Potsticker Soup: What It Is & How to Make It Right

Traditional potstickers (guotie) are pan-fried dumplings and not designed for soup. However, you can create a potsticker-inspired soup by adapting the filling flavors into wonton-style dumplings or modifying the cooking technique. The key difference lies in the wrapper thickness and preparation method—potstickers use thicker wrappers meant for frying, while soup dumplings require thinner, more delicate wrappers that won't disintegrate in liquid.

Understanding Potstickers vs. Soup Dumplings

Many home cooks confuse potstickers with soup dumplings due to similar fillings, but their preparation methods create fundamentally different eating experiences. Potstickers originated in Northern China as guotie (“ground dumplings”), featuring a distinctive crispy bottom from pan-frying followed by steaming. Their thicker wheat wrappers withstand this dual-cooking process but would become unpleasantly soggy in broth.

Soup dumplings like xiaolongbao or wontons use thinner wrappers specifically designed for liquid environments. Wonton wrappers typically contain egg for added strength while remaining delicate enough for soup. When searching for “potsticker soup recipe,” most successful adaptations actually use wonton wrappers with potsticker-style fillings.

Why Traditional Potstickers Don't Work in Soup

Attempting to add standard potstickers directly to broth creates three critical issues:

Problem	Result	Solution
Thick wrapper (1.5-2mm)	Becomes gummy and chewy	Use standard wonton wrappers (0.5mm)
Pre-cooked filling	Overcooks and falls apart	Use raw filling with gelatinized broth
Crispy bottom layer	Disintegrates immediately	Skip pan-frying step entirely

Creating Authentic Potsticker-Flavored Soup

For the best results when making what's commonly called “potsticker soup,” follow these professional techniques developed through culinary testing:

Wrapper Modification

Use standard square wonton wrappers (about 3.5″ size) instead of potsticker wrappers. If you want the characteristic potsticker pleating, fold the wonton wrapper into a half-moon shape and create 3-4 small pleats along one edge before sealing. This maintains visual recognition while ensuring soup compatibility.

Filling Adaptation

Maintain traditional potsticker filling ingredients (ground pork, cabbage, ginger, garlic, soy sauce), but incorporate these critical modifications:

• Reduce vegetable moisture by salting and draining cabbage for 20 minutes
• Add 2 tablespoons unflavored gelatin to 1/4 cup broth, cooled to room temperature
• Mix gelatinated broth into filling to create “juice pockets” when cooked
• Use 70% meat to 30% vegetable ratio (standard potstickers use 50/50)

Broth Preparation

The broth should complement rather than overwhelm potsticker flavors. For authentic results:

1. Simmer pork bones and chicken carcasses for 4 hours
2. Add dried shiitake mushrooms during last 30 minutes
3. Finish with white pepper, sesame oil, and a splash of rice vinegar
4. Maintain broth temperature at 180°F (82°C)—below boiling to prevent wrapper damage

Step-by-Step Potsticker Soup Preparation

This method yields restaurant-quality results while addressing common search queries about “can you put potstickers in soup”:

Ingredients (Serves 4)

• 24 square wonton wrappers
• 1/2 lb ground pork
• 1 cup finely chopped Napa cabbage (salted and drained)
• 2 tbsp minced ginger
• 1 tbsp Shaoxing wine
• 1/4 cup gelatinized pork broth (cooled)
• 6 cups clear pork-chicken broth
• 2 green onions, sliced

Assembly Process

1. Mix filling ingredients thoroughly in clockwise direction until sticky
2. Place 1 tsp filling in center of wonton wrapper
3. Fold diagonally into triangle, press out air, and pleat one edge
4. Bring broth to gentle simmer (small bubbles, not rolling boil)
5. Add dumplings in single layer, cook 3-4 minutes until wrappers turn translucent
6. Remove immediately with slotted spoon to prevent overcooking

Common Mistakes to Avoid

Based on culinary testing, these errors frequently appear in online “potsticker soup recipes”:

• Using pre-made potstickers – Their partially cooked state causes fillings to disintegrate
• Boiling vigorously – Aggressive bubbling tears delicate wrappers
• Overfilling dumplings – Creates pressure points that burst during cooking
• Adding dumplings to cold broth – Causes uneven cooking and sticking

Serving Traditions and Variations

While traditional Chinese cuisine keeps potstickers and soup dumplings separate, modern interpretations have created successful hybrids:

• Shanghai-style – Serve potsticker-inspired dumplings in clear broth with bok choy
• Korean mandu-guk – Use kimchi and gochujang in broth with dumplings
• Japanese gyoza soup – Add miso paste and nori to broth with pan-fried gyoza

For authentic results when searching “how to make dumpling soup with potsticker flavor,” focus on broth clarity and delicate dumpling texture. The ideal potsticker-inspired soup should have visible dumplings floating in a transparent broth, not a cloudy or thickened liquid.

Storage and Reheating Guidelines

Unlike traditional potstickers, soup dumplings don't reheat well due to their delicate nature. For best results:

• Store assembled but uncooked dumplings on parchment-lined tray in freezer
• Once frozen solid, transfer to airtight container (keeps 1 month)
• Cook directly from frozen, adding 1-2 minutes to cooking time
• Never freeze cooked dumplings for soup applications

Final Considerations

Understanding the distinction between potstickers and soup dumplings helps create authentic culinary experiences. While searching for “potsticker soup” might lead to confusion, adapting traditional techniques produces delicious results that honor both potsticker flavors and soup dumpling traditions. The key is respecting each element's culinary purpose while thoughtfully combining their strengths for innovative yet authentic dishes.

Can you put regular potstickers in soup?

No, traditional potstickers will disintegrate in soup. Their thicker wrappers and pre-cooked fillings aren't designed for liquid environments. Use wonton wrappers with potsticker fillings instead for authentic dumpling soup results.

What's the difference between potsticker soup and wonton soup?

Potsticker soup typically refers to soup containing dumplings with potsticker-style fillings but using wonton wrappers. Traditional wonton soup uses simpler fillings (often just pork and shrimp) with thinner wrappers, while 'potsticker soup' emphasizes the ginger-garlic-pork flavor profile in a soup format.

How do you keep dumplings from falling apart in soup?

Use these three techniques: 1) Mix gelatinized broth into filling to bind ingredients, 2) Maintain broth temperature below boiling (180°F/82°C), 3) Use the 70% meat to 30% vegetable ratio in fillings. Never add dumplings to cold broth or let soup boil vigorously after adding them.

Can I use store-bought potstickers for soup?

Store-bought potstickers won't work well in soup. They're partially cooked and have wrappers too thick for liquid environments. For best results, make fresh dumplings using wonton wrappers with raw potsticker-style fillings, or look for frozen 'soup dumplings' specifically designed for broth applications.

What broth works best with potsticker-flavored dumplings?

A clear pork-chicken broth provides the ideal neutral base. Simmer bones for 4 hours, add dried shiitake mushrooms for the last 30 minutes, and finish with white pepper and sesame oil. Avoid heavy flavors like miso or tomato that would overwhelm the delicate dumpling fillings.