Easy Potsticker Soup with Mushrooms & Bok Choy

There’s just something magical about a warm, brothy soup that’s packed with flavor and loaded with goodness. And when that soup happens to include tender dumplings, savory mushrooms, and vibrant greens like bok choy? Well, let’s just say it checks all the boxes for comfort food, especially on those nights when you want something soul-soothing without spending hours in the kitchen.

This Potsticker Soup with Mushrooms & Bok Choy has become one of my absolute go-to’s for chilly evenings or when I need a no-fuss dinner that still feels special. The best part? It uses frozen dumplings, which means there’s minimal prep involved but maximum reward at the table.

I remember the first time I whipped this up—my fridge was looking a little bare except for a few staples: a half-used container of broth, some mushrooms on their last leg, and a lonely bunch of bok choy. But I also had a bag of frozen potstickers stashed away in the freezer (a total lifesaver, by the way). What started as a bit of a “clean out the fridge” situation quickly turned into one of those surprise dinners that make you feel like you’ve just discovered a hidden gem.

Let’s dive in and get this cozy soup started, shall we?

Ingredients You’ll Need

Here’s everything you’ll need to make this potsticker soup:

• 1 tablespoon sesame oil

• 2 cloves garlic, minced

• 1-inch piece ginger, minced or grated

• 1 small onion, finely chopped

• 6 cups chicken or vegetable broth

• 1 tablespoon soy sauce

• 1 teaspoon rice vinegar (optional, for a touch of tang)

• 1/2 teaspoon chili flakes (optional, for a gentle kick)

• 2 cups mushrooms, sliced (shiitake or cremini work beautifully)

• 1 small head of bok choy, chopped

• 12–16 frozen potstickers or dumplings (your choice—pork, chicken, veggie, etc.)

• 1 carrot, julienned or thinly sliced

• 2 green onions, sliced for garnish

STEP 1: Build the Flavor Base

Start by heating up a tablespoon of sesame oil in a large pot over medium heat. Once the oil is shimmering, toss in your garlic, ginger, and chopped onion. Give everything a stir and let it cook for about 2 to 3 minutes. What you’re aiming for here is that golden, fragrant base that gives this soup its rich depth of flavor.

The scent of garlic and ginger sizzling in sesame oil is honestly one of my favorite things. It’s the kind of aroma that makes everyone ask, “What are you making?” before they’ve even walked into the kitchen.

STEP 2: Simmer the Broth

Next, pour in your chicken or vegetable broth and add in the soy sauce and rice vinegar (if you’re using it). The vinegar is optional, but I really like the little tang it adds—it helps balance out the richness of the broth and the dumplings.

Stir everything together and bring it to a gentle boil. Once it starts bubbling, turn the heat down to a simmer. We’re not in a rush here. Letting the broth gently simmer is what brings all those flavors together.

STEP 3: Add the Mushrooms and Carrots

Now it’s time to introduce the heartiness. Add your sliced mushrooms and julienned carrot into the simmering broth. Let them cook for about 5 minutes, or until the mushrooms are nice and tender. They’ll soak up all that flavor from the broth and bring a wonderful umami richness to each spoonful.

STEP 4: Wilt the Bok Choy

Once your mushrooms are tender, go ahead and stir in the chopped bok choy. This part doesn’t take long—just 2 minutes or so. You want the bok choy to be wilted but still bright and a little crisp. It adds that perfect pop of green and a fresh, slightly peppery bite that balances the soup beautifully.

Alright, welcome back to Part 2! If you’ve been following along, by now your kitchen is probably filled with the cozy aroma of simmering broth, garlic, ginger, and earthy mushrooms. This is the point where things really start coming together—and we’re about to take this comforting soup from good to absolutely soul-hugging.

Let’s get to the best part: the potstickers. These little dumplings are the heart of the dish, and when they’re cooked just right in the broth, they soak up all that delicious flavor while staying tender and satisfying.

