Potsticker Soup With Mushrooms & Bok Choy Recipe

There's nothing quite like a warm, comforting bowl of Potsticker Soup with Mushrooms & Bok Choy on a chilly evening. This dish is packed with savory flavors, tender dumplings, and a rich, aromatic broth that will warm you from the inside out.

this Recipe

I first discovered this recipe when searching for a way to transform frozen potstickers into something extraordinary. A quick experiment led to a deliciously satisfying soup that has now become a weeknight favorite in our home.

Why You'll Love This Potsticker Soup

Get ready to fall in love with this quick and easy soup that’s bursting with flavor and texture.

First, it's incredibly simple to make. Using frozen potstickers means minimal prep work while still achieving a restaurant-quality meal in under 30 minutes.

This soup is also budget-friendly. With just a handful of ingredients, including mushrooms and bok choy, you can create a hearty, nourishing meal without breaking the bank.

The flavor profile is out of this world. A rich, umami-packed broth, combined with the delicate dumplings and crisp bok choy, creates the perfect balance of flavors and textures in every spoonful.

Plus, it’s versatile. Whether you're vegetarian, prefer chicken or pork dumplings, or want to spice things up with chili oil, this recipe can easily be adapted to suit your taste.

Ingredients Notes

The magic of this Potsticker Soup with Mushrooms & Bok Choy lies in its simple yet carefully chosen ingredients. Each element plays a crucial role in creating a deeply satisfying dish.

Frozen Potstickers are the star of the soup. You can use chicken, pork, or vegetable-filled dumplings—whatever suits your preference. They absorb the flavors of the broth while remaining delightfully chewy.

Mushrooms add an earthy depth to the soup. Shiitake mushrooms are ideal for their intense umami flavor, but cremini or button mushrooms work well too.

Bok choy brings a fresh, slightly sweet crunch to the dish. Baby bok choy is perfect, as its tender leaves and crisp stems cook quickly while maintaining their texture.

Broth is the foundation of the soup. A combination of chicken or vegetable broth with soy sauce, garlic, and ginger creates a deeply flavorful base that enhances every ingredient.

A splash of sesame oil at the end ties everything together, adding a toasty, aromatic finish that makes the flavors pop.

How To Make This Potsticker Soup

Creating this flavorful soup is incredibly easy and requires just a few simple steps. Let me walk you through the process.

Start by heating a bit of sesame oil in a large pot over medium heat. Once warm, add your minced garlic and ginger, sautéing for about 30 seconds until fragrant. This will form the base of your rich, aromatic broth.

Next, add the mushrooms and cook for about 3-4 minutes until they soften and release their juices. Their umami depth will infuse the broth with a wonderful, savory essence.

Pour in the broth and bring it to a gentle simmer. Stir in soy sauce and a pinch of red pepper flakes if you like a bit of heat. Let everything simmer for about 5 minutes to allow the flavors to meld.

Carefully drop in the frozen potstickers, ensuring they are submerged in the broth. Cook them for about 5-7 minutes, or until they become tender and fully heated through.

Finally, add the bok choy and let it cook for just 2 minutes until slightly wilted but still vibrant and crisp. Turn off the heat and finish the soup with a drizzle of sesame oil and sliced green onions for an extra layer of flavor.

Storage Options

If you have leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. Keep in mind that the dumplings may absorb more broth over time, so you might need to add a bit of extra broth when reheating.

For freezing, it's best to store the broth separately from the dumplings. Freeze the broth for up to 3 months, and when ready to eat, reheat it and add fresh potstickers for the best texture.

Reheat gently over medium heat on the stovetop until warmed through. Avoid boiling, as it may cause the dumplings to break apart.

Variations and Substitutions

This Potsticker Soup with Mushrooms & Bok Choy is incredibly adaptable, making it easy to customize to your preferences.

Want a spicier version? Add a spoonful of chili crisp or a dash of sriracha to bring a fiery kick to the broth.

For a vegetarian version, use vegetable broth and ensure your potstickers are plant-based. You can also add tofu for extra protein.

If you prefer a heartier soup, throw in some ramen noodles or rice noodles along with the potstickers for a more filling meal.

No bok choy? Swap it for spinach, napa cabbage, or even kale—whatever greens you have on hand will work beautifully.

Experiment with different mushroom varieties, from oyster mushrooms to enoki, to bring unique textures and flavors to your soup.

Whichever way you make it, this soup is sure to be a hit. Enjoy experimenting with different flavors and finding your perfect bowl of comfort!

Print