Potsticker Soup With Mushrooms & Bok Choy Recipe

There's nothing quite like a steaming bowl of Potsticker Soup with Mushrooms & Bok Choy to warm you up on a chilly evening. The comforting broth, tender dumplings, and earthy mushrooms create an irresistible combination of flavors and textures.

I first made this soup on a whim, using a bag of frozen potstickers I had tucked away in my freezer. What started as a quick meal hack has become one of my favorite go-to dinners. It's easy, satisfying, and packed with nourishing ingredients that make it feel both indulgent and wholesome.

Why You'll Love This Potsticker Soup

Get ready to fall in love with a soup that's as easy to make as it is delicious.

First, this soup comes together in under 30 minutes, making it perfect for busy weeknights. You get all the flavors of a homemade dumpling dish without the labor-intensive wrapping and pleating.

It's also budget-friendly. With simple, affordable ingredients like frozen potstickers, mushrooms, and bok choy, you can create a restaurant-worthy meal without spending a fortune.

Plus, it's versatile! You can switch up the vegetables, adjust the seasoning, or use any type of dumplings you have on hand. Whether you're a vegetarian or a meat-lover, this recipe adapts beautifully to your preferences.

Finally, this soup is comfort food at its best. The rich broth, chewy potstickers, and tender veggies make every spoonful satisfying and heartwarming.

Ingredients Notes

The beauty of this Potsticker Soup lies in its simple yet flavorful ingredients. Here’s what makes this dish shine:

Frozen potstickers: These are the heart of the soup, adding a deliciously chewy texture and savory filling. Use chicken, pork, or veggie dumplings depending on your preference.

Mushrooms: Shiitake or cremini mushrooms add an earthy depth to the broth. If you love umami-rich flavors, you can even toss in a few dried mushrooms for extra intensity.

Bok choy: This leafy green vegetable brings freshness and a mild sweetness to balance the savory elements. Both baby bok choy and full-grown bok choy work well—just chop accordingly.

Ginger and garlic: These aromatic ingredients are essential for building a flavorful base. Freshly grated ginger and minced garlic provide warmth and depth.

Soy sauce and sesame oil: A combination of soy sauce for saltiness and sesame oil for nuttiness enhances the soup’s overall umami factor.

For this recipe, a large pot or Dutch oven works best for simmering the broth and cooking the potstickers evenly.

How To Make This Potsticker Soup

Making this Potsticker Soup with Mushrooms & Bok Choy is incredibly simple. Follow these easy steps for a comforting bowl in no time.

Start by heating a drizzle of sesame oil in a large pot over medium heat. Once warm, add minced garlic and grated ginger, stirring for about 30 seconds until fragrant. This step builds the aromatic foundation of the broth.

Next, add the sliced mushrooms and cook for 3-4 minutes until they begin to soften. Their natural juices will release, adding richness to the broth.

Pour in chicken or vegetable broth and bring it to a gentle simmer. Stir in soy sauce and a pinch of red pepper flakes for a bit of heat. Let the flavors meld for about 5 minutes.

Carefully drop in the frozen potstickers, making sure they don’t stick together. Simmer for another 5-7 minutes until the dumplings are tender and cooked through.

Finally, add the chopped bok choy and let it wilt in the hot broth for 1-2 minutes. Turn off the heat and drizzle in a little more sesame oil for a finishing touch.

Ladle the soup into bowls and garnish with sliced green onions and a sprinkle of sesame seeds for extra flavor and texture.

Storage Options

If you have leftovers, store them properly to keep the flavors fresh.

Let the soup cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days. Keep in mind that the potstickers will absorb some broth over time, making them softer.

For longer storage, you can freeze the broth and vegetables separately from the potstickers. When ready to eat, simply reheat the broth and add fresh dumplings for the best texture.

To reheat, warm the soup on the stovetop over medium heat until heated through. If needed, add a splash of broth or water to loosen the consistency.

Variations and Substitutions

One of the best things about this Potsticker Soup is how adaptable it is to different ingredients and flavors.

For a spicy kick, stir in a spoonful of chili garlic sauce or top with sriracha before serving.

If you prefer a richer broth, add a dash of coconut milk for a creamy, slightly sweet twist.

Swap out the bok choy for baby spinach, napa cabbage, or kale for a different green veggie option.

For a vegetarian version, use vegetable broth and choose dumplings filled with tofu, mushrooms, or vegetables.

Experiment with different dumplings! Try shrimp dumplings, gyoza, or even wontons to switch up the texture and flavors.

No matter how you customize it, this Potsticker Soup with Mushrooms & Bok Choy is guaranteed to be a warm, satisfying meal you'll want to make again and again.

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