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Delicious Potsticker Soup with Mushrooms & Bok Choy

A comforting soup filled with tender potstickers, crisp bok choy, and earthy mushrooms, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Chinese
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 frozen potstickers (chicken or vegetable)
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup sliced mushrooms (shiitake or button) your choice
  • 2 cups chopped bok choy
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 teaspoon sesame oil
  • to taste salt and pepper
  • 2 green onions sliced (for garnish)

Method
 

Preparation
  1. Gather all your ingredients. Rinse and chop the bok choy, slice the mushrooms, and mince the garlic and ginger.
Cooking
  1. In a large pot, heat a drizzle of sesame oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant (about 1-2 minutes).
  2. Pour in the chicken or vegetable broth and bring it to a gentle boil. Once boiling, add the sliced mushrooms and let them cook for about 3-4 minutes until soft.
  3. Stir in the chopped bok choy and frozen potstickers. Allow everything to simmer for 5-7 minutes, giving the potstickers time to heat through.
  4. Add soy sauce, salt, and pepper to taste. Stir well to combine the flavors.
  5. Once the bok choy is wilted and potstickers are heated through, ladle the soup into bowls and garnish with fresh green onions. Serve hot and enjoy!

Notes

If you want to make this dish vegetarian, just use vegetable potstickers! You can also swap out bok choy for spinach or kale if that’s what you have on hand. Avoid boiling the broth too hard after adding the potstickers to prevent splitting the dumplings. A gentle simmer is ideal! Leftover soup can last in the refrigerator for up to 3 days or be frozen in an airtight container for up to 1 month.