Potsticker Soup with Mushrooms and Bok Choy
Potsticker Soup with Mushrooms and Bok Choy is a quick and cozy one-pot meal made with tender dumplings, savory broth, mushrooms, and fresh bok choy. It is warm, comforting, and perfect for an easy dinner that feels both simple and satisfying.
Ingredients
Main ingredients
- 20-24 pieces frozen potstickers Any kind works: pork, chicken, shrimp, or veggie.
- 6 cups chicken or vegetable broth Adjust depending on how brothy you like it.
- 2 tablespoons soy sauce Use regular, low sodium or tamari for gluten-free.
- 1 tablespoon toasted sesame oil Add at the end for aroma.
Vegetables
- 8 ounces mushrooms (cremini or shiitake) Can also use white mushrooms.
- 2 cups baby bok choy Regular bok choy works too, just slice smaller.
- 2 cloves garlic Fresh is best, but jarred is okay.
- 1 inch ginger Fresh, grated ginger preferred.
- 2 scallions green onions For garnish, can substitute with chives.
Optional Ingredients
- 1-2 teaspoons chili crisp or sriracha For added heat.
- 1 teaspoon rice vinegar or lime juice To brighten the flavor.
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Instructions
Preparation
- Heat a medium to large pot over medium heat, add a splash of oil, and sauté sliced mushrooms with a pinch of salt for 4 to 6 minutes until glossy.
- Add grated garlic and ginger, cook for 30 seconds until fragrant.
- Pour in the broth and soy sauce, and bring to a gentle simmer.
Cooking
- Add the potstickers and simmer for around 6 to 8 minutes, stirring gently to avoid breaking them.
- Near the end of the cooking time, add the bok choy and cook for 2 to 4 minutes until tender.
- Once the soup is done, turn off the heat and drizzle in toasted sesame oil. Taste and adjust with more soy sauce or vinegar if needed.
Serving
- Portion the soup into bowls, top with sliced green onions and optional chili crisp.
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Note
For a richer broth, stir in a spoonful of miso at the end. Avoid boiling the dumplings hard to keep them intact. Store leftovers in the fridge for up to 3 days, ideally separating dumplings from broth.