Potsticker or dumpling soup is a culinary symphony that brings together the artistry of dumpling crafting with the soul-soothing embrace of a fragrant, savory broth. The dumplings, filled with a delectable mixture of ground meat, crisp cabbage, and aromatic seasonings, take center stage in a soup that marries comfort and flavor seamlessly.

The process begins with the careful assembly of the dumplings, each one a tiny parcel of joy. Ground pork or chicken mingles with finely chopped cabbage, green onions, and a medley of soy sauce, sesame oil, ginger, and garlic. These delicate dumplings, created with precision and care, are gently nestled into a simmering bath of chicken or vegetable broth.

As the broth envelops the dumplings, it transforms into a flavorful elixir, infused with the essence of julienned carrots, vibrant spinach, and the umami richness of soy sauce and sesame oil. The result is a harmonious dance of textures and tastes, where the dumplings, soft and pillowy, absorb the savory broth, creating a symphony of satisfaction in every spoonful.

This potsticker or dumpling soup is more than just a meal; it’s an experience that transcends the ordinary. The interplay of textures – the tender dumplings, the crunch of carrots, and the wilted spinach – alongside the fragrant broth, delivers a comforting warmth that lingers on the palate and in the memory. Whether shared with loved ones or savored in solitude, this soup is a culinary celebration, a fusion of flavors that captures the heart and palate alike.

Potsticker/Dumpling Soup


For the Dumplings:

  • 1 cup store-bought or homemade vegan dumplings/potstickers (approximately 20 dumplings)
  • 4 cups vegetable broth
  • 1 cup water
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon grated ginger
  • 2 cloves garlic, minced
  • 2 green onions, sliced

For the Soup:

  • 1 cup baby spinach or bok choy, chopped
  • 1 carrot, julienned
  • 1/2 cup mushrooms, sliced
  • 1/2 cup snow peas, ends trimmed
  • 1 tablespoon soy sauce (adjust to taste)
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Red pepper flakes (optional)


  1. In a large pot, bring vegetable broth and water to a boil.
  2. Add soy sauce, sesame oil, rice vinegar, grated ginger, minced garlic, and sliced green onions to the boiling broth. Stir well.
  3. Carefully add the dumplings to the pot and cook according to the package instructions or until they float to the surface.
  4. Once the dumplings are cooked, add chopped baby spinach or bok choy, julienned carrots, sliced mushrooms, and snow peas to the pot. Let them cook for an additional 2-3 minutes until the vegetables are tender.
  5. Season the soup with soy sauce, sesame oil, salt, and pepper. Adjust the seasoning to your taste.
  6. Ladle the soup into bowls, ensuring each serving has a good mix of dumplings and vegetables.
  7. Garnish with fresh cilantro and red pepper flakes if you like a bit of heat.

Nutritional Information (per serving):

  • Calories: Approximately 250
  • Protein: 8g
  • Carbohydrates: 40g
  • Dietary Fiber: 4g
  • Sugars: 2g
  • Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 1200mg (varies based on broth and seasoning)