Viral Creamy Potsticker Soup

If you have a bag of frozen potstickers, this creamy potsticker soup is one of the best ways to turn them into a full dinner. The dumplings simmer with shiitake mushrooms, carrots, and leeks in a coconut curry broth flavored with red curry paste, white miso, ginger, and fish sauce. It’s an easy weeknight dinner when you want something warm and satisfying.

Why You'll Love This Viral Potsticker Soup

I love the flavors of a coconut curry broth, like in my beef broth bowls and chicken broth bowls, so when I saw @daniela_dish making a creamy potsticker soup with those flavors, I knew I had to try making it. Soup season was already in full swing for me, and using frozen potstickers in a creamy broth sounded like such a good shortcut that I had to try my own version.

The broth was the part I paid the most attention to. Coconut milk can make a soup rich pretty quickly, so I wanted enough savory flavor and acidity to keep it balanced. The red curry paste brings the heat, while the miso and fish sauce give the broth much more depth than coconut milk and chicken stock would have on their own. Then the lime at the end makes a bigger difference than you might expect. It cuts through the richness and brings the curry, ginger, and garlic forward.

I also liked adding shiitake mushrooms, carrots, and leeks instead of leaving the potstickers on their own. The mushrooms give the broth even more savory flavor, while the carrots and leeks add a little sweetness. Once the frozen potstickers simmer in everything, they soak up some of that coconut curry broth without requiring any extra work.

The final bowl ended up exactly where I wanted it: creamy without being heavy, spicy without overpowering the dumplings, and savory enough that I kept going back for more broth. The chili crisp on top is optional, but I definitely wouldn’t skip it if you like some heat.

Ingredients You Need

For the soup:

• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1 large leek, thinly sliced and well rinsed
• 1 quart chicken stock
• 1 clove garlic, thinly sliced
• 1-inch piece fresh ginger, thinly sliced
• 2 tablespoons red curry paste
• 1 tablespoon white miso paste
• 3 tablespoons fish sauce
• 2 (13.5-ounce) cans full-fat coconut milk
• ½ cup shredded carrots
• 4 ounces shiitake mushrooms, sliced
• 1 (18–20-ounce) bag frozen potstickers
• 1–2 tablespoons fresh lime juice, to taste
• Salt and black pepper, to taste

For serving:

• Sliced green onion
• Chili crisp
• Fresh cilantro, optional
• Lime wedges, optional

Ingredient Notes and Substitutions

• Potstickers: Any frozen potstickers will work here, including chicken, pork, or vegetable. I like using a larger 18–20 ounce bag so there are plenty of dumplings in every bowl.
• Coconut milk: Use full-fat canned coconut milk for the creamiest broth. Light coconut milk works if you want something thinner, but the soup won’t be quite as rich.
• Red curry paste: This gives the broth most of its heat and curry flavor. Brands vary a lot in spice level, so taste before adding extra.
• White miso: Miso adds a deep savory flavor without making the broth taste obviously “miso-heavy.” Yellow miso can work too, but it has a slightly stronger flavor.
• Fish sauce: A little goes a long way. It adds saltiness and umami to the broth. If you don’t use fish sauce, soy sauce is the easiest substitute, though the flavor will be different.
• Shiitake mushrooms: Shiitakes add a lot of savory flavor to the soup. Cremini or sliced button mushrooms will work if that’s what you have.
• Leek: Leeks have a milder, slightly sweeter onion flavor that works especially well with coconut curry broth. Be sure to rinse them well since dirt can hide between the layers.
• Lime juice: Add it at the very end so the flavor stays bright. Start with 1 tablespoon, taste, then add more if the broth needs extra acidity.

How to Make Creamy Potsticker Soup

Step 1: Sauté the Leeks

Heat the sesame oil and olive oil in a large pot over medium heat. Add the sliced leeks and cook for 3–4 minutes, stirring occasionally, until softened.

Step 2: Build the Broth

Add the chicken stock, red curry paste, white miso, sliced garlic, and ginger. Stir well, bring to a gentle boil, then reduce the heat and simmer for about 10 minutes.

Step 3: Remove the Garlic and Ginger

Use a slotted spoon to remove the sliced garlic and ginger from the broth. Stir in the fish sauce and coconut milk until fully combined.

