Made with frozen potstickers, fresh veggies, and a fragrant broth, this dumpling soup recipe is a quick, easy, and delicious weeknight dinner.

This dumpling soup recipe has a not-so-secret ingredient: frozen potstickers! They make this soup supremely quick and easy. It’s just the thing for nights when you’re really craving the comfort and convenience of takeout, but you somehow convince yourself to cook dinner anyway.

And if you cook this dumpling soup, you’ll be glad you did! The potstickers and veggies float in a fragrant broth that’s spiked with garlic, tamari, and lots of fresh ginger. It’s warming and flavorful, and the fact that it comes together in under 30 minutes only makes it taste better.

This dumpling soup has been one of our weeknight favorites lately. I think you’ll love it too!

What is dumpling soup made of?

Many cultures around the world have their own version of dumpling soup, like Chinese wonton soup, Korean mandu-guk, or Italian tortellini in brodo, to name a few. This dumpling soup recipe is Asian-inspired, but it isn’t intended to be an authentic version of any traditional dish.

Here’s what you’ll need to make it:

Frozen dumplings, of course! No need to thaw them before adding them to the soup.
Neutral oil – For sautéing the veggies. I typically use avocado oil or vegetable oil.
Shiitake mushrooms – They add meaty texture and umami flavor to this simple soup. Feel free to sub cremini mushrooms if you prefer!
Tamari or soy sauce – For salty, savory depth of flavor.
Vegetable broth – Make homemade vegetable broth, or use store-bought.
Garlic and fresh ginger – They give the broth refreshing bite.
Colorful veggies – I like carrots, green onions, and spinach, but they’re by no means your only options! Try baby bok choy, tatsoi greens, or even frozen peas.
Rice vinegar and fresh lime juice – Stir them into the soup for bright, tangy flavor.
Sesame seeds – For garnish. I love their nutty crunch!
And Sichuan chili crisp – For serving. Drizzle it over your bowl for rich, savory flavor and heat. If you’re sensitive to spice, top the dumpling soup with a swirl of toasted sesame oil instead.

Find the complete recipe with measurements below.

What Kind of Dumplings to Use

You can use almost any type of frozen Asian dumplings in this soup.

I like these Nasoya tofu vegetable dumplings, but mini wontons, vegetable gyoza, and potstickers work well too. Have fun experimenting with the options at your grocery store!

Tip: Choose smaller dumplings over larger ones. They’re much easier to eat in the soup.

How to Make Dumpling Soup

This dumpling soup recipe is easy to make! Here’s how it goes:

First, cook the mushrooms. Sauté them in a large pot over medium heat for 5 to 8 minutes, or until they soften.

Next, simmer the soup. Add the tamari, broth, garlic, ginger, carrot, dumplings, and half the scallions to the pot with the mushrooms. Stir to combine, and bring the broth to a boil. Reduce the heat and simmer until the dumplings are heated through, about 4 minutes.

Finally, season and serve. Remove the soup from the heat and add the spinach, rice vinegar, and lime juice. Stir until the spinach wilts.

Season to taste with salt, tamari, and/or more lime juice. Serve with the reserved scallions, sesame seeds, and chili crisp on top.

Gotta love a 30-minute dinner! 🙂

Storage

The dumpling soup is best on the day it’s made, but you can store leftovers in an airtight container in the fridge for up to 3 days.

Note that the dumpling wrappers get softer the longer they sit in the broth, so some dumplings may fall apart by the second or third day.

To avoid this, you could prepare the soup base in advance (you could even freeze it!) and add the dumplings as you’re ready to eat.

More Soup Recipes to Try

If you love this easy dumpling soup, try one of these soup recipes next:

Dumpling Soup

rate this recipe:

5 from 33 votes

Prep Time: 10

Cook Time: 15

Total Time: 25

Serves 4 to 6

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Thanks to store-bought frozen dumplings, this dumpling soup recipe is a quick and easy weeknight dinner! I love to top my bowl with a swirl of chili crisp for an extra boost of flavor.

Equipment

Le Creuset Dutch Oven

Ingredients

2 tablespoons vegetable oil or avocado oil
8 ounces shiitake mushrooms, stemmed and sliced
2 tablespoons tamari or soy sauce, plus more for serving
6 cups vegetable broth
4 garlic cloves, grated
1 tablespoon grated fresh ginger
1 medium carrot, julienned
1 pound frozen vegetable dumplings, mini wontons or potstickers (I like these Nasoya ones)
4 scallions, thinly sliced
3 cups fresh spinach
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
Sesame seeds, for garnish
Sichuan chili crisp, optional, for serving

Instructions

Heat the oil in a large pot over medium heat. Add the mushrooms and cook, stirring occasionally, for 5 to 8 minutes, or until softened. Add the tamari, broth, garlic, ginger, carrot, dumplings, and half the scallions and stir. Bring to a boil, then reduce the heat and simmer for 4 minutes, or until the dumplings are heated through.
Remove from the heat and add the spinach, rice vinegar, and lime juice. Stir until the spinach wilts. Season to taste.
Ladle into bowls and garnish with the remaining scallions and sesame seeds. Serve with more tamari and chili crisp, if desired.

Recipe adapted from The Modern Proper