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Quick Pot Sticker Soup

Quick Pot Sticker Soup

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This quick and delicious soup whips up really quick. I add some egg rolls to round out the meal.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 1433 mg
  • 57%

Based on a 2,000 calorie diet


  1. Heat 1 tablespoon of sesame oil in a large pot over medium heat. Stir in the chopped onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chicken broth, green onions, and remaining sesame oil. Bring to a boil over high heat, and season to taste with salt and pepper.
  2. Reduce the heat to medium, and add the frozen pot stickers and stir-fry vegetables. Cook until the pot stickers float, about 8 minutes.
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I found this very bland so I added 1/2 tsp fresh ground ginger and 2 tbsp soya sauce. I didn't have a pkge of frozen vegies so I used 1 can whole baby corn cut into pieces, 1 can sliced mushrooms, 1 can slivered bamboo shoots, and 1 can sliced water chesnuts. It makes a big dutch oven-sized pot, so if you plan on leftovers I would suggest doubling the amount of potstickers.


My girlfriends and I hold a monthly cooking club in which we rotate the hosting. This was my month and I decided to go with an asian-themed dinner. I used this soup as my entree -- what a hit! It was so quick and easy I was able to entertain my guests and prepare this sound without messing it up at all! I substituted the regular chicken broth for low soduim chick broth since the recipe calls for sesame oil and salt. I also used pork and veggie steamed dumplings instead of just veggie dumplings for a little variety. My boyfriend can be a picky eater and he absolutely loved this! Definately a keeper.


My husband and I love this recipe for a nice warm asian style soup. We use chicken and vegetable potstickers. Yum!! edited to say... We eat this often and decided to change it up a bit and added some frozen shrimp to the soup and it turned out so good!