Step 4: Add the Vegetables

Add the shiitake mushrooms and shredded carrots. Bring the broth back to a gentle simmer and cook for a few minutes, until the mushrooms begin to soften.

Step 5: Cook the Potstickers

Add the frozen potstickers directly to the soup. Keep the broth at a gentle simmer and cook according to the package directions, usually about 8–9 minutes, until the dumplings are heated through and tender.

Step 6: Finish and Serve

Remove the pot from the heat and stir in 1 tablespoon of fresh lime juice. Taste the broth and add more lime, salt, or pepper if needed. Ladle into bowls and finish with sliced green onions, chili crisp, cilantro, or lime wedges.

My Tips for the Best Creamy Potsticker Soup

• Keep the broth at a gentle simmer once the potstickers go in. A hard boil can make the wrappers split and release the filling into the soup.
• Whisk the miso smooth before adding it. If your miso is thick, stir it with a small ladleful of warm broth first, then add it back to the pot. This prevents little clumps from floating through the broth.
• Don’t overcook the potstickers. They only need enough time to become tender and heat through. Leaving them in too long can make the wrappers overly soft, especially if you’re using thinner dumplings.
• Taste before adding salt. Fish sauce, miso, curry paste, chicken stock, and the potstickers themselves can all contribute salt. I wait until the soup is completely finished before adjusting the seasoning.
• Add extra broth if the soup gets too thick. Coconut milk makes the broth rich, and the dumplings can absorb some liquid as they cook. A splash of chicken stock is all you need to loosen it without diluting the flavor too much.
• Serve it right after the potstickers are cooked. The longer dumplings sit in hot broth, the softer the wrappers become. If you know you’ll have leftovers, cook only the number of potstickers you plan to eat and add fresh ones when reheating the broth.

Potsticker Soup FAQs

What is potsticker soup?

Potsticker soup is a quick dumpling soup made by simmering prepared potstickers in a flavorful broth. This creamy version uses coconut milk, red curry paste, miso, fish sauce, ginger, and garlic, with shiitake mushrooms, carrots, and leeks added to the broth.

Can I put frozen potstickers directly into soup?

Yes. Add the potstickers straight from the freezer to the simmering broth. There’s no need to thaw them first, and keeping them frozen until cooking helps the wrappers hold together better.

What kind of potstickers are best for this soup?

Chicken, pork, shrimp, or vegetable potstickers can all work. I’d choose whichever filling you already like on its own since the dumplings are a major part of each bowl. Thicker potstickers also tend to hold up especially well in soup.

How spicy is creamy potsticker soup?

The red curry paste gives the broth some heat, but the coconut milk mellows it out. The exact spice level will depend on the brand of curry paste you use. Keep the chili crisp optional so everyone can add more heat to their own bowl.

Why are my potstickers falling apart in the soup?

Potstickers can split if the broth is boiling too aggressively or if they cook for too long. Keep the soup at a gentle simmer after adding them and remove it from the heat as soon as the wrappers are tender and the filling is hot.

Can I make potsticker soup vegetarian?

Yes. Use vegetable broth, vegetable potstickers, and replace the fish sauce with soy sauce or tamari. The coconut milk, curry paste, miso, mushrooms, ginger, and garlic still give the broth plenty of savory flavor.

Can I add more vegetables?

Absolutely. Baby spinach, bok choy, bell peppers, snap peas, or broccoli would all work well. Add quick-cooking greens toward the end so they don’t become overly soft.

Can I make creamy potsticker soup ahead of time?

The broth can be made ahead, but I’d wait to cook the potstickers until you’re ready to serve. Dumpling wrappers continue absorbing liquid as they sit, so cooking them fresh keeps their texture much better.

How do I store leftover potsticker soup?

For the best texture, store the broth and potstickers separately in airtight containers in the refrigerator for up to 4 days. If the dumplings sit in the broth, the wrappers will continue soaking up liquid and can become too soft. Reheat the broth over low heat on the stovetop, then add the potstickers just long enough to warm through.

More Dumpling Recipes to Try

• Steamed dumplings
• Trader Joe's chili crisp dumpling bake
• Crispy dumpling salad
• Baked dumplings
• Rice paper dumplings