This Easy Gyoza Soup recipe uses fresh or frozen potstickers (gyoza) simmered in a flavorful broth…offering all the cozy comfort of wonton soup but is way easier to make (and just as impressive). It’s the ultimate shortcut comfort food if you were wondering if you can use potstickers for wonton soup — yes you can! It’s homemade in taste, but incredibly simple in execution to put gyoza in soup. You get the same flavors of your favorite dumpling soup with just a handful of ingredients and one pot. — perfect for cozy nights in, quick lunches, or even as a comforting holiday starter like a holiday, Christmas, or New Year dumpling gyoza soup.
Table of contents
A simple gyoza soup recipe uses fresh or frozen potstickers (also called potstickers or dumplings) simmered in a light, flavorful broth with carrots, celery, onion, and a touch of garlic.
The best part? You can use any kind of potstickers you like — chicken, pork, shrimp, or vegetable — and easily make gyoza soup vegan with a simple swap for vegetable broth and plant-based gyoza potstickers. It’s very versatile and one of the easiest Asian dinner recipes to make!
During holidays, this is one of my favorite all-time soups (in addition to Filipino chicken ginger soup and also sinigang)…but making wontons and dumplings by hand is not always easy, and it takes lots of time. Making an easy gyoza soup recipe is truly an option that still delivers lip-smacking taste and the same comfort.
It’s nourishing, healthy, and full of flavor — the kind of healthy and comforting soup recipe that makes your kitchen smell amazing with minimal effort.
What Is Gyoza Soup?
This Gyoza soup recipe is an easy, quick, cozy twist on traditional wonton soup — but without the hours of wrapping and folding dumplings. Putting gyoza in soup is not only genius, but a major time saver for something that has a homemade and wholesome flavor, appearance, and feel.
Instead of making dumplings from scratch, you use store-bought potstickers or gyoza, which are pan-fried or steamed dumplings typically filled with meat or vegetables.
When simmered in a flavorful broth with vegetables, they transform into tender, silky bites that soak up all the savory goodness of the soup.
Gyoza soup is a super shortcut version of traditional dumpling soup — hearty, wholesome, and ready in 30 minutes or less.
Why You’ll Love This Easy Gyoza Soup Recipe
- Quick and Easy: Made in one pot with simple ingredients.
- Versatile: Works with fresh or frozen potstickers, any flavor you love.
- Comforting: Like a homemade wonton soup, but much easier.
- Perfect for Any Season: Great for holidays, cozy winter meals, or a light lunch year-round.
Ingredients
- ¾ tablespoon avocado oil (or olive oil): A light oil to sauté your vegetables and bring out their sweetness. Avocado oil has a neutral flavor and a high smoke point, making it perfect for soups.
- 1 small onion, chopped: Adds mild sweetness and depth to the broth without overpowering it. Using less onion keeps the broth light and balanced.
- 1 carrot, peeled and sliced into thin rounds: Brings natural sweetness, color, and a little texture to the soup.
- 1 celery stalk, chopped (optional): Adds a subtle herbal flavor and savory base. Even just one stalk makes the broth taste more “homemade.”
- ½ teaspoon garlic powder (or 1 garlic clove, minced): Adds warmth and aroma. Garlic enhances the savory flavor of the broth without overpowering the dumplings.
- 1 small tomato quartered for umami and balance.
- 5 cups chicken broth (or vegetable broth for vegan): The base of your soup — use a good-quality broth for the most flavor. Vegetable broth makes it light and fully vegan. If you are salt sensitive use low-sodium or add water.
- Fresh or frozen Gyoza (potstickers) (about 8-12 for this recipe): The star of the dish! You can use pork, chicken, shrimp, or vegetable gyoza dumplings — whatever you have on hand. Frozen ones go straight into the pot.
- Salt and pepper, to taste: Simple seasoning to balance the flavors of the broth and vegetables.
Garnishes
These bright toppings add freshness, a little spice, and a restaurant-style finish.
- chopped cilantro
- thinly sliced scallions
- thin red chili slices
- gochujang
- sesame oil
- soy sauce
- fish sauce
- crispy garlic bits
Make It Vegan
To make this a fully vegan gyoza soup, use vegetable broth and vegan vegetable potstickers (many grocery stores now carry plant-based versions). The result is just as flavorful and deeply comforting.
Equipment
- Medium soup pot or Dutch oven
- Cutting board and knife
- Ladle for serving
- Asian Soup bowls with wide spoons
Instructions
- Prepare the vegetables: Chop the onion, carrot, and celery into small pieces so they cook quickly and evenly. Quarter the tomato.
