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:
- Tortellini Soup
- Miso Soup
- Carrot Ginger Soup
- Vegan Ramen
- Or any of these 35 Best Soup Recipes!
Dumpling Soup
Equipment
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
Hello: Could you make this with the freshly made pot stickers from the sushi bar at the grocery store? Can’t wait to try this recipe out. We’re a big fan of your veggie soup recipe.
yep! That would be great. If they’re not frozen, just add them in at the end.
I’m so excited to try this. I’m low on fresh ingredients – do you think using frozen spinach and canned carrots (maybe chopped a bit) would still go well in this?
Hi Kendra, I’m sure that’ll be fine!
So good and easy. I added bok choy. Delicious!
I’m so glad you loved it!
Simple and tasty
So glad you loved it, Mia!
Healthy, delicious, came together quickly, even my kids loved it. Will have this one on repeat.
I’m so glad it was a hit with the family!
Can you use chicken broth instead of vegetable broth?
Yes
Looks delicious! Any advice for cooking in a crockpot? Thanks!
Totally delicious and so simple! Thank you!
Delicious. Been loving your soups, I’m living on my own for the first time in my life and your soup recipes have made me feel less lonely.
For this one I didn’t have everything (no rice wine vinegar or chili oil) but it hit the spot in the way I needed.
A family favourite!
This was delicious and super easy! Even my husband gave at a 10!
Amazing! So glad you loved it.
love this, and maybe most especially the mushrooms, a fun soup, thank you!
Loved this recipe
Excellent – didn’t have mushrooms to add so just added more nutritional yeast – conavor husband liked it
Was it good?
Yes it was very good
This was delicious and super easy.
Thank you for your great recipes.
This was delicious!!!
And easy!!!
Thank you for your great recipes.
Absolutely delicious! Loved how quick and easy it was — will be on the weeknight dinner rotation!
This was so delicious and fast and simple! Hubby said “this one’s a keeper!”
I love this soup! Quick, easy to make and very flavorful. This one is a keeper!