Potsticker Soup With Mushrooms & Bok Choy Recipe

Potsticker Soup With Mushrooms & Bok Choy is the ultimate comfort food for chilly nights. The rich, flavorful broth, tender dumplings, and vibrant vegetables create a perfect balance of taste and texture. Every spoonful feels like a warm hug, packed with umami goodness and just the right amount of spice.

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I first discovered this recipe when I had leftover frozen potstickers and some fresh bok choy that needed to be used. What started as a simple experiment quickly became a go-to meal, loved for its ease, flavor, and nourishing qualities. If you're looking for a quick, satisfying dinner that comes together in under 30 minutes, this is it!

Why You'll Love This Potsticker Soup With Mushrooms & Bok Choy

Get ready to fall in love with your new favorite weeknight soup. This dish has everything—savory dumplings, earthy mushrooms, crisp bok choy, and a soul-warming broth that brings it all together.

First off, it’s incredibly easy to make. With just a handful of ingredients and one pot, you can have this soup ready in no time. Perfect for those evenings when you want something hearty without spending hours in the kitchen.

The flavors are absolutely irresistible. The potstickers soak up the rich broth, while the mushrooms add depth and the bok choy brings a refreshing contrast. Every bite is a delightful mix of textures and tastes.

It's also a fantastic way to use up ingredients. Whether you have leftover dumplings, extra vegetables, or a bit of broth in your fridge, this soup adapts beautifully to what you have on hand.

Not to mention, this meal is both nourishing and satisfying. The combination of protein, vegetables, and warm broth makes it perfect for a cozy night in while still being light and healthy.

Ingredients Notes

The magic of this soup lies in its simple yet flavorful ingredients. Each component plays an essential role in building the rich taste and hearty texture.

Potstickers (Dumplings) form the heart of this dish. You can use any variety—pork, chicken, or vegetable-filled dumplings all work beautifully. Frozen potstickers are convenient and cook up perfectly in the broth, absorbing all the delicious flavors.

Mushrooms bring an earthy depth to the soup. Shiitake mushrooms are my top choice for their rich umami taste, but cremini or button mushrooms work just as well. Slice them thin so they cook quickly and blend seamlessly into the broth.

Bok choy adds a fresh, slightly sweet crunch that balances out the richness of the dumplings. Baby bok choy is tender and mild, but regular bok choy works too—just slice the stems thinly to ensure even cooking.

Garlic and ginger are essential for that bold, aromatic base. Freshly minced garlic and grated ginger create a warm, slightly spicy undertone that makes the broth extra comforting.

Soy sauce and sesame oil enhance the umami flavors. A splash of soy sauce gives the broth depth, while a drizzle of toasted sesame oil at the end brings a nutty, fragrant finish.

A large pot or Dutch oven is all you need to make this soup in one go. A deep pot ensures the dumplings have enough space to cook evenly without sticking together.

How To Make This Potsticker Soup With Mushrooms & Bok Choy

This soup comes together quickly and easily, making it perfect for a busy evening. Follow these simple steps, and you’ll have a steaming bowl of deliciousness in no time.

Start by heating a drizzle of oil in a large pot over medium heat. Add the sliced mushrooms and cook for about 3-4 minutes, stirring occasionally, until they become soft and release their juices. This step enhances their deep, earthy flavor.

Next, stir in the minced garlic and grated ginger. Let them cook for about 30 seconds until fragrant, being careful not to burn them. The aroma at this stage is absolutely incredible—it’s the foundation of the broth’s depth.

Pour in the broth and soy sauce, then bring the mixture to a gentle simmer. A good-quality broth makes all the difference here, whether you use chicken, vegetable, or beef stock. Letting it simmer for a few minutes helps the flavors meld together beautifully.

Carefully drop the frozen potstickers into the simmering broth. Stir gently to prevent them from sticking to the bottom. Cover and let them cook for about 5-7 minutes, or until they are tender and floating at the top.

Finally, add the chopped bok choy and let it cook for just 2 minutes. This keeps it fresh and slightly crisp while allowing it to soak up the flavors of the broth. Turn off the heat and finish with a drizzle of sesame oil and a sprinkle of green onions for extra flavor.

In less than 30 minutes, you’ll have a steaming bowl of potsticker soup that’s rich, satisfying, and full of delicious textures.

Storage Options

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

This soup keeps well in the refrigerator for up to 3 days in an airtight container. The broth continues to develop in flavor, making it even more delicious the next day. However, the dumplings may soften over time, so keep that in mind.

For longer storage, freeze the soup without the potstickers in a freezer-safe container for up to 3 months. When you’re ready to enjoy it, reheat the broth and cook fresh potstickers directly in it for the best texture.

To reheat, warm the soup over medium heat on the stove until steaming. If the broth has thickened, add a splash of water or broth to loosen it up. Avoid boiling too aggressively, as it can make the dumplings fall apart.

Variations and Substitutions

This soup is wonderfully adaptable, allowing you to customize it based on your preferences and what you have in your kitchen.

For a spicy kick, add a spoonful of chili crisp, sriracha, or red pepper flakes. The extra heat pairs beautifully with the rich broth and dumplings.

If you want a low-carb version, swap the potstickers for thinly sliced chicken or tofu. This keeps the soup filling while cutting down on the carbs.

Feel free to mix up the vegetables. Napa cabbage, spinach, or kale all work well in place of bok choy. Just adjust the cooking time accordingly so they don’t overcook.

To enhance the umami flavor, add a splash of fish sauce or miso paste to the broth. These ingredients deepen the richness and complexity of the soup.

For a vegetarian version, simply use vegetable broth and vegetable dumplings. The mushrooms and bok choy provide plenty of hearty texture, making it just as satisfying as the original.

No matter how you customize it, this Potsticker Soup With Mushrooms & Bok Choy is always a comforting, flavor-packed meal that’s easy to love. Try it once, and it might just become your new favorite go-to recipe!

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