Potsticker soup is packed with onions, garlic, kale, and carrots. It’s a satisfying and warming soup for chilly days.
This vegan soup uses frozen potstickers. That means lunch or dinner is ready in no time.
Prefer something on the spicy side? Add a spoonful of gochujang or squeeze of sriracha for extra heat.
Potsticker soup with vegetables is a delicious semi-homemade recipe. It’s similar to wonton soup but with potstickers.
This soup is ready in just 30 minutes. And it’s a great way to repurpose those potstickers or gyoza you already have hanging out in the freezer.
Loaded with vegetables and warm dumplings, potsticker soup just oozes cozy.
It’s also a great one to lean on if you’re fighting a cold (along with these soothing soups and smoothies).
Potsticker soup squelches the sting of a scratchy throat. Plus, it’s loaded with garlic, onions, and kale for an extra antioxidant and nutrient boost. Good for what ails you!
What dumplings should I use for potsticker soup?
For potsticker soup, I like to use Trader Joe’s Thai Vegetable Gyoza. They’ve been a freezer-staple of mine for well over a decade.
And I still adore them. They’re on my list of 30 favorite vegan Trader Joe’s products.
Of course, Trader Joe’s Thai vegetable gyoza are great as a snack with tamari or hot Chinese mustard. And they always go over well with crowds – from kids to grandparents.
But they’re not just for snacking! They’re also a delightful soup addition. They’re packed with cabbage, carrots, chives, onions, and ginger.
That means when the potstickers break open in the soup, the thinly chopped vegetables inside come pouring out, adding a variety of textures to the soup.
But of course, if you already have a favorite frozen or refrigerated potsticker brand, use that instead.
How to make potsticker soup
Start by sautéing onions, garlic, carrots, and celery in a soup pot.
Once the onions and garlic are translucent and fragrant, add water, vegetable bouillon, gochujang (if using), and kale.
Bring to a simmer.
Now it’s time to cook the potstickers.
You have options on how to prepare them!
If you like potstickers with crunch and extra texture, air fry them before adding to the soup.
Cook in the air fryer at 400 degrees for 8 to 10 minutes with a spritz of oil, stopping once to shake the basket.
(For appetizer-style potstickers, I usually air fry for 10 minutes solid. However, you might not want them quite that crunchy in a soup. It’s your call!)
If you prefer potstickers that are browned but still slightly soft in the middle, cook them in a skillet following package directions before adding them to the soup.
Brown one side of the potstickers in a skillet with a drizzle of oil. Then flip them, add a splash of water to the pan, lower the heat, and cover the skillet with a lid to steam them.
If you like very soft potstickers & the least amount of work possible, cook the potstickers right in the soup.
Add the potstickers directly to the broth to cook with the vegetables. Allow the soup to gently simmer for 10 minutes, until the potstickers are completely warm inside.
Ladle the soup into four bowls.
If you cooked the potstickers separately, put two potstickers into every bowl.
Garnish with spring onions.
Make it your own
Potsticker soup is easy to personalize to your own preferences.
- Change up the type of store-bought potstickers or use homemade.
- Instead of using vegetable bouillon & water as the base, try it with vegan miso soup, miso tahini broth, or your favorite store-bought broth.
- Add a bit of zested ginger with the garlic.
- Spice it up by adding a dollop of gochujang or sriracha.
- Swap out any of the vegetables with mushrooms, spinach, red bell pepper, or bok choy. (If you’re adding spinach, I recommend throwing in a handful just before serving, since spinach wilts fast.)
- Add a dollop of vegan kimchi just before serving for extra probiotics and flavor. (Be sure to read the ingredients first to make sure there aren’t any fishy ingredients.)
- Add a drizzle of sesame oil for nuttiness or a dash of brown rice vinegar for tartness.
How to store dumpling soup
If you’re saving the potsticker soup for later, remove the potstickers from the soup before refrigerating and store them separately.
The potstickers will continue to soak up the liquid from the soup. If they’re left in there too long, the potstickers will be waterlogged & less than satisfying texture-wise.
Vegan potsticker soup
- 1/2 teaspoon organic canola oil
- 1 small onion chopped
- 3 cloves garlic minced
- 2 carrots sliced
- 2 celery stalks sliced
- 5 cups water*
- 2 Tablespoons vegetarian Better Than Bouillon no chicken base **
- 1/2 teaspoon gochujang optional***
- 1 cup chopped curly kale loosely packed
- 8 vegetable potstickers I use Trader Joe's Thai vegetable gyoza
- 1 spring onion sliced (garnish)
- Bring a soup pot to a medium heat with organic canola oil.
- Saute onion, garlic, carrots, and celery for a few minutes, until the onions are fragrant and becoming translucent.
- Add water, bouillon, gochujang (if using), and kale to the pot and bring to a simmer.
- If you prefer sturdier potstickers with more texture, cook them separately according to the package directions. I usually brown one side in a skillet with a little oil, and then flip, add a splash of water, cover, and steam them for a few minutes, until the water evaporates. If you like crunchy potstickers in the soup, air fry them at 400 degrees for 8 to 10 minutes with a spritz of oil. Stop once to shake the basket.Or if you prefer softer potstickers and less work, add them directly to the soup pot to cook with the vegetables.
- Allow the soup to gently simmer for 10 minutes.
- Ladle soup into four bowls. If you cooked the potstickers separately, put 2 potstickers in every bowl. Garnish each bowl of soup with spring onions. Serve hot.
Originally posted January 2018. Content, recipe, and photos updated October 2019.