Potsticker Soup with Mushrooms & Bok Choy
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.
Ingredients
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.