Easy Vegetable Gyoza Soup (Potsticker): One Pot!

Short on time and creativity? Wanting a relatively healthy meal that the whole family can enjoy? This ONE POT Easy Vegetable Gyoza Soup comes together in about 15 minutes using frozen dumplings. Savory and satisfying, it is comfort food at its easiest.

Bright and beautiful white bowl of Easy Veggie Gyoza Soup!

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Inspiration for this semi-homemade recipe

My kiddos dumpling obsession is real: potstickers, dumplings, gyoza, you name it, they can pack ’em away. Inspired by their dumpling craze and my longing for vegan wonton soup (it is nearly impossible it at restaurants), I had the idea of putting their favorite dumplings into a veggie soup.

Voila! A new family favorite was born.

In fact, it’s ALMOST too simple to even be a recipe. But after trying to explain my method to a friend, I realized it would be beneficial to write it down and share. All you need are some frozen dumplings, veggies of choice, and broth (with a few additional optional items). Yup, it’s really that simple.

Gyoza Soup, Potsticker Soup, Dumpling Soup…which is it?

What dumplings can you use for this Asian soup? Any dumplings that can be cooked through steaming will work! Check the package for cooking methods.

While the recipe is written for frozen dumplings, I offer guidance under “notes” if using fresh dumplings.

We have used frozen Chinese dumplings from our local farmers’ market and one of our favorite local restaurants, but most often we use the kids’ favorite frozen Trader Joe’s Thai Gyoza because, well, we always have them on hand. And if I could find veggie-filled wontons, I would definitely use them!

Ingredient Notes and Substitutions

Ingredients labeled, on white countertop.

Dumplings (Gyoza):

As mentioned above, any frozen or fresh vegetable dumplings that can be cooked by steaming will work for this simple recipe.

Broth:

I like to use a flavorful broth by using Better Than Bouillon paste. I especially love the Sautéed Onion. n addition to vegetable broth, you can also use miso in this recipe. If using miso paste, I recommend using 1/2 veggie broth and 1/2 miso paste with water for best depth of flavor.

Veggies:

Any vegetables will work in this soup. Consider carrots, celery, onions, bok choy, cabbage, broccoli, cauliflower, spinach, squash, peppers, sweet potatoes, or kale. Add vegetables that require less time to cook like spinach and bok choy, later. See recipe card for details.

How to make this easy frozen dumpling soup

This method couldn’t be easier. It is the quickest way to get dinner on the table in 15 minutes! The simple steps can be done in ONE POT!

  • In a large pot or pan that has a lid, combine 1 cup veg broth, ginger, and veggies (except quick cooking veggies like greens or boy choy, those can go in later). Bring to boil, and then reduce heat to medium. Cook for about 2-3 minutes until veggies start to soften.
  • If using frozen dumplings, add into pot with veggies, spacing them apart from each other to avoid sticking. See photos above recipe card. It is okay if dumplings are on top of veggies. Only add more broth if the first cup has evaporated, as dumplings steam best with just a small amount of liquid.
  • Bring broth to boil. Lower heat to medium-low. Then cover and steam until heated through, about 3 more minutes.
  • Add tofu, quick cooking veggies, and additional broth to desired liquid level for soup (2-3 more cups). Turn up heat to medium and cover just to warm broth through. Be careful not to boil the cooked dumplings.
  • Ladle into bowls, add optional toppings, and serve.

Storage

Store leftovers in refrigerator for up to 5 days.

The leftover broth with veggies can be frozen for up to 6 months in air tight container. Because dumplings/gyoza were previously frozen and then cooked, they are not likely to hold up freezing again.

FAQs

What is vegetable gyoza (or potsticker) made of?

A veggie gyoza is often filled vegetables like cabbage, mushrooms, carrots, ginger, garlic, and green onion. Sometimes, they also include tofu, edamame, or noodles as well. The dough is usually made from wheat flour.

Which vegan dumplings can I use for soup?

For this recipe, any frozen dumplings that can be cooked through steaming will work. Check the dumpling package for cooking methods.

Is this gyoza soup vegan?

Yes, this recipe is vegan, as long as you choose vegan gyoza or potstickers that are also vegan. Be sure to check the label. Examples of vegan dumpling brands include Trader Joe’s Thai Vegetable Gyoza, Nasoya, Bibigo, and Annie Chun’s.

Can I use fresh dumplings instead of frozen dumplings?

Yes, if you have fresh vegetable dumplings, you should cook the veggies in the broth longer before adding the fresh dumplings since they will take less time to cook.

Can I double this veggie dumpling soup recipe?

Yes, you can double the recipe but consider using two pots to allow the dumplings to be spaced apart to avoid sticking.

Bowl of easy vegetable potsticker soup full of colorful veggies.

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I hope you enjoy this Easy Vegetable Gyoza Soup recipe. Please rate and review in comments below once you try it!

Cheers!

Jenn

Easy Vegetable Gyoza Soup in white bowl.

Easy Vegetable Gyoza Soup (Potsticker)

Jenn Freedman
This super simple, semi-homemade veggie dumpling soup comes together in about 15 minutes in ONE POT! Savory and satisfying, it is comfort food at its easiest.
5 from 5 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course, Soup
Cuisine American, Chinese, Japanese, thai
Servings 4
Calories 365 kcal

Ingredients
  

  • 3-4 cups vegetable broth I use bouillon paste, or else part miso part veggie broth, see Substitutions section above
  • 1 teaspoon ginger grated or very finely chopped
  • 4 cups mixed vegetables, chopped like carrots, celery, cabbage, broccoli, cauliflower, spinach, kale, peppers, mushrooms
  • 1 cup diced tofu can use plain, baked, or air fried
  • 1 pound frozen vegetable dumplings must be able to cook by steaming- check packaging; see note below if usinf fresh dumplings
  • optional toppings include fresh cilantro, fresh jalapeno, sriracha, or garlic chili sauce

Instructions
 

  • In a large pot or pan that has a lid, combine 1 cup veg broth, ginger, and veggies (except quick cooking veggies* like greens or boy choy, those can go in later). Bring to boil, and then reduce heat to medium. Cook for about 2-3 minutes until veggies start to soften.
  • If using frozen dumplings, add into pot with veggies, spacing them apart from each other to avoid sticking. See photos above recipe card. It is okay if dumplings are on top of veggies. Only add more broth if the first cup has evaporated, as dumplings steam best with just a small amount of liquid.
  • Bring broth to boil. Lower heat to medium-low. Then cover and steam until heated through, about 3 more minutes.
  • Add tofu, quick cooking veggies (greens or bok choy, and fresh dumplings if using instead of frozen), and additional broth to desired liquid level for soup (2-3 more cups). Turn up heat to medium and cover just to warm broth through. Be careful not to boil the cooked dumplings.
  • Ladle into bowls, add optional toppings, and serve.

Notes

*Add quick cooking vegetables, like spinach and bok choy, later in step 4. If using fresh dumplings, also add them in at step 4, as they will cook more quickly than frozen ones.
If doubling the recipe, consider using 2 pots to allow room for dumplings to steam without sticking together.
Store leftovers in fridge for up to 5 days. Broth with veggies can be frozen for up to 6 months (but dumplings are not likely to hold up).

Nutrition

Calories: 365kcalCarbohydrates: 55gProtein: 15gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 0mgSodium: 1263mgPotassium: 280mgFiber: 6gSugar: 8gVitamin A: 924IUVitamin C: 91mgCalcium: 159mgIron: 3mg
Keyword Asian dumpling soup, gyoza soup, potsticker soup, semi-homemade, vegan dumpling soup, vegetable gyoza soup, veggie dumpling soup
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