Here’s how to finish up your potsticker soup and make it weeknight-dinner-worthy every single time.

STEP 5: Add the Frozen Potstickers

With your broth simmering gently and your veggies just about perfect, it’s time to add the frozen potstickers. You don’t need to thaw them—just drop them straight into the pot. Use a spoon to gently stir them into the broth so they’re fully submerged.

Let them simmer for about 5 to 7 minutes. You’ll know they’re ready when they float to the surface and look soft and slightly puffed up. Be careful not to boil too aggressively here—too much movement in the pot and your dumplings might start to break apart.

Quick Tip: If your potstickers are on the larger side or filled with raw meat (some brands are), you may want to let them go for an extra minute or two just to be safe. A gentle simmer ensures they cook through evenly without falling apart.

STEP 6: Taste and Adjust

Before you ladle this beauty into bowls, take a quick moment to taste the broth. Need a bit more saltiness? Add another splash of soy sauce. Craving more heat? A pinch of chili flakes or a tiny drizzle of chili oil does wonders. Want a touch more brightness? A few drops of rice vinegar or a squeeze of lime can really wake things up.

This soup is all about balance, and it’s super forgiving, so don’t be afraid to tweak it to suit your taste buds.

STEP 7: Garnish and Serve

Once your potstickers are cooked and the broth is just right, it’s time to serve. Ladle generous portions into bowls, making sure everyone gets a few dumplings along with a good mix of mushrooms, bok choy, and broth.

Top with sliced green onions for a fresh finish. If you like a bit of crunch or heat, you can sprinkle on some sesame seeds, more chili flakes, or even a drizzle of toasted sesame oil.

Serving Suggestion: This soup is filling on its own, but if you want to round out the meal, it pairs beautifully with a simple cucumber salad or some steamed edamame on the side.

Recipe Variations and Tips

One of the things I love most about this soup is how adaptable it is. Here are a few fun ways to switch things up:

• Try Different Dumplings: Chicken, pork, shrimp, veggie—you name it. Just use your favorite frozen potstickers or dumplings and adjust the cooking time as needed.

• Make It Vegetarian: Use vegetable broth and plant-based dumplings. The flavors still shine, and it’s just as satisfying.

• Add Noodles: Feeling extra hungry? Toss in some ramen or rice noodles for an even heartier version.

• Spice It Up: Add a spoonful of chili garlic sauce or a dash of Sriracha to the broth for some extra kick.

We’ve simmered, stirred, and slurped our way through this cozy one-pot meal, and I hope by now your kitchen smells amazing and your soup bowls are nearly empty. But before we wrap things up, I want to take a moment to answer some of the most common questions I’ve heard (and asked myself) when it comes to making this kind of soup. Whether you’re new to potstickers or just want to make sure you get it right every time, these FAQs have got you covered.

Frequently Asked Questions

1. Can I use homemade dumplings instead of frozen?
Absolutely! If you have the time (and energy), homemade dumplings are a fantastic upgrade. Just make sure they’re sealed well so they don’t fall apart in the soup. If they’re uncooked, simmer gently for a few minutes longer than frozen ones—just until they’re fully cooked through.

2. How do I keep the potstickers from falling apart?
The key is to avoid stirring too much once the dumplings are in the pot. Keep the heat at a gentle simmer, not a rolling boil. If you’re using especially delicate dumplings, you can even cook them separately in broth or water and gently add them to the soup just before serving.

3. What’s the best broth to use for this soup?
Both chicken and vegetable broth work great. Chicken broth adds a little more richness, while vegetable broth keeps things light and plant-based. If you want to boost the umami flavor, try adding a splash of mushroom broth or even a dash of fish sauce (if you’re not keeping it vegetarian).

4. Can I make this soup ahead of time?
You can prep the broth and veggies ahead of time, but for the best texture, it’s best to add and cook the dumplings right before serving. If you do have leftovers, just be aware that the dumplings will soften more as they sit in the broth. Still delicious, just a bit more delicate.