- Sauté the aromatics: Heat avocado oil in a pot or Dutch oven over medium heat. Add the onion, carrot, and celery, and sprinkle in the garlic powder. Sauté for 3 minutes until fragrant, but not browned.
- Add the broth: Pour in the chicken (or vegetable) broth. Stir gently and bring to a high simmer. Add the tomato. Season the broth with a pinch of salt.
- Add the Gyoza: Drop in your fresh or frozen gyoza potstickers — as many as you’d like while keeping a good ratio to the broth. Stir gently to prevent sticking. 8-12 gyoza is good.
- Simmer until cooked: Let the soup simmer on medium-high heat until the gyoza float to the top and are cooked through (about 6-8 minutes for frozen).
- Season and serve: Taste the broth and add salt and pepper as needed. Remove from heat.
- Garnish and Serve: Ladle the soup into bowls and top generously with chopped cilantro, thinly sliced scallions, and red chili slices for color and spice. Serve with spicy sauce, lemon wedges, soy or sesame oil, and more toppings as you wish.
Step by Step Images How to make Gyoza Soup
Serving Tips
Serve with small dishes of Sriracha, gochujang paste, soy sauce, or a squeeze of fresh lemon for brightness.
Add-Ins and Variations
- Mushrooms: Sliced shiitake or button mushrooms add an earthy flavor.
- Baby spinach or bok choy: Stir in at the last minute for extra greens.
- Ginger: Add ½ teaspoon fresh grated ginger to the aromatics for warmth and depth.
- Noodles: Add cooked rice noodles or egg noodles for a heartier soup.
- Tofu: Cube firm tofu for added protein in a vegan recipe version.
- Corn or peas: Sweet frozen veggies can add color and texture.
- Spicy kick: Add chili oil or a dash of Sriracha directly to the broth for heat.
- Citrus brightness: Finish with a squeeze of fresh lime or lemon for a refreshing zing.
Storage and Reheating
This gyoza soup recipe is best enjoyed fresh so I don’t recommend leftovers because the potstickers will become very soft.
If necessary, store in a glass container for 1-2 days in the refrigerator. Keep in mind that the potstickers will soften as they sit in the broth. To reheat, warm gently on the stove and add a splash of broth or water if needed.
This easy gyoza soup recipe is the kind of meal that feels homemade and special, even when you’re short on time. It’s warm, nourishing, and endlessly customizable — proof that comfort food doesn’t have to be complicated.
Once you try it, you’ll find yourself making it again and again.
Gyoza Soup Recipe
Equipment
- Dutch Oven or medium soup pot
- Cutting board and knife
- ladle
Ingredients
- ¾ tablespoon avocado oil or olive oil
- ½ small onion chopped
- 1 carrot peeled and sliced into thin rounds
- 1 celery stalk chopped
- ½ teaspoon garlic powder or 1 garlic clove, minced
- 1 small tomato quartered
- 5 cups chicken broth or vegetable broth for vegan
- 12 Fresh or frozen Gyoza potstickers (about 6–8 per serving)
- Salt and pepper to taste
Garnishes
- chopped cilantro
- thinly sliced scallions
- thin red chili slices
- gochujang
- sesame oil
- soy sauce
- fish sauce
- crispy garlic bits
Instructions
- Prepare the vegetables: Chop the onion, carrot, and celery into small pieces so they cook quickly and evenly. Quarter the tomato.
- Sauté the aromatics: Heat avocado oil in a pot or Dutch oven over medium heat. Add the onion, carrot, and celery, and sprinkle in the garlic powder. Sauté for 3 minutes until fragrant, but not browned.¾ tablespoon avocado oil, ½ small onion, 1 carrot, 1 celery stalk, ½ teaspoon garlic powder
- Add the broth: Pour in the chicken (or vegetable) broth. Stir gently and bring to a medium simmer.5 cups chicken broth
- Add the tomatoes.1 small tomato
- Add the Gyoza: Drop in your fresh or frozen gyoza potstickers — as many as you’d like while keeping a good ratio to the broth. Stir gently to prevent sticking.12 Fresh or frozen Gyoza
- Simmer until cooked: Let the soup simmer on medium heat until the potstickers float to the top and are cooked through (about 6–8 minutes for frozen).
- Season and serve: Taste the broth and add salt and pepper as needed. Remove from heat.Salt and pepper
- Garnish: Ladle the soup into bowls and top generously with chopped cilantro, thinly sliced scallions, and red chili slices for color and spice. Serve with lemon wedges, sesame oil, soy sauce, fish sauce, crispy garlic, or any other toppings you enjoy.chopped cilantro, thinly sliced scallions, thin red chili slices, gochujang, sesame oil, soy sauce, fish sauce, crispy garlic bits
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