are fully cooked (which they should be) then just add them to the pot and then turn off the heat. When its cool, store it and reheat the next day. The dumpling should keep their integrity!

  • Justin

    This is a wonderful recipe. I make it regularly. A couple tips I have after some experimentation:
    1. Only boil the amount of dumplings you will eat that meal. Save the rest of the broth in the fridge or freezer and bust it out next time you want the meal. Dumplings don't do very well sitting in liquid as leftovers. Always boil them from frozen and eat right away!
    2. Add a splash of Zhenjiang vinegar when cooking and a little more when eating. Adds a really nice complexity to the flavor.
    Thank you for this recipe! Total game-changer!

    Thanks Justin, so glad you love it and make it on the regular!

  • Leah Descoteaux

    This broth is amazing. I’m so glad I found this. Any other dishes/soups that you use this broth for?

    Not yet! But we should try other recipes with this broth. Glad you love it!

  • Robbie

    Wow, this was so good! Hubby and I both enjoyed it. I didn’t have carrots, so I added frozen broccoli and green beans instead. Really good flavor!

    Oh that's wonderful to hear! Thank you!

  • Robin

    I make this regularly and it's a FAVE!! Super easy. I add bean sprouts, chicken, broccoli, and some chili paste.
    About once a month I take a big pot of something up to my local firehall to feed them, as a way to say 'thanks'. They have informed me this is the best soup they have ever had and would not be apposed if I only ever brought Posticker to them. :)

    Wow, Robin! Food is the best gift! Love the you enjoy it enough to share it!

  • Sharlotte

    Easy to make. I used frozen dumplings and it was great! So tasty and simple.

    Thank you Sharlotte! Happy to hear you enjoyed it!