5. How should I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm it gently on the stove over low heat. Avoid boiling the soup again to help preserve the texture of the dumplings. A splash of fresh broth can help revive the flavors if it’s thickened overnight.

6. Can I freeze this soup?
It’s not ideal to freeze the soup once the potstickers are cooked—they can become mushy when thawed. Instead, you can freeze the broth and veggies on their own, then add frozen dumplings and simmer fresh when you’re ready to serve.

7. What other vegetables can I use?
Feel free to get creative! Napa cabbage, spinach, baby corn, or snap peas would all be great additions or substitutions. Just keep in mind the cooking time—softer veggies like spinach should go in at the very end, while heartier ones like cabbage can handle more simmer time.

Final Thoughts

If there’s one soup that deserves a spot on your weekly meal plan, it’s this one. It’s hearty, flavorful, and endlessly customizable—and let’s be honest, we all love a recipe that lets us clean out the fridge and still feel like we’ve cooked something special.

What I love most is how it hits all the right notes: savory, warm, satisfying, and just a little bit nostalgic. Whether you’re curling up with a bowl on a rainy day or whipping it up after a long workday, this Potsticker Soup with Mushrooms & Bok Choy is guaranteed to deliver comfort in every spoonful.

If you try it, I’d love to hear how it turned out! Did you switch up the dumplings or add your own twist? Drop a comment below and let’s swap ideas—I’m always looking for new variations. And if this soup finds its way into your regular rotation, welcome to the club. I have a feeling you’ll be coming back to it again and again.

Happy cooking, and here’s to more cozy meals ahead!

Potsticker Soup with Mushrooms & Bok Choy

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This cozy, comforting potsticker soup is a satisfying one-pot meal that combines the bold flavors of garlic, ginger, and soy with the heartiness of mushrooms, bok choy, and tender dumplings. It’s quick to put together using frozen potstickers, making it perfect for a weeknight dinner that feels like a treat.

• Author: Mark's Recipe

Ingredients

Scale 1x2x3x

1 tablespoon sesame oil

2 cloves garlic, minced

1-inch piece ginger, minced or grated

1 small onion, finely chopped

6 cups chicken or vegetable broth

1 tablespoon soy sauce

1 teaspoon rice vinegar (optional, for tang)

1/2 teaspoon chili flakes (optional, for heat)

2 cups mushrooms, sliced (shiitake or cremini recommended)

1 small head of bok choy, chopped

12–16 frozen potstickers or dumplings (pork, chicken, or veggie)

1 carrot, julienned or thinly sliced

2 green onions, sliced for garnish

Instructions

Heat sesame oil in a large pot over medium heat. Add the garlic, ginger, and chopped onion. Sauté for 2 to 3 minutes, stirring occasionally, until the aromatics are softened and fragrant.

Pour in the chicken or vegetable broth. Add soy sauce and rice vinegar if using, and stir to combine. Bring the mixture to a gentle boil, then reduce the heat to a simmer.

Add the mushrooms and carrots to the pot and simmer for about 5 minutes, or until the mushrooms are tender. Stir in the chopped bok choy and cook for another 2 minutes until just wilted.

Gently add the frozen potstickers to the simmering soup. Stir to submerge them fully in the broth and simmer for 5 to 7 minutes, or until the potstickers are cooked through and floating.

Ladle the soup into bowls, making sure each serving has several dumplings and a mix of vegetables and broth. Garnish with sliced green onions and additional chili flakes or sesame seeds if desired.

Notes

You can use any kind of dumplings you like—meat-filled, vegetarian, or a mix. Be sure to simmer gently so the potstickers don’t break apart. This soup is best served immediately while the dumplings are tender and the broth is piping hot. Leftovers keep well, but the dumplings may soften further upon reheating.