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
If you’re ever in the area, you have to try The Dumpling Garden — hands down the best Chinese restaurant I’ve been to!
HI – would green cabbage work in this recipe in place of spinach? I know it would have to cook a bit longer, but wanted to know what you think. Thanks 🙂
Hi, yep! I think green cabbage would be a nice alternative to the spinach.
This has become one of our ‘go to’ quick supper recipes. All in one pot. Love the flavors! Trader Joe’s frozen Shitakes make prep even faster.
I’m so glad you’ve loved it!
This is an easy recipe to make and has a wonderful flavor. I used dried “chicken of the woods” mushrooms, frozen chopped organic spinach, and Trader Joe’s Pork Gyoza Potstickers. The fresh ginger, garlic, Tamari, rice wine vinegar and lime juice give the broth a unique flavor
Hi Kathleen, I’m so glad you loved it!
This dumpling soup recipe was fantastic! I loved how quick and easy it was to prepare. The flavors were really delicious, and my family enjoyed it too. Will definitely make it again!
Amazing
I am using your website to save the recipes. Do I have to sign out and then in again each time I want to save one?
This soup is amazing, and so easy! If you were going to make it without the dumplings to freeze it, would you add the rice vinegar and lime before you freeze it, And just add the dumplings when you defrost it? Or would you leave those out and add the lime and rice vinegar with the dumplings? Would you put the spinach or bok choy in before or after?
Hi Karen, I would add the rice vinegar before freezing, but you could add the lime after. In regards to the veggies, it’s personal preference. You could freeze them if that’s easier, but they will be more vibrant if you add them just before serving. I hope this helps, and glad you love the soup!
I am going to try this immediately. Your website is lovely.
Hi Kris, I hope you enjoy!
I love this recipe. Easy weeknight dinner. I do find the dumplings fall apart if cooked as directed. I tried pan frying separately and adding them in right at the end helped keep their integrity.
Hi Jen, I’m so glad you love the soup! Great idea to cook the dumplings separately and then add them. I imagine how well they hold up can vary from brand to brand.
This was fantastic, one of new favorite soups! Make it exactly as written, it was amazing
This soup is FANTASTIC!! Made exactly as written except: used chopped Bok Choy instead of spinach, used 2 cartons of veg broth (8C. total, so we didn’t have waste)and we used the Bibigo frozen mini chicken and vegetable dumplings. I cannot stress how DELICIOUS this is! And SO quick and simple! Don’t skip the chili crunch swirled in! We used mild and it added a pleadingly warm and umami note we loved. We’d never tried it.
Make it tonight!
Hi Kris, thanks for such a great review! I’m so glad you loved the soup.
I made this with the same Bibigo dumplings!! They are a great price at Costco…and you can get 12oz of shiitake mushrooms for <$10 while you're there. This is a go to "I haven't gone shopping and need dinner" recipe, I use the greens, carrots, edamame that's always on hand, super quick and easy!
I’m so glad you loved the recipe, Jess!
Made this tonight. Fantastic. Light. Incredibly flavorful. Filling. Quick. Inexpensive. Who could ask for more.
I’m so glad you loved it!
Made this with bok choy and it was absolutely
delicious! So easy too!
Hi Marly, I’m so glad you enjoyed it!
Super good! Just made it tonight after work for my family. I thought I bought Bok Choy to add to it but I accidentally purchased kale – still threw it in there though and it was amazing! My dad ate three bowls. I also tripled the recipe. The chili oil is a very nice touch.
Hi Evelyn, I’m so glad it was a hit!
Better than take out!! I’m obsessed with this recipe it will be my new go to meal!!