Dumpling Soup

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

Dumpling soup

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!

Dumpling soup recipe ingredients

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.

Sautéing mushrooms in Dutch oven

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.

Pouring broth into soup pot

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.

Potsticker soup

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.

Dumpling soup recipe

More Soup Recipes to Try

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

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Dumpling Soup

rate this recipe:
4.98 from 41 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves 4 to 6
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.

Ingredients

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

28 comments

4.98 from 41 votes (29 ratings without comment)

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Rate this recipe (after making it)




  1. Mary Ryberg
    11.30.2024

    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.

    • Jeanine Donofrio
      12.01.2024

      yep! That would be great. If they’re not frozen, just add them in at the end.

  2. Kendra
    11.26.2024

    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?

    • Jeanine Donofrio
      11.27.2024

      Hi Kendra, I’m sure that’ll be fine!

  3. Terri
    11.19.2024

    5 stars
    So good and easy. I added bok choy. Delicious!

    • Jeanine Donofrio
      11.20.2024

      I’m so glad you loved it!

    • Phoebe Moore (L&L Recipe Developer)
      10.28.2024

      So glad you loved it, Mia!

  4. Caitlin
    10.17.2024

    5 stars
    Healthy, delicious, came together quickly, even my kids loved it. Will have this one on repeat.

    • Jeanine Donofrio
      10.18.2024

      I’m so glad it was a hit with the family!

  5. Andrea
    10.12.2024

    4 stars
    Can you use chicken broth instead of vegetable broth?

  6. Michela
    09.29.2024

    Looks delicious! Any advice for cooking in a crockpot? Thanks!

  7. Kate
    09.29.2024

    5 stars
    Totally delicious and so simple! Thank you!

  8. Meadow
    09.21.2024

    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.

  9. Cidi
    09.15.2024

    5 stars
    A family favourite!

  10. Kb
    02.21.2024

    This was delicious and super easy! Even my husband gave at a 10!

    • Phoebe Moore (L&L Recipe Developer)
      02.23.2024

      Amazing! So glad you loved it.

  11. Sabrina from newkitchenlife.com
    02.20.2024

    love this, and maybe most especially the mushrooms, a fun soup, thank you!

  12. Sharon
    02.20.2024

    5 stars
    Excellent – didn’t have mushrooms to add so just added more nutritional yeast – conavor husband liked it

    • Sharon Nedles
      02.21.2024

      Was it good?

      • Sharon Bierd
        02.21.2024

        Yes it was very good

  13. Barbara Leland
    02.19.2024

    5 stars
    This was delicious and super easy.
    Thank you for your great recipes.

  14. Barbara
    02.19.2024

    This was delicious!!!
    And easy!!!
    Thank you for your great recipes.

  15. Dominique
    02.19.2024

    5 stars
    Absolutely delicious! Loved how quick and easy it was — will be on the weeknight dinner rotation!

  16. Elizabeth
    02.18.2024

    5 stars
    This was so delicious and fast and simple! Hubby said “this one’s a keeper!”

  17. Barb P
    02.18.2024

    5 stars
    I love this soup! Quick, easy to make and very flavorful. This one is a keeper!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.