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Embarrassingly Easy Potsticker Soup

This super easy potsticker soup uses frozen potstickers and a flavorful broth. Comes together in about 20 minutes and is delicious!
5 from 42 votes
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  • 1 tablespoon olive oil, coconut oil or butter
  • 8 ounces sliced shiitake mushrooms
  • 2 garlic cloves, minced
  • 2 teaspoons freshly grated ginger
  • kosher salt and pepper
  • 4 cups chicken or vegetable stock
  • 2 cups water
  • 3 tablespoons toasted sesame oil
  • 3 tablespoons soy sauce
  • 1/3 cup thinly sliced scallions, plus more for sprinkling
  • 12 ounces frozen potstickers or dumplings
  • furikake seasoning, for serving


  • Heat the olive oil in a stock pot over medium-low heat. Add in the garlic, ginger and mushrooms. Stir and cook until the mushrooms soften, about 3 to 4 minutes. Sprinkle with a pinch of salt and pepper.
  • Pour in the stock, water, sesame oil and soy sauce. Bring the mixture to a simmer - I suggest tasting the broth here to see if it has enough flavor. If not, add a pinch of salt until you get the desired savory flavor you want!
  • Once the broth is simmering, add in the potstickers. Cook for 3 minutes (or longer, if the package directions call for it), until the potstickers are cooked through.
  • Serve immediately with extra scallions, soy sauce, sesame oil and furikake seasoning for topping.
  • Note: these leftovers only last about 24 hours in the fridge - because the potstickers begin to break down. This isn’t a great meal to prep ahead of time for that reason!

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