This Slow Cooker Potsticker Soup is the ultimate “dump and go” comfort food. It’s savory, gingery, and packed with tender potstickers, veggies, and a deeply flavorful broth.
Here is how to make it:
Ingredients
For the Soup:
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1 tbsp toasted sesame oil (or olive oil)
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1 small yellow onion, diced
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3 cloves garlic, minced
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1 tbsp fresh ginger, grated (or ginger paste)
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6 cups low-sodium chicken or vegetable broth
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2 tbsp low-sodium soy sauce (or tamari)
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1 tbsp rice vinegar
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1 tbsp sriracha or chili garlic sauce (optional, for heat)
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1 tsp white miso paste (optional, but adds amazing depth)
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8 oz shiitake or cremini mushrooms, sliced
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1 large carrot, peeled and cut into thin coins or matchsticks
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1 (16–20 oz) bag frozen potstickers or dumplings (do not thaw)
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4–5 baby bok choy, halved or quartered lengthwise (or 3 cups of spinach/kale)
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Salt and white pepper, to taste
For Serving (Garnish):
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2 green onions, thinly sliced
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Toasted sesame seeds
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Chili crisp or extra sriracha
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A drizzle of toasted sesame oil
Instructions
1. Sauté the Aromatics (Optional but recommended):
To build more flavor, heat the sesame oil in a skillet over medium heat. Sauté the onion for 3-4 minutes until soft. Add the garlic and ginger and cook for 1 more minute until fragrant.
No time? You can skip this step and add the onion, garlic, and ginger directly to the slow cooker with the broth. The flavor will just be slightly less deep.
2. Load the Slow Cooker:
Transfer the onion mixture (if sautéed) to the slow cooker. Add the chicken broth, soy sauce, rice vinegar, sriracha (if using), miso paste, mushrooms, and carrots. Stir to combine.
3. Slow Cook:
Cover and cook on Low for 5–6 hours or High for 2–3 hours, until the vegetables are tender and the broth is flavorful.
4. Add the Potstickers and Bok Choy:
Turn the slow cooker to High (if it isn’t already). Gently drop the frozen potstickers into the hot broth. Add the bok choy on top.
Note: Do not stir too aggressively, or you might tear the potstickers.
Cover and cook for another 20–30 minutes on High, or until the potstickers are cooked through and tender, and the bok choy is wilted.
5. Season and Serve:
Taste the broth and season with salt and white pepper as needed (the soy sauce usually provides a lot of salt, so taste first).
Ladle into deep bowls, ensuring you get 3-4 potstickers per serving. Garnish generously with green onions, toasted sesame seeds, and a drizzle of chili crisp or sesame oil.
Tips for the Best Potsticker Soup
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Do not overcook the potstickers: They will start to fall apart and get mushy if cooked longer than 45 minutes. Add them right before you are ready to eat.
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Choice of Potstickers: You can use chicken, pork, shrimp, or vegetable potstickers. Trader Joe’s (especially their Gyoza) and Ling Ling brands work wonderfully.
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Make it a full meal: If you want to stretch the soup further, feel free to add a block of cubed soft tofu or some ramen noodles during the last 10 minutes of cooking.
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Miso tip: To preserve the probiotics in the miso, whisk it with a little bit of the hot broth in a separate bowl at the end of the cooking time, then stir it back into the soup. However, for convenience, adding it at the beginning is perfectly fine for the flavor.