4-Ingredient Sweet Chili Potsticker Soup
This 4-Ingredient Sweet Chili Potsticker Soup is an easy, dump & go, one-pot dinner that’s ready in 20 minutes without any cutting, chopping, or blending involved! It’s perfect when you’re craving a quick, cozy dinner after a busy day.
⏰ TIME: 20 mins | 🤑 COST: $10.60
🥟 4 INGREDIENTS
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I feel like it’s been a while since I’ve posted a recipe! The holidays have been a little busy, but it’s such a blessing to be able to spend time with friends and family 💕
But I have some exciting changes coming up in 2026! I may write a separate post about this, but I’m moving to California in a few months for a new job!
I’m definitely nervous to be moving across the country by myself, but I’m also excited about this new chapter, having my own place again, and finally prioritizing self care in 2026!
Okay I digress. Back to the point of this post – the 4 ingredient sweet chili potsticker soup!
Why You’ll Love This Recipe
This has become hands down my favorite soup this winter. Maybe even of all time. And that’s saying a lot because I love soup. I even have a whole post on 15 creamy soup recipes!
🥟 This potsticker soup recipe is:
- Made with just 4 ingredients
- Ready in 20 minutes
- One pot
- Dump and go
- Well-balanced with protein + veggies
- No cutting, chopping, blending involved!
It’s ridiculously easy to make. You just throw all the ingredients together in one pot, stir, let it cook, and you got yourself a cozy, filling dinner in just 20 minutes.
You can use frozen or fresh veggies, whatever you prefer or have on hand. You can also use any type of dumpling or potsticker for this recipe! It’s pretty forgiving, which is exactly what I need after a busy day at work.
The sweet chili sauce kicks this potsticker soup up a notch and gives it a sweet, slightly spicy, tangy flavor that I’m obsessed with!
🍜 Looking for more easy 5-ingredient soup recipes? Check out my roundup of 15 creamy soup recipes that are all made with 5 ingredients or less!
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Ingredients You’ll Need
- Miso ginger broth: This forms the base for the sweet chili potsticker soup. I highly recommend getting the miso ginger broth from Trader Joe’s if you’re able to!
- Frozen potstickers or gyoza: Any type of frozen potsticker works – beef, pork, shrimp, chicken, veggie, etc. I used frozen chicken potstickers since those are my fave. I haven’t tested the recipe with fresh potstickers – I imagine that they should work, but will probably cook a lot faster than frozen potstickers.
- Frozen vegetables: To make life even easier, I recommend using a bag of frozen veggies for this recipe. You can dump the frozen veggies straight in the soup, and don’t have to thaw, steam, roast, or cook them beforehand. I like using an Asian veggie mix, but you add whichever veggies you prefer. You can also use fresh veggies, but just make sure to adjust the cooking times.
- Sweet chili sauce: I love the one from Trader Joe’s, but you can use any brand!
📌 OPTIONAL INGREDIENTS: You can top the soup with chopped green onions to give it a pop of color and flavor. If you want even more spice, drizzling a bit of chili oil on top would be so yummy!
SUBSTITUTION IDEAS
📌 Miso ginger broth: I highly recommend using miso ginger broth for this recipe since plain broth by itself will lack flavor. If you cannot find miso ginger broth, you can make your own at home!
📌 Frozen potstickers: You can use frozen mini wontons, gyoza, or dumplings.
📌 Frozen vegetables: You can use your favorite frozen vegetables for this recipe. I like using a vegetable blend which has multiple veggies in one bag. You can also use fresh vegetables, but they will cook faster than frozen veggies.
📌 Sweet chili sauce: You can mix 1 teaspoon of honey/maple syrup with 1-2 teaspoons of sriracha sauce. The potsticker soup tastes good even without the sweet chili sauce, so you can skip this ingredient too!
Equipment You’ll Need
The following text may contain Amazon affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases made through links on this post at no additional cost to you.
This is a one-pot recipe so you don’t really need that many tools and gadgets to make this soup. You’ll just need a deep saucepan or large pot for the soup, and that’s it!
How to Make the Sweet Chili Potsticker Soup
1. Heat the miso ginger broth
Pour the miso ginger broth in a large saucepan or deep pot. Let it come to a gentle boil over medium-high heat.
