Crockpot Pot Sticker Soup
Crockpot pot sticker soup is a ginger-scented broth full of cabbage, carrots and frozen pot stickers. The slow cooker builds the broth all day, and the dumplings go in at the end so they stay tender.
Crockpot Pot Sticker Soup
Course: SoupDifficulty: Easy6
servings15
minutes5
hoursA ginger broth loaded with vegetables and frozen pot stickers. The dumplings go in near the end.
Ingredients
8 cups low-sodium chicken broth
1 tablespoon fresh ginger, grated
4 cloves garlic, minced
3 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
2 carrots, thinly sliced
2 cups shredded napa cabbage
8 oz sliced shiitake or white mushrooms
1 bag (20 oz) frozen pot stickers, any filling
3 baby bok choy, chopped
3 green onions, sliced
1 teaspoon chili garlic sauce, optional
1/2 teaspoon white pepper
Directions
- Add the broth, ginger, garlic, soy sauce, vinegar, white pepper and sesame oil to a 6-quart slow cooker and stir.
- Add the carrots and mushrooms to the broth.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the carrots are tender.
- Taste the broth and add more soy sauce or vinegar if it needs it.
- Stir in the cabbage and chili garlic sauce if using.
- Add the frozen pot stickers straight from the bag, pushing them under the broth. Do not thaw them.
- Cover and cook on HIGH for 25 to 30 minutes, until the dumplings are plump and hot all the way through.
- If the filling is meat, check that it reaches 165°F in the center of a dumpling.
- Stir in the bok choy and cook 5 minutes more, until just wilted.
- Ladle into bowls and top with green onions and a few drops of sesame oil.
Notes
- Use vegetable broth and veggie dumplings to keep it vegetarian. Add a handful of cooked rice noodles for a heartier bowl, put in at the last minute. Store the broth and dumplings separately for up to 3 days.
Why this version works
Frozen pot stickers are the shortcut that makes this soup work. They already have the filling and wrapper, so all your effort goes into the broth, which the slow cooker builds slowly from ginger, garlic and mushrooms. You get a bowl that tastes like a restaurant dumpling soup from a freezer bag and a few pantry staples, with nothing to fold or fry.
Timing is everything. The vegetables go in for hours, but the dumplings only need half an hour, so they come out silky instead of falling apart. Adding the greens last keeps them bright and slightly crisp. The broth stays clear and fragrant, and the vegetables keep a little bite.
Ingredient notes
Pot stickers: Choose a brand with a filling you like, such as chicken, pork or vegetable. Keep them frozen until they go in. Any brand of pork, chicken or vegetable dumpling works, as long as it is a frozen raw or pre-cooked kind meant for steaming.
Fresh ginger: Grate it with a microplane. The jarred paste works in a pinch but tastes flatter. Grate it on the fine side so the pieces melt into the broth.
Soy sauce: Use low-sodium, so you can adjust the salt at the end without overshooting. Tamari is a gluten-free swap, though check the dumpling wrappers too.
Napa cabbage: It softens in minutes and sweetens the broth. Regular green cabbage takes longer. Slice it thin so it wilts quickly once the pot stickers go in.
Toasted sesame oil: Add it in small amounts. A tablespoon is plenty, and it should smell nutty, not bitter. Stir it in off the heat and it stays aromatic.
Tips for the best result
Add the dumplings late: The most common mistake is adding them at the start. After a few hours they split open and cloud the whole pot. Shake the bag first so they are not stuck in one block.
Taste at the end: Broth reduces and concentrates, so wait to adjust the soy sauce and vinegar until the dumplings are in. If it tastes flat, a splash more vinegar usually fixes it.
Keep them submerged: Push the pot stickers under the surface so the wrappers cook evenly, not gummy on top. Crowded dumplings stick together and tear when you stir.
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Swaps and variations
Stir in a spoonful of miso at the end for deeper flavor, or add baby corn and snow peas. A squeeze of lime brightens a soup that tastes flat. Add chili crisp to the bowl for heat. A soft-boiled egg in each bowl turns this into a heartier meal.
Skip pre-boiled, shelf-stable wonton wrappers. They fall apart in hot broth and turn the soup starchy.
What to serve with it
It is a full meal in a bowl, but a crisp cucumber salad with sesame dressing goes well on the side. Add a small bowl of steamed rice if you want more filling. Put chili oil, extra green onions and soy sauce on the table. Sliced radishes on top add crunch and color.
Storing, freezing and reheating
Refrigerate within two hours. Store the broth separate from the dumplings if you can, since the wrappers keep soaking up liquid. It lasts 3 days. Reheat on the stove, not the microwave, for even heat.
The broth freezes well for 3 months, but the dumplings do not, so freeze broth only. Reheat to a simmer and add fresh frozen pot stickers for 5 minutes. Add a splash of water or broth if the soup has thickened overnight.
Pin itCrockpot Pot Sticker Soup at a glance
- Prep time: 15 minutes
- Cooking time: 5 hours
- Servings: 6 servings
- Ingredients: 14, led by low-sodium chicken broth, fresh ginger, garlic, low-sodium soy sauce
Tips for Crockpot Pot Sticker Soup
Use vegetable broth and veggie dumplings to keep it vegetarian. Add a handful of cooked rice noodles for a heartier bowl, put in at the last minute. Store the broth and dumplings separately for up to 3 days.
Crockpot Pot Sticker Soup FAQ
How long does Crockpot Pot Sticker Soup take?
Crockpot Pot Sticker Soup takes 5 hours of cooking after 15 minutes of prep.
How many people does Crockpot Pot Sticker Soup serve?
This recipe makes 6 servings.
What do I need to make Crockpot Pot Sticker Soup?
14 ingredients, led by low-sodium chicken broth, fresh ginger, garlic, low-sodium soy sauce. Amounts are in the recipe card above.