2. Add the potstickers
Add the frozen potstickers to the miso ginger broth and stir gently. You don’t have to thaw or cook the potstickers beforehand. Just add the frozen potstickers straight out of the freezer into the broth – easy peasy!
Reduce the heat to medium and let the potstickers cook in the broth for about 6-8 minutes.
3. Add the sweet chili sauce
Once the potstickers are cooked through, add 2 tablespoons of sweet chili sauce to the pot. If your sweet chili sauce is on the spicier side, just 1 tablespoon for now. You can always add more later if you want!
4. Add frozen veggies
Add the frozen vegetables to the pot and stir. You don’t have to thaw or cook the vegetables first – just add them straight from the freezer into the pot!
Cook on medium heat for about 3 minutes until the veggies are tender.
5. Serve and enjoy!
Ladle soup into individual bowls. I topped each bowl with a drizzle of sweet chili sauce, but feel free to skip this step if you prefer. Serve and enjoy!
Notes & Suggestions
- Add sweet chili sauce midway through: I like to add the sweet chili sauce after my potstickers cook. That’s just the way I’ve always done it! You can add it in Step 1 or after Step 4 but that may change the flavor of the broth a bit.
- Feel free to customize! Switch up the flavor by using different types of potstickers, veggies, and garnishes. This is a pretty forgiving recipe!
- For extra heat: Try drizzling a bit of chili oil on top of each bowl!
Storage Instructions
The following text may contain Amazon affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases made through links on this post at no additional cost to you.
- Make Ahead: I don’t recommend making this soup ahead of time since the potstickers will get soggy and absorb a lot of the liquid. But I have a whole list of make-ahead meal ideas and soup recipes that work better for meal prep if you want to check those out!
- Fridge: Scoop out the potstickers and store them separately in a Ziploc bag (like pictured above). Store the remaining broth + veggies in an airtight container. Both the broth + veggies and the potstickers will stay good for up to 2-3 days in the fridge.
- Freezer: I don’t recommend freezing this soup since it may become soggy and messy.
- Reheating: Add the leftover broth + veggies to a saucepan or microwave-safe bowl. The veggies may have soaked up some of the broth, so add a bit of chicken broth or water as needed. Heat the soup in the stovetop or microwave until it’s lukewarm. Then add the leftover cooked potstickers to the saucepan or microwave-safe bowl, and heat until the potstickers are warmed through.
Frequently Asked Questions
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4-Ingredient Sweet Chili Potsticker Soup
Equipment
- Large pot or deep saucepan
- Soup ladle
Ingredients
- 32 oz miso ginger broth I used the Trader Joe's brand
- 16 oz frozen chicken potstickers
- 2 tbsp sweet chili sauce plus more for drizzling on top, if desired
- 8 oz frozen Asian vegetable blend
Instructions
- Pour the miso ginger broth into a large pot. Bring to a gentle boil over medium-high heat.
- Add the frozen potstickers to the broth and stir gently. Reduce to medium heat and cook for about 6–8 minutes, until the potstickers are fully cooked through.
- Stir in 2 tablespoons of the sweet chili sauce. You can use more or less depending on how spicy, sweet, and tangy you want your soup.
- Add the frozen vegetables to the pot and cook for another 3 minutes until the vegetables are tender.
- Ladle the soup into individual bowls. Drizzle with extra sweet chili sauce if desired. Serve and enjoy!
Notes
- Add sweet chili sauce midway through: I like to add the sweet chili sauce after my potstickers cook. That’s just the way I’ve always done it! You can add it in Step 1 or after Step 4 but that may change the flavor of the broth a bit.
- Feel free to customize! Switch up the flavor by using different types of potstickers, wontons, dumplings, veggies, and garnishes. This is a pretty forgiving recipe!
- For extra heat: Try drizzling a bit of chili oil on top of each bowl!
Did you make this recipe? Let me know how it went!
I’m always open to suggestions, comments, or feedback on tweaking my recipes. If something wasn’t clear or if you think a step could be done better, or you added your own edits to this recipe, send me a message!
Unfortunately, I’ve had to disable comments due to the large number of spam links & comments from unsafe sites. I’m hoping to add the comments section back once I can find a good spam blocker plugin